Chef Henry Harris’ latest venture the Hero of Maida has opened its doors in London’s Maida Vale.
The neighbourhood pub is the third opening from the former Racine chef-patron and partner James McCulloch. It will pair British seasonality with French cooking offering a menu that changes daily.
The ground floor incorporates a bar area, while upstairs is a more formal dining room. The pub also boasts a courtyard garden.
The Hero of Maida forms part of the Harcourt Inns collection, joining the Coach in Clerkenwell and the Three Cranes in the City of London.
Steve Collins, formerly of Les Deux Salons and Bellanger, has been appointed head chef while Thomas Blythe, formerly of St John and St John Bread and Wine takes the role of general manager.
Starters will include calves brains, black butter and capers as well as asparagus and crab vinaigrette. Classical mains will feature cuttlefish ratatouille; pan-roast chicken, braised lettuce, morels and peas as well as Cheltenham beetroot and shallot tart with rocket and horseradish cream. Desserts will include crème caramel as well as lemon posset and blueberry trifle.
The bar will offer daily specials such as cheese, onion and bacon tart, sausage rolls and charcuterie plates as well as more substantial meals. A Sunday roast menu has also been reinstated.
The bar will have a focus on ales and beers, while the dining room will offer a wine list focusing on old-world choices, as well as signature cocktails and aperitifs.
Harris started his career at Karl Loderer’s Michelin-starred restaurant Manley’s in Storrington, Sussex. He later graduated from Leith’s School of Food and Wine, where he was introduced to Simon Hopkinson. In 1987 Hopkinson opened Bibendum with Harris alongside him as head chef.
Harris then went on to work as executive chef of Harvey Nichols’ Fifth Floor restaurant before opening his own restaurant, Racine, in Knightsbridge, 10 years later. Racine was sold in 2015.