Former Racine chef Henry Harris is to take over as chef-patron at the Dog & Badger bar and restaurant in the village of Medmenham by the Thames at the end of this month.
Harris was chef/restaurateur at Racine in London's Knightsbridge for 13 years until 2015 when he sold the business and resigned as a director, citing an increase in running costs and a "rapidly shifting residential demographic" in the area.
The Dog & Badger, which sits between Henley-on-Thames and Marlow, is to open six new suites later this month, converted from the neighbouring Grade II-listed cottage which was formerly an ale house.
Harris said: "I was fortunate to be involved in the Dog & Badger's inception, helping with the concept and design, so naturally I am delighted to be taking up the reins here. I'm looking forward to bringing a touch of French bourgeois cuisine to the countryside of Buckinghamshire."
Harris will serve French country cooking with the odd British classic from the open kitchen.
Typical dishes will include: duck confit with lentils; British hake served with asparagus and beurre blanc; Dorset lobster from the wood oven with garlic butter; and Cote de Boeuf from the grill.
The focus will be on fresh, locally sourced produce, some of which is home-grown in the 12 vegetable plots in the cottage gardens which boast medlar trees.
Lamb, rare breed pork, and other meats and game will be sourced locally in the Chilterns.
The restaurant also boasts a 450-bin wine list.
Harris trained at Leiths where he was spotted by food writer Simon Hopkinson who employed him at Hilaire and then at Bibendum. He then moved to Harvey Nichols' Fifth Floor restaurant before leaving to head up Racine, where The Guardian critic Tim Hayward described him as "the best French chef with the decency to be British".
Harris will continue to act as consultant to the Groucho Club.
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