Craig Harrison − let the food speak for itself
Australian born Craig qualified from the country´s leading catering college; William Angliss, in Melbourne, following 4 years service as an apprentice chef. Since those early days Craig has developed an impressive portfolio of skills and wide experience during his 13 year career in the catering industries of Australia, mainland Europe and the UK.
Following his first UK appointment as wine bar chef at the 3 Rosette awarded Moorings Hotel in Fort William, Craig moved on to Bass Breweries and their All Bar One concept for 3 years. Initially appointed as Sous chef at the Cambridge Circus site, Craig progressed on to Head chef and finally Area Kitchen Manager where he oversaw the training of all staff across 12 kitchens in the chain. It was Craig´s responsibility that the brand standards were consistently maintained whilst overseeing the delivery of new menus for all bars and restaurants across the chain.
In 2000, Craig was appointed Sous chef under a Michelin star head chef at an award winning Nottingham restaurant where he successfully helped to completely re-invent the offering. Craig is now responsible for developing all new menus for both restaurant and outside catering functions incorporating special dietary requirements where necessary.
In addition, Craig has a passion for developing the skills of young apprentices entering the profession. He was Culinary Arts Director at Nottingham´s prestigious catering college, New College Nottingham, where he spent two and a half years passing on his wealth of experience and passion for food and culinary techniques to the chefs of tomorrow. While at the college, Craig launched the Industry Evening, giving students the opportunity to work with more than 10 local chefs, including Sat Bains. Along with Big Table, Craig organised the first Nottinghamshire Junior Chefs competition, where he was judging alongside Sat Bains and Claude Bossi of Hibiscus. He was also one of the first chefs to start the Junior Chefs Academy that now runs nationally.
Currently Craig is Sous Chef at Woodborough Hall, a renovated 17th Century country House that serves classical food using local produce from the surrounding area. Craig is an extremely versatile chef with his main areas of expertise in the cuisines of Modern European and Classic Italian, French and English.