From a young age, Louise McCrimmon always had her head in cookbooks. But after finding herself at a desk job after university, she realised that a career in the kitchen was more her style.
She soon found herself training at Leith’s School of Food and Wine, where she learned the classic cooking techniques that are still used in her professional kitchen today. After travelling around Burgundy in France and perfecting her culinary know-how, she found herself in Yorkshire joining the first ever Harvey Nichols to be found outside London as their new chef de partie. You can now find Louise on the second floor of Bristol’s Harvey Nichols, where she’s been the head chef since 2008.
Louise’s cooking is known for its “lightness of touch and well-defined flavours” which she makes sure comes from seasonal and well-sourced raw ingredients.