Louise McCrimmon trained at Leith’s School of Food and Wine where she learnt the classic techniques that are the back bone of her cooking today. After cooking her way around Burgundy in France she settled in Yorkshire where she joined Harvey Nichols as Chef de Partie, working her way up through the ranks in the Fourth Floor Restaurant, Leeds – their first store outside of London.
Since then, Louise has been given her own kitchen to run, becoming Head Chef of the Bristol store in 2008 and over the years she has really stamped her identity on the Second Floor Restaurant in Bristol. Louise’s cooking is known for its lightness of touch and well defined flavours. Her food has real character combined with a commitment to seasonality and well sourced raw ingredients.