Harriet’s Plates is rooted in the belief that a table is more than a place to eat, it’s where people connect, celebrate, and create lasting memories. My work centres around this idea: thoughtful food, designed to bring people together in a way that feels both effortless and memorable.

Trained at Leith’s School of Food and Wine, my cooking is shaped by a blend of Mediterranean, Middle Eastern, and Asian influences. I focus on seasonal ingredients and expressive flavours, building menus that reflect both the time of year and the atmosphere of each event.

My culinary perspective was first shaped in the South of France, where I developed a deep appreciation for simple, ingredient-led cooking under the influence of my mother, a chef specialising in traditional French cuisine. That foundation continues to inform my work today: Seasonal, ingredient-led dining shaped by Provençal and Mediterranean influences, with a focus on bright acidity, layered flavour, generous herbs and thoughtful technique.

Alongside private dining, I collaborate with brands, galleries, and creative clients to design food-led experiences, as well as hosting supper clubs that bring together guests from across industries in a shared, convivial setting.

Whether an intimate dinner or a large-scale event, my approach remains the same: seasonal, generous, and designed to be shared.

Based between Paris, London, and Saint-Tropez, and available to travel.

For inquiries and to discuss your event, please do not hesitate to get in touch!