Former Bibendum head chef joins new restaurant at the Gallivant in Rye

Matthew Harris has joined Harry’s restaurant as executive chef, which is set to launch in February next year at the Gallivant hotel in Rye.

Harris, who was formerly head chef of Bibendum in London’s Chelsea for 20 years, will be putting a classical French twist on a selection of seasonal ingredients, with signature dishes such as magret de canard with braised endive, orange and peppercorn sauce and tarte fine aux pommes flambéed with calvados.

The owners of the Gallivant, Harry and Sigrid Cragoe, have also been heavily involved in the development of Harry’s, which takes its inspiration from the pair’s experience of California during the 80s and 90s.

The restaurant features locally sourced furniture made from upcycled wood, a vintage swimwear display and a small terrace.

Harry said: “Harry’s is about creating a space where our local community can come together and feel a sense of escapism by the sea. We want to celebrate the beauty of where we are located and the simplicity of good, simple cooking and great wines — much of my inspiration has come from the pages of Simon Hopkinson’s cookbooks, so meeting Matthew a few years ago felt like divine intervention.” 

Harris added: “The greatest thrill I derive from being here is the opportunity to cook what I love and to return to dishes I have cooked on and off throughout my life. These are dishes and ingredients that have stood the test of time and will, I hope, be enjoyed by many.”

The Gallivant opened in 2010 with 18 bedrooms and two restaurants and won its first Michelin Key at the inaugural ceremony held this year.