The new street-food menu available down at The Corporation Yard has been specially curated by our Head Chef, Harris Lloyd, and will be delivered by Chef Jake Holcombe.
Harris started his career as a Kitchen Porter in The Conway, a small bistro based in Pontcanna, where his appetite began for modern cooking techniques. Next, Harris pursued his career at the Wood Brasserie, which at the time held two rosettes, before moving to The Pilot in Penarth where he soon took over as Head Chef and achieved his first Michelin guide entry.
Inspired by the simplicity, yet exact flavour profiling of Japanese cuisine, as well as his skilled background in pastries, Harris uses these influences as a springboard to elevate his menus.
Jake first met Harris when they worked together at The Conway, instantly hitting it off with their passion for creating classic British dishes with a modern approach, channelling vibrant flavours.
Since then, Jake’s career has seen him progress to Head Chef of Milk&Sugar, and cooking at establishments around the globe, most notably as a Private Chef at Alpine 365 in the French Alps, in addition to Flanagan’s Pub and Airport Hotel Basel in Switzerland.