Harriet Mansell, AYALA Squaremeal Female Chef Series 2024
Chefs Engagés
With a longstanding commitment to the restaurant industry, Champagne AYALA has been a proud partner of Squaremeal since 2018, through the « AYALA SquareMeal Female Chef of the Year Series ». An award highlighting the work and accomplishment of female Chefs on the english cooking scenery, accompanied by series of interviews. Meet Harriet Mansell, the 2nd chef interviewed in this 2024 edition of « AYALA SquareMeal Female Chef of the Year Series »
Harriet Mansell
Harriet Mansell’s passion for wild foods is palpable as she discusses them at her Lyme Regis restaurant and wine bar, Lilac. Describing a dish of nettle and wild garlic spring gnocchi, her enthusiasm is infectious. Harriet’s deep connection to nature stems from her childhood at an alternative primary school where she learned to forage. Her culinary journey was further enriched by diverse cultural influences during her education. Despite her academic promise, Harriet’s drive led her to Noma, where she gained a stagiaire spot through sheer persistence.
This experience, along with her work at prestigious London restaurants and as a private chef yachts, shaped her culinary style. However, the relentless pace took a toll on her health, prompting a restorative yoga retreat in Bali. Returning to the UK, she felt a pressing need to open a restaurant, leading to the launch of Robin Wylde in 2019, followed by Lilac in 2021. Despite the challenges, including the pandemic, Harriet’s unwavering determination and love for wild produce have driven her success. Her focus on strong business values and enjoyment in her work has cultivated a loyal team and customer base. With plans to open The Garden Table, Harriet continues to connect people to nature through her unique culinary creations.
Harriet Mansell’s perfect match for AYALA Le Blanc de Blancs A/18
Nettle and wild spring herb gnocchi
« This dish is super fresh without being overtly herbal, and I think that works really nicely with the freshness of the Champagne. We blanch the nettles and wild garlic for just a moment, then thicken the sauce with the potatoes. It’s very simple cooking in a way. It’s also done in a way that respects the ingredients and I am a big fan of allowing the ingredients to shine. »
Harriet Mansell, Chef and owner of Lyme Regis restaurant and wine bar Lilac
