Harry Faddy – Aquavit
Having already established itself on the other side of the Atlantic, the opening of Aquavit in London was met with huge fanfare, but as with any big launch – anticipation comes expectation.While Aquavit’s New York branch is widely regarded as one of the city’s top restaurants, the move to London would prove to be a massive challenge. Not only did many of the capital’s gourmands already have a certain level of expectation for Aquavit, but the venture would also require the restaurant to hire a series of new staff capable of following the winning formula of their New York branch while giving it its own spin and identity to ensure Aquavit London stood on its own two feet.
With the help of executive chef Emma Bengtsson the opening of Aquavit London saw the group bringing in both Henrik Ritzen (who had already carved out a career as head chef of The Arts Club and executive chef of Lutyens), and the relatively unknown Harry Faddy as head chef. While Faddy had spent the previous four years working across both Lutyens and The Boundary, the move to Aquavit was a huge step up for the chef and was one that thrust him into the upper echelons of cooking.
Nearly two years on from the opening of Aquavit London, it’s safe to say Faddy has nailed it. Not only did he help secure the restaurant a Michelin star within the first 12 months of opening, but he has established himself as one of the city’s most exciting chefs with a keen eye for combining traditional Scandinavian cooking techniques with some of the simplest yet delicious ingredients in the city. Faddy’s menu is simple yet exciting (with his venison tartare often lauded as being one of the best in the capital), and shows a chef with true natural ability.
The next 12 months will prove to be really exciting for Faddy as not only does he now have a fantastic platform to work from, but the chance to help Aquavit secure its second Michelin star will push him on to refine his technique and produce a really outstanding menu.