Simon Harrison

Coming Up

Since 2022, Simon Harrison has been Head Chef of Deacon's Bank. The work suits a kitchen mind that values clarity, rhythm and the discipline of letting ingredients carry the plate. At Deacon's Bank, Harrison’s cooking is defined less by display than by control: a measured hand, a clear brief and a firm sense of what a dish should deliver when it reaches the table.

Where They Are Now

Monthly menu changes at Deacon's Bank keep the kitchen tied to seasonality and force the cooking to stay responsive rather than static. In Simon Harrison’s hands, that means produce leads the menu, not the other way round. The register is straightforward: food that is direct, warm and built to satisfy without leaning on fuss or ornament. That same directness runs through Harrison’s own idea of pleasure. When asked what he likes to eat, he lands on the familiar and the abundant: “I love a roast dinner so a nice beef rib with all the Sunday trimmings washed down with a bottle of red.” It is a preference that matches the rest of the cooking — food anchored in generosity, timing and the plain good sense of a meal done properly.

Signature

Simon’s signature dishes include deconstructed bouillabaisse, fish pie, and grilled pork chop. Read together, they show a cook moving between classic reference points and a looser contemporary frame. Deconstructed bouillabaisse brings a classic into a more deliberate, edited form; fish pie keeps the comfort register intact; grilled pork chop depends on restraint, clean cooking and ingredients that can stand on their own. The common thread is balance: familiar dishes handled with enough precision to keep them sharp.

In Their Words “I enjoyed the creativity and haven't ever wanted to do anything else.”