Chefs’ interviews: Harry Faddy

Harry Faddy is head chef at Boundary restaurant in London’s Shoreditch and is one of 25 UK chefs serving up a special French menu on 21 March as part of Goût de France/Good France. Here, Harry tells us what he likes most about French food


How did you become interested in French food?

I became interested in French food while on holidays with my parents, as a young child. My parents took us to the wonderful markets and restaurants wherever we would be visiting in France. I remember trying to get free tastes of everything I possibly could, and obsessively scrutinizing the different set menus on offer.

What’s your favourite French dish?

It’s a tough choice but I’d have to say crêpe suzette is up there. My mum used to make it for my sister and I as we got a little older, and it certainly trumped the usual sugar and lemon crêpes we were used to.

What’s your favourite French cooking technique?

En Papillotte is often the technique I turn to at home for a quick and easy dinner. Fresh fish, simply steamed in a little wine, fennel and a few herbs is hard to beat. The blast of flavour as you open up the paper is so fresh and inviting.

Which French chef do you admire most?

I guess it’s hard not to admire Joël Robuchon. His achievements in holding Michelin stars across numerous restaurants across the world are hard to ignore.

View Boundary’s 21 March menu here.

For more information on Boundary, visit

Published on 17/02/2017

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