Harri Williams Our Executive Head Chef

If you’ve dined at The Vines recently, you’ll know the food is something special. Behind the refined plates and confident flavours is Executive Chef Harri Williams – a homegrown talent with a story rooted in hard work, curiosity and a deep respect for where food comes from.

Where it all began for our Executive Head Chef

Harri’s connection to food started long before he picked up a chef’s knife. Growing up on a family farm, with his mum running a local bakery and his dad encouraging a career in food, he was immersed in the world of produce from the very beginning. He recalls seeing the full cycle of how ingredients were raised and grown – from lambs in the fields to fresh loaves on the table. It gave him not only a practical understanding of food, but a lasting respect for the effort behind every ingredient. That grounding would become the foundation of his approach in the kitchen – seasonal, thoughtful and ingredient-led. But it wasn’t until a school work experience placement in a professional kitchen that everything clicked. The pace, the precision, the creativity – it all lit a fire in him. He was offered an apprenticeship and from that moment, there was no looking back.

“That experience really pushed me. I was still finding my feet in the kitchen, but to be part of something on that scale gave me a real hunger for the craft.”

What followed was a rapid rise through the industry. At just 18, Harri was selected to compete with the Culinary Team for Wales in Dubai – a rare honour for a young chef. Under careful mentorship and sheer determination, he helped bring home a gold medal. It was a milestone that gave him both confidence and clarity about the path ahead.

A role at Ellenborough Park in Cheltenham gave him a taste of three-rosette cooking, before he headed to Australia to work in one of the most iconic locations a chef could hope for – the Sydney Opera House under the umbrella of acclaimed chef Matt Moran. It was there that Harri truly saw the diversity and complexity of large-scale, high-end catering. From private tasting menus on yachts to serving thousands at once, every day was different – and every dish still had to meet the same high standards. The kitchen culture was equally inspiring. There was real appreciation for the craft and the team, something he’s carried with him ever since. By the age of 24, he was Head Chef at a two AA Rosette restaurant in Shrewsbury.

“The setup was complex, but it taught me so much – not just about flavours, but about teamwork and appreciation for the industry. It’s something I brought back with me to the UK.”

Executive Chef Harri Williams at Carden Park Hotel

Returning to the UK a few years later, Harri brought with him a refined culinary style focused on clean, balanced flavours and letting ingredients speak for themselves. Now back at Carden Park – a place that played a key role early in his career – he’s leading the kitchen as Executive Chef, overseeing a talented team and shaping the direction of food across the estate.

The Vines is a venue where his passion truly shines. Since its opening, he’s been hands-on in developing the fine dining concept, curating menus that mix British seasonality with classic French influences brought in by Head Chef, Cyril Gabriel. Dishes like Welsh Coast Crab, served with dill jelly, cucumber water and fresh herbs, showcase Harri’s belief in doing just enough to elevate great ingredients without overcomplicating them. Another favourite personal favourite is the Glazed Quail Breast. It’s served with a confit leg, cherries, baby gem, artichoke and a rich cherry jus. It’s a beautiful dish that really showcases balance and flavour – earthy notes from the artichoke, sweetness from the cherries and the delicate gamey richness of the quail. It’s refined, seasonal and a great example of the kind of dish his team aim to create – clean, bold and colourful.

“We don’t overcomplicate. If the produce is exceptional, your job is to enhance it – not mask it.”

Harri’s role touches every part of Carden Park’s dining experience – from the spa to the golf clubhouse, brasserie and bespoke event menus. It’s a varied workload, but that’s exactly what he enjoys. No two weeks are ever the same and that keeps the energy high.

The Future for the team

Beyond the plate, he’s committed to growing the next generation of chefs. For Harri, the industry still doesn’t get the recognition it fully deserves – especially for people starting out. Recruiting young talent continues to be a challenge, which is why we’ve invested in apprentice programmes here at our Cheshire Hotel. We want to support and develop chefs, not just in terms of technical skills but also giving them the confidence and foundation to build a lasting career in the industry.

“It’s a skilled, creative, rewarding career and we need to show that. That’s why we invest in apprenticeships – to give people a real chance to learn, grow and fall in love with the art of cooking. I’d always recommend starting with a traditional kitchen. You’ll learn the foundations and build a work ethic that will serve you throughout your career. ”

With the recent award of three AA Rosettes for The Vines and ongoing investment across the estate, there’s plenty more to come from Executive Chef Harri and his team. He’s focused on building something lasting – a dining experience that reflects the journey that brought him here. From a culinary perspective, Harri continues to lead forward – refining menus, developing the team and building even stronger relationships with local producers. For guests, it’s not just about beautifully cooked food. It’s about the story behind it – and Harri Williams is a Chef with one worth telling.