Henry decided to be a chef after working part-time in a restaurant as a kitchen porter. He was put on the pastry section a few nights a week and completely fell in love with cooking. He studied at Exeter College and worked part-time at Hix Oyster and Fish House for two years. The last four years have been spent working at Le Manoir aux Quat'Saisons.
Eating out, cookbooks and working with great chefs is what inspires Henry the most. He wanted to compete in The Young National Chef of the Year to challenge himself and improve his creativity and cooking ability. Winning the final in October would be amazing for him. It's his second year of entering so it would be great if all the work he has put in paid off.
On hearing he'd made the final, Henry was proud to make the call to work to let everyone in the kitchen know. Back at Le Manoir Henry has had so much support and he couldn't wait to share the news. He was then able to enjoy a few drinks with friends and get a proper night's sleep.
When asked to use just three words to describe his style of cooking, Henry replied "Always getting better".