At 13 years old, Henry worked as a glass collector in London’s famous Ship Inn. He found the buzz & bustle of the establishment exhilarating, and, combined with a love of food and cooking since his earliest years, his heart was set on a career in the industry.Henry attended the renowned Westminster College, London, gaining qualifications in Classical French Cookery. He has since held a 12 week stage at Gordon Ramsey, Claridges, London, worked for the Michelin starred Chef Tom Kitchin in Edinburgh & competed on MasterChef the Professionals 2010. He moved to Bristol in 2014, taking a role as Executive Chef with The Cowshed Group, before feeling the familiar chefs’ urge to embark on his own endeavour.
Henry has travelled widely, during which he developed a singular passion for cooking with fire, smoke, and traditional methods. He blended these techniques with his old-school culinary training at his solo venture – The Cauldron Restaurant – which he opened with his wife Lauren. The award winning eatery, in St Werburghs, Bristol, features a unique gas-less solid fuel kitchen.
Henry also co-founded a YouTube channel, FoodOnFire, teaching the basic skills needed to cook more than just sausages and burgers over fire.