Leo is a former Head Chef of a Michelin-starred farm-to-table restaurant, now working in culinary research and development. With 15 years of kitchen experience, he specializes in fermentation and zero-waste cooking. He teaches advanced culinary techniques for the home cook.
Leo Harrington trained in classic French culinary arts but made his name in the New Nordic wave, focusing on preservation and hyper-local sourcing. After years running high-pressure kitchens in London and Cornwall, he moved into culinary R&D to explore the science of flavor. Leo is a master of fermentation, using koji, lacto-fermentation, and natural yeasts to create complex flavor profiles while reducing food waste. He is a passionate advocate for the 'locavore' philosophy, teaching people how to navigate the 'hungry gap' in the UK farming calendar and utilize foraging safely in urban environments. His expertise extends to the chemistry of cooking, explaining why specific spice pairings work on a molecular level or how to execute avant-garde techniques like deconstruction without pretension. Through his writing, Leo aims to demystify professional techniques, encouraging home cooks to experiment with artisanal vinegar making, curing, and fusion cuisines that respect cultural origins.