Eat My Words – Leigh Harnett

KOPAPA ( Maori for a gathering, to be crowded, or a building to store food) is New Zealand’s father of fusion Peter Gordan’s latest venture. Situated in the booming Seven Dials area of Covent Garden (near recently interviewed Dishoom) it is an all day eatery serving breakfast, lunch, dinner and snacks seven days a week.
Not surprisingly Kopapa throws Gordan’s signature ‘Fusion’ twist at the menus with diverse dishes from Smoked eel crepe with maple, apple & umeboshi salad , Pan-roasted Casterbridge grain-fed sirloin with wasabi gnocchi, wild mushrooms, edamame & tomato yuzu jam to a simple take away Latte!
We caught up with Kopapa’s head chef Leigh Harnett and asked him a few questions about his kitchen and what he loves.
What is the last restaurant you visited and what were you thoughts?
The Salt Yard. Fantastic, simple food done really well. I love eating tapa’s style food; you get to try so many different things.
Which is your favourite London restaurant?
I do not have a favourite restaurant as such, there are a lot of places I would like to go to before I decide on a favourite. I have memorable ones though; Trinity in Clapham Common, Maze, Hakkasan, Roka.
What is the most important attribute for a chef to have working in your kitchen?
Common sense, this cannot be taught; you either have it or you don’t.

If you had to give one piece of advice to an up and coming chef, what would it be?
Learn as much as you can from every aspect of the kitchen, go out and experience different cuisines and styles of food first hand. You should learn something new every day.
What would you choose for your last meal?
I don’t think it would be the meal but rather the company. No point in having the perfect meal if I have no one to share it with.
So, who would your ideal dinner companion be?
My wife, Neradah. To enjoy food you need to enjoy the company you are with.
Which chef (chefs) do you most admire?
Kate Faye from Cibo in N.Z and London based Peter Gordon are the most innovative chefs I have seen in regards to cooking styles. Also what Heston, Gordon, Ferran, Jamie and others have done for this industry is amazing.
What is your signature dish at the moment?
Ever changing, it is usually duck but at the moment… Date brûlée, white chocolate and macadamia baklava & white chocolate sorbet.
Posted by Mise En Place Hospitality Recruitment