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Chefs Demo: Henry Harris – Bouchon Racine plus Susy Atkins wine

Name: Chefs Demo: Henry Harris – Bouchon Racine plus Susy Atkins wine
Start: 2026-10-23T14:00:00+01:00
End: 2026-10-23T14:45:00+01:00
Location: Chef Demo Tent, Royal Avenue Gardens

Fri 23 Oct 2026 · 2:00 pm – 2:45 pm · Chef Demo Tent, Royal Avenue Gardens

Chefs Demos

We are truly honoured to have Henry with us at the Festival. Bouchon Racine has just been voted Best UK Restaurant, so this will be very special.

Henry will be accompanied by festival ambassador Susy Atkins, who will expertly pair wines with the dishes.

FreeNo ticket needed

Date

Friday 23 October 2026

Time

2:00 pm – 2:45 pm

Venue

Chef Demo Tent, Royal Avenue Gardens Dartmouth, United Kingdom

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Meet the presenters

Susy Atkins

Drinks Expert & Writer

‘Dartmouth Food Festival is absolutely a highlight of my year, every time, and I really enjoy showing
and discussing wonderful wines from all over the world there, including local Devon labels. I am
delighted to be an ambassador for the Festival.’

Susy Atkins has been writing about wine for over 30 years; she was co-editor of The Which? Wine Guide in
the 1990s and 2000s and has written several other award-winning books on wine and drinks.

She has been a wine and drinks correspondent for The Telegraph/The Sunday Telegraph for many years
with regular features at telegraph.co.uk and in print, and she is well-known to many for her 12 year
stint as wine expert on BBC1’s Saturday Kitchen.

She won the Champagne Louis Roederer International Wine Writers’ Award in 2014 and was Rioja Recognises ‘Communicator of the Year’ in 2016.

Susy lives in Devon and is a board director of Food Drink Devon.

Henry Harris

Chef

A self-confessed classicist, Henry Harris cooks the food we all want to eat, and plenty have thanked him for it over the years. Food shaped his childhood and his most vivid memories. His mother was a superb home cook, and his father ran Le Grandgousier, a successful restaurant in Brighton. Its simple, classic French menu gave young Henry his first taste of bistro cooking. There was crudités, lentil salad, aioli, chicken liver pâté, a basket of salamis and a plat du jour, then brie and dessert, all with a half bottle of wine. Coffee was extra.

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