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The Interview: Richard Walton-Allen, Head Chef, Harvey Nichols, Leeds
Harvey Nichols’ first store outside London was opened in the historic Victoria Quarter of Leeds in 1996. The store has five floors with a stylish 85-cover café and bar on the fourth floor. Three days a week, Thursday, Friday and Saturday, it is open for dinner until 10pm. Close to the dining area is the wine shop run by Michael Dilworth. He and head chef Richard Walton-Allen work closely together on the restaurant’s wine list, which is taken from the group’s master list and compiled by Harvey Nick’s overall head wine buyer, Rob Graves. Richard, a 36-year-old Yorkshireman, was part of the opening brigade at Sir Terence Conran’s huge 300-cover Quaglino’s restaurant in London’s St James’s. He also worked at the esoteric Swedish restaurant Anna’s Place in north London and in Melbourne, Australia. He has been head chef at Harvey Nichols in Leeds for eight years. Major drinks suppliers: Playford Ros, Bibendum, Percy Fox, Enotria, Cellar Trends, Coe Vintners ...
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