About Us

My name is Nick Harris and I have been a professional chef for the past 38 years. I was born and raised in Cornwall where my parents owned a small restaurant and from there I moved to work in London. You may well ask how I ended up in Norfolk, well, I met my wife Jacki whilst working at Quaglino’s, she is from Norfolk and has always had the desire to come back. So, when the opportunity of working at Jarrold came up I knew this could be a great opportunity for us along with our daughter, Helena. 

I have worked in some of the country’s top restaurants and 5 star hotels from Michelin stars to large volume catering up to 1300 covers a day at 3 rosette level and a brigade of 64 chefs. Working at Cliveden, Berkshire and also London’s West End I have worked at The Lanesborough, Quaglino’s, The Caprice Group, 51 Buckingham Gate and where we were awarded London must excellent hotel of the year by Cond’e Nast Johansen, to name drop just a few! My last post was with Maclaren F1 & based at Mercedes Benz in Surrey.

I have also been privileged to cook for HRH Queen Elizabeth, Prince Andrew, Princess Anne, John Major, John Prescott, Donald Trump, Kylie Minogue, Elton John along with many more just to blow my own trumpet!

I am a full member of the Craft Guild of Chefs and The Master chefs of Great Britain. I am passionate about food and believe food should be fun as well as enjoyable

I came to England 20 years ago, bringing with me a lifelong passion for cooking that has shaped my 24 year career as a chef. Over the years, I’ve had the privilege of cooking for some incredible people, including Evander Holyfield, Jeremy Clarkson, and world-class football teams like Real Madrid and FC Barcelona. My Career has taken me to some beautiful places, such as Sprowston Manor, Denton Hall, the King’s Head Bawburgh, The Maids Head Hotel, Jarrolds and many others.

Cooking has been something I have loved for as long as I can remember, and I truly can’t imagine doing anything else. Now I live in Queen’s Hill with my wonderful wife and our two young children, and my passion for cooking continues to be at the heart of everything I do.

​I have been in hospitality all my working life. I worked my way from a few hours at the weekend clearing tables to a full-time team leader and eventually gaining management qualifications and running two restaurants simultaneously before I left to have the first of my little boys. On my return from maternity leave a second time, I jumped ship from the front of house team and worked in the kitchen to fit in better with busy family life. The experience back of house gave me a greater understanding of what it takes to pull the whole service together.

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I am passionate about dining experience and believe that when great food and great service come together you can create a truly memorable experience, something I am confident that we will be able to achieve at the Crazy Cow.