Henry Herbert

Henry Herbert

Retail Director, Hobbs House Bakery

https://www.hobbshousebakery.co.uk
As a graduate from Westminster Catering College, a 5th generation baker and an enthusiastic butcher, I am passionate about carefully sourced good quality seasonal ingredients. I feel very strongly about English heritage and preserving all this country has to offer. During my time as Head Chef of Clerkenwell's award winning pub, The Coach & Horses, I carefully selected small suppliers with whom I could develop a personal relationship, and used their produce to maximum effect by using every part, with little waste. This style of cooking helped to develop a unique menu, where the whole of edible nature was celebrated to the full. Then running Hobbs House Butchery for two years I wanted to bring a youthful energy to an amazing craft that has fallen from favour in recent years. It was here that I honed my love of retail and selling to customers a product we were proud of. It was a natural progression to teaching classes at our new cookery school above the butchery and bakery. I love the feeling of teaching someone something new and seeing them leave enthused and happy. It is now that I take on my biggest challenge as Retail Director; with my huge energy and enthusiasm for people and good food I can really help Hobbs House Bakery to grow within the retail market and create shops that offer excellent customer service and a tasty buying experience. I may be the youngest but watch this space.

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Henry's favorite cookbooks

Roald Dahl's Revolting Recipes

Roald Dahl's Revolting Recipes

First cookbook I ever owned and I still love looking at it. I never did get the enormous crocodile made for a birthday party.

The Professional Chef

The Professional Chef

I got this just before I moved to London to go to catering college. in the time before you tube it was a wealth of skills, tips and dishes. I devoured it up, amazed by what could be done with simple ingredients. I still go to this book time and again.

Nose to Tail Eating

Nose to Tail Eating

Fergus Henderson

This opened my eyes to a whole new way of looking at food. I used to take girlfriends on dates to st John as a test to see if they appreciated food the right way.

English Food

English Food

Jane Grigson

As a young chef interested in what it meant to be English, Mrs Grigson showed me what this country had to offer and what had been lost. For a book with no pictures her writing makes you want to try it all.

The Fat Duck Cookbook

The Fat Duck Cookbook

Heston Blumenthal

This book raised the bar in my eyes of what a cook book should be. I read it cover to cover and probably tried three things but I still found it massively inspiring of what is possible.

The 4 Hour Chef

The 4 Hour Chef

I love this book. So geeky and bold. I’m not sure if I believe everything he write but I kind of want too. I love the idea of learning to speak Hungarian in a train journey or how to poach salmon in a hotel basin because the water is too hot.

Countryman's Cooking

Countryman's Cooking

W.M.W. Fowler

My dad bought me this and it’s a total gem. Not only does it have advice on how to lure a local lass over to make your pie pastry with a bottle of gin, it also has a recipe for a Cormorant. You will have to read it to see what I mean.

Pitt Cue Co. The Cookbook

Pitt Cue Co. The Cookbook

Richard H Turner

Having run a butchery and got quite into bbq in the last few years, this book summed up what I loved most about food. It’s the kind of book that I wish I had written.