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Love at First Bite

Feature: Long Read
Words by Emilie Dock

Roses are red, Violets are blue, Harrods food, I must have you! Once tasted, some things are never forgotten. The mere thought of them makes your heart ache, soul sing and lips tremble. These are your great food loves. Ahead of Valentine's Day, we asked our chefs and a few foodie friends to share theirs – figuratively, of course.

Markus
Markus Bohr, Executive Pastry Chef

 

“My love for Harrods Grand Cru No. 2 milk chocolate conquers all. It’s darker and more caramel-y than any other milk chocolate, yet distinct in its silky smooth melt. It was created to tempt even the most diehard of dark chocolate fans. I should know – I created it. Savour it in the Harrods Signature patisserie to indulge in its heart-fluttering charms…”

Tom
Tom Rogers @gourmet_guy

 

“The Harrods lemon meringue tart – this was truly love at first bite. And what a bite it was, immediately transporting me to a sun bed in Sicily. Something we all need at the moment!

Alistair
Alistair Birt, Head Pastry Chef

 

“What started as a fling swiftly matured into a life-long love affair. Gooey Gorgonzola, 36-month-matured Comté, Stinking Bishop… I’m a cheese fiend. After a day of tasting chocolate and cake, there’s no greater joy than swinging by the cheese counter to pick up a wedge (or three) to devour at home with my equally cheese-loving wife.”

Dominic
Dominic Rowntree @samphireandsalsify

 

“Few things are more comforting than a roast chicken – the joy in the ones from the Harrods Food Hall Rotisserie is that they're gloriously juicy. To cook a bird like that so perfectly takes real skill. It's a thing of beauty!”

Garrett
Garrett Keown, Senior Head Chef

 

“They call me Mr Decadence. My love of rotisserie chicken and treacle-cured BLTs might go some way to explain this. Though, in my eyes, nothing beats our truffle-cheese toastie. Two types of cheese – Barber’s Cheddar for sharpness and Gruyère for richness – a luxurious black-truffle béchamel and our signature sourdough. All fried in butter. Decadent doesn’t even begin to cover it.”

Felicity
Felicity Spector @felicityspector

 

“The Harrods almond croissants come out fresh from the oven, heralded by a ringing bell. Warm, almost fudgy frangipane, barely contained by that light, super-flaky pastry, a hot black coffee on the side – there could hardly be a better breakfast than this.”

Phil
Phil Khoury, Pastry Sous Chef

 

“Nocellara olive sticks, how do I love thee? Let me count the ways… From the moment this not-so-humble baked good touched my lips, I was hooked. It’s buttery, juicy and crunchy at the same time, with plump Nocellara olives in semolina-encrusted bread that has been doused in olive oil immediately after it’s come out of the oven. Heaven.”

What's Your Great Food Love?

Melt-in-the-middle chocolate truffles, glistening Jersey Royal oysters, oh-so-tender Wagyu steak with triple-cooked chips — show yourself some love with a delivery from Harrods.

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