Harriet took an unconventional route into the industry. After studying Politics and History at university, she thereafter retrained to be a chef.

She took her first 'proper' kitchen job with fellow south west chef Mark Hix in London before going to culinary school and went on to intern at the prestigious Noma (2*) in Denmark, followed by a couple of Michelin kitchens in London and then into the super yacht industry where she worked as a private chef for high profile clients. Harriet has opened a pop-up restaurant, Robin Wylde, in Lyme Regis where her cuisine is based around the seasons, local produce and foraging.

Harriet gives her raw and unfiltered experience of life on a yacht as Sole Chef as well as the lessons she learnt during her time away.