Born and raised on a farm in Somerset, Harry Gould's life has been deeply rooted in agriculture. His early years were spent learning to grow and care for a variety of crops and livestock, particularly cattle. This experience instilled in him a deep respect for animal welfare, local sustainability, and the seasonal bounty of the land.

A passion for cooking emerged at a young age, as Harry enjoyed transforming fresh, homegrown ingredients into delicious meals. He pursued his culinary passion by undertaking qualifications in horticulture, agriculture and later a diploma in professional cookery while still contributing to the family farm.

CULINARY JOURNEY

After graduating, Harry continued to balance his farming heritage whilst gaining valuable experience in the food industry. He has honed his skills under renowned chefs working with the likes of Hugh Fearnley-Whittingstall, River Cottage, Michael Caines Restaurants and a variety of high-end establishments learning all aspects of hospitality and high end catering. During this period Harry also refined and developed his passion for sourcing and designing delicious but ethical menus working as a freelance chef.

FARM-FRESH FLAVOURS

Inspired by his dual passions for farming and cooking, Harry creates menus that celebrate and champion the South West's agricultural bounty. His dishes are not only delicious but also ethically sourced, local, and sustainable.

He offers a variety of culinary experiences, from exclusive private chef services to Green Cow farmhouse barbecues to allowing you to experience savour his mouth-watering creations firsthand.

Green Cow Chef