By Leigh O’Connor.
With a career spanning more than 30 years, London-born, award-winning Chef Spencer Patrick brings culinary expertise and two decades of Michelin-star experience to the kitchen at Harrisons Restaurant.
Working alongside Marco Pierre White, at 26 Spencer was the youngest Chef in the UK awarded a Michelin star for his work at The Café Royal in Picadilly. He is now founder and culinary director of Chef-hatted Harrisons, nestled in the Sheraton Grand Mirage in Port Douglas, where opulent surrounds of chandeliers, ornate mirrors and furniture await diners.
Opening the restaurant in 2007, Spencer brings a contemporary Australian approach to English classics with a distinct regional North Queensland influence.
Originally envisaging a career in design, he landed a front-of-house job after leaving school:
"I was a terrible waiter but it gave me the opportunity to see the kitchen in action and I was hooked,” he tells AGFG. "I worked my way up from the bottom in the kitchen. When I started at 17 years old, I was determined to be part of the energy in the kitchen and I worked harder and longer than the people above me just so I could overtake them, my competitive nature paid off.”
Spencer’s style has been shaped by his years working with classic French cuisine:
"I am very technique-driven and so grateful for the foundations that I have. Today, my style is very much influenced by where I live, the temperature and the Australian produce. I describe my food as Modern British, influenced by its surrounds.
"I have leaned into Indian flavours and spices a lot lately, partly because of the synergy with London and also because of the influence of my talented kitchen team, who come from varied backgrounds and bring their culture into the kitchen with them.”
Sharing Harrisons’ recipe for scallops, XO sauce, fried seaweed and bottarga, Spencer says this is one of the diners’ favourite dishes.
"We use incredible Australian scallops, treat them with care and they walk out the door – when you talk about signature dishes, you let the diners make those calls and they certainly have with this favourite dish.”
Opened by Spencer and his wife, Harrisons is currently in its 17th year of operation:
"We have spent every service bettering our product and building relationships with local and annually returning clientele over that time. We use the best quality Australian produce to deliver our signature style and provide service that is warm, welcoming and knowledgeable.
"Our guests return for the whole package, the food, the drinks and the service – that’s hospitality.”
We end our chat on a fun note with Spencer divulging the only formal qualification he has is high school pottery.
"They kicked me out after that!”
