Behind the Apron with Jack Harries

We’re proud to have a fantastic team of talented development chefs at The Compleat Food Group. In our Behind the Apron series, we’re diving into what inspires them in their unique roles.

Today, we’re excited to introduce Jack Harries, who has recently – and very deservedly – been promoted to Senior Development Chef. Jack creates and costs recipes, leads innovation sessions, presents concepts to customers and takes products through factory trials into launch. Here’s what he said…

Tell us about your journey to becoming Senior Development Chef.

It all started when I was 15, washing dishes at a small 20-seater restaurant in Shropshire called Raphaels. By 16, I was a commis chef at The Park House Hotel and from there, my love for cooking and pastry especially, took hold.

I’ve worked in a range of kitchens, from large-scale events at Harper Adams University to the refined service at Hotel Hougue Du Pommier in Guernsey. Pastry became my passion at Weston Park, where I studied patisserie and was mentored by a head chef who truly inspired me.

That passion led to one of my proudest moments which was winning the Staffordshire Masterchef Young Chef of Tomorrow award in 2013, taking home two first-place awards across different categories.

Eventually, I became Head Pastry Chef at The Moat House, leading a small team in a high-pressure, high-standard kitchen. We produced everything in house, from afternoon teas to fine dining desserts, and the restaurant earned 2 AA Rosettes and a place in the Michelin Guide.

I began my journey at Compleat back in 2020, and have recently been promoted to Senior Development Chef, something I’m extremely proud of.

What attracted you to a culinary career?

I’ve always loved working with my hands and creating something from scratch. Pastry, in particular, combines precision with artistry and that’s what drew me in. Moving through different kitchens helped me refine my skills and learn from a variety of chefs. No one knows it all and that’s what makes this career so exciting.

Now, in development, I get to channel that same creativity into retail products and I love shaping ideas into something people can enjoy at home.

What is your favourite Compleat product that you’ve developed or created and why?

One of my proudest creations took over two years to develop for a major UK supermarket. It’s returning for Winter 2025, and while I can’t name it just yet – if you know, you know!

It’s incredibly rewarding to see something go from test kitchen to supermarket shelf.

What is your favourite Compleat product and why?

The Exceptional by ASDA Festive Camembert Pie (475g) is my favourite. It features a whole French camembert wheel on a fig and whisky chutney, wrapped in rich all-butter pastry, topped with rosemary and a hot honey drizzle. It was a standout in ASDA’s 2024 festive range and a hit with my family and friends.

What is your favourite thing about working for Compleat?

The creativity and collaboration. Everyone brings something different to the table (literally!) and we push each other to improve.

I also love that Compleat supports community and charity work. A highlight for me was climbing Pen Y Fan with four colleagues to raise over £600 for Alzheimer’s and Cancer Research UK.

It’s been a long road from washing dishes to shaping products enjoyed at home, but I wouldn’t change a thing.

Want to find out more about our talented team? Check out our Behind the Apron series with Marek Blonski and Ewan McFarlane.