Corrin Harrison
Corrin was born in Hackney, London, with aspirations to become a footballer.
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A head chef and friend of the family suggested he should get into cooking. Coupled with memories of his late grandfather’s cooking, he was inspired to start his own culinary career.
He began his career at the Rosewood hotel, then moved to Austria to work at a 2* Michelin restaurant in Vienna.
In 2017, Corrin moved to Wales to work with Gareth Ward at Ynyshir (2*). He became head chef after just four years, helping the restaurant to achieve its second Michelin star in 2022. He now runs the second restaurant of the group, Gwen.
His style of cooking is classic British but has been influenced by the Asian style of Ynyshir. One of his signature dishes at Gwen is a sourdough ice cream with a miso caramel that he makes repurposing the ingredients from his own bread recipe.
Corrin’s menu draws inspiration from Welsh athletic legend Colin Jackson, and the successes of Team GB across several disciplines - all whilst highlighting his modern take on classical dishes that are close to his heart.
