Phil Clark

Phil’s culinary career began in London at the age of 16 when he embarked on a 3-year apprenticeship at the prestigious Waldorf Hotel. Over the next 14 years, Phil honed his skills in some of the city's most renowned establishments, including Fortnum and Mason, the Stafford Hotel, and BNP Paribas, where he gained invaluable experience in fine dining and hospitality.

After leaving London, Phil expanded his horizons, traveling the world and immersing himself in diverse culinary cultures. Eventually, he settled on the South Coast, where he worked at various hotels around the New Forest. It was during this time that Phil discovered Harvest as a key supplier, forming a strong partnership that would shape the next chapter of his career.

Eager to explore new opportunities beyond the kitchen, Phil transitioned from cooking to business development and joined Harvest as a Business Development Manager. His wealth of experience in both culinary arts and hospitality now enables him to bring unique insight and value to his work with Harvest.

Phil is passionate about spending his leisure time in the great outdoors, particularly in the New Forest and along the local beaches. Whether it’s walking his dogs, kayaking, or stand-up paddleboarding on the South Coast, he enjoys the sense of peace and adventure that these activities bring. A keen wildlife photographer, Phil also loves capturing the beauty of nature through his lens and creating drone movies with his son.