Michael Harrison is a modest guy. I could already tell that by talking to him. He worked in excellent venues with top chefs right from the start and you don’t get to work your way up to head chef by the age of 26 without having something pretty stellar about you. Pretty Little owner, Michael Byard, is full of praise for his new head chef, and mentions the level of creativity that Michael brings to the kitchen every day. The way Michael (the chef) describes some of his dishes has me hanging off his every word and desperately searching my diary for the next free night to get back over to Balaclava.