[2] Platts-Martin later said that "it was in a terrible state but I bought it out of youthful optimism and invited Marco to become head chef.

I knew Marco was an extremely talented chef who cooked sensational food but I was very unsure how things would turn out.

David Collins was the architect, who had previously worked on Pierre Koffman's La Tante Claire.

[11] White served a menu consisting of French cuisine which included a warmly received dish of tagliatelle and oysters.

[16] Drew Smith, the editor of the Good Food Guide described Harveys as "a meteor hurtling through the restaurant firmament powered by the extraordinary passion of one young man".