Peter Harrison has lived in Lincoln all his life. Since 8 years old he has had a passion for good food. He pushed forward with his career in catering from a young age, starting from Pot Washer and working all the way to Head Chef.
He completed his training at catering college being awarded an NVQ level 3 in Catering and Hospitality and now has over 19 years experience in the industry. Pressing his Chef whites in many well known Lincoln establishments, including Jews House and Cafe Zoot to name a few. However Peter really came into his own whilst working at the Kings Head in Collingham for 4 years.
It was whilst at the Kings Head Peter learnt to appreciate the importance of locally sourced, seasonal and fresh ingredients. This had such an influence on him that he now grows as much of his own produce as he can. This is clearly reflected in Macy’s menus today.
Peter always dreamt that one day he would run a restaurant of his very own. After years of training and waiting, In December 2015 with support from his family, Macy’s Brasserie was secured. His dream was realised.
Everything at Macy’s is lovingly hand prepared from the finest, locally sourced, fresh ingredients. Making all our own dishes, cakes and even preserves from scratch! Ensuring as many ingredients as possible are sourced locally is one of our core principles. Which is why our duck eggs are from Waddington Farm and our fresh vegetables are from Lincolnshire, some ingredients are even from Macy’s own garden! Can’t get much more locally sourced and fresh than that.
With an dedicated front of house team, Macy’s aims to give you a high level of service in a relaxed and welcoming environment. Ensuring you a delicious dining experience, well priced with a sprinkling of good food.