ABOUT US

Harry’s Grill Bar opened in 2007, following in the footsteps of the original Harry’s Restaurant in Longbrook Street. Owned by Sam Pounds, the family influence that makes the Harry’s stable unique, is also present in the Grill Bar. Brother Tom assisted in the set up and helped with the menu and decoration, Dad designed and built some of the interior and daughter Phoebe is just about to start learning the ropes - and the rest of the family are only too willing to help out by testing the cocktails and tasting the food and wines whenever they can! The ideas and ethics that have inspired the first Harry’s, have been taken to a different level and the Grill Bar retains the same relaxed, lively informality in a particularly warm and stylish setting.

As even Sam finds it hard to be in two places at once, the Grill Bar team includes front of house Manager Oliver Heathcote, late of J. Sheekey in London, bringing some big city pizzazz and Head Chef Adam Little, formerly of Dart Marina, creating his own brand of great tasting food, including really delicious homemade ice creams, breads and beautifully cooked, well presented classic dishes. The downstairs cocktail bar is run by Ben Hadley, an award winning Mixologist, who creates classic cocktails with flair and enthusiasm, as well as offering some of the classier brands of spirits and beers – and a particularly good selection of rums. (Yo ho ho…)

Our ethic: top quality classic food and drink, with an emphasis on excellent steaks, but with enough variety to appeal to a varied clientele, presented with care and attention to detail.
We offer a friendly, interested and efficient service in a relaxed environment - and value for money that is the hallmark of both the Harry’s restaurants.

The Grill Bar is strongly committed to the cause of ethical farming and sources its beef locally from Devon Farms, carrying the South West Quality Meat Certificate.
The Grill Bar is the only restaurant in Exeter offering steak tartare, which has become a best seller and is also a testament to the quality of the beef. The veal is Devon Rose and is an ethical alternative to imported veal and is fantastically tender and tasty, the chicken is free range. The Grill Bar and the original Harry’s, sources all produce locally wherever possible (including the beer) both for freshness and with an eye on the carbon footprint!

Apart from the obvious attractions of owning and running restaurants – sore feet, stress, paperwork, no social life, stress and more paperwork, the loyalty and friendship of many of our customers makes the whole thing worthwhile. Lots of them have been with us from day one of the first opening of the first Harry’s and were also there at the opening of the ‘other show’, at the Grill Bar and they still continue to support us.

To all of you, a big thank you and to our new customers, a big welcome to both of the Harry’s restaurants.