Gravy stains and tall tales await you!
Embark on a real foodie journey with Julie Harris
Welcome to Gravy stains and tall tales: A real foodie journey, where every dish comes with a story, and every stain has a memory. This blog isn’t about perfectly plated food or spotless kitchens – it’s about the messes we make, the laughter that echoes around the dinner table, and the unforgettable meals that leave a mark long after the plates are cleared.
From pub grub to family recipes passed down through generations, we’ll explore the real, unpolished side of food – the mishaps, the triumphs, and the tall tales that make every bite worth savouring. Pull up a chair and dig in!
Explore
The blog…
Dive into delightful recipes that blend Canadian heritage with British flair! Julie’s creations promise to tantalize your taste buds and spark joy in your kitchen.
Get behind-the-scenes glimpses of pub life and learn how Julie transformed her dreams into reality, one dish at a time.
Travel partnerships, hosted experiences and story-led brand collaborations reaching a valuable female 45+ audience. View Julie’s media kit and work together.
The book…
Lies, theft and shit on the ceiling: A Canadian’s journey to pub ownership in England
To be published on 21 June 2026
Unleash the foodie within
Indulge in the authenticity of homemade meals and the warmth of shared tales.
Alone, overdressed, and mildly unhinged… my first attempt at dining alone.
It starts hours before the actual event. Not the dinner. The idea of the dinner. You’re in your hotel room, standing in front of a mirror, trying on versions of yourself like outfits. This one looks too try-hard. That one…
You only live once. The clock doesn’t care
It usually begins the same way. A message, sent late in the evening, when the house is quiet and the day has finally stopped asking anything of you. You can almost picture it without trying. Someone on the sofa, glass…
Dalyan, Day 9: The hangover reckoning and why this place won’t let you leave
There’s always one day on a trip where the wheels come off. Not dramatically. Not in a blaze of glory. Just… quietly. Like your dignity slipping out the back door while you’re face down in a pillow, bargaining with your…
Day 8 in Dalyan: Interviews, fighter jets, karaoke crimes, and the köfte of redemption
First things first—I’ve officially broken my own rule and I apologise. All week I’ve been smugly tapping away at these posts like some sort of disciplined, well-adjusted human being with structure and routine. And then, like all good habits, it…
Day 7 in Dalyan: Turtle trauma, marshmallow piña coladas, and whatever was dying next door
You ever get woken up by a sound so aggressive, so wildly committed to being heard, that your brain just… gives up trying to label it? That was us. Next door. Something between a donkey in emotional crisis and a…
Facebook Posts
Part 3 of Robbie’s story is now live.
Running a pub teaches you many things.
How to change a barrel in the dark.
How to smile while somebody tells you how they would run your business better.
How to survive a Saturday night when the chef has disappeared, the fryer has broken, and table seven wants to know why their chips are taking so long.
But every now and then it teaches you something much more important.
Many years ago, a nervous thirteen-year-old lad walked into my kitchen looking for work. I gave him a job washing pots. Over time, I taught him to cook, and eventually he became one of my pub chefs.
Today, that same young lad is an accomplished Royal Navy chef.
People often think hospitality is just about serving food and pulling pints. What they don’t see are the young people who come through our doors, learn skills, build confidence, discover what they’re capable of, and then go on to achieve remarkable things.
Of all the stories in my book, this one will always have a special place in my heart.
Not because it’s the funniest.
But because it’s true.
And because every now and then, you get the privilege of watching a young person find their future.
Well done, Robbie. I couldn’t be prouder.
(Although if you’re reading this, you still owe me a few roasting tins.)
Part 2 of Robbie’s story.
The trouble with teaching young people is that sometimes they’re actually paying attention.
What started with washing pots turned into prep. Prep turned into cooking. Before long, the kid was working service and holding his own in a busy pub kitchen.
Then one day he told me he was thinking about joining the Army.
I had other ideas.
This is the part where a pub chef’s journey takes a completely unexpected turn…
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