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Ollie Moore

Ollie Moore

Ollie’s cuisine is underpinned by a passion for wild and forgotten ingredients – with off-cuts (he has been known to cook with tendons) and whimsical herbs (sea buckthorn, sorrel and verbena oil often feature in his desserts) all part of his repertoire. But it isn't enough for Ollie to merely use these ingredients for garnish or presentation – rowan berries may be tucked away in focaccia, salty preserved lemons adorn a white chocolate 'aero' and mugwort flavours a panna cotta. Comparisons have been made to the gastronomy of Simon Rogan and David Everitt-Matthias but Ollie is keen to remain his own man.

Ollie certainly found his groove at The Black Rat, but left in 2016 to pursue the next chapter of his career. Since then he's worked as a self-employed freelance chef in restaurants both in the UK and Europe, as well as becoming a private chef, cooking incredible dinners in people's homes. He's currently looking for the right restaurant so he can get back in the kitchen and continue delighting diners with his seasonal, unique and delicious food.