Former restaurant chef, summer cook in the Highlands

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About me

I learnt to cook in a number of bustling restaurants across London. These summer holiday experiences encouraged me to apply for a full time position at Neil Rankin’s Temper during my gap year.

Buried under the streets of Soho, Temper is a restaurant dedicated to the art of whole animal butchery and fire, and every meal is a battle between everyone grabbing what they can from the middle of the table.

I have since catered privately for groups in Scotland, as well as delivering lunch and dinner functions for up to 30 people. I enjoy cooking large feasting menus, where the emphasis is on sharing dishes with friends around a table.

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Ollie's Menu

• The price includes ingredient and labour costs.
• Please be aware that when ordering you can only pick one dish from the starters, main course and pudding.

Canapés - £3 price per head (choose as may as you like)

Smoked Mackerel Pate, Crostini

Courgette Fritters, Mint Raita

Ricotta, Pea and Mint Tartlets