Oliver Gladwin, Co-Owners of Rabbit
Run by a band of brothers, this new eating house has taken London by storm. Rabbit is a celebration of 'fresh and foraged' cuisine, and provides South-West London with a concept somewhat alien to them. Chelsea has never been considered a particularly discerning destination for restaurants in London, Rabbit's presence is sure to sway hearts and minds. Here, Oliver Gladwin answer our questions.
What inspired you to become a Chef/Open your own restaurant - when was your 'Eureka' moment?
Oliver: Ever since I was small I was more interested in being in the garden and growing vegetable than school. My mother is a bit of a good Chef and everything that we ate in Nutbourne saw a detailed cook which I followed and learnt from.
What was your very first job?
Oliver: The Old Priest House restaurant outside Nutbourne, I was 13 and my brother worked there as waiter so is did the dish washing then became a chef.
If you could only cook with 3 ingredients for the rest of your life which would they be?
Oliver: Beef, Broccoli and Seabass
What's your favourite cuisine and what drink would you have with it?
Oliver: Well, I’m slightly taken by British produce along with some of the finest English wines. Having a vineyard at home is a blessing for this and there is nothing better than 24 month air dried pork leg and Nutty Brut
Which ingredients do you have a love/hate relationship with and why?
Oliver: Raw celery, is so important to cooking in stocks and braises however raw in salad is hell!
Which Chef inspires you the most?
Oliver: Simon Rogan the leader in Wild British Cooking
What would be your last supper and who would cook it?
Oliver: Platter of fresh seafood with langoustines and garlic mayo, followed by my brothers BBQ Veal Chops cooked on our indoor BBQ with all the family cooking.
If you had not been a chef, what would you have done?
Oliver: Tree surgeon or Game Ranger would both be good fun
Tell us a secret?
Oliver: A flowering Thistle is what we use to split raw milk to make fresh cheese curds in place of manufactured rennet.
What’s your favourite kitchen utensil?
Oliver: My 12 inch Mac cook knife
Who would you love to cook for?
Oliver: David Attenborough but I’d have to join him for dinner
What music/track do you like to listen to while cooking?
Oliver: Days like this – Van Morrison
Favourite junk food/ guilty pleasure?
Oliver: Too many Pints of Carlsberg Export and Pork Scratching’s!
What irritates you most about the industry?
Oliver: Food wasted then disregarded without attempting to change it into something better.
Tell us about the most difficult customer you have ever dealt with?
Oliver: My brother Richard
Who would be in your fantasy kitchen team? (E.g Head Chef - Alain Ducasse, Sous Chef - Bruce Lee, Maitre'D - Stephen Fry, Bar Staff - Napoleon etc)
Oliver: Although I already keep a good team, names to mention would be – Simon Rogan, Rene Rezeppe and Gill Miller
What dish would win over your heart?
Oliver: South west France, Oysters and Crisp White wine
MORE ON RABBIT
Check our venue page of Rabbit