Taking place at Rondo at The Hoxton, with ex St John chef Chris Gillard at the helm, the residency offers you the chance to experience the four courses which landed Oli the highest score in the programme’s history within the regional heats - including his crowning Special Delivery meat course. Additionally - expect other dishes reflecting hyper-seasonal influences and use of innovative cooking techniques. Dinner is priced at £45 per person and can be paired with a series of hand-selected wines for an additional £45.
Prize winning meal
A salad of Jerusalem artichoke with Ragstone cheese puree, pickled onions, and malt soil; lobster with barbecued kalettes and black garlic and the Special Delivery meat course comprised of guinea fowl breast, topped with guinea fowl mousse, stuffed chicken wings, barbecued pickled maitake mushrooms, mushroom and miso ketchup, crispy potato nest, and confit egg yolk.