Rabbit & The Shed
Oliver Gladwin, co-owner and Head Chef at The Shed, Rabbit and Nutbourne restaurants with his brother and Manager, Richard, is absolutely passionate about no wastage cooking and ‘what grows together goes together’ to create sustainable, delicious British cuisine.
Growing up on the family farm and vineyard in West Sussex, Oliver’s joint love of the countryside and cooking was evident from a young age. School holidays were spent learning his craft through working for local restaurant, The Old Priest’s House and for private caterers, Party Ingredients. Oliver then went on to a year of formal training at Leith’s School of Cooking where he achieved his advanced food and wine certificate.
After graduating from Leith’s in 2008, Oliver honed his technical and creative skills in a number of iconic London restaurants, firstly at Just St James, then Launceston Place, followed by OXO Tower restaurant. Always guided by his deep love of nature and foraging, he then went on to work for countryside champion and chef, Hugh Fearnley-Whittingstall at his River Cottage in 2011. Here Oliver had the chance to work in a seasonal and experimental kitchen, both on and off screen, and taught cookery and butchery classes with foraged and farmed produce.
In 2012 he opened The Shed in Notting Hill with his brother Richard, with foraging and cultivating British ingredients, and seasonal, sustainable cooking at the heart of its ethos. The Shed serves a daily changing menu with both small and large plates recommended for sharing. It has rapidly become a Notting Hill gem, with its own extremely successful cookbook. Since opening last autumn, the Gladwins’ second restaurant, Rabbit has already achieved widespread critical acclaim for its wild food and emphasis on sustainability. They have now opened their third restaurant, Nutbourne, an all-day dining concept which is also already attracting a loyal following.
Oliver has already achieved widespread acclaim for his efforts in sustainability, with nose-to-tail cooking practices employed, using every bit of the animal to create beautiful dishes. Guided by a strict no wastage policy, Oliver also strives to source all of the seasonal produce from within 100 miles of London. His efforts were recently awarded three stars by the Sustainable Restaurant Association, for whom he regularly makes videos and public appearances on behalf of, bringing the message of sustainability to the industry and wider public.
Active and extremely sociable outside of the kitchen, Oliver enjoys sports including shooting, tennis, golf and windsurfing. At home in Sussex, he loves nothing more than being in the countryside, landscaping and tree surgery, working in the vineyard and butchery.