Born in the UK, Ollie Clarke apprenticed under legendary chef Rick Stein and spent several years at his flagship Cornwall restaurant, before moving to Paris to work at La Régalade Saint-Honore.

Under the tutelage of Bruno Doucet who with Yves Camdeborde founded bistronomie, Ollie learned the principles of the movement: the rigour of haute-cuisine technique applied to simple, traditional dishes, using the best ingredients from the best producers.

Ollie took his first head chef role in his mid-twenties and by the age of 30 he was owner-chef at Origins 14, the original Régalade, where he is one of the brightest lights of bistronomie cuisine.

Glass owner Jonathan Brookes welcomes Ollie to Wellington. Combining their passion, knowledge and talent, together they create a multi-course degustation menu centred on the French culinary ethos of bistronomie.

Paired with a complementary line up of natural wines, there’s nothing prim and proper about this style of dining. Think unpretentious, convivial, fun, even noisy and a little loose.

Your ticket includes: 

5 (or possibly more) course degustation menu with wine matchings. 
 

---

Click here for more Welly On A Plate