David has had a wealth of experience in the world of food – from a young boy growing up on a farm in Hampshire, to Organic farming and box schemes in Devon, to helping set up friends in the outside catering business and working in award winning restaurants. He was the head chef of the Pot Kiln in Yattendon, Berkshire (where he met Oliver), and went on to run The Harwood Arms in Fulham as the General Manager – the first ever pub in London to be awarded a coveted Michelin Star in 2010. He now owns his own catering company Season 2 Taste based in Henley-on-Thames.
Oliver started working in a kitchen at the age of twelve. Since turning professional more than ten years ago, he has worked with Clarissa Dickson Wright and as a private chef to distinguished guests visiting castles in Scotland, chateaux in France and luxury chalets in Chamonix. Oliver not only runs his own outside catering company the Pot Kiln Anywhere in West Berkshire but also co-owns the Game and Wild Food Cookery School which specializes in traditional country food from the field to the table. Oliver’s country life is now complete with a wife in tweed and a sufficiently enthusiastic black lab joining him on shoot days.
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David Oliver Fine Foods Meat Trades Journal
With wild game high on the agenda and increasingly in the shops, a new range of luxury pre-prepared meals will sweep consumers into the wonders of cooking with wild game. Continue reading
