Having grown up in West Sussex with an idyllic childhood of foraging and climbing trees; brothers, Richard and Oliver Gladwin knew from a young age that they would end up in the food industry. And so they did, opening the much loved, The Shed in Notting Hill in 2012 and following it up with Rabbit in Chelsea in 2014. The Handbook caught up with them to chat nose-to-tail cooking, favourite restaurants and foraging:
Who would you invite to a dinner party and why?
Richard Gladwin: Danny Myers, one of the leaders in modern restaurateurs.
Oliver Gladwin: Ranulph Fiennes, I imagine he has a few good stories about eating in the wild!
If you had to take 3 ingredients to a desert island what would they be?
RG: Lemons, flour, sweet paprika
OG: I wouldn’t, I’d forage it there!
What is your favourite dish on the menu at Rabbit?
RG: Hake, lemon potato vinaigrette, sea spinach, mussels, dill oil.
OG: Rabbit Ravioli, bone marrow, yellow chanterelles and lovage pesto.
What is your favourite part of your job?
RG: Closing my eyes during service and listening to the hustle in the room, hearing everyone have a good time.
OG: The ability to come in to two kitchens and be fully creative with all the British seasonal produce.
If you could choose one chef to work alongside who would it be?
OG: Magnus Nilsson
Who inspires you or who do you look up to?
RG: My father for his endless hard work as a chef and ability to make my day to day achievable.
What do you think is so appealing about head-to-tail cooking?
Having the pleasure of working with our own animals from the farm inspires us to work with no wastage from the animal. From making stocks to serving the best cuts of meat we can get our hands on.
If you weren’t doing this what would you be doing?
OG: Tree Surgeon
Tell us something we might not know about your restaurants…
We commission our mother to do our artwork for the restaurants.
What is your favourite London restaurant (other than your own)?
We both love to go to Le Colombiere in Chelsea for a classic French menu and wines.
What does the future hold?
Opening a couple more restaurants and bringing more foraging and local foods to our restaurants.
To celebrate Chelsea Flower Show next week, Rabbit is serving up a floral inspired menu more details can be found here