23 May 2022
SUPPER CLUB WITH
of The Mason Arms
Save The Date - He's Back!
We had so much fun the last time we worked with Olivier - we all wanted to do it again!
So here we are - back for round two & this time, we're going Supper Club style, so expect one long table, with everyone dining together.
Join us for a fun evening of more fantastic food and wine
Monday 23rd May 2022
Arrival from 6:30pm
£70 per person
Billy Ogilvy’s Bread
with whipped butter
Confit Egg Yolk, Parmesan
Salmon Two Ways
Hot Smoked & Beetroot Cured
Handpicked Crab, Raw Fennel & Radish
Asian Style Little Oak Farm Pork Belly
Soy & Coriander Broth
Coffee Ice Cream, Hazelnuts
Tea & Coffee
Homemade Petit Fours
Who Is Olivier!?
One thing's for sure - he's not as scary as he may look!
Olivier came to England in 1998 with the intention of staying for 2 years to practise his English, but the Marseille-born chef met his wife Melenie in Somerset and has never left!
After graduating from the Marseille Catering School , and having received training from the Michelin starred La Bonne Etape , Chateau Arnoux and Les Roches in Le Lavandou, Olivier then perfected his craft under chef and mentor Andrew Dixon in 2001 (3 AA Rosettes) at Porlock Weir . He then moved on to become Head Chef at Woods in Dulverton in 2006. It was here he received 2 AA Rosettes and the award of Somerset Dining Pub of the Year 2008, 2010 and 2011.
Olivier joined Clavelshay Barn Restaurant as Head Chef in May 2015, where under Olivier’s leadership, and partnership with Sue, Clavelshay Barn went on to receive numerous awards.
Olivier then moved to the award winning The Swan at Bampton as Head Chef in May 2018 and continued to produce food with flavour and flair, before moving onto join Mark Dodson at the Michelin-Starred Mason Arms in July 2020 where he is currently Head Chef.
We have loved working with Olivier and his Sous Chef, Billy Oglivy. We very much look forward to bringing the team back for
round two at the end of May!