Chefs At L'Olivier
The simplicity of great ingredients cooked with care, attention and good craft is what excites me about food.
That coupled with great hospitality is the key for a perfect restaurant.
In Clive’s Words
My cooking career began at the tender age of 5, taking recipes from my first ever cook book and knocking on the neighbours doors to show off my dishes. I was very clear back then that the hospitality industry was the route my career would take.
I became a head chef at a very young age as I felt I wanted to explore dishes at my own free will. I was awarded a Michelin star at The Lords Of The Manor Hotel in The Cotswolds at the age of 25 and again at a hotel outside of Bath. Since then I have run larger operations, all gaining recognition in the Michelin Guide.
As well as a love of food, I have a passion for teaching and after listening to many cries for help, I started a consultancy business. This experience has opened me up to many different cultures and fun adventures.
Chef Clive Dixon
Bio of Clive Dixon
Worked in professional kitchens from the age of 17 achieved sous chef positions at 5 star, Relais Chateaux hotel Cliveden and 2 Michelin starred Restaurant Le Champignon Sauvage.
Head Chef aged only 23. Gaining entry into all major food guides.
Achieved a Michelin star aged 25 (then one of the youngest in the UK) along with awards in major guides and much attention and acclaim from National press.
Headed up kitchens for 3 Michelin starred chefs Pierre Koffman and Heston Blumenthal.
Bio of Nick March
Moved to Australia directly from culinary school to broaden his food knowledge and take in new cultures.
Returned to England to work with Clive in Bray on Thames
Moved to London working in both Classic French and English Restaurants for 3 years before heading back to his homeland of Kent
July 2018 left Michelin starred restaurant The Sportsman to join Clive once more at L’Olivier