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The Buxton appoints new head chef

A Brick Lane bistro and wine bar with rooms has appointed Oliver (Ollie) Sharpe as its new head chef.

At The Buxton, Sharpe's arrival marks a new chapter for the brand with a menu of hyper-seasonal small plates and natural wines, focusing on quality ingredients and produce from an urban farm in Deptford, also under the ownership of The Culpeper Family Hospitality Group, which operates The Buxton.

The venue will now feature a weekly rotating menu showcasing bistro-style small plates inspired by French and Mediterranean cuisines. Dishes such as Panisse topped with whipped cod's roe, coppa and remoulade; chicken liver parfait with house pickles; and grey mullet with risotto nero and sea beet will be available. For dessert, guests can indulge in treats like rhubarb and custard tart, chocolate bavarois with cream Anglaise, or mons cheese paired with house-made crackers and quince jelly.

The Buxton embraces a contemporary 'bar à vin' concept, inviting guests to savor wines by the glass or bottle from its curated all-natural wine list, or opt for the 'Wine of the Week' offer. A succinct selection of cocktails includes classic aperitifs, such as the Gibson with gin, dry vermouth and house pickle, and the Negroni, as well as seasonal serves such as the Rhubarb Sour with homemade rhubarb purée, gin, triple sec, dry vermouth citrus and egg white. The Buxton will adopt a walk-in-only approach, fostering a more laid-back atmosphere for their guests.

Oliver Sharpe is a long-time member of The Culpeper Family. Sharpe started cooking at The Buxton's sister site, The Culpeper, as chef de partie in November 2019. From there, he moved to work at the Michelin-starred Brat in August 2020, and spent over two years honing skills working across all areas of the kitchen. In 2022, Sharpe returned to The Culpeper, this time as sous chef, contributing to menu innovation. His talent soon caught the attention of the team behind the lauded restaurant Toklas, where he served as chef de partie for several months before embarking on his new role at The Buxton.

After this, Sharpe expanded his culinary horizons by relocating to Perth, Australia, where he was senior chef de partie at the esteemed Wildflower restaurant. His time abroad was followed by a return to the UK, where he joined the prestigious four-starred Brooklands Hotel in Surrey as senior sous chef. He returned to London and The Buxton soon after.

'I am thrilled to be working with The Culpeper Family again and heading up the kitchen at The Buxton,' says Sharpe. 'We have always shared a very similar ethos – working with world-class suppliers, using responsibly sourced produce and cooking with the seasons, so to be working at The Buxton and putting my spin on things is a huge privilege.'