The Brick Lane bistro and wine bar with rooms has appointed Oliver (Ollie) Sharpe as its new head chef.
Sharpe’s arrival at The Buxton marks a new chapter for the brand, as the menu of seasonal small plates and natural wines focuses on quality ingredients and produce from the Deptford town farm, which is also owned by The Culpeper Family Hospitality Group. which operates The Buxton.
The venue now features a weekly changing menu showcasing bistro-style small plates inspired by French and Mediterranean cuisines. Dishes like Panisse topped with cod roe, coppa and remoulade; chicken liver parfait with house pickles; and gray mullet risotto with genio and sea beet will be available. For dessert, guests can enjoy delicacies such as rhubarb and custard, chocolate bavaras with crème Anglaise or mons cheese together with homemade biscuits and quince jelly.
Buxton embraces a contemporary “bar à vin” concept, inviting guests to sample wines by the glass or bottle from a curated all-natural wine list, or select a “Wine of the Week” special. The extensive selection of cocktails includes classic aperitifs such as Gibson’s with gin, dry vermouth and house pickles and Negroni dishes, as well as seasonal dishes such as Rhubarb Sour with homemade rhubarb puree, gin, triple sec, dry vermouth citrus and egg white. Buxton adopts a walk-in-only approach, which promotes a relaxed atmosphere for its guests.
Oliver Sharpe is a longtime member of The Culpeper family. Sharpe started cooking at The Buxton’s sister site The Culpeper as a chef in November 2019. From there, he moved to Michelin-starred Brat in August 2020, spending over two years honing his skills in all areas. kitchen. In 2022, Sharpe returned to The Culpeper, this time in the role of sous chef and involved in menu innovation. His talent soon caught the attention of the team behind the acclaimed Toklas restaurant, where he served as head chef for several months before taking up his new role at The Buxton.
Sharpe then expanded his culinary horizons by moving to Perth, Australia, where he was the senior chef at the acclaimed Wildflower restaurant. His time abroad was followed by a return to the UK where he joined the prestigious four-star Brooklands Hotel in Surrey as Senior Chef. He returned to London and The Buxton soon after.
“I’m thrilled to be working with The Culpeper Family again and leading the kitchen at The Buxton,” says Sharpe. “We’ve always had a very similar ethos – working with world-class suppliers, using responsibly sourced produce and cooking seasonally, so to work at The Buxton and contribute to that is a huge privilege.”
