As sous chef, Olivier played a major part in turning Andrew’s On The Weir into one of the leading destination restaurants with rooms within the UK restaurant scene. Olivier’s influence helped catapult Andrew’s On The Weir to achieving and maintaining many awards, including 3 AA Rosettes and being named as one of the top ten restaurants with rooms by the Sea.
To this Day Olivier’s Legacy at Andrew’s is still unmatched on Exmoor, as the only restaurant to achieve this prestigious AA award.
Working alongside Olivier was a true masterclass in culinary excellence. His unwavering commitment to the craft was evident in every dish, meticulously prepared and presented with his southern French flair.
Olivier’s passion truly sets him apart, the desire to constantly learn, innovate, and the relentless drive to be the best was and still is an inspiration to any kitchen team. Any establishment would be lucky to have Olivier leading their kitchen.
Andrew Dixon
Course Leader
Leeds City College
School of Travel Food and Drink
