The Bite Magazine - Autumn/Winter 2019 - Issue 26

bite cuisine when he went back to London at the age of 17, he took a job at Michelin-starred Windows on the 28th floor of the Park Lane Hilton. After a year and a half, he moved to Michelin-starred The Glasshouse in Kew, Surrey where he stayed for seven years whilst also doing an 18-month stint at Chez Bruce in Wand- sworth, south-west London. Oliver went on to work at The Arts Club in Mayfair as a sous- chef for just over a year before he was offered the role of Head Chef at The Sands End, a gastro pub in Imperial Wharf, part of the DM Group. His potential was noticed when he was given the position of Executive Head Chef and started running their second site, The Brown Cow in Fulham. His progression didn’t stop there as he also opened their third site The Cross Keys in Chelsea. Things were going to get better for Oliver Marlowe. After four years successfully running the three sites, Oliver de- cided he needed a fresh start and moved to the Cityglen Group based in south-east London to become their Executive Chef for The Brookmill in Deptford, The Great Northwood in West Norwood, and The Portland in South Norwood. Almost two years later, this chef genius decided he needed another chal- lenge and so started his namesake business in April 2018 as a private chef and industry consultant. In April 2019, he estab- lished Lunar Pub Company. During our conversation, Oliver revealed that his two favour- ite dishes from the current menu are Scallop Ceviche with whipped avocado, pickled ginger and ponzu dressing (cit- rus-based sauce used in Japanese cooking) for the starters and Roast Cornish Hake with ‘nduja (Italian pork salume) risotto, Baked Apple & Pear Alaska Aperol Spritz salted almonds, aioli, and aged pecorino (Italian cheese) for the main dish. He also told us that they had recently changed the fish from cod to hake to be more sustainable. These are two dishes that are popular with their diners. For a bar-restaurant that only opened in October, news about their exquisite dishes has certainly spread. Before we were halfway through our dining experience, the restaurant was packed with diners, which is a positive sign that Oliver Mar- lowe’s British menu with an international flair is being appre- ciated and loved. Every day of the week is a good time to visit The Hunter’s Moon for a drink or meal but on Saturdays, it’s an excuse to have a nice brunch and on Sundays, a good old roast dinner. The Hunter’s Moon is opened Sunday to Wednesday from 12pm to 11pm and Thursday to Saturday from 12pm to 12 midnight. The Hunter’s Moon 86 Fulham Road South Kensington SW3 6HR Tel: 020 3904 2270 https://huntersmoonlondon.co.uk