The three of us were brought up on our family vineyard and farm in Nutbourne, West Sussex. When school was over, Gregory chose farming; Oliver became a chef; and Richard went into hospitality. We noticed that these professions make a perfect food cycle, so decided to go into business together. Rabbit is our second restaurant, after seeing The Shed in Notting hill have such a great response we thought Chelsea was the next destination to bring our seasonal, British style of cooking to the Kings Road. Rabbit is a true celebration of British ‘wild food’ with an emphasis on sustainability and nose-to-tail cooking that we are dedicated to.
To find the roots of our restaurants, you need to look no further than our farm in Nutbourne.