OLI MARTIN - CHEF DIRECTOR
Our new, Lancashire born Executive Chef, Oli Martin brings with him 17 years of experience in fine dining, having worked in Michelin Star and Rosette restaurants, from here in the UK to the South of France, to Australia.
From the age of 16, Oli found his calling experimenting with flavours. Working alongside Steven Shepherd as an apprentice at AA Rosette Restaurant, Chicory, seeing Oli’s unique potential early on in his career.
At 26, Oli progressed from Sous Chef to Head Chef at Hipping Hall, where he made a huge impact, defining his own food philosophy and getting the restaurant their fourth AA Rosette. Oli’s creativity and passion, alongside his focus on bringing together a multitude of flavours, utilising locally sourced, seasonal ingredients make for some truly exceptional dishes.
In 2018, Oli was in the final three on MasterChef: The Professionals, where he cooked for Michael Caines and three Michelin starred Anne-Sophie Pic, receiving complements on his creative flavours and cooking methods.
MATT WILLDIGG - CHEF DIRECTOR/HEAD CHEF
Hailing from the West Midlands, matt has been cooking professionally since the age of 16. He has trained under some of the best chefs in the UK and abrooad. Having spent time working in London under Angela Hartnet at the 1 Michelin starred Murana then at the famous 2 Michelin starred Hibiscus under Claude Bosi, he spent five years in Australia before returning to the UK to be Oli Martin's right hand man at Hipping Hall. He was part of the team which attained a 4 rosette status.
You may recognise his face from last year's Masterchef, The Professionals 2022, where he showed his love for wild ingredients to reach the final. When he is not in the kitchen at Fell, you might find him foraging in a forest for wild mushrooms...
SAMANTHA HAIGH - OPERATIONS MANAGER
Sam joined the team from Michelin starred The Black Swan, Oldstead, where she worked her way up to restaurant manager responsible for high standards of service as well as the front of house team’s welfare.
In 2020, Sam was recognised in CODE’s annual 30 and under rising stars for young people making waves in the hospitality industry.
Sustainability Policy
Our dedication to foraging natural ingredients allows us to showcase the best of nature while minimizing our carbon footprint. By partnering with local producers and suppliers we reduce transportation distances, supporting our community and reducing emissions