“I’ve been cooking over fire for more than twenty years.

That started with whatever I could build or find: homemade smokers out of scrap, open fires in the woods or long days and nights learning what works and what doesn’t. Since then, it’s taken me into more refined setups and professional kitchens, but the fundamentals haven’t changed.

I understand food, and I understand fuel; how different woods burn, how heat moves, and how to get the best out of both. A lot of that comes from doing it repeatedly, not from rigid timings or recipes. You learn to read the fire, the colour of the food, the texture and you learn to adjust and adapt as you go.

Wolfy’s Kitchen comes out of that way of cooking. It’s simple in principle: good ingredients, cooked properly, with attention and care. Food that’s generous, nutritious, and built for real situations — whether that’s feeding a crew on a long shoot day or cooking for a large gathering.

I’ve cooked in all sorts of environments, from campfires to modern kitchens, for small groups and for crowds of a hundred or more. The job is always the same: stay in control of the fire, and make sure the food is right.

It’s built around fire, flavour, and feeding people properly.”

Based in London.
Available for catering, events, and on-set work.

Oli (The proud dad of little Wolfy himself)