How Two Chefs Turned Mentorship Into a Perfect Culinary Partnership

Two well-known chefs, Rowley Leigh and Oli Brown, have built a close working relationship over the years. Their bond began when Leigh mentored Brown at Le Café Anglais more than 15 years ago. Today, they co-own Updown Farmhouse, a restaurant and hotel in Kent, and often cook together with ease and shared understanding.

Leigh and Brown take a relaxed approach to cooking, shaped by their long friendship and mutual respect. Their method relies on instinct rather than rigid planning, with some dishes prepared ahead and others finished on the day. Communication between them is effortless, built on years of working together and a well-developed shorthand.

Their menu reflects simplicity and bold flavours. Dishes include Castelfranco salad, octopus salad, lasagne bianche, roast duck, and gnocchi alla dinner, followed by Roule Marquis for dessert. Wine pairings are chosen to match the origins of the food, featuring a Sylvanera from northern Italy and a Venetian Pinot Nero.

Both chefs agree that hosting should be enjoyable rather than stressful. They avoid overly complicated techniques, focusing instead on straightforward, delicious meals. Brown, now married to Leigh's daughter Ruth, has grown from protégé to partner, strengthening their professional and personal connection.

The duo's cooking style blends preparation with spontaneity, ensuring meals feel warm and inviting. Their collaboration at Updown Farmhouse continues to thrive, built on shared history and a love of good food lion. The result is a dining experience that feels both polished and effortlessly welcoming.