i. Biography
Kentish Town gives Ollie Pudney’s food its frame: British pub cooking with London pace, built for the table rather than the show. At Bull & Last in Kentish Town, London, United Kingdom, the work is direct and communal, with dishes like Scotch eggs, an aged rib cutlet for two, and sea trout with samphire, peas and Jersey Royals set out in a style that favors clarity over ornament. As chef and owner, Pudney’s kitchen lets familiar ingredients carry more weight through restraint and exactness.
The Climb
Westminster Kingsway gave Ollie Pudney the technical base for a kitchen career built on discipline, speed, and the practical demands of service. From there, Richard Corrigan's restaurant group in Soho, London, provided the kind of high-pressure environment where precision and resilience matter in equal measure. The progression is a steady one: training, then repetition, then responsibility, with the work shaped over time by both craft and command. Today, Ollie is head chef of The Bull & Last.
Today
Pudney's current role is chef and owner of Bull & Last in Kentish Town, London, United Kingdom. He also serves as head chef at Bull & Last in London, United Kingdom. The food tied to his name reflects the logic of a pub kitchen that knows its own pace. Scotch eggs depend on timing, casing, seasoning, and the clean contrast between crisp exterior and soft interior. Done properly, the craft stays out of sight; what remains is balance between texture and temperature. The aged rib cutlet for two at the restaurant shows the same confidence at a larger scale. Beef is treated as a shared cut, thick and present, carrying age, fat, and heat without needing embellishment. Sea trout with samphire, peas and Jersey Royals works differently, pairing fish with coastal salinity, green sweetness, and the softness of new potato. Across the menu, the style is direct, disciplined, and built to let the ingredients speak plainly.
Signature
Ollie's signature dishes include Killer scotch egg, Aged rib cutlet for two, Steak tartare, Breakfast sharing board, Sea trout with samphire, and peas and Jersey Royals.
Recognition
Recognition for Pudney is tied to the identity of Bull & Last and the dishes that define its kitchen. Scotch eggs, the aged rib cutlet for two, and sea trout with samphire, peas and Jersey Royals show a body of work rooted in British ingredients, pub appetite, and careful execution. The food is designed to satisfy without fuss, and the room’s communal rhythm supports that aim. The current chef-owner title at the Kentish Town restaurant carries that same dual charge: the food has to land at the pass, and the operation has to hold together service after service.
Profile updated July 2026
FAQ
Asked of Ollie
What is Ollie Pudney's current role?
As of 2026, Ollie Pudney is Chef and Owner.
Where did Ollie Pudney train or study?
Ollie Pudney trained at Westminster Kingsway.
What is Ollie Pudney known for?
Scotch eggs.
