Ottilie Sandford

I’m Ottilie Sandford, a chef with a passion for creating exceptional culinary experiences. My journey began at Leiths School of Food and Wine, where I honed my skills, though I initially insisted that working in a professional kitchen wasn’t my path. That all changed when I landed a job in London and quickly fell in love with the fast-paced, exhilarating environment of professional kitchens.

In 2019, I made the move to Norfolk and joined the team at the Wiveton Bell, where I had the privilege of contributing to the restaurant’s success in earning and retaining the Michelin Bib Gourmand for three consecutive years. My time there, rising from commis chef to senior sous, was instrumental in building my confidence and deepening my love for the craft.

Today, I bring that same dedication and passion to Rabbit and Run, where my focus is on delivering culinary experiences that reflect the quality and creativity I’ve cultivated throughout my career. I’m excited to share my culinary journey with you and look forward to crafting memorable experiences for all our clients.