Maslow’s Mortimer House Announces Next Chef Takeover in their Guest Chef Series with Oli Brown of duck duck goose

Following the launch of the Guest Chef Series at Maslow’s Mortimer House, Fitzrovia’s private members hub and wellbeing destination, the team are delighted to announce Oli Brown of duck duck goose as the second chef in the intimate dining series. After the success of the first chef residency with Elizabeth Haigh of Kaizen House, Maslow’s Mortimer House have joined with duck duck goose founder and chef Oli Brown to bring his modern approach to Chinese cooking to Fitzrovia for the month of July. A rising star in the London food scene, Oli ran acclaimed pop-up of duck duck goose in Brixton for two years. Opening to rave reviews, including a 4-star review from Timeout and a place as one of critic Fay Maschler’s ‘Top Five Places for Roast Duck’, Oli is now working on plans for his next site, with the dishes set to be debuted at Mortimer House forming the backbone of the next duck duck goose menu. Drawing inspiration from Chinese and European traditions, dishes will include Duck and Foie Gras Spring Roll with Pickled Rhubarb (£3); Crab and Fennel Salad with XO, Chilli and Dill (£12); Steamed Sea Bass with Soy and Spring Onions (£22); and Crispy Duck Leg and Pancakes, with Pickled Cherries, Hoisin and Five Spice Sugar (£16). Dessert will include Cha Chaan Teng French Toast with Caramel and Soy Ice Cream (£6.50). duck duck goose’s emphasis on high quality produce will be utilised throughout the menu, with meat sourced from HG Walter, vegetables from Natoora and traditional Chinese ingredients sourced from Chinatown’s See Woo. By reservation only, across Friday – Saturday, Oli will be taking over the Living Room & Den upstairs at Mortimer House; nestled within the original Art Deco building on the Fifth Floor. With space for 24 seated across four communal dining tables, guests will be invited to arrive early and first enjoy a drink at the cosy members bar (from 6pm). To book, please email Mortimer House guestchef@mortimerhouse.com or call 020 7139 4499

For press enquiries, please contact 84 PR: ianthe.cox-willmott@eightyfour.me / megan.vigar@eightyfour.me

NOTES TO EDITORS: Address: 37-41 Mortimer Street, W1T 3JH www.mortimerhouse.com Residency days and times: Friday – Saturday bookings taken between 6.30pm – 10pm. Bar open from 6pm for guests. About Mortimer House: Mortimer House is the hospitality driven, private members’ hub and wellbeing destination which opened its doors in London’s Fitzrovia in late 2017. Founded upon a philosophy that celebrates thoughtful work-life balance, entrepreneurship and genuine, creative communication, Mortimer House has become a home for its members who wish to create, work and unwind in equal measure. Designed by renowned New York architects AvroKO and housed in a majestic six-storey art deco building, Mortimer House provides fully furnished and intuitively designed workspaces across multiple floors. Harmoniously melding the post-modern design with exposed features from the original 1930’s building, these highly considered areas consist of private studies, individual bureaus, a variety of meeting rooms, and communal living rooms. New Club membership has recently become available for evening and weekend access. Located on the ground floor of Mortimer House sits Mortimer House Kitchen – the neighbourhood restaurant and bar open to the public, serving a diverse Mediterranean-based menu with seasonal, local produce from the UK. The restaurant recently announced the arrival of Head Chef Lello Favuzzi. About Oli Brown, duck duck goose: Oli Brown is the founder and chef of modern Cantonese canteen duck duck goose. Formerly Head Chef of Rowley Leigh’s Le Café Anglais, and Executive Sous Chef of the Continental Hong Kong, duck duck goose was inspired by Oli’s time living and working in Hong Kong, and the roast meat shops he visited throughout the streets of the city. In 2017, Oli launched a two-year pop-up in a shipping container at Pop Brixton, combining the great food, style and value of Hong Kong institutions with great service and a concise wine list with inspired cocktails and craft beers. With Cantonese BBQ as the central focus; displaying roasted, glazed and BBQ meats, the menu was divided into cooking techniques, such as fried, from the wok and steamed. Rave reviews included

a 4-star review from Time Out, as well as a spot on its ‘Best New Restaurants of London 2017’. Further high praise was garnered from Foodism and The Nudge amongst others, plus inclusion in Evening Standard restaurant critic Fay Maschler’s ‘Top Five Roast Ducks in London’. Plans for a new site for duck duck goose are on the horizon, with the menu at Mortimer House set to form the backbone of the next duck duck goose menu.