Original pop-up food experience Dine Mile High takes off

Inspired by the golden age of air travel, Dine Mile High transports you to a fantasy city break without taking you out of your London comfort zone. Their immersive pop up experience combines food, music and entertainment in a unique setting that captures the essence of their destinations.

Their current destination Andalusia, entering its last week and ending on Saturday 16th August, is not one to be missed. We spoke to the man in the pilot’s seat and the genius behind this new dining experience, ex-Moro chef Ollie Templeton.

Tell us a little bit about how you got into cooking?

Family life was always focused around the kitchen, my Mum always cooked great meals, and family friends in Spain like Maria would knock up an amazing tortilla. When I was around 16 I started cooking a little more seriously and it was around that time I discovered the Moro cook books, they really inspired me to take it more seriously and want to be a chef.

What inspired you to start Dine Mile High?

We were all inspired to do Mile High by a family car journey back from France, it was a point in our lives where we all wanted a change in profession (apart from me!) and to combine all of our talents together to create a fun evening out, that was as much about entertainment as it is food.

What are the pros and cons of working with your family?

We’re always honest with each other and sort out any problems straight away. We get along really well as a family, so it’s been nice spending so much time together. But…we do squabble! It can get quite intense at times, but we always resolve it!

Where do you go/what do you do for inspiration?

I get really excited by great produce, I grow vegetables at home and I love cooking with them. I also love cooking with fire, charcoal, anything that gets really hot. We cooked a whole lamb over oak wood last weekend and smoked it with rosemary – that inspires me to cook. I’m a big fan of trying new things on holiday or revisiting plates you’ve had before that you love. They remind me of why I wanted to cook in the first place.

Who, dead or alive, real or fictional, would you like to cook for if you got the chance?

Greg Wallace? No. OK, honestly, Henry VIII. That was a man who looked like he enjoyed his food.

What’s your favourite style of cooking or your favourite dish to cook?

I love cooking things slowly on charcoal or wood, that was the most important lesson I took from Moro. For example, our Iberico pork, slowly charred to render the fat down, doused in a smooth and velvety white almond and parsley sauce and served with blistered baby green peppers.

Advice to men who want to get into cooking?

Get a huge knife, the rest will be easy.

What’s next for the Mile High team?

A lot. Carousel, our new home on 71 Blandford street, and we’re taking Mile High to New York in September!

To find out more or make a booking, visit www.dinemilehigh.com

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