About Foray
A little background.
Foray Catering emerged from Oli's personal passion for exceptional food and unique dining experiences.
Having gained experience at 2 Hat Gastro Park, a renowned restaurant in Sydney, Northcote Manor and Gilpin Lodge. Oli further honed skills for 8 years at Hipping Hall on the Cumbrian and Yorkshire border. During this time, Hipping Hall achieved significant recognition, including four AA Rosettes, Lancashire Life 2019 Restaurant of the Year, Lancashire Tourism Awards Restaurant of the Year 2019, and a ranking of 35th Best Restaurant in the UK 2021 in Harden’s Guide.
The experience at Hipping Hall provided a valuable opportunity for Oli to connect directly with diners, fostering a newfound passion for building relationships between guests, chefs, and food heritage. This passion extends to Oli's own restaurant, Aven, located in Preston, where a similar dedication to exceptional food and guest connection is central.
At Foray Catering, Oli's commitment is to deliver unforgettable, bespoke dining experiences tailored to any occasion. Taking pride in utilizing the finest local ingredients and the bounty of nature, combined with dedication, understanding, and expertise, Oli aims to create cherished culinary memories for events throughout the region, building upon the foundations laid at Aven.
Oli Martin
“Getting back in touch with what England’s natural larder has to offer, what a wealth of long forgotten ingredients”
Growing up in the small seaside town of Lytham, Lancashire, Oli was surrounded by an abundance of nature’s offerings from both land and sea. He has always held a deep respect for fishermen, local farmers, and producers; this connection has helped forge the long established bonds he enjoys today with his suppliers. He is honoured to have access to a wonderful array of ingredients, allowing him to experiment and innovate previously unthought of flavour combinations and dishes.
Oli entered the industry at 14 years old, starting as pot wash and it was upwards from there! Holding posts at prestigious establishments such as Gilpin (1 Michelin Star) in Cumbria/the English Lake District and Northcote (1 Michelin Star) in Lancashire, as well as further afield in France and Australia. It was in Sydney working at the 2 Hat awarded Gastro Park. Then onto the multi award winning Katering, Sydney for his first experience stepping out of the restaurant kitchen and into the world of catering. Oli admits being pleasantly surprised by the private catering industry and the limitless freedom and creativity it offers, not only with the food but also the setting itself.
His life’s culinary journey expanded as he travelled through Asia and Europe, uncovering a rich history and tradition of foraging. Once back on home turf Oli was inspired to get back in touch with what England’s natural larder had to offer, what a wealth of long forgotten ingredients he found on his doorstep! Using local produce, both supplied and foraged for, applying his own innovative styles and techniques, Oli’s dishes tell a story, from conception to plate.
He has been Head Chef at Hipping Hall for seven years, achieving multiple awards. It was at Hipping Hall where he first was able to be more interactive with his diners, presenting and explaining his dishes; sharing his joy and culinary vision. Before Launching Aven restaurant in Preston alongside Foray Catering.
Oli reached the final three on Masterchef: The Professionals 2018, returning in 2020 to win the Festive Knockout. Marcus Wareing described Oli’s cooking as “Mother Nature at its very best”.
