Ollie Dabbous was the chef/owner of the highly esteemed, eponymous Dabbous, famed for its stripped down fine dining and industrial decor, recently closed after serving Fitzrovia for five years.
Previously, Ollie has worked at Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance and Pierre Gagnaire, before returning to London to take the position of head chef at Texture. Ollie also had his first book also titled ‘Dabbous: The Cookbook’ published by Bloomsbury in 2014: an award-winning work of incredible design, stunning images and of course – outstanding recipes. In May 2017, he opened the restaurant at Henrietta Hotel, acting in a chef consultant role for the Experimental Cocktail Club. Outside of his own kitchen, Ollie has also collaborated with Burberry, Rolls Royce, Sotheby’s, Converse, Mandarin Oriental & Vertu among others.
Ollie and the team from Dabbous are now focusing on the development of a new site and project, due to open early 2018. Ollie is also currently collaborating with the Experimental Group at the restaurant at Henrietta Hotel, Covent Garden, where he has created a simple, ingredient-led menu with seasonal French flair.
The reviews of Restaurant Dabbous speak for themselves:
“…They are going to shower the chef here, Ollie Dabbous, with every prize and gong and rosette that is known to man, until he can’t see out over the top of them.”
Giles Coren – The Times
“The star ratings on these pages correlate to the quality of cooking. Five stars is reserved for when a place comes along that changes the game. Dabbous 5/5”
Fay Maschler – London Evening Standard
“It was as close to perfect as I’ve eaten for a long time. All this food that is kept so close to the soil, the hedgerow, the pool and the tide, but is still as romantic as a fairy ring, with the sophistication of rightness. Each of us were properly, lovingly, unforgettably gobsmacked.”
5/5 Food, 5/5 Atmosphere, AA. Gill, The Sunday Times