Ollie Dabbous has worked his way up in some of the UK’s best kitchens with likes of Claude Bosi and Raymond Blanc. At 33 years of age he's opened two restaurants (Dabbous was followed by Barnyard) and is arguably one of the hottest chefs in London right now.Not to mention, his debut cookbook recently hit the shelves. Unless you’re Ollie Dabbous, in which case when one door closes, another one gets built from scratch and placed in his new restaurant.. You see, next month sees the opening of Henrietta; a collaboration between Dabbous and the group behind the Experimental Cocktail Club, and La Compagnie des Vins Surnaturels. He sits at one of the refectory-style tables in the downstairs bar of his London restaurant, scrolling through the messages on his phone. Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. Chef Ollie Dabbous of the one-Michelin-star Dabbous in London loves dishes shorn of extraneous detail but rich with flavour.. Read more at straitstimes.com. Hide, the now Michelin-starred, Mayfair restaurant that was the talk of the town when it opened back in 2018, is still very much one of London’s hottest tickets on the food scene. Ollie Dabbous’ new restaurant Hide has a twisting, tree-like staircase. Hide is a restaurant and bar by Hedonism Wines and Ollie Dabbous. Ollie Dabbous opened his first restaurant Dabbous in 2012 to unprecedented critical acclaim. Ollie is regarded as one of the UK’s most in-demand chefs and was propelled into thelimelight alongside the success of his first solo venture, the Michelin-starred Dabbous in London’s Fitzrovia. Chef Ollie Dabbous is to open a permanent location of his coffee shop and deli concept Hideaway in London this winter. But it’s not fame he seeks – it’s a quest for “freedom of expression”, as he … London restaurants: the 10 best new openings. Chef Ollie Dabbous’ new London restaurant takes design cues from a tree, with a sinuous wooden staircase branching through its heart. Its for a good reason. Top chef: Ollie Dabbous (Picture: Danny Elwes) By . More details have been revealed about Ollie Dabbous and Hedonism Wines' new Piccadilly-based venture during an exclusive preview of the site last night (7 March). His style is certainly his own. Ollie Dabbous on Hide: ‘It's been exhaustive, but in the best possible way' 08 March 2018 by Katie Pathiaki . Ollie Dabbous. Ollie Dabbous goes for a night cap at the Luggage Room in Mayfair and why he couldn't live without olive oil. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. WINNER OF THE BRITISH BOOK DESIGN AND PRODUCTION AWARDS 2015 Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. “Chelsea Barracks Kitchen by Ollie Dabbous,” in Belgravia, will run for the duration of Chelsea Flower Show between Tuesday 21 and Saturday 25 May. Ollie Dabbous is back with his latest restaurant called Hide. He combines flavors that most of us would never dream of conjuring up.

Ollie was the head chef and co-proprietor of Dabbous and now runs Hide restaurant in London. Dabbous is closely aligned with the ethos of the restaurant: stripped-down and pure, with exquisite photographs of each dish taken by Joakim Blockstrom. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. Ollie Dabbous can remember the exact moment when he went from being the chef of a new, potentially promising restaurant to being the hottest new thing in the world of British food.It was Thursday 2 February, around 10.30am. Fjord views stretch for miles at these timber lodges in southwest Norway Eater understands that the pop-up restaurant Hide chef Ollie Dabbous will launch in Chelsea next month could become a permanent venture later this year. About Dabbous. Dishes such as fennel salad Titled Dabbous: The Cookbook offers some a mix of … Now he has two restaurants of his own in London, Michelin-starred Dabbous and the Barnyard but this talented chef flies under the radar. Victoria Stewart. Ollie Dabbous is Britain’s hottest chef, and he owes his success to his mentor, the culinary genius Raymond Blanc. So what happens when the two of them get behind the same stove again?Credit: As the distillation of Ollie Dabbous' creativity, it is without doubt the most desirable cookery book of the year. Ollie Dabbous has earned nothing but praise since the opening of his Michelin-starred London restaurant Dabbous back in 2012. Occupying an edgy urban space in London's Fitzrovia, Dabbous is the restaurant that has stunned critics and diners since it opened in 2012. https://www.ft.com/content/b9a0c7d6-b9f9-11e3-a3ef-00144feabdc0 Behind the sheet metal door, Ollie Dabbous creates light, modern dishes that are both sophisticated and delicate; jewel-like creations that are in stark contrast with the r Winner of the 2015 Gourmand World Cookbook Award, Best Chef Cookbook Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. From the moment Ollie Dabbous, 33, opened his first London restaurant two years ago, customers have been fighting to get a taste of his delicate, almost ethereal cooking. Dabbous (right) says of Kinberg: 'There are few people I know who are as brutally straightforward as he is - and I admire that honesty in him' (Jean Goldsmith) Ollie Dabbous, 33 Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. Where the design is as bold as the food. That doesn’t mean Hide is a ‘Dabbous 2.0’, though. Interiors, News. He released his cookbook two years later, and maintained the Michelin star until he closed in 2017 in order to open Hide in 2018, where he now also has a Michelin star. Open every day from early until late, watch the sun rise and set over Piccadilly as you enjoy breakfast, Behind the sheet metal door, chef Ollie Dabbous creates light, modern dishes that are both sophisticated and deceptively delicate; jewel-like creations that are in stark contrast with the restaurant's industrial decor. Bunker food: top chef Ollie Dabbous’ recipe for cacio e pepe pasta. His eponymous restaurant quickly garnered both rave reviews and a Michelin star, while his new venture has proved he’s no one trick pony. Latest . In September 2016, Ollie Dabbous – the darling of the new London food scene – stood in a vast, hangar-like space on Piccadilly, contemplating an ambitious venture. Nearly ten months after Ollie Dabbous sold his eponymous Fitzrovia restaurant, the chef is on the verge of his eagerly awaited follow-up in Mayfair.As revealed in late February, Hide, which officially opens tomorrow, is split over three levels: Below, Ground, and Above — each with a discreet identity. It even has a lift that will … Set over three floors, flooded with natural daylight and enjoying views across Green Park, Hide offers you the very best food and drink in a refined but relaxed setting. He has taken a site at 100 Mount Street, close to his Michelin-starred Hide restaurant in Mayfair. Let’s not beat about the bush. Virtually a nobody one day, within 2 weeks his establishment began to blow up. It fast became one of London's busiest restaurants. As the saying goes, “when one door closes, another one opens”. Hide is a five-star restaurant. While Ollie says his cooking style hasn’t changed, the restaurant’s location has helped shape the menu. For two years, Ollie Dabbous has been the darling of London cuisine. We spoke to Ronald Ollie from Netflix’s sports-doc series, Last Chance U, which debuted its final season on the gridiron this week. ABOUT OLLIE DABBOUS. Previously, he was the Michelin-starred chef/owner of the highly esteemed Dabbous, famed for its stripped-back fine dining and industrial decor. Ollie Dabbous has had the fastest success with his new restaurant more than any other "no namer" people have possibly ever heard of. This time he's coming to Piccadilly and it's quite an undertaking. Ollie Dabbous is the co-founder and executive chef of HIDE restaurant in Piccadilly. I worked in the bar, but I noticed him as he had a bit of a rock-star quality, with cool shoes, funky sideburns and hair that continually went through various bleached styles. He has since opened a second restaurant in the capital, Barnyard, and is the author of Dabbous… ‘I’ve tried to match the food to the setting,’ he says. “Good home cooking is all about maximum reward for minimum effort,” says the chef, who, having honed his craft in some of the country’s best kitchens, now heads up Hide in London’s Piccadilly. Latest. A special meal is best when it is something simple done exceptionally well, rather than something elaborate Mr Ollie Dabbous is known for his boundary-pushing food, but these days he’ll settle for… French toast. Interiors, News.

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