Ollie was the head chef and co-proprietor of Dabbous and now runs Hide restaurant in London. He did brief one-week stages at Heston Blumenthal's Fat Duck, at the highly regarded L'Astrance in Paris and at Noma, the Copenhagen restaurant that has become the figurehead for the localism movement. Add to Watchlist. After quietly honing his craft in some of the world’s best kitchens, Ollie Dabbous exploded onto the London food scene with his eponymous restaurant in 2012. Kinberg had always wanted to do a bar and restaurant, and in Dabbous, he says, he found the perfect collaborator. Finally he returned to Britain to work as head chef at Texture, the newly opened restaurant of another Manoir graduate, the Icelandic born Aggi Sverrisson. They've already been marked out as the next big thing in newspaper features, been talked up by their mentors. Ollie Dabbous is the co-founder and executive chef of HIDE restaurant in Piccadilly. In any case the review was about to become the front desk's problem. I’m very self-critical and basically didn’t take a single break in the first six months, but I was thrilled that my own style of cooking was getting good reviews. Meaning of the name Dabbous, analysis of the name Dabbous and so much more… What does Dabbous mean and its numerology, definition, origin, popularity and very interesting information. Previous All Episodes (20) Next Add a Plot » Star: Ollie Dabbous. Documentary | Episode aired 18 September 2019 Season 1 | Episode 4. When he was 15 he spent a month in Florence working in the kitchens of a trattoria where his father's cousin was a waiter. The chef will open his third London restaurant in early 2017. Everything was done from scratch. "It was the produce, the accessibility of it. Oskar now looks after the menu at Hide’s Below bar. Ollie Dabbous to launch Covent Garden restaurant Henrietta. Dabbous: The Cookbook - Nov 11, 2014 by Ollie Dabbous Relæ: A Book of Ideas - Nov 11, 2014 by Christian F. Puglisi Rosamund's Diary: Power and Justice - Aug 10, 2015 by Rayyan Dabbous "I loved it," Dabbous says. Ollie’s main aim when creating dishes is to make something that is familiar to the diner and respects the natural flavours of the ingredients, yet evolves it way beyond something you’d find outside a Michelin-starred kitchen. "It just looks ludicrously egotistical. Being an unknown chef in a recession-hit economy meant he found it incredibly hard to find investment, and it took him around two years before he could scrape together enough money to finally open Dabbous in 2012. There is a coal barbecue they had built for them, and a couple of sous-vide water baths. Whatever may have been said about the food served at this newcomer, Dabbous is no gilded gastro-palace. The text, from his friend Will, reads, "Standard LOVES you!!!" ‘The dishes at Above might be a bit more theatrical and minimalist compared to those on Ground, which are more comforting and homely, but they’re both very well executed. I assumed she'd prefer something more refined. And then another. Today, he’s at the helm of Hide – one of the most ambitious culinary projects the city has ever seen – showcasing his iconic ingredient-led cooking in stunning surroundings. When it eventually opened its doors in April 2018, everyone was keen to see whether it could live up to the hype. The decor is pure industrial chic: the original concrete floors given a polish. 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. I learned the importance of freshness, the importance of seasonality. Later that week Dabbous won "best kitchen" at the Tatler restaurant awards. It sounded right. Tom Shingler visits the site to find out more. If I'd known what was going to happen, though, I wouldn't have done it." Ollie acknowledges this. In 2019, Ollie performed a special guest chef demonstration for students and guests of Le Cordon Bleu. Hide is a restaurant and bar by Hedonism Wines and Ollie Dabbous. Maschler didn't care. They can afford to do things properly. It's an odd word. Ollie opened Dabbous with Oskar Kinberg, a mixologist he met whilst working at The Cuckoo Club after his time at Texture. Obviously I was confident in what we were doing but I wasn’t sure how it would be received, as everything was so stripped back – something you didn’t see as much of back then. And then another. There are heavy metal-work screens and cages for bags and coats, hard-edged wooden, cloth-free tables. New season Herdwick lamb, spring vegetables and clover, Warm veal rillettes, mushroom shavings and pickled garlic buds, Josh Angus: Hide Ground’s all-star head chef, Join our Great British Chefs Cookbook Club. The first review of the restaurant, from Fay Maschler, the veteran critic of the London Evening Standard, had just gone online and to describe it as positive is to wallow in understatement. ‘I became a chef simply because I loved eating,’ he says. There are versions of this dish in many high-end restaurants around the world. And that's the thing. My family wasn’t particularly into food, although my grandmother was a good cook and we always ate quite healthily, but a love of it just developed inside me. In the short term the review actually cost them money. He sits at one of the refectory-style tables in the downstairs bar of his London restaurant, scrolling through the messages on his phone. The curious thing is that the chef behind all this is a complete unknown. In my review I described it as looking like a gussied-up NCP car park, though that doesn't quite communicate the charm of the restaurant. Ollie Dabbous opened his first restaurant Dabbous in 2012 to unprecedented critical acclaim. ", But it was the job in the kitchens of Raymond Blanc's Le Manoir aux Quat'Saisons in Oxfordshire, after finishing A-levels, that gave him the real start. Though there are knives and tongs, the implements of choice are tweezers for the placing of blooms and green herbs, and pipettes for dripping in just the right amount of oil or vinegar to a dressing. ", Raymond Blanc, who would later become a backer of his protege's restaurant, returns the compliment. Oscars Best Picture Winners Best Picture Winners Golden Globes Emmys STARmeter Awards San Diego Comic-Con New York Comic-Con Sundance Film Festival Toronto Int'l Film Festival Awards Central Festival Central All Events Dabbous, who was reared in both Kuwait and Guildford, England certainly had a solid pedigree—Raymond Blanc’s Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, and Texture, with stages at the Fat Duck and Noma—but the young, talented chef was far from a celebrity. "Here it is," he says, passing the phone over. Ollie opened Dabbous with Oskar Kinberg, a mixologist he met whilst working at The Cuckoo Club after his time at Texture. Perfect asparagus are accompanied by a dollop of mayonnaise made from rapeseed oil alongside the crunch of hazelnuts and you wonder why no one has done it like this before. They had to hire another member of staff just to answer the phones. They've done pop-ups. "Some people take a long time to find their confidence," Blanc says. But in classic Dabbous style the simplicity of the names belie the work that's gone into them. ‘Otherwise it can be hard to appreciate and understand what you’re experiencing.’, At this point Ollie was determined to open his own restaurant, which meant he had to leave Texture (‘I couldn’t do the hours there and make a plan for my own restaurant at the same time’). He describes his interest as self-propelled. He stresses the fact that none of it would be possible without the incredible team he has around him, however – a vital part of running such a large operation which sees around 1,500 plates of food being served every night. After two years at Texture, Dabbous went to work at a nightspot called the Cuckoo Club, where he met the Swedish-born bar man and mixologist Oskar Kinberg, who would become his business partner. ", It was that which made him decide to be a cook. 'The food I cook is entirely product-driven, taking the very best ingredients, ‘Cashflow was really tight and we were on the verge of bankruptcy before we even opened.’, Ollie’s fortunes very quickly changed, however, as Dabbous became an instant hit. "It was the best place to go. Ollie Dabbous has earned nothing but praise since the opening of his Michelin-starred London restaurant Dabbous back in 2012. Dabbous’ success catapulted Ollie into the culinary spotlight, and for the next four years a table at his restaurant was one of the hottest tickets in the capital. Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. I want a dish that has the wow factor but looks effortless. Despite being offered the position of sous chef, however, he decided to leave to experience something new. Kentucky had the highest population of Dabbous families in 1920. Please use the quick menu. That led him to Hibiscus, working under chef Claude Bosi for a year, before upping sticks to San Sebastian in Spain for a position at the legendary Mugaritz. And that's how it's been ever since. Ollie Dabbous, who launches Hide on Tuesday, went from virtual unknown to London’s hottest ticket within weeks of opening his eponymous venue in Fitzrovia in 2012. 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 restaurant's industrial décor. Dabbous has broken through not simply because of the quality of the food, but because of the – albeit self-conscious – lack of flummery around it, and the price point. Mugaritz opened Ollie’s eyes to a different way of cooking – while Le Manoir was where he mastered the basics, his time in Spain exposed him to a more minimalist, contemporary form of cuisine. It fast became one of London's busiest restaurants. The next step was to get experience opening a restaurant from scratch; an opportunity he found back in the UK. Put simply, this is the next restaurant from Ollie Dabbous, whose eponymous Dabbous was such a huge hit in Fitzrovia. Ollie Dabbous is clearly exactly where he wants to be: assembling the dishes he first started thinking about four years ago. Later he, his brother and mother moved to live in Guildford for schooling, while his dad stayed in the Middle East and they commuted during the holidays. Does he see much of his style in what Dabbous is doing? • Dabbous, 39 Whitfield Street, London W1T 2SF; dabbous.co.uk; 020 7323 1544, He's London's hottest ticket, but until a few months ago no one had heard of him. Al-Dabbous is considered... Name Meaning All the chicken wings are boned out, the relishes on the steak sandwich are their own, the black pudding is the one they make themselves. With Ollie Dabbous all was silence. He started baking at home, became intrigued by the business of cooking and when it came to finding a summer job he gravitated towards restaurants. Le Manoir would be Ollie’s home for the next two-and-a-half years, seeing him eventually move up to chef de partie and responsible for ordering in hundreds of thousands of pounds’ worth of fish every year. "I was massively surprised," the 31-year-old chef says. "Weirdly," the general manager says, "it may be the one way of actually getting a table here at short notice. "It started happening about 3.30pm when the printed edition of the paper hit the streets," says the general manager, Graham Burton. He came here to learn," says Sverrisson. Dabbous admits he was "blown away, but at the same time I had a lot of other things on my mind". Ollie Dabbous explains to OFM how it feels to be booked out until December and what it was like meeting Dave at Downing Street, Ollie Dabbous: the most wanted chef in Britain, Chef Ollie Dabbous, photographed 30 April 2012. ‘I started at the bottom of the heap. ‘It’s something I’d really recommend to any young chef, but only once they’ve got a few years of cooking under their belt,’ he says. "I suppose I'm a bit of a mixed grill," he says. 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. Even lunches are booked up into July. It was Thursday 2 February, around 10.30am. Best of all is an egg shell refilled with a scramble of egg, long-sautéed mushrooms and smoked butter. The hype surrounding Dabbous, which debuted in Fitzrovia in 2012, was unusual. Ollie Dabbous has worked his way up in some of the UK’s best kitchens with likes of Claude Bosi and Raymond Blanc. HIDE was given a coveted five stars in the Evening Standard, was named a GQ restaurant of the year, and was … Recipes from Dabbous, London's most fashionable restaurant. Not two weeks." Nicknamed the “rock star of the British food scene”, Ollie Dabbous is the co-founder and executive chef of acclaimed London restaurant Hide, and author of “Dabbous: The Cookbook”. We had an incredible team, too, and the dishes we came up with had such a creative streak through them.’. But the journey to where he’s got to today has taken a lot of graft, determination and grit – and it all started as soon as he was old enough to get into a restaurant kitchen. On the day I meet him, in the last week of April, weekend dinners are booked up until the end of December. Ollie Dabbous, Yevgeny Chichvarkin and Tatiana Fokina on Hide . I didn't know her. He had a restaurant to run. It's good news for the relatively large group of backers, including family and friends, all of whom threw money into the pot. At any other restaurant of this calibre, the idea of queues down the street would be ludicrous; the way things have been going for Dabbous recently, it really doesn't seem so far-fetched. The first, • Ollie Dabbous' English asparagus, virgin rapeseed oil mayonnaise, toasted hazelnuts and meadowsweet recipe. Or as Dabbous himself puts it, "I believe in restrained simplicity and cleanliness. There have been other wow reviews – from Giles Coren in the Times, from bloggers, from, well, me – and so the noise has continued, with Dabbous even attending last month's gathering of chefs at 10 Downing Street, in aid of VisitBritain, alongside, among others, the Ledbury's Brett Graham, French Laundry's Thomas Keller and El Bulli's Ferran Adrià. Of all the talented chefs working in Michelin-starred restaurants across London right now, few have generated such hype, buzz and respect as Ollie Dabbous. ‘I came to London to help open Texture with Agnar Sverrisson,’ says Ollie.
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