We are delighted to announce that we have formed a pioneering new partnership with chef wunderkind Ollie Dabbous.
Ollie Dabbous began his remarkable career at Raymond Blanc’s Le Manoir aux Quat’ Saisons, before moving to Hibiscus as Claude Bosi‘s sous chef. He has worked under Andoni Luis Aduriz at Mugaritz, voted number four in the World’s 50 Best Restaurants and gained experience at The Fat Duck, Pierre Gagnaire, L’ Astrance, WD-50 and Umu.
Ollie’s first solo venture was the Michelin-starred Dabbous Restaurant in the West End, famed for the impeccable flavours and simple presentation of its dishes. More recently Ollie opened his second restaurant, Fitzrovia’s Barnyard, and authored his first book to critical acclaim.
Our chefs have worked closely with Ollie to create a special signature menu that clients can choose to add even more wow factor to an exception Ampersand event. Clients can even work with Ollie and our chefs to create their own bespoke menu or canapé selection for that personal touch. Guests can choose to hold their event at a venue from our excellent portfolio of spaces or allow us to come to them, wherever they please.
Jamie Cairns, our Executive Chef will lead the team to prepare the menus under Ollie’s instruction. He is already unveiling them to the growing list of iconic venues where we serve, including the Science Museum, the Museum of London, and the Natural History Museum.
We are honoured that he has chosen to join us in this partnership, and our chefs are thrilled to have the opportunity to work with him and join him in his restaurant as they train to ensure our Ollie Dabbous menus will be delivered to the exacting standards of his kitchens.