Dabbous admits he was "blown away, but at the same time I had a lot of other things on my mind". 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 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. Ollie Dabbous, Founder and Head Chef of Dabbous Restaurant in London makes his delicate Celeriac, Muscat Grape, Lovage and Hazelnut dish. Later that week Dabbous won "best kitchen" at the Tatler restaurant awards. And then another. "Some people take a long time to find their confidence," Blanc says. It's good news for the relatively large group of backers, including family and friends, all of whom threw money into the pot. Ollie Dabbous has worked his way up in some of the UK’s best kitchens with likes of Claude Bosi and Raymond Blanc. 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. It was fun to come up with dishes for things like the afternoon tea menu, too, because I’d never done that before.’, Hide won a Michelin star just six months after it opened, maintaining Ollie’s reputation as one of the UK’s brightest and most accomplished chefs. Not two weeks." 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. Photograph: Phil Fisk for the Observer, llie 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. Documentary | Episode aired 18 September 2019 Season 1 | Episode 4. 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. Ollie Dabbous opened his first restaurant Dabbous in 2012 to unprecedented critical acclaim. They can afford to do things properly. Ollie Dabbous was born in Kuwait, where his French-Italian father was an architect. 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. “Ollie Dabbous achieves polished perfection” - Frankie McCoy, Evening Standard 2020 sees Chef Ollie Dabbous create his extraordinary Modern European menus aboard the our flagship Silver Sturgeon and Woods Quay, supported by our Head Chef Douglas Gaunt and his galley team. And yet this gently spoken, lissom, slightly intense chef has the kind of CV most cooks would kill for. Hide is a restaurant and bar by Hedonism Wines and Ollie Dabbous. Massive thanks to Chef Ollie Dabbous and all at Hide - "We need singular representation rather than falling under a nebulous umbrella. Around the same time, through his father's connections, he landed another placement with the revered three-star chef Guy Savoy in Paris. He describes his interest as self-propelled. He sits at one of the refectory-style tables in the downstairs bar of his London restaurant, scrolling through the messages on his phone. Please use the quick menu. Even lunches are booked up into July. ‘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. A meal at Hide – whether it’s breakfast or afternoon tea at Ground or the full tasting menu at Above – instantly puts those fears to rest. I ask him where the idea of putting his name above the door came from. I ask whether the staggeringly positive response to the venture had any downsides. If I'd known what was going to happen, though, I wouldn't have done it." "We just wanted a word that didn't shout restaurant or bar. "A lot of cooks would come and go at Le Manoir, but I stayed.". "She came in on our third day. He had a restaurant to run. ‘I think different people are good at different things but cooking is something that I picked up quite quickly, whereas I struggled in other areas. Nearly five years in the making, the Russian-owned Hide is the biggest restaurant opening of 2018 and the next chapter for … ", It was that which made him decide to be a cook. Dabbous is so hot you could fry an egg on its reputation, to be served on a hunk of their own black pudding, spun through with apple and caramelised onions, and smeared with a butch mango chutney. He frowns. There is a coal barbecue they had built for them, and a couple of sous-vide water baths.

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