Located in the heart of London's West End on Whitfield Street, Dabbous is the first solo venture for Ollie Dabbous, laterly of Michelin-starred Texture and one of a handful of young chefs Restaurant magazine recently hailed as shaping the UK culinary scene, and award-winning mixologist Oskar Kinberg, formerly bar manager of the Cuckoo Club.
Spread over two levels, Dabbous comprises a dining room and basement bar. Both areas have an industrial but organic design, with exposed brickwork, sheet metal and copper pipes offset by rustic candles and natural woods.
To complement these comfortable, uncluttered surroundings, Ollie and the kitchen team offer elegant yet restrained food, characterised by clean flavours and simple presentation. The menu will change with the seasons, but dishes are of the calibre of Salad of fennel, lemon balm and pickled rose petals; barbecued Ibérico pork, savoury acorn praline, turnip tops and homemade apple vinegar and chocolate clay with sheep's milk ice cream and basil.
In common the restaurants such as Maze and Nobu, the menu at Dabbous is based on dishes served in slightly smaller portions; accessibly priced they range from £4 to £14. Diners also have the options of both a tasting and a lunch menu.
Ollie has worked in leading fine dining restaurants for nine years. He recently finished as head chef at Texture, which gained a Michelin star after just two years. Ollie began as a commis at Raymond Blanc's Le Manoir aux Quat' Saisons, where he worked for four years, covering every section in the kitchen. He then moved to Hibiscus for a year as Claude Bosi's sous chef.
Ollie then relocated to San Sebastian to work under Andoni Luis Aduriz at Mugaritz, recently voted number four in the World's 50 Best Restaurants. His remarkable career has also seen him undertake stints at restaurants including The Fat Duck, Pierre Gagnaire, L'Astrance, Noma, WD-50 and Umu.
Says Ollie Dabbous 'We will be a more modern and informal alternative to many of London's fine dining restaurants, with return custom promoted by the high standard of food and drink, friendly but attentive service and relaxed atmosphere. Prices will be reasonable and there will be no fuss or pretentiousness. Above all we want guests to feel welcome, not intimidated.'