Ollie Dabbous - Author

About the Author

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. 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. He went on to be head chef at the Scandinavian-influenced Texture on Portman Street, and has also spent time at Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire and WD50. In January 2012 he opened DABBOUS to rapturous reviews, and was awarded a Michelin star within months.

Featured books by Ollie Dabbous

Dabbous The Cookbook

Dabbous The Cookbook

Author: Ollie Dabbous Format: Hardback Release Date: 11/09/2014

Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened 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 d cor. 'Spring' includes 'Mixed Alliums in a Chilled Pine Infusion' and 'Braised Halibut with Pink Purslane', whilst 'Summer' features 'Ripe Tomato in its own Juice' and 'Elderflower Sherbet'. In 'Autumn' there is 'Barbecued Iberico Pork, Savoury Acorn Praline, Radishes & Crushed Green Apple' and 'Winter' boasts 'Coddled Egg, Smoked Butter & Mushrooms', 'Mash & Gravy' and 'Raw Beef with Cigar and Rye'. With serene photography and timeless design, this is without doubt the most desirable cookery book of the year.

Other books by Ollie Dabbous

Dabbous The Cookbook

Dabbous The Cookbook

Author: Ollie Dabbous Format: Hardback Release Date: 11/09/2014

Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened 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 d cor. 'Spring' includes 'Mixed Alliums in a Chilled Pine Infusion' and 'Braised Halibut with Pink Purslane', whilst 'Summer' features 'Ripe Tomato in its own Juice' and 'Elderflower Sherbet'. In 'Autumn' there is 'Barbecued Iberico Pork, Savoury Acorn Praline, Radishes & Crushed Green Apple' and 'Winter' boasts 'Coddled Egg, Smoked Butter & Mushrooms', 'Mash & Gravy' and 'Raw Beef with Cigar and Rye'. With serene photography and timeless design, this is without doubt the most desirable cookery book of the year.

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