“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.
In 2018 Ollie opened up the most exciting and eagerly awaited restaurant in London, HIDE. It was no surprise when it was awarded a Michelin star within 6 months of opening - just as had happened with his previous restaurant, Dabbous. In 2019, Hide also received the coveted GQ Food & Drink "Best Restaurant" Award.
Ollie bounded onto the London culinary scene in 2012 and his restaurant Dabbous became one of the hardest restaurants to get a table in the city, after promptly being rewarded with its first Michelin star within six months of opening.
Ollie has worked in a wealth of prestigious kitchens and alongside many inspiring and talented chefs, such as Rowley Leigh at Kensington Place, Guy Savoy in Paris, Raymond Blanc at Le Manoir aux Quat'Saisons, and brief stages at Heston Blumenthal's Fat Duck, L'Astrance in Paris and Noma, Copenhagen. This wealth of experience has helped Ollie hone his culinary skills and open his mind to a wide range of different cultures and styles that sets him apart from the rest.