Since his first restaurant ‘Dabbous’ crashed the London culinary scene a decade ago, winning a Michelin star within just six months of opening, Ollie Dabbous has cemented his profile as one of Britain’s top chefs.
At just 42 years old, Ollie has achieved so much already; he has one of the hardest to book Michelin starred restaurants in London, has already published two books and appeared on TV shows like Saturday Kitchen, My Greatest Dish and Top Gear.
Ollie’s food philosophy is simple, and it is this reason why we chose him to cook for our guests at Twickenham. In his own words, “the food I cook is entirely product-driven, taking the very best ingredients, questioning why we like them, and then highlighting those qualities in the most organic, restrained manner. It is food you can’t recreate at home, but it is also food that respects the integrity of the ingredient and the toil that goes into producing them.”
We were extremely proud to announce that Ollie would be a special addition to The Green Room at Twickenham for the Guinness 6 Nations earlier this year – as a player in his younger days and a true rugby fan, Ollie was more than keen to join The Green Room team! Not only did he meticulously design the menu but was there in person to meet and greet guests, check each dish on the pass, take selfies and chat to Mark Durden Smith about the inspiration behind his delicious dishes.
Providing some of the finest food you’ll find in any stadium is also no mean feat and with dishes that deliver a bigger impact than a Courtney Lawes tackle, we’re thrilled that Ollie will be back in The Green Room at Twickenham for both the England v New Zealand and England v South Africa fixtures this November.
One of the perks of working with a chef of Ollie’s calibre is the requirement for a menu tasting session to check the food before matchday. Having recently sampled the sumptuous selection he has planned; we can’t wait to see how much our guests enjoy his food during the Autumn Internationals in November.
Without wanting to give away the entire menu, just some of the delectable dishes chosen for our guests include:
- Tender beef cheek with wet polenta, wild mushrooms, Swiss chard & red wine gravy
- Duck confit with soaked prunes, spices, root vegetables & brassicas
- Chocolate pot with crème fraiche, Thai basil & pine nuts
Take a look at what happened when our ambassadors Mike Tindall and Lawrence Dallaglio caught up with Ollie Dabbous at his London restaurant ‘Hide’.