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Five Years of Fabulous Food: Dabbous

It’s hard to believe that nearly five years have passed since Ollie Dabbous, one of the UK’s most in-demand chefs, together with award-winning mixologist Oskar Kinberg, opened Dabbous; a Michelin-starred Modern British restaurant in the historically bohemian Fitzrovia. Since then, this fabulous restaurant has received numerous accolades. The first one, achieved just months after opening, was a Michelin Star. Dabbous won the Best Kitchen in the Tatler Restaurant Awards 2012, and was number 11 in the UK’s Top 100 Restaurants, 2013. It’s safe to say that the discerning diner is in very inspired hands indeed.

It’s hard to believe that nearly five years have passed since Ollie Dabbous, one of the UK’s most in-demand chefs, together with award-winning mixologist Oskar Kinberg, opened Dabbous; a Michelin-starred Modern British restaurant in the historically bohemian Fitzrovia. Since then, this fabulous restaurant has received numerous accolades. The first one, achieved just months after opening, was a Michelin Star. Dabbous won the Best Kitchen in the Tatler Restaurant Awards 2012, and was number 11 in the UK’s Top 100 Restaurants, 2013. It’s safe to say that the discerning diner is in very inspired hands indeed.

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Located on Whitfield Street, right in the heart of London’s West End, the restaurant’s interior design was envisaged by Ollie himself, with the professional assistance of London-based design consultants, Brinkworth. Inspired by Dabbous’s unique and elegant culinary style – clean flavours and simple presentation – Brinkworth created a raw, industrial space, utilising a coherent visual language that connects the restaurant and basement cocktail bar. Both spaces, spread over two levels, offer an industrial but organic design: exposed brickwork, sheet metal and copper pipes, offset by rustic candles and natural woods.

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Ollie and his kitchen team offer seasonally changing menus that are simple, light and just delicious – always with vegetarian and vegan options. Even though all dishes change with the season, you can expect to eat exquisite dishes such as Braised turbot with lemon verbena; Coddled egg with smoked butter & wild mushrooms; Barbecued Iberico pork, savoury acorn praline & apple vinegar; and, to round off the culinary experience, desserts such as Cherry blossom teacake with Tahitian vanilla cream.

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With live music and DJs regularly playing in the basement bar, Oskar Kinberg’s cocktails are seasonal and use only homemade syrups and infusions. His creations range from classic tipples to Oskar’s own creations, including The Grape Gatsby, in which Tanqueray gin, white grapes, lemongrass, marjoram, lemon and egg white are shaken together and charged with soda, and Chumbawamba, a tub-thumping combo of Jacopo Poli grappa, Bruichladdich Octomore single malt, Aperol, lemon, egg white, grapefruit and mānuka. A limited selection of small plates from the upstairs tasting menu, along with bar snacks, are also offered, with no reservations required. Table service and tailored music playlists also feature and the area is available for private hire.

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If you feel like putting your cooking skills on the table, SEEN recommends Dabbous: The Cookbook. This beautifully illustrated publication gives you the opportunity to cook some of Ollie Dabbous’s favourite dishes at home. And if you have ambitions as a mixologist, let yourself be guided by Oskar Kinberg’s first book, Cocktail Cookbook, on sale since 4th October 2016.

SEEN will be putting these books on their Christmas list, but would prefer to visit Dabbous first, to enjoy an unforgettable gastronomic experience; strictly for research purposes, you understand…

dabbous.co.uk

Dabbous
39 Whitfield Street
London,
W1T 2SF

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