Chef Dabbous to cater for weddings at top venues across capital

Michelin-starred wedding food hits the capital, says Victoria Stewart
New partnership: Ollie Dabbous
Victoria Stewart12 May 2015

Chef Ollie Dabbous is to cater for weddings at some of London’s most iconic venues.

The award-winning co-owner of the Michelin-starred restaurant Dabbous (dabbous.co.uk), who has trained in the kitchens of Raymond Blanc and Noma’s Rene Redzepi, today launched a partnership with high-end caterers Ampersand.

Dabbous will create dishes for private parties, functions and weddings at venues including the Natural History Museum, Cutty Sark and Kew Gardens. Clients will be able to order a bespoke meal, choose a stock menu of 10 canapés including one of gem lettuce, lemon balm and pickled rose petals, or pick dishes from the signature menu, with the restaurant’s sourdough bread-in-a-bag and after-dinner chocolates also available. For a party of 100, prices for both the canapés and signature menus start from about £48 a head, before service and wine.

The chef, who opened his eponymous venue in 2012 before starting the casual no-reservations restaurant Barnyard (barnyard-london.com) last year, said the partnership could cater events anywhere in the world. “For me I don’t want to promise something I can’t deliver, but as long as the facilities are there, then I’d be happy to consider it. The key is having dishes that you can execute for a large number of people,” he said.

Dabbous is not the first chef to collaborate with a top caterer — Heston Blumenthal linked up with Rhubarb — but he doesn’t consider it competition. “We do what we do and hopefully people will want us to cook for them… I’m only doing it because Ampersand is as committed as I am in executing the food. They’ve been massively accommodating. If I had to change my cooking to accommodate their operational set-up, I’d run a mile… but with all these requests, it’s not me being a diva, it’s just me trying to replicate the food we do at the restaurant as closely as possible.”

The chef is also in talks with publishers Bloomsbury about a second cookbook and has recently launched a partnership with Harrods to offer takeaway versions of some of his dishes.

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