Ampersand Events has announced that it have formed a pioneering new partnership with chef wunderkind Ollie Dabbous.
Ollie Dabbous began his career at Raymond Blanc’s Le Manoir aux Quat’ Saisons, before moving to Hibiscus as Claude Bosi‘s sous chef. He has worked under Andoni Luis Aduriz at Mugaritz, voted number four in the World’s 50 Best Restaurants, and gained experience at The Fat Duck, Pierre Gagnaire, L’ Astrance, WD-50 and Umu.
Ollie’s first solo venture was the Michelin-starred Dabbous Restaurant in the West End, famed for the impeccable flavours and simple presentation of its dishes. More recently Ollie opened his second restaurant, Fitzrovia’s Barnyard, and authored his first book to critical acclaim.
Signature menu
Ampersand chefs have worked closely with Ollie to create a special signature menu that clients can choose to add even more wow factor to an exceptional Ampersand event. Clients can even work with Ollie and the chefs to create their own bespoke menu or canapé selection.
Guests can also choose to hold their event at a venue from the Ampersand portfolio of spaces, or use their own space.
Jamie Cairns, Ampersand’s Executive Chef will lead the team to prepare the menus under Ollie’s instruction. He is already unveiling them to the growing list of iconic venues where Ampersand serves, including the Science Museum, the Museum of London, and the Natural History Museum.
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