On Tuesday 28th June, Dabbous restaurant will host a unique lunch and dinner, two courses of which will be prepared by Ollie and two by Raymond.
Many of the vegetables used in the creation of the dishes will be sourced from Raymond’s iconic manor house hotel Belmond Le Manoir aux Quat’Saisons, whose magnificent twoacre organic kitchen garden is home to over 90 varieties of vegetable and 70 types of herb.
Says Ollie, “I am very excited at the prospect of cooking alongside RB once again. I had the best possible training at Le Manoir, developing both my palate and my backbone. On top of that, the support he offered when I made the decision to open my own restaurant was immeasurable.”
Adds Raymond, “There is nothing more rewarding than to see a young commis chef like
Ollie become your peer in just a few years. As soon as Ollie came into the kitchen at Le Manoir, I was impressed with his natural ability, flair and excitement about food. His curiosity… the way he touched food. His restaurant Dabbous creates the most exciting and modern gastronomy. I am delighted to be cooking alongside Ollie on the 28th June.”
Tickets for this truly one-of-a-kind dining experience will be priced at £120 per head, inclusive of matching wines and an aperitif. Demand is sure to be great so early reservations are highly recommended.
For more information about Dabbous Restaurant click here
For more information about Raymond Blanc click here