Royal Ascot Fine Dining for 2021. All guests are assigned a carriage, each one capable of seating just over 20 people. Raymond Blanc OBE, Simon Rogan and Ollie Dabbous. With experience in the kitchens of Belmond Le Manoir aux Quat'Saisons, Hibiscus, Mugaritz, Noma, L'Astrance and Pierre Gagnaire, Ollie opened his own restaurant, 'Dabbous', in 2012. Drain the beans and refresh in cold water. And as the UKs restaurants gear up to reopen after a three-month break this weekend, we met up with the brains behind it, Ollie Dabbous (socially distanced, of course), to find out what it was really like being a top London chef in these incredibly trying times. Ranging from baked eggs, roasted vegetables, and flatbread to dishes with a bit more flare, like creamy spinach toast, meals made from Essential are sure to wow whomever sits down to eat at the table. Dessert will be a Barbara Hepworth-inspired rhubarb crumble. Pine infusion; 600g white onions, sliced; 15g salt; 55g caster sugar; . Sales Director Chris Craig discusses food and art with chef Ollie Dabbous of HIDE and looks at the similarities between cooking and being an artist. ollie dabbous illness. Hide, London W1: Ridiculous, but I like ridiculous things restaurant review, Henrietta, London WC2: An antidote to meaty, fatty, salty bro food restaurant review, Indoor gardening guide: growing fruit, vegetables and herbs at home, Ollie Dabbous' English asparagus, virgin rapeseed oil mayonnaise, toasted hazelnuts and meadowsweet recipe, Ollie Dabbous: the most wanted chef in Britain. Personally, I associate cocktails with a night out rather than drinking them at home. We're equally bad singers, though Oskar seemed to think he sounded legendary. Mentally, it has been a strain at times, but there is a glimpse of the end of the tunnel which helps. Dabbous declare simplicity, restraint and a lighter style of cooking to be their objective, with an emphasis on fruit, vegetables, herbs, infusions and wild foods. Drain the mussels in a colander, making sure that you retain all the mussel stock as youll need this later. I couldnt recognise my family. Strain through a double muslin or J-cloth set over a bowl. Take out the innermembrane from the eggshells. I couldnt recognise my family. I knew inside who they were, but I couldnt find the words.. Mara des Bois Strawberries; Tahitian Vanilla Ice Cream. Restaurant by Ollie Dabbous &@hedonism_wines, Largest WINE list in Europe, best spirits list in the world, 1 Michelin & a stairway to heaven www.hide.co.uk Posts In a serving bowl, place the dumplings in a circle and top each with a pluche of dressed chickweed. A five-and-a-half hour train journey could get you up to Edinburgh if done correctly. There are no arguments [in terms of the menu] as it's clear who does what; I'm in the bar, Ollie's in the kitchen. The Brain Food dinner is on October 27: Pavement where disabled woman gestured at cyclist before fatal crash, TN residents say Jack Daniel's distillery spews black mold, Incredible footage of Ukrainian soldiers fighting Russians in Bakhmut, Pro-Ukrainian drone lands on Russian spy planes exposing location, 'Buster is next!' Elite Traveler was invited to experience its guest chef series as Ollie Dabbous of HIDE fame brought his signature style on board for one night only. It is the only carriage upholstered by Liberty of London. It was juicy and zingy, the delicacy of the rose petals rising above the most gentle of pickling liquid. Ollie Dabbous uses monkfish and mussels for his take on a French fish stew, but feel free to use whatever you like best! Guests may prefer to be in other carriages, such as Phoenix, which is rumored to have been Queen Elizabeth IIs favorite when it formed part of the Royal Train. Next Changing the bodys energy source to ketones seems to produce changes that calm the brain down, says Mr ONeill. It enriches the lives of everyone who sees it, if only for a few moments. Without your financial contributions this would not be possible. As reported, TRBusiness enjoyed a preview of the . What are the three things you will remember most about lockdown? These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Ollie Dabbous is an English chef, internet personality, and entrepreneur. But I am immediately taken by the carriage I have been assigned. Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. Ollie Dabbous, whose Royal Ascot debut was in 2019, returns to the racecourse taking residence in a brand-new restaurant concept for this year's Royal Meeting - The Wolferton. Walking through a wraith-like city to work. Ollie is recognised for his experimental menus. Skip to main content.ca. Chocolate and virgin hazelnut oil ganache, basil moss and sheep's milk ice cream was stunningly presented. 2. culinary leader and champion for impeccable standards and sustainable practices, he promises to There was also a bacon-infused bourbon cocktail with chocolate, raisin and hazelnut sauce; just thinking about it now, I'm still throwing up in my mouth. Im always pretty calm. Looking forward to getting back in a gym whenever that may be possible. Having said that, there are few people I know who are as brutally straightforward as he is and I admire that honesty in him. 6 egg yolks. Such is the wonderment at my surroundings, I almost forget that one of the UKs most exciting young chefs is about to serve up a specially designed menu. As members and visitors, your daily support has made The Staff Canteen what it is today. Warning: contains three packs of butter , Seasonal signature dish from up and coming chef Ollie Dabbous, Is Ollie Dabbous the Next Big Thing? At #RoyalAscot, #OllieDabbous who is co-founder and executive chef of Michelin-starred London restaurant @hide_restaurant returns to host the stunning #TheSandringham in 2023 within the Royal Enclosure. The evening begins in fine style with a champagne reception inside the British Pullmans private waiting room in Victoria Station. Returning for a third year is five-Michelin star chef Simon Rogan whose high level of skill and extensive of summer and the start of lifting lockdown restrictions, at what has got to be one of my favourite annual Proceed to Checkout Ollie Dabbous is one of the UK's most exciting chefs. When working at Hide, I would stay in my Central London flat on my own but on days off, I would stay with my wife and son, who have moved in with her parents in Surrey for lockdown. They were then brought up to modern standards and revitalized to their former glory. We may be in very different times now, but, for one night only, we fully embraced the heady days of the Roaring Twenties. Add a tablespoon of water and blend until smooth and homogenized. EN. His restrained but stunning dishes celebrate the essence of ingredients and flavour. I knew inside who they were, but I couldnt find the words. I was unable to speak, my memory had gone, he says. But I think that now there's a balance and finesse to Oskar's cocktails: there's nothing overly sweet or alcoholic. 1 tbsp cornflour Speaking about his work with Ascot Racecourse, Culinary Ambassador Raymond Blanc OBE says: Im Knowing someone like that engenders trust, though more importantly I'd come to respect his ability and it was clear that he wanted to make something of himself. It was an exciting match, but when I looked to my side Ollie was sat there, shades on, fast asleep. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. I think that rent reprieves are absolutely key the landlords need to realise that its better to miss three months rent than not have any tenants for the foreseeable future. How could I not when they were this beautiful? of something cold - which everyone deserves after the year weve all had! I started reading everything I could. He has worked all over the world, trained under Raymond Blanc and Gordon Ramsay and, at 32, was running his own restaurant in Melbourne, Australia, serving 200 or more diners a night. I worked in the bar, but I noticed him as he had a bit of a rock-star quality, with cool shoes, funky sideburns and hair that continually went through various bleached styles. Pour the broth over the dumplings and add 2 pipettes of perilla oil. His CV includes Head Chef at Texture and short stints at Noma, The Fat Duck and more. Read about our approach to external linking. Do you think there was enough support for small businesses, particularly restaurants? I asked what I could do to give myself the best possible chance of recovery, and my consultant said to have a healthy lifestyle. I will miss that. Barley flour sponge soaked in red tea was a beautifully light, moist cake sitting cosily on a bed of fluffy Tahitian vanilla cream - good, but lacking some texture. Ollie Dabbous! Mushroom and Shony are the perfect savoury partners. I ordinarily shake every chefs hand in the morning and at night. Great Value. I couldnt recognise my family. Repeat with the remaining kohlrabi then sprinkle 3 fennel seeds over each parcel. Chef Ollie Dabbous has reasserted himself as a hero of the London gastronomical scene with his Michelin-starred restaurant Hide. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Many people with low-grade brain tumours present with epilepsy, so it may control that and from animal studies we know the ketogenic diet may affect tumour growth.. Pour intothe prepared eggshells and sit themin the nests. A First Look at Ollie Dabbous' Michelin Star Menu at Hide In Mayfair - Eater London London Eater Inside A First Look at the Food from London's Biggest New Restaurant Opening Ollie. Pumpkin soup with ricotta dumplings and smoked butter chestnuts. Biography Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. Nearly ten months after Ollie Dabbous sold his eponymous Fitzrovia restaurant, the chef is on the verge of his eagerly awaited follow-up in Mayfair. welcoming racegoers back to Royal Ascot and to have such an incredible line-up of world-class chefs this Sous-vide for 30 minutes until tender. I remember one occasion when we went to watch tennis at the Queen's Club. The Barracks, a new development in Belgravia, will open to guests for the first time alongside the first two square gardens, which themselves will be on public view for the first time in their 150-year history. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Previously the Michelin-starred chef/owner of the highly esteemed restaurant, Dabbous. I remember the dining room when it was a utilitarian internet cafe. Ollie worked at the famous restaurants Le Manoir aux Quat'Saisons, Fat Duck, L'Astrance, L'Astrance, Hibiscus, and Mugaritz, but he became well known in 2017 after he started his own restaurant Hide. For that reason I will, for old time's sake, be looking out for the coddled egg I saw on Dabbous' menu. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes which Ollie has made faultless. Get menu, photos and location information for Dabbous in London. It has also been frustrating reading stories of flagrant disregard for the lockdown, whilst others have been making huge sacrifices, sometimes the ultimate sacrifice. Slapped right in the middle of town overlooking Green Park, HIDE is wnderchef Ollie Dabbous' latest project. 1 large kohlrabi (about 540 g) peeled: at least 10 cm diameter. But during this a blood vessel was hit, causing a stroke. Ollie Dabbous of Michelin-starred Hide in Mayfair has finally followed up Dabbous: The Cookbook, published back in 2014. that special Raymond Blanc hospitality and joie de vivre back to the worlds greatest racecourse. We had a shoe-string budget for Dabbous [which the duo opened in 2012 to critical acclaim]. Champagne Lanson Wimbledon gift box set for Le Black Label Brut and the House's new ambassador chef Ollie Dabbous. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. TODAY'S MENU with OLLIE DABBOUS. Add Another Course It will be the best feeling for staff and customers alike. But John says: Im convinced it was partly due to my lifestyle.. Marina O'Loughlin: 'Is it a work of pared-down genius, or a huge joke on the capital's cool kids? again bring five days of high-drama and sporting excitement to the world. Eggshells1. Upcoming events include dinners by Michelin-star chef Claude Bosi and Dom Prignon on May 26, noted. Dabbous and Kinberg's new restaurant, Barnyard, is now open at 18 Charlotte Street, London W1 (barnyard-london.com). Prev Praised as being a I'd worked in the Cuckoo Club for a couple of years when Ollie came to work in its kitchen. Change the plan you will roll onto at any time during your trial by visiting the Settings & Account section. His tumour was low-grade not immediately life-threatening but he would need surgery. What will you look back on with fond memories? The finest shaved fennel and a little cos leaf, a few translucent slivers of preserved lemon, finished with wisps of pickled rose petals and a lemon balm 'sand'. Light meals & snacks. Some of the most sophisticated food can be achieved with the simplest of ingredients, as demonstrated by superstar chef Ollie Dabbous and his faultless recipes for the best home cooking. WINNER OF THE BRITISH BOOK DESIGN AND PRODUCTION AWARDS 2015. Dabbous mingles among guests as they devour delicious canapes and happily admits that a lot of he and his team had done a lot of the prep in the Piccadilly restaurant, with only finishing touches applied on board. OLLIE DABBOUS HAS BEEN the hottest chef in London since his Whitfield Street restaurant opened its sheet-metal doors two years ago.. Life After Lockdown: Hides Ollie Dabbous On The Future Of Londons Restaurants, We Meet An Instagram Star With Over 4 Million Followers. Its not just a load of weird grains and quinoa, says John. Cleanthem thoroughly and leave to dry.Nests1. Homepage - Brain Tumour Research Campaign. Ollie Dabbous is the co-founder and executive chef of the Michelin starred Hide in Piccadilly, London What's your favourite Parisian restaurant? by Ascot the racecourses in-house catering function added: We are really looking forward to Slice the kohlrabi to 1.5 mm thick slices, then season in a bowl. Without glucose to burn, the body uses ketones, from fat. The very young sommelier, dandily dressed in velvet jacket and cravat, produced a lovely Touraine Chenin Blanc with delicious tangerine notes. Remove the jug from the freezer and fill halfway with with pine broth. And then, in danger of attracting the place even . To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. What are you most looking forward to once we come out the other side? What have you been cooking during lockdown? From then, that was my focus. That is, unless, you have a seat on the British Pullman, A Belmond Train. One, that shall remain nameless, spent time as a chicken coup. Next up was Barbecued wild Ling, a member of the Cod family. recently redesigned by visionary film director Wes Anderson. Following a delectable dessert and another chat with Dubbois as he walked through the carriage to speak to every single guest, we pull into Victoria Station. For others, it seems the night is only just beginning. Im currently reading The Wayward Bus by John Steinbeck. It's three storeys tall, open all day, and it's a team project together with Hedonism Wines, whose shop next door literally has the largest selection of grape-booze in the world. You dont ride them out of choice. It's true, Dabbous is extraordinary. Ingredients. Voila. Ollie Dabbous is the co-founder and executive chef of Hide restaurant in Piccadilly. Dabbous book. Updated Drain very well and squeeze out all the water until completely dry. 4. Kohlrabi, pear, elderflower vinegar and perilla oilServes 4Preparation time: 1 hourCooking time: 30 minutesTotal time: 1 hour 30 minutes. Ollie Dabbous has achieved remarkable success as co-founder and Executive Chef of HIDE in London's Piccadilly. Place 1 tsp of the pear filling in the centre of each kohlrabi slice then pinch to seal like a wonton. Starting your own business is never smooth-going, and on the first day of opening, builders from upstairs accidentally ripped out our phone cables, so for quite a while we had to get all calls forwarded to our mobiles and we had to write down the credit-card details of our customers, as the machines were broken. Hed had a seizure and collapsed as the result of a cancerous astrocytoma the most common primary brain tumour. We need your support right now, more than ever, to keep The Staff Canteen active. Head Chef and owner of Michelin-starred Hide restaurant, Ollie Dabbous paid a visit to Le Cordon Bleu London to demonstrate two exciting dishes: kohlrabi parcels and barbecued squab pigeon. Murdaugh is heckled as he leaves court, Two Russian tanks annihilated with bombs by Ukrainian armed forces, Ukraine soldiers shoot down enemy drones with drones of their own, Dozens stuck in car park as staff refuses to open gate for woman, Missing hiker buried under snow forces arm out to wave to helicopter, Insane moment river of rocks falls onto Malibu Canyon in CA, Fleet-footed cop chases an offender riding a scooter, Isabel Oakeshott clashes with Nick Robinson over Hancock texts. 500ml whipping cream. By Charlotte Sutherland-Hawes October 1, 2018 The Chef at. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Essential: Dabbous, Ollie: 9781408843956: Books - Amazon.ca. Whereas that debut book featured dishes from his now closed eponymous London restaurant, Essential is a collection of recipes for what Dabbous calls 'boldly refined home cooking' where 'simple techniques, good taste and concise ingredients underpin every Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Find out more about the Brain Tumour Research Campaign on its website. Le Club Des Amis is made of up those chefs who we consider as friends of Le Cordon Bleu, and we are excited to share some of their incredible recipes with you. The flavour is it is woody, yet gracefully sweet. back racegoers and our restaurant guests will be such a wonderful moment, and I cant wait to bring 24 Feb 2023 17:00:02 Follow @FTMag on Twitter to find out about our latest stories first. He does fall asleep in the strangest of places he can sleep anywhere. It's true, Dabbous is extraordinary. Can Shell close the valuation gap with US rivals? I could, and probably should, have stopped there as by now my expectations were stratospherically high. As a nation, I feel there should have been a greater sense of purpose for the greater good, and more draconian punitive measures for disregarding lockdown protocol, especially in light of the generosity of the furlough scheme, which many countries dont have. Without . Out went fried and processed food. Telling all the staff individually that we would be closing the restaurant. Check the seasoning and keep chilled until needed. Ollie Dabbous. Known for creating entirely product-driven modern British dishes which highlight the natural qualities using only the finest ingredients, Ollie demonstrated several dishes, with the Kolhrabi dish presented below one of the highlights. . Posted on October 4, 2021 October 4, 2021 Author Andy Lynes Categories 5 star books, For confident home cooks, For professional chefs, French, Michelin starred chef, TV chefs Tags Ollie Dabbous recipe, Potato recipe, Tartiflette recipe Hello Select your address Books. Having read two rave reviews, and ascertained prices were reasonable, I made a booking and thereafter avoided reading another word on the cooking of Ollie Dabbous. Drain them thoroughly.Egg mix1. The hospitality industry has been hit really hard. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. However, a growing area of interest is how lifestyle changes including a diet like Johns can help. Younger guests would no doubt revel in the Instagrammable Cygnus, which was recently redesigned by visionary film director Wes Anderson. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10oz of the garlic mayonnaise. diners in person once more and look forward to seeing everyone there., "I can't wait to get back into the swing of things at Royal Ascot this year. Although I knew good food, Id never thought about nutrition before. We use Experts emphasise there is no evidence brain tumours are linked to anything people do. more on mental health, more tips and industry knowledge, more recipes and more videos. Time to complete the Ollie Dabbous cooking course: Every student is different but in general we think the whole course will take around 8 hours to complete including: Video lessons: 1 hour in total; Course notes: 30 minutes per lesson; Your gut health recipe assignments: at least 2 hours per lesson; Interactive classroom time: 15 minutes per lesson Or book now at one of our other 15676 great restaurants in London. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. What's Your Reaction? Five months later, he had recovered enough from the stroke to be fit for surgery. It went well, and John was back working at the Melbourne restaurant within the month, though eventually returned to the UK to be closer to family. All weve achieved in that time is a large loop to the scenic North Downs and back. Every year around 11,000 are diagnosed and 5,000 die from brain cancer and the numbers are rising. For weeks, I was bedbound. Thank you for subscribing to Elite Traveler. By All use of personal data shall be in line with our privacy notice. Theres nothing tastier than homegrown food - from salad leaves to cocktail ingredients, oats to unusual herbs, Original reporting and incisive analysis, direct from the Guardian every You can't get a table for dinner before September 2013, and. 0 Angry 0 Cry 0 Cute 0 LOL 0 Bring to the boil to sterilise theshells, then remove from the heat andleave to cool. 2023 BuzzFeed, Inc. All rights reserved. Winner of the 2015 Gourmand World Cookbook Award, Best Chef CookbookOccupying an. Using an egg topper, removethe top of each eggshell. A scattering of bush basil and a 'soil' of something, which doubtless came via some coastal forager, brought the dish together wonderfully well. Set it over a panof simmering water and heatvery gently until the mixture hasthickened to the consistency ofsmooth porridge. the best British produce as we come to the end of springtime and into the start of summer. Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Yes, it has been nice to catch a breath so to speak, but I think we are all looking forward to socialising again. 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. Great Value. That was a long and sad day. Primary brain tumours tumours that start in the brain rather than spreading there from elsewhere in the body are increasing, confirms Kevin ONeill, a consultant neurosurgeon and head of the brain tumour clinical service at Imperial College Healthcare, London. However, Belmond purposely limited tonights event to around 150 guests. Check if your It's the biggest new opening of 2018, thanks to its star chef (Ollie Dabbous) and big backer (Hedonism Wines) and it's surely the most expensive (costing more . Leave to infuse for 15 mins then pass through a sieve. . And as the UK's restaurants gear up to reopen after a three-month break this weekend, we met up with the brains behind it, Ollie Dabbous (socially distanced, of course), to find out what it was really like being . Coming from a Michelin, military-style background, it seemed quite a sociable working environment, where the chefs, waiters and barman all mingled. and love it, its a highlight of the summer calendar and were proud to be part of Royal Ascot week.. Standard Digital includes access to a wealth of global news, analysis and expert opinion. That changed quickly once the restaurant opened its doors. I am honoured to be returning to Royal Ascot this year, and to see in the beginning Such changes may be particularly useful in brain tumours, says Mr ONeill. Thank you. Place the egg, fried mushrooms,salt, half the cream and half thebutter in a bowl. Gaining rave reviews for its pared-back modernist style, it also netted Dabbous his first Michelin star. We're still mates, but these days we are so busy that we rarely have time for any water-cooler chat: when he walks in on Tuesday, I'm already running around and we don't stop to chat about life until we get to have a few drinks at the end of Saturday-night service. How the biggest companies plan mass lay-offs, The benefits of revealing neurodiversity in the workplace, Tim Peake: I do not see us having a problem getting to Mars, Our ski trip made me question my life choices, Michelle Yeoh: Finally we are being seen, Apocalypse then: lessons from history in tackling climate shocks, How Glasgows tiny, muckraking crime mag stays afloat. For cost savings, you can change your plan at any time online in the Settings & Account section. Copyright 2023 Le Cordon Bleu International B.V. All Rights Reserved. Not really. 01:40 GMT 29 Oct 2018. I dont yet advise all my patients to do it, as its not yet proven in humans. 4. And with revelers paying over $600 a head to be on board tonight, its owners are handsomely rewarded. Affiliate disclosure: As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com and other Amazon websites. Part of HuffPost Lifestyle. How have you coped? You are also agreeing to our Terms of Service and Privacy Policy. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Cook over a high heat for 3 minutes until they open up and are just cooked. Ollie Dabbous. no other., A trio of Michelin-star chefs and a seafood legend announced for Royal Ascot 2021, To book or for further information click here. Jennie Agg for the Daily Mail, NHS saves 288million by buying everyday items in bulk thanks to a new price comparison tool and managed to shave 106,000 off the price of LOO ROLL, Epileptic boy, seven, whose plight triggered the Government's medicinal cannabis review now attends school every day and can even ride a bike thanks to taking the oil, Mother, 26, whose postnatal depression left her unable to separate her dreams from reality was left suicidal after trying to walk out on her baby and husband four times. At 33 years of age he's opened two restaurants ( Dabbous was followed by Barnyard) and is arguably one of the hottest chefs in London right now. Evie's blog: Saffron Strands - for a more detailed version of this article. 2023 Guardian News & Media Limited or its affiliated companies. I would walk through St. Jamess Park into work with London seemingly all to myself. 250 g ripe comice pear, diced into 8 mm pieces, pinch of green perilla or parsley, chopped into 5 mm - 10 mm pieces, Ollie Dabbous is Head Chef & co-owner of the, Caramelized Winter Fruit and Gingerbread Galette recipe, Butternut Squash and Girolle Tortellini Recipe. In between courses, the servicemen offer insight into the history of the train. Trains are a means to an end. The egg should bemousse-like and have very few lumps.3. 39 . The time has flown. At the end of a meal anywhere else the dessert would likely have seemed very good, but the two I managed to taste fell just a little short. Ive been to Ascot as a race goer You can switch out the alcohol for water or stock if you prefer. [See also: Belmond Promotes Slow Travel with New Train Itineraries]. English Wagyu, brassicas, bone marrow butter, English asparagus with deep-fried hens egg and blood orange hollandaise, The Staff Canteen Live 2018 at Hotelympia. Anyone who's anyone knows about Hide.Spread across multiple floors, Ollie Dabbous's award-winning restaurant is a must for any gourmands visiting London.But, head down those famous wooden stairs to the basement and you'll find Hide Below - an understated but perfectly formed bar, serving up some of the city's best cocktails. And we think it goes beyond the fact weve got better at detecting them. The trouble is, theres not much evidence for a particular cause. It is no bad thing that lifes simple pleasures have regained the sense of luxury they had previously lost. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking.