Ollie Dabbous’s modern and informal alternative to many of London’s fine dining restaurants
With a background that has included stints in The Fat Duck, Hibiscus, Noma and Mugaritz, as well as several years at Le Manoir aux Quat’Saisons, Ollie Dabbous went on to become head chef at Agnar Sverrisson’s Texture. In 2012 he made the move to open his first restaurant in London’s Fitzrovia and called upon Nelson Commercial Kitchens to design and install a kitchen that would enable him to create the imaginative, contemporary, European food that has brought him a Michelin star as well as unprecedented praise from food critics.
The small, narrow kitchen needed to be capable of delivering Ollie’s innovative and exciting style of cuisine. We therefore created various separate sections – cold, prime cooking, grill and central pass, kitted out with the plethora of equipment he needed. This includes a six-grid combi oven, a bespoke charcoal grill, a six-burner range, a salamander grill, water baths and various refrigerated counters and cabinets for the copious amounts of fresh produce – as well as a high-volume dishwasher.
Ollie had a very clear idea of what he needed and a priority was to be able to see the cold starters and desserts leave the kitchen from his place at the hot pass. We therefore created an ‘L’ shaped configuration allowing him to stand at the end of the hot pass but with full view of (and easy access to) the cold section.
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