Occupying an edgy urban space in London's Fitzrovia neighborhood, Dabbous is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet-metal door, chef Ollie Dabbous creates light, modern dishes that are both sophisticated and deceptively delicate; jewellike creations that are in stark contrast to the restaurant's industrial decor.
"Spring" includes Mixed Alliums in a Chilled Pine Infusion and Braised Halibut with Pink Purslane and Celery, while "Summer" features Ripe Avocado with Osmantus and Elderflower Sherbet. In "Autumn" there is Chocolate and Hazelnut Ganache with Basil Moss and Sheep's Milk Sorbet' and "Winter" boasts Coddled Hen's Egg with Smoked Butter and Mushrooms, Mash and Gravy, and Fresh Milk Curds with Birch Sap and Grilled Chestnuts.
Dabbous is closely aligned with the ethos of the restaurant: stripped-down and pure, with exquisite photographs of each dish taken by Joakim Blockstrom. As the distillation of Ollie Dabbous's creativity, it is without a doubt the most desirable cookbook of the year.
- PRAISE FOR THE RESTAURANT: Food is presented with minimal exposition, and from that simple starting point, it blows you away -- Tim Hayward Financial Times This restaurant is a game-changer -- Fay Maschler Evening Standard Indescribably good -- Giles Coren The Times The food is kept so close to the soil, the hedgerow, the pool and the tide, but is still as romantic as a fairy ring ... Each of us were properly, lovingly, unforgettably gobsmacked -- A. A. Gill Sunday Times
Number Of Pages: 304
Available: 11th September 2014
Publisher: Bloomsbury Publishing Plc
Dimensions (cm): 21.0 x 15.0 x 2.2
Weight (kg): 0.45