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 Catering Equipment 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.

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