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Restaurant Associates has formed a partnership with London chef Ollie Dabbous, who will work with the company’s culinary teams on menu development across its portfolio.
The agreement will incorporate elements of Dabbous’s cooking style, which focuses on seasonal ingredients and minimalist preparation.
Dabbous is known for co-founding Hide in Piccadilly and for achieving a Michelin star within six months of opening his first restaurant.
Restaurant Associates said the collaboration will support the creation of new dishes and menu formats influenced by his approach to flavour and presentation.
Dabbous said the partnership aligned with his views on ingredient-led cooking. He said: “The partnership with Restaurant Associates could not feel more organic. The chefs are passionate, kind and well-organised. As a company ethos, they respect the integrity of ingredients, serving dishes that celebrate their natural qualities rather than masking them.
“I had the pleasure of working with some of the team recently, whilst hosting an exclusive chef’s table experience for one of their clients. What really stood out was their pursuit of excellence was founded on seasonality, simplicity in presentation and depth of flavour. I am looking forward to contributing fresh ideas across both their casual and fine dining experiences, getting to know the team and serving some amazing dishes to their clients.”
