The well-reviewed Dabbous opened in 2012 and was the British chef’s first outlet, but closed in 2017 shortly after the site was sold to former Pied á Terre manager, Mathieu Germond.
As part of the event, Dabbous will work with his former team at Wellbourne Brasserie in White City, London. Former chefs from The Square restaurant will also take part on a separate date.
The White City restaurant was opened by ex-Dabbous head chef Ross Gibbens and senior sous chef Michael Kennedy earlier this spring, and offers an all-day dining menu. The two pop-up dinners will take the form of a six-course tasting menu with dishes created by each guest chef and served from Wellbourne’s open plan kitchen.
The first in the series of dinners will see former chefs from The Square come together on Friday, 28 September.
Ross Gibbens has worked at some of the UK’s leading kitchens including Le Manoir aux Quat’Saisons, Launceston Place, The Vineyard and The Square. It was at The Square that he met chefs Rob Weston, Gary Foulkes and Mark Kempson.
The trio have gone on to work as head chefs at their own venues and have all been awarded Michelin stars. Rob Weston is at La Trompette the modern British restaurant in Chiswick, Gary Foulkes oversees the kitchens at seafood eatery Angler in Moorgate and Mark Kempson is at Kitchen W8, Kensington’s Michelin-starred neighbourhood restaurant.
On Thursday 1 November Gibbens and Kennedy will welcome their former boss and mentor, Ollie Dabbous, for the second bespoke dinner which will again feature six courses.
Gibbens said: “I have so many fantastic memories from my time at The Square and Dabbous. Both were incredible places to work and I found the chefs I shared the kitchen with an inspiration, and they have helped to shape my career and influence my culinary style.
“We have all remained firm friends and we are all truly excited to work together again.”