Ampersand Events has joined Ollie Dabbous in a unique partnership to help you create effortlessly impressive events in iconic venues.
In a venue from the Ampersand Events portfolio, or a location of your choice more fitting to the occasion, your event can benefit from the prestige and guest satisfaction of an Ollie Dabbous menu, immaculately delivered by Ampersand Events.
Ollie Dabbous began his remarkable career as a commis at Raymond Blanc’s Le Manoir aux Quat’ Saisons. He then moved to Hibiscus working as Claude Bosi‘s sous chef and worked under Andoni Luis Aduriz at Mugaritz, voted number four in the World’s 50 Best Restaurants.
Ollie’s career has also seen him gain experience at restaurants including The Fat Duck, Pierre Gagnaire, L’ Astrance, WD-50 and Umu.
Michelin-starred Dabbous Restaurant in the West End was Ollie’s first solo venture opening in 2012, a celebration of clean flavours and simple presentation and a staggering success artistically, critically and commercially. More recently Ollie launched Barnyard in Fitzrovia, his second restaurant, and released his first book to critical acclaim.
The innovative talents of Ollie Dabbous and the creativity of Ampersand Events leaves an unforgettable impression. A Dabbous menu is the perfect finishing touch to the seamless delivery and superlative attention to detail of an Ampersand event.
Whether you choose our signature Dabbous menu, or opt to develop a bespoke menu or canapés with Ollie and the Ampersand Events team, you can be confident that your guests will be amazed.
"Ampersand Events represents both innovation and attention to detail in the catering industry. They have an excellent team of chefs, who care about flavour as much as I do. I can’t think of a better team to work with and bring my ideas to life to a new audience."
Ampersand Events meticulously develops the menus with Ollie.
Ollie takes great pride in this partnership and personally trains Ampersand's chefs in his restaurants to ensure that our menus reflect the exacting standards and unique style of Dabbous.