WINNER OF THE BRITISH BOOK DESIGN AND PRODUCTION AWARDS 2015 Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, Ollie Dabbous creates light, modern dishes that are both sophisticated and delicate; jewel-like creations that are in stark contrast with the restaurant's industrial decor. The book's Spring season includes 'Mixed alliums in a chilled pine infusion' and 'Braised halibut with pink purslane', whilst Summer features 'Ripe tomato in its own juice' and 'Elderflower sherbet'. In Autumn there is 'Barbecued Iberico pork, savoury acorn praline, radishes and crushed green apple', and Winter boasts 'Coddled egg, smoked butter and mushrooms', 'Mash and gravy' and 'Raw beef with cigar and rye'. With timeless design and serene photography by Joakim Blockstrom, this is without doubt the most desirable cookery book of the year.

Author Biography

Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. He went on to be head chef at the Scandinavian-influenced Texture on Portman Street, and has also spent time at Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire and WD50. In January 2012 he opened DABBOUS to rapturous reviews, and was awarded a Michelin star within months.