Ollie Dabbous opened his first restaurant Dabbous in 2012 to unprecedented critical acclaim.
It fast became one of London's busiest restaurants.

He released his cookbook two years later, and maintained the Michelin star until he closed in 2017 in order to open Hide.

'The food I cook is entirely product-driven, taking the very best ingredients, questioning why we like them, and then highlighting those qualities in the most organic, restrained manner. It is food you can't recreate at home, but it is also food that respects the integrity of the ingredient and the toil that goes into producing them.

The opportunity to collaborate on Hide: the challenge and possibilities were too compelling to deny. I have the same hunger now as I did when I first put on an apron, and look forward to creating a thriving business, sustainably operated & enjoyed by all.'