Ollie Dabbous is on a roll. His eponymous first restaurant has acquired a Michelin star and become one of the hardest reservations to land in London. He launched a second, more informal restaurant called Barnyard less than a year ago, and a cookbook in September. Suffice to say, Dabbous has a lot on his plate. Pun intended.
In what the chef describes as a very humble set-up, Dabbous opened three years ago after family and friends helped him scrape the money together to get the restaurant off the ground. Fast-forward to today and the stripped-back Soho eatery is one of the toughest reservations to secure in London.
In a rare interview, the passionate gastronomist sat down with Fine Dining TV to talk about the pleasures and pitfalls of opening his own restaurant, and why ‘doing it for yourself’ is the only way to experience creative fulfillment.
