The Tatler Menu: Cook at home with Britain's Best Chefs
Collection of 4 courses
Course Description
"The appetisers we serve at the start of the meal encapsulate our approach to cooking. They offer a bold minimalism, a sophistication through simplicity." – Ollie Dabbous (co-founder and executive chef at HIDE)
By the end of this course, you will have created some home-cured charcuterie, freshly baked bread, a warm comforting broth with crystal clear flavour, and some crisp ice-cold lettuce served with a moreish dip. Ollie will guide you through wine pairings to enhance and maximise the flavour of each dish.
Of all the talented chefs working in Michelin-starred restaurants across London, few have generated as much excitement and respect as Ollie Dabbous. His cooking is the perfect example of how minimalist presentation, deftness of touch and a mastery of technique can come together to create world-class food.
During this course, Ollie will take you behind the scenes of his Michelin-starred restaurant HIDE in Piccadilly. He will walk you through some of his signature starter dishes, demonstrating ways to impress your guests with humble everyday ingredients, and exemplifying his ethos of sophistication through simplicity.
Course outline
Gem Lettuce & Cured Meats
Bread & Broth
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from The Tatler Team
- Start course whenever you like
- 2 weeks tutor access for personalised assignment feedback & coaching
- 2 assignments marked by The Tatler Team
- Certificate of completion
- Online classroom with up to 20 classmates
- 2 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$220The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 2 lessons with expert videos & notes
- 2 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$75
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
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Meet Ollie Dabbous
Ollie Dabbous is the co-founder and executive chef of HIDE restaurant in Piccadilly. Previously, he was the Michelin-starred chef/owner of the highly esteemed Dabbous, famed for its stripped-back fine dining and industrial decor.
Dabbous closed in 2017 after five years to allow Ollie and the team to concentrate their energies on HIDE, which opened in 2018 to great critical acclaim. HIDE was given a coveted five stars in the Evening Standard, was named a GQ restaurant of the year, and was awarded a Michelin star…all within six months of opening.
HIDE is a restaurant and bar, created in collaboration with Hedonism Wines. Set over three floors, flooded with natural daylight and enjoying views across Green Park, HIDE offers stunning food and drink in a refined but relaxed setting. It regularly serves more than 500 covers per day.
Ollie says: “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 that respects the integrity of the ingredient and the toil that goes into producing them…the challenge and possibilities were too compelling to deny.”
Previously Ollie worked at Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture.
Dabbous closed in 2017 after five years to allow Ollie and the team to concentrate their energies on HIDE, which opened in 2018 to great critical acclaim. HIDE was given a coveted five stars in the Evening Standard, was named a GQ restaurant of the year, and was awarded a Michelin star…all within six months of opening.
HIDE is a restaurant and bar, created in collaboration with Hedonism Wines. Set over three floors, flooded with natural daylight and enjoying views across Green Park, HIDE offers stunning food and drink in a refined but relaxed setting. It regularly serves more than 500 covers per day.
Ollie says: “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 that respects the integrity of the ingredient and the toil that goes into producing them…the challenge and possibilities were too compelling to deny.”
Previously Ollie worked at Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture.
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4 Courses • 4 Expert TutorsInvite Tatler's hand picked Michelin-starred chefs into your kitchen and learn how to design the ultimate dinner party menu.
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