Ollie Dabbous

Home Charcuterie, Bread and Broth by HIDE

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

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. Learnt how to make some freshly baked bread to accompany 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

    In the first half of the lesson, Ollie will take you through the perfect pre-starter dish: wedges of crisp gem lettuce served on ice with a dunk-worthy creamy camomile dip. To follow, you’ll learn how to impress the table with home-cured charcuterie.

  • Bread & Broth

    Learn how to make HIDE's signature fried potato and rosemary bun. You will be taught the proper technique to make this delicious treat and the importance of polenta. Ollie will also show you how to make lemon verbena and mushroom broth; a warm and comforting recipe with crystal-clear flavour. You will be guided through wine pairings to enhance and maximise the flavour of each dish.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop 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 from Ollie Dabbous
    • 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
    Learn more
    $299
  • The 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
    Learn more
    $99

Why choose Learning with Experts?

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Ollie Dabbous

Ollie Dabbous - Food & Drink
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.

Frequently bought as part of this collection

  • The Tatler Menu: Cook at home with Britain's Best Chefs

    Master the entire subject and SAVE 24% when you buy this collection

    4 Courses • 4 Expert Tutors

    Cook at home with Britain’s best chefs

    How often do you get the chance to invite four of the UK’s most revered celebrity chefs into your own kitchen?

    To help you get through lockdown and beyond, Tatler has opened its illustrious Address Book, calling upon Britain’s best chefs to share their trade secrets and statement dishes. The ideal injection of luxury in these challenging times.

    Throughout this Tatler collection, you will learn to recreate delicious Michelin-standard dishes from the comfort of your own home. Specifically, you will come away with a dinner party menu designed by you and inspired by Britain’s top chefs.

    The Tatler Address Book team has lined up Raymond Blanc’s famous Le Manoir aux Quat’Saisons, The Hinds Head by Heston Blumenthal in picturesque Bray in Berkshire, alongside London hotspots, HIDE and Ormer Mayfair. Each destination has opened their doors to the students at Learning with Experts in a series of compelling lessons. This isn’t just passive viewing. During the lessons, you will cook along with your peers, and be encouraged to try out techniques with the class and head chefs. You will share in each other's cooking journeys, and get feedback on your dishes from the Tatler team.

    What you will you learn

    This course is an intimate education experience with some of Britain’s top chefs, handpicked by Tatler. You will finish the course with a gourmet dinner party menu, plus all the tools to recreate Michelin-standard dishes from the comfort of your home. To tie everything together, all the chefs will talk you through their recommended wines, as suggested by their in-house sommeliers. Perfect for a special occasion or for treating friends and family.

    Who is this course for

    This course is for the avid home cook, the enthusiastic amateur, the professional chef and everyone in between. It equips students with the confidence and know how to recreate Michelin-standard dishes at home.

    Learn more

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