Ollie Dabbous

Home Charcuterie, Bread & Broth by HIDE

£45.00
£45.00
Tax included.



Ollie Dabbous, executive chef of Michelin-starred HIDE in Piccadilly, teaches you how to recreate his favourite appetisers at home — demonstrating his ethos of "sophistication through simplicity" using humble everyday ingredients.

You'll make home-cured charcuterie, HIDE's signature fried potato and rosemary bun, a crystal-clear lemon verbena and mushroom broth, and crisp gem lettuce with a moreish dip. Ollie also guides you through wine pairings to enhance each dish.

Part of the Tatler Dinner Party Menu collection. The course includes 2 on-demand video lessons, lifetime access, downloadable notes, practical assignments, and a small interactive online classroom.

HIDE restaurant's executive chef Ollie Dabbous teaches you how to make some of the favourite appetisers from the menu at HIDE, including charcuterie and bread.

"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.

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.

This course is part of the Tatler Dinner Party menu collection of courses, presented by British chefs.

You'll learn:

  • how to make the gem lettuce and cured meats appetiser
  • salad dressings
  • how to bake HIDE's signature fried potato and rosemary bun
  • creating a lemon verbena and mushroom broth
  • wine pairings to go with each dish

The course includes:

  • 2 on-demand video lessons - presented by chef Ollie Dabbous
  • lifetime access to the videos, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical cooking assignments and recipes (with tutor feedback available)
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete the Ollie Dabbous cooking course:

Every student is different but in general we think the whole course will take around 8 hours to complete including:

  • Video lessons: 1 hour in total
  • Course notes: 30 minutes per lesson
  • Your gut health recipe assignments: at least 2 hours per lesson
  • Interactive classroom time: 15 minutes per lesson
  • Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be making HIDE's famous appetisers with Ollie, so you'll need standard kitchen equipment.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Ollie on your cooking assignments.

If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.

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Lessons

What You’ll Learn

Explore the lessons and topics covered across the course.

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.
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.
COURSE TUTOR

Ollie Dabbous

Portrait of 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.

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