Ollie Dabbous is to open a pop-up restaurant at Chelsea Barracks Kitchen, running alongside the Chelsea Flower Show in London.
The restaurant will officially open permanently next year, but next month’s pop-up will be the first opportunity for the public to see the £3b London development, which includes five garden squares across 12.8 acres.
The Michelin-starred Hide executive chef will operate a fine dining restaurant, walk-in brasserie, deli and bar, located a short walk from the Royal Horticultural Society showground, between 21-25 May.
Dabbous said that the restaurant was the first time he has had direct access to a kitchen garden since working at Le Manoir aux Quat’Saisons. He added: “The menu is inspired by the English country garden in a way that’s charming and delicious, rather than gimmicky.”
Dishes will include candy-striped beetroot with marigold, toasted pistachio and Sussex Slipcote cheese, papillote of Gigha halibut, Cornish mussels and yellow courgette in a nasturtium broth, and slow-roast Goosnargh chicken with a warm hay buttermilk, grilled leek vinaigrette and Jersey royals.
Dabbous added: “Hosting a pop-up at Chelsea Barracks during Chelsea Flower Show will be a fun project for myself and some of the Hide team. As a chef, passionate about food and seasonality, spring brings with it wonderful fresh produce, making it my favourite time of the year. I’m looking forward to cooking in an amazing venue, producing outstanding dishes with a botanical touch that is both charming and delicious.”