Michelin-starred chef Ollie Dabbous will create menus at iconic venues across London after partnering with caterer Ampersand Events.
Dabbous will also undertake a series of internships for Ampersand chefs in the kitchen of his eponymous restaurant in London's Fitzrovia.
He has already begun work on creating recipes inspired by his Dabbous menu, which will be available at Ampersand events with three menu options: an entirely bespoke Dabbous meal for a specific special event; a selection of up to 10 Dabbous canapés; or a choice from a prepared ‘signature' Dabbous menu comprising three canapés, starters, mains, and desserts.
Sample dishes include a canapé of Gem lettuce, lemon balm and pickled rose petals; a starter of burrata with tamarillo, basil and fennel pollen; a main course of seven year-aged beef fillet with roast onion & warm Stilton buttermilk; and for dessert, strained yoghurt with raspberries, pearl barley & lavender.
Commented on his plans for the food, Dabbous said: "The menus will be bursting with the fresh, clean flavours that typify my food at Dabbous.
"This is a fabulous opportunity for me to share my menus with a wider audience and for people or organisations hosting important events to make the experience extra special."
Paul Jackson, managing director of Ampersand Events, part of CH&Co, added: "We are thrilled to welcome Ollie and his sensational menus to our stunning array of venues. Ampersand Events has always prided itself on creating events that make guests walk in and say ‘wow'. Thanks to Ollie now our events come with added wow!"
Jamie Cairns, executive chef at Ampersand Events, and his brigade will prepare the menus under Dabbous' instructions at venues including the Natural History Museum, the Science Museum, the Museum of London, the Cutty Sark, Kensington Palace, Somerset House, and ZSL London Zoo.