So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
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Book your place at our next Chef Eats Out event at Hide, London

30 August 2019 by
Book your place at our next Chef Eats Out event at Hide, London

Our next Chef Eats Out event will be in the tranquil setting of Ollie Dabbous’ Michelin-starred and rave-reviewed Hide on 21 October

Ollie Dabbous is to welcome The Caterer readers to Hide for the next Chef Eats Out, in association with Udale Speciality Foods. Book your place now!

Dabbous opened Hide last year in partnership with Hedonism Wines and just months after opening was recognised with a Michelin star and a host of rave reviews.

He moved from his eponymous restaurant to the lavish new site in Mayfair and has set about creating a landmark in the capital, with the refined opulence of the building reflected in the dishes served.

Now The Caterer readers have the opportunity to sample Dabbous’ elegant cooking among fellow chefs on 21 October.

Guests will be dining in Hide Above, accessed via the remarkable sweeping wooden staircase, where they will experience six courses featuring carefully sourced ingredients treated with Dabbous’ trademark flair, along with paired wine, while gazing through the floor-to-ceiling windows framing Green Park.

Along with his signature nest egg dish, Dabbous will be serving duck two ways: brushed with honey and lacquered in lavender, cumin and coriander seed, served with confit tamarillo and a duck jus, and a second serving of a duck broth enriched with duck fat, with a chestnut agnolotti and bronze fennel.

The Chef Eats Out event, organised by The Caterer in partnership with Udale Speciality Foods, is restricted to 60 diners, who will have the chance to sample Dabbous’ exemplary food among their peers.

Dabbous says: “I’m excited to be welcoming guests to Hide for Chef Eats Out in October. I’ve chosen a selection of dishes that truly represent what we do here, with a focus on clarity of flavour and lightness of touch. We like to present ingredients simply but elegantly so that diners are able to enjoy produce at its best but with a little finesse, and I’m keen to see what fellow chefs make of our creations.”

Book your place

To secure a place at this unique event, at a cost of £70 per person, register your interest at www.thecaterer.com/chefeatsout.

Cancellations can be made without charge up until a week prior to the event, after which all cancellations will be charged at full price.

The menu

Dishes will be served with paired wines. Please note the menu may be subject to change.

  • Freshly baked bread; whipped salted butter
  • Gem lettuce; camomile dressing
  • Celeriac, avocado and angelica seed in a chilled pine broth
  • Nest egg
  • Roast scallops, warm spiced buttermilk and crushed swede with crystallised pumpkin seeds
  • Dry-aged duck in two servings
  • Toasted vanilla éclair
  • Hide petits fours

A message from our sponsor

Chef Eats Out provides diners with an exclusive opportunity to experience the culinary excellence of outstanding restaurants and chefs. We are delighted that the venue for the next Chef Eats Out event is Ollie Dabbous’ Michelin-starred Hide.

Ian Udale, managing director of Udale Speciality Foods, says: “It is interesting to see how innovative chefs like Ollie Dabbous are using our meat to create fantastic-tasting dishes. Different meats and poultry are aged for different periods of time in our Himalayan salt chambers. For example, beef is normally aged for up to 35-40 days, but we have a few chefs who like extreme aged beef that’s 100 days plus. At Hide we’ll be enjoying dry-aged duck two different ways and I’m excited to see how Dabbous will be preparing this special product.

“Udale Speciality Foods aims to build an ongoing relationship with chefs by sponsoring Chef Eats Out events as we continue to show our commitment to the hospitality industry.”

www.udale.com

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