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A DIFFERENT APPROACH: Chef Dabbous's smoked halibut, pickled celeriac and a soft-boiled egg.

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Spring onions with marigold leaves, lime and pistachio.

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Wild strawberry tart.

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The 34-year-old chef's personal preference is for his dishes to not look too "cheffy".

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Burrata, Tamarillo and Fennel Pollen.
GUEST CHEF

Pared-down simplicity

Chef Ollie Dabbous of the one-Michelin-star Dabbous in London loves dishes shorn of extraneous detail but rich with flavour.
Nov 21, 2015 5:50 AM

WHEN you're dining at the hands of Ollie Dabbous, looks aren't everything. Food-wise, that is. Because even though the 34-year-old chef owns a one-Michelin star restaurant - Dabbous, in London - his personal preference is for his dishes to not look too "cheffy".

He explains: "I want that

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