Ollie Dabbous
1. What was your biggest career break?
Opening the restaurant. Since then, everything has just snowballed and we haven't looked back..
2. Have you had a notable mentor – and if so what was it about them that was so inspiring?
At Le Manoir I learnt all the basics of how to cook to such a level. As such, you could say RB [Raymond Blanc] and Gary Jones were the most formative in my career. I was fresh out the pram when I joined that brigade and felt out of my depth for a long time to come.
3. What one piece of advice would you give to the 20-year-old you?
Probably what most 20-year-olds should be told: you don't know as much as you think you do.
4. What qualities to do you look for in the people you work with?
Those that can't be taught: a positive outlook, a willingness to learn, resilience, and a love of food.
5. Who do you admire and why?
The combination of success and humility is always admirable, as are people who aren't afraid to fail.
6. What does the future of your industry look like?
I have no idea. I don't look beyond what we do as a business.
7. If you weren't a chef, what would you have been?
A designer of some sort: interiors, jewellery or branding perhaps.
8. What is your biggest extravagance?
Freedom of expression. Running my own business gives me this.
9. Who would you invite to your dream dinner party and why? (you can invite three people – they must be alive)
I would take friends or family over a well-known name; I barely see them as it is.
10. What do you do to relax away from work?
I have such little time off, simple things really feel like a treat. I probably spend more time than I should asleep in the bath!
11. If you could change one thing about Britain today, what would it be?
Less rain & clearer skies!
12. What would your last meal be? (please choose a starter, a main course and a pudding)
Green salad, shepherd's pie, raspberry trifle.
