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Pavilion Supper Club: The Gathered Table by Ollie Dabbous

Enjoy a stunning five course tasting menu designed and overseen by Michelin-star chef Ollie Dabbous, in the breathtaking Colour Palace. 

Michelin-star chef Ollie Dabbous has worked with The Gathered Table and lead chef Richard Robinson to deliver his five-course tasting menu to The Colour Palace for an unforgettable dining experience, taking the very best ingredients and highlighting them in an organic, subtle way. Ollie will be in the kitchen on the night and in The Colour Palace to introduce his menu. 

Evening includes a glass of bubbly on arrival, five course tasting menu and wine pairing. View menu>>

  • Jerusalem artichokes baked in their skin, hazelnuts & miso

    Jerusalem artichokes baked in their skin, hazelnuts & miso
  • Grilled lamb, crushed green herbs & violet mustard

    Grilled lamb, crushed green herbs & violet mustard
  • Tonka bean custard, soaked apricots & marigold

    Tonka bean custard, soaked apricots & marigold

The Gathered Table 

A gathering of the best and brightest minds – renowned chefs, tech innovators, experts in health and nutrition, sustainability champions and aspirational creatives – The Gathered Table's purpose is to predict and share new trends in food and drink to deliver real customer insight that challenges the status quo. Collaborating at every level, these thought leaders set the agenda and provide a clear advantage for Gather & Gather. Their fresh thinking will help to shape the future of workplace dining, looking beyond the everyday to re-imagine a happier, healthier and more productive workforce of tomorrow.

Ollie Dabbous
Michelin-starred Chef Ollie Dabbous is owner of the highly esteemed, eponymous Dabbous, famed for its stripped-back fine dining and industrial decor. Dabbous recently closed after serving Fitzrovia for five years. Ollie and the team from Dabbous opened their new restaurant Hide in 2018 to critical acclaim.
Hide is a restaurant and bar by Hedonism Wines and Ollie Dabbous. Set over three floors, flooded with natural daylight and enjoying views across Green Park, it offers stunning food and drink in a refined but relaxed setting. Ollie has worked at top french restaurants including Le Manoir aux Quat’ Saisons and Pierre Gagnaire, as well as Head Chef at London's Texture. Ollie's first book Dabbous: The Cookbook was published by Bloomsbury in 2014: an award-winning work of incredible design, stunning images and of course – outstanding recipes.

Please note the Pavilion is an outdoor space so please dress for the weather and bring something warm to wrap up with.

Event details

Start date
18 September 2019
arrival 7pm; dinner served at 8pm
£80; includes five course tasting menu and drinks (see menu). SOLD OUT.