Michelin star restaurant chef comes to the Cotswolds

Ollie Dabbous — the chef behind London's Michelin-starred HIDE restaurant — is coming to the Cotswolds in March 2024, with a pop-up at The Feathered Nest in Nether Westcote.

By Chloe Gorman  |  Published
The Feathered Nest in Nether Westcote is hosting an exclusive pop-up event with acclaimed chef, Ollie Dabbous of Michelin-starred London restaurant HIDE, in March 2024.

The chef behind London's Michelin star restaurant HIDE is coming to the Cotswolds, with a pop-up at The Feathered Nest in Nether Westcote in March 2024. 

The restaurant with rooms is handing over its kitchen to acclaimed chef, Ollie Dabbous, on Wednesday 27 March 2024 to serve up a six-course tasting menu with wine pairings from Hedonism Wine. 

The Feathered Nest recently appointed Rene Pinedo — who worked with Ollie at his eponymous debut restaurant, Dabbous — as its new head chef, with the pair coming together in the kitchen once again for this exclusive pop-up.

Diners will start the evening with canapes paired with Rathfinny Estate Classic Cuvèe; followed by beetroot tartlet with ricotta, warm spices and marigold; then slow-cooked crispy pork belly with cabbage, kimchi and pancetta.

The fish course consists of grilled lobster with toasted peppercorns, pickled rose petals and pandan leaf broth; while the meat course is venison saddle with white chocolate parsnip puree, Jerusalem artichoke, cavolo nero and pearl barley.

Then the evening ends with olive oil panna cotta with blood orange, followed by a popcorn and caramel religieuse with a dessert cocktail. 

Ollie said: 'I remember Rene Pinedo from my first restaurant, Dabbous, many years ago: such a lovely bloke, both extremely passionate and humble. I am thrilled to see him now as head chef of The Feathered Nest and can’t wait to go to his kitchen to cook my dishes alongside his, all served with some amazing wines from Hedonism.'

Rene added: 'Ollie has always been such a big inspiration and I am grateful for the opportunity and knowledge he imparted when I was at Dabbous. I am delighted that my former mentor is now joining me in my own kitchen and can’t wait to serve this collaborative menu.'

The tasting menu costs £125 per person, with an additional £95 for the wine flight. Spaces are limited and must be booked online in advance. 

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