Wellbourne Brasserie was opened by ex Dabbous Head Chef, Ross Gibbens, and Senior Sous Chef, Michael Kennedy earlier this spring and offers a unique all-day dining menu.
The two pop up dinners at their White City restaurant will take the form of a six-course tasting menu with dishes created by each guest chef and served from Wellbourne’s open plan kitchen. Diners will also be able to select an optional wine flight to pair with the dinner.
The first in the series of dinners will see former chefs from The Square come together on Friday, 28 September.
Ross Gibbens has worked at some of the UK’s leading kitchens including Le Manoir aux Quat’Saisons, Launceston Place, The
Vineyard and The Square and it was here he met talented chefs Rob Weston, Gary Foulkes and Mark Kempson.
The trio have gone onto work as head chefs at their own venues and have all been awarded Michelin stars for their cuisine. Rob Weston is at La Trompette the modern British restaurant in Chiswick, Gary Foulkes oversees the kitchens at seafood favourite Angler in Moorgate and Mark Kempson is at Kitchen W8, Kensington’s Michelin starred neighbourhood restaurant.
The tasting menu will start with Wellbourne’s signature vol-au-vents and Champagne followed by a six course menu featuring modern British cuisine created using the freshest seasonal produce and all delivered with expert precision and style.
On Thursday, 1 November Ross and Michael will welcome their former boss and mentor, Ollie Dabbous, for the second bespoke dinner.
Ollie and Ross met at Le Manoir and when Chef Dabbous opened his first solo venture he was keen to bring Gibbens on board as Head Chef, Michael Kennedy soon followed as Senior Sous Chef.
Dabbous opened in 2012 and won praise from critics and diners alike, tables were soon impossible to come by with a two year waiting list and the restaurant was awarded a Michelin star within a year of opening.
Dabbous closed in 2017 and Ross and Michael went onto set up Wellbourne, opening neighbourhood restaurant Wellbourne in Clifton village in August followed by Wellbourne Salardu, a seasonal apres ski and fine dining restaurant in the Spanish Pyrenees and Wellbourne Brasserie in spring of 2018.
Ollie recently opened Hide restaurant and bar in Piccadilly with Hedonism Wines.
The dinner will again feature six courses and combine the refined style that has become synonymous with Dabbous.
Ross said: Ã¢â‚¬Å“I have so many fantastic memories from my time at The Square and Dabbous. Both were incredible places to work and I found the chefs I shared the kitchen with an inspiration and they have helped to shape my career and influence my culinary style.
Ã¢â‚¬Å“We have all remained firm friends and we are all truly excited to work together again.Ã¢â‚¬Å“
The dinners will start at 7pm, where vol-au-vents and Champagne will be served followed by the six course dinner. Non-alcoholic options will be available. Cost for the dinner £65 with optional wine flight at £50.