CH&Co-owned catering firm, Ampersand has launched a collaboration with Michelin-starred chef Ollie Dabbous.
Dabbous will create dishes for private parties, functions and weddings at venues including the Natural History Museum, Cutty Sark and Kew Gardens.
Clients will be able to order a bespoke meal, choose a stock menu of 10 canapes including one of gem lettuce, lemon balm and pickled rose petals, or pick dishes from the signature menu, with the restaurant’s sourdough bread-in-a-bag and after-dinner chocolates also available.
Dabbous will also undertake a series of internships for Ampersand chefs in the kitchen of his eponymous restaurant in London’s Fitzrovia.