Owner of the eponymous Fitzrovia restaurant Dabbous, Ollie Dabbous, is looking for open a second site in the capital.
Having won its first Michelin star eight months after opening last year, Dabbous is now in high demand and there is now a lengthy waiting list for a table in the 35-seater restaurant, forcing guests to book months in advance.
Kuwait born Dabbous, opened Dabbous restaurant with mixologist Oska Kingerg last January and is now understood to be in talks with a number of potential new landlords. He previously spent four years working with his mentor Raymond Blanc in the kitchens of Le Manoir aux Quat’Saisons near Oxford before moving onto Hibiscus and Mugaritz in Spain. He then spent two years at the Michelin starred Texture in London which is run by fellow Le Manoir alumni Aggi Sverrisson and Xavier Rousset.
Dabbous head chef Ross Gibbens will be at the helm of the new venture once a site is found.