Raise a glass to the pepper this autumn, as chef Ollie Dabbous collaborates with Krug champagne to create a seasonal dinner featuring inventive iterations of the vegetable with every course. The event, on September 26, will begin with aperitifs and canapés at Chelsea’s Hans’ Bar and Grill, followed by a four-course “seasonal table” at nearby Natoora, the upmarket grocer, which will be transformed into a restaurant for the evening – decorated, of course, with tropical arrangements of peppers.
“I had a lot of fun curating the menu,” says Dabbous, “and designed each dish to showcase the variety and diversity of the pepper, complemented with Krug grande cuvées and Krug rosés.”
Dabbous began his career with Raymond Blanc at Le Manoir aux Quat’Saisons, before making his name with his eponymous restaurant, which opened in 2012, and achieved a Michelin star just eight months later. He now reigns supreme at his restaurant, Hide.