him well, so this is a perfect fit for us."
Ollie is regarded as one of the UK's most in-demand chefs and was propelled into the limelight alongside the success of his first solo venture, the Michelin-starred Dabbous in London's Fitzrovia. He has since opened a second restaurant in the capital, Barnyard, and is the author of Dabbous: The Cookbook.
The new 80-cover restaurant will be situated across the ground and first floors of the hotel, and will feature a simple and seasonal, ingredient-led menu, with a subtle nod to France.
With 17 cocktail bars, restaurants, wine bars and now hotels across Paris, New York, Ibiza and London, Experimental Group - founded by childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon, and joined by Xavier Padovani in 2010 - has changed the face of Parisian hospitality and they are now setting their sights further afield.
Alongside the food offering, drinks historians and cocktail specialists Jared Brown and Anistatia Miller will be curating the drinks menu, featuring freshly sourced ingredients from around the UK.