Ollie Dabbous announces September residency at Kāio

Ollie Dabbous, who held a michelin star for many years, will host an exclusive residency at Kāio, the live-fire restaurant at The Whiteley in Bayswater, London, cooking a six-course tasting menu alongside the restaurant's head chef, Sachin Mistry.

The residency runs across two weeks in September, from Wednesday 16 to Saturday 19 and Wednesday 23 to Saturday 26, with dinner served each evening.

A minimalist menu built on live fire

Ollie's menu brings his signature minimalist approach to Kāio's live-fire ethos, built around seasonal ingredients and considered flavours.

Appetisers include grilled sticky rice with yellowtail and black pepper, flatbread cooked in the tabun with date molasses butter and fennel pollen, and iced melon gazpacho, followed by Ollie's signature coddled egg.

Grilled late-summer vegetables and pesto, served to share, come next, ahead of a main of Chilean seabass with plum wine broth, coco beans, and a dressing and sour cream.

Dessert takes in freshly churned Tahitian vanilla ice cream, warm brown butter madeleines, and raspberries in a lemon verbena punch. A vegan menu is also available.

'A great opportunity to reconnect with the public'

Ollie said: "Kāio's head chef Sachin invited me to taste their new live fire restaurant. I had a fantastic meal full of clean, fresh flavours, so when he asked if I was keen to collaborate on a residency in September, I thought it was a great opportunity to reconnect with the public.

"I am excited to work with their team and add to the buzz of the opening."

Sachin said: "I have long admired Chef Ollie and have found working with him on this residency an inspiration.

"I am proud to work alongside him in my own kitchen and can't wait to serve this collaborative menu."

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who is cooking?

Sachin will cook alongside Ollie throughout the residency in his own kitchen at Kāio.

His career includes roles at The Grill by Tom Booton at The Dorchester and three Michelin-starred restaurants: BiBi, The Cross at Kenilworth, and Akoko.

ollie dabbous: From Le Manoir to Hide

Ollie trained at Le Manoir aux Quat'Saisons for around four years before moving to Hibiscus to work under Claude Bosi, then spending time at Noma, building the grounding for the minimalist, ingredient-led style he is now known for.

He opened his eponymous restaurant, Dabbous, on Charlotte Street in 2012, earning a Michelin star within six months and quickly establishing himself as one of London's most closely watched young chefs. He followed it two years later with Barnyard, a more casual, pub-grub-inspired concept nearby.

Ollie went on to co-found and lead Hide in Piccadilly as chef patron, opening the restaurant in 2018 for owners Yevgeny Chichvarkin and Tatiana Fokina. Hide earned a star within months of opening and has retained it since.

Ollie announced his departure from Hide in November 2024, where he was replaced by Josh Angus.

The Staff Canteen reported on the move at the time, before covering his subsequent partnership with catering group Restaurant Associates, collaborating with its culinary teams across a range of dining concepts.

About Kāio and The Whiteley

Kāio opened in August 2026 on a corner site within The Whiteley, the £1.5billion transformation of the former Whiteleys department store on Queensway, taking over the site previously occupied by the short-lived Nela.

The Whiteley itself held its grand opening in April 2025, bringing shops, restaurants, homes and a hotel to the site of the former department store, with further openings following throughout 2025 and 2026.

Kāio combines its dining room with a 360-degree cocktail bar and a rotunda-style alfresco terrace. Its name is drawn from an ancient Latin word associated with fire, burning and the sacred act of kindling, reflecting its live-fire approach to cooking.

Outside the residency, Kāio's regular menu also runs on live fire, with dishes including torched yellowtail with sour cherry dressing and glazed Iberico pork with ginger, garlic, fennel and apple slaw, alongside flatbreads cooked in its tabun oven.

The six-course menu is priced at £95, the vegan menu at £80, with a wine pairing available for £75. For more information or to book, visit Kāio's website.