Welcome to Dig In, Wenodo’s brand-new podcast going behind the scenes of modern hospitality.

For our launch episode, host David Durban sits down at the bar with Ollie Dabbous - Michelin-starred chef, restaurateur and one of the most influential figures in British dining - to dig into the moments, risks and decisions that shaped his career.

From early kitchen jobs in Florence to the intensity of Le Manoir, from opening his first restaurant with his name on the door to redefining what fine dining could look and feel like, Ollie reflects with honesty, humour and clarity on the craft of cooking, leadership, creativity and resilience.

Filmed at the incredible Encore Bar, under Toum Rotisserie, Maddox Street, London

This is a conversation about earning your place, backing your vision, and why hospitality (done properly) still matters more than ever.

• Falling in love with food, and why Ollie nearly became a pastry chef
• Learning the hard way at Le Manoir: pressure and hard graft
• Why kitchens are meritocratic, and how work ethic beats talent
• The loneliness and resilience required in elite culinary training
• Opening your first restaurant with no safety net and everything at stake
• Raising funding, bluffing confidence, and betting on yourself
• The reality behind overnight success and critical acclaim
• Why hospitality is ultimately about welcome, kindness and human connection

• Favourite ingredient: Fresh produce (and perfectly prepped artichokes)
• Comfort food after service: Cheese on toast
• Chef he admires most: Raymond Blanc
• Mantra: Love it. Change it. Leave it.
• One ingredient he’d ban forever: Barbecue sauce

This isn’t a polished success story, it’s an honest, behind-the-bar look at what it really takes to build something meaningful in hospitality. Whether you work in food and drink, lead a team, or just love great restaurants, this episode sets the tone for what Dig In is all about: real stories, real craft, and real perspective.



• Subscribe to Dig In for new episodes

Visit Wenodo to explore more from the podcast