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Taking place in 350 restaurants across the city, The London Restaurant Festival is the citywide celebration of eating out and the perfect opportunity to try a number of restaurants.
London Restaurant Festival takes place in the capital’s best restaurants across the city with over 250 menus to choose from, spanning Michelin-starred restaurants to neighbourhood favourites, there’s something for every palate and budget.
London Restaurant Festival sets out to create memorable and creative events, taking place in the restaurants themselves. These range from chef-hosted lunches to tasting menus and restaurant-hopping tours showing the highlights and diversity of London’s thriving restaurant scene.
Some of the top Chefs taking part are Angela Harnett, Theo Randall, Tom Aikens, Skye Gyngell, Anton Mosimann, Nathan Outlaw, Yotam Ottolenghi, Nuno Mendes, Philip Howard and Jeremy Lee.
For more information, visit the Festival website here
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21-22 Warwick Street,London ,W1B 5NE.
The Soho-based restaurant was first opened in 2011 and is partly owned and run by the Award winning Food writer, television presenter and Chef patron Yotam Ottolenghi whose style of food is often labelled as Middle Eastern with a “western twist ” .
Ottolengihi was bought in Israel before moving to London in 1997,
Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in , Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London.
He was responsible for setting up the first Ottolenghi deli in Notting Hill in 2002, with an aim to sell the best take away food in London, both sweet and savoury. Three more gourmet delis opened: Islington (2004), Kensington (2005) and Belgravia (2007). The success of the delis and restaurant is often put down to the insistence on quality products and “bold, exciting, sometimes challenging” approach to food.
NOPI has a number of Ottolenghi trademarks – platters full of salads, a menu which celebrates bold flavours but is slightly more formal than the delis.
NOPI’s menu changes according to the seasons but signature dishes from head chef Ramael Scully include courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange and twice-cooked baby chicken with lemon myrtle salt and chilli jam.
NOPI serves breakfast, lunch, pre-theatre and dinner menus.
Monday to Friday
For more information and to make a reservation, visit the Ottolenghi website here