Yotam Ottolenghi is the restauranteur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants. You might know him for his colourful, vibrant and incredibly flavourful Middle Eastern inspired dishes, and for the fluffy meringues in his deli windows. His food is the kind you’ll keep coming back from, and together with his team at the Ottolenghi Test Kitchen, they continue to produce exciting, entertaining and delicious content.
He is the author of nine bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over fifteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and surprise.