Ottolenghi

10/2/24 - updated with opening details

After opening the last Ottolenghi in Hampstead, the group are going much further west with the next due to open in Richmond. 

However, unlike their other openings, this one hasn't gone quite as smoothly. Initially, the residents of Richmond aren't too happy

They opened in Chelsea back in January 2022, so it's been a while since their last opening, but now a new Ottolenghi is on the way, this time coming to Hampstead. 

Taking over the space that was once Kojo, the new location should be fairly similar in approach to the other Ottolenghis. So

10/1/22 - updated with opening date

The foodie hub that is Chelsea's Pavilion Road is soon going to be home to one of Yotam Ottolenghi's biggest neighbourhood delis. The all-day spot will open from breakfast through to early evening and they're promising some rather special new dishes that will be exclusive to Chelsea folk.

Running along the same lines as other Ottolenghis, there'll be

If you can't get enough of Ottolenghi, then you're going to be pretty happy to hear about this new opening, his most central deli yet. 

This one will be in the middle of Marylebone (taking over what used to be Festok) and will have an all-day no-reservations dining space alongside the deli. As with the other branches, there will be daily-changing salads with dishes including:

• Roasted

Yotam Ottolenghi's latest restaurant is here - with fire, fermentation and waste consciousness on the menu. As well as spectacular corn. We pop down for a look. 

Yotam Ottolenghi's new restaurant in Fitzrovia will be a bit of a departure. Veg will still be at the heart, but this place with an ex-Grain Store chef will see them using fire and fermentation more.

The former Head Chef of Nopi breaks out on his own with his first solo venture in the St James Market development in central London.

We can't honestly think of a better way to start the week - sitting down with Yotam Ottolenghi at a special brunch to mark the launch of his latest cookbook. NOPI, written together with his restaurant's head chef Ramael Scully, is Yotam's fifth book - complete with pages quite literally bathed in gold.

Yotam told us the main challenge was translating high-end restaurant dishes into ones which home cooks would be able to recreate: "I don't want to make a cookbook which