Ottolenghi

  • Meet Gonzalo Gonzalo, know to many as Rioja's 'Bad Boy'

    Gonzalo Gonzalo's love story with wine started like so many others have done so before. Born in Logroño, Spain, he grew up among his parents vineyards' in Fuenmayor, Rioja Alta. Following the family tradition, he studied oenology at the university of Rioja before completing his oenologist training in a big...
  • Nopi, Jan 3rd, 2013

    3/1: At NOPI, we’ll use any excuse to combine two of our loves: the pomegranate and our taste for a strong tipple. Queue the cocktail competition! Clementine juice, sumac and gingseng spirit were just a few of the flavours experimented with, but the winner: a pomegranate and Szechuan cracker-of-a-cocktail with...
  • Ottolenghi Christmas 2012

    Just some of the team who made it another wonderful Christmas at Ottolenghi
  • Christmas opening times 2012

    Kensington is closing on Saturday, December 22nd at 18:00 and will open again on Monday, January 7th, 2013 at 08:00. Notting Hill & Motcomb Christmas Monday 24th 08.00 – 16.00 Tuesday 25th closed Wednesday 26th closed Thursday 27th 09.00 – 20:00 Friday 28th 08:00 – 20:00 Saturday 29th as usual...
  • How to make your Christmas sparkle

    Christmas time is fine wine time and there's nothing quite as festive as a row of elegant long glasses filled with bubbles. It’s time, however, to move on from the often-acidic and underwhelming Champagne offered by many supermarkets and expand our horizons to find something new. Not sure how to...
  • Nopi, Dec 12th, 2012

    New Years Eve menuDinner Menu - 31 December 2012 £75 per person amuse bouche / dishes to share / dessert/ truffle Burrata, clementine, coriander seeds Roasted aubergine, black garlic, chilli, broad beans, basil Butternut squash, tomato ginger jam, lime yoghurt French beans, sugar snaps, peas, shiitake mushroom, shallots, miso dressing...
  • Nopi, Dec 12th, 2012

    12/12: Happy New Year? Almost. But we are ready for it. There’s an exciting menu with all sorts: old classics like the slow cooked pig cheeks or new French beans, with shiitake mushroom and miso dressing.
  • Fig and goat’s cheese tart with lemon icing

    This freeform tart can be served with coffee or tea in the afternoon or made into a fully-fledged dessert by warming it up and serving with ice cream or clotted cream. The yeasted pastry can comfortably be replaced with a commercial all-butter puff pastry sheet of similar dimensions. Serves six...
  • Beef shakshuka with smoked aubergine

    This not-so-traditional shakshuka is a whole meal in one frying pan and its mighty popular. All you need is some good, airy bread that can soak up the sauce and you are equipped to feed any group of fussy eaters. Try it with: Gran-Cerdo-Gonzalo-Gonzalo-10. Juicy young and fleshy. This vibrant...
  • Tomato and pomegranate salad with garlic dressing

    A successful pairing of fresh tomatoes and pomegranate seeds is something I have only come across recently, when visiting turkey. This salad is so crunchy and sweet you can eat it with a spoon, and never stop. Try it with: Mano-a-Mano-Domaine-du-Matin-Calme -10. Soft fruity and silky. Medium bodied, good fruit...

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