Ottolenghi

  • Nopi, Jul 21st, 2011

    20/7: kitchen and floor on break - Petros, Sylvia, Scully, Kinga and Ludwig. Well deserved breath of fresh air, bar the cigarette smoke.
  • West coast, part III

    Now it’s LA and what a change from modest San Francisco! It’s sunny, it’s flat and it’s massive. Joans on Third is the first stop and Joan gives me a reception of a lifetime, with enough food, actually, to last at least a lifetime or two. And if that isn’t...
  • West coast, part II

    Breakfast on day two was a morning bun at the legendary Tartine bakery in San Francisco’s Mission. It is out of my scope to describe the deliciousness of the morning pastries at Tartine. The infamous queue – always there, all times of the day – speaks for itself. It’s worth...
  • West coast, part I

    I am in the west coast of the US promoting Plenty, with a very (!) full schedule kindly provided by the adorable people at Chronicle, my American publisher. Cramming in one short day enough eating to last anyone else half a lifetime is my form of art. And so far...
  • Nopi, Jul 6th, 2011

    6/7: It was a very happy front of house staff meeting. And a chance to introduce some of them. In the outdoors picture you’ve got in front (from left): Jordi, Sam, Sarah, Matteo, Fabio, Charlie and Athanasios; At the back: Niall, Honami, Jamie, Bec, Ludwig, Raquel and Basia. They’re all...
  • Nopi, Jul 4th, 2011

    4/7: In the making: cured trout with wasabi fish roe and some delish seasonal veg. Excuse the pink cloth.
  • Mike in Piemonte

    Mike Britten, manager and most familiar face of Ottolenghi, Belgravia, is back from Italy with a very visual travel log: Another year, another trip to my wonderful friends Neil and Richie and their home in the hills of the Piemonte region of Italy, an area abundant in naturally grown produce...
  • Nopi, Jun 15th, 2011

    15/6: a seasonal change to our sirloin salad. Pecorino di Fossa with baby turnip, beet leaves and orange dressing. Oh, and Coco, featured prominently below, is no longer with us. Shame…
  • Nopi, Jun 9th, 2011

    9/6: Sarit and Scully are being active in the meat department, with a new rabbit pastilla (Andreu started it) and some spare ribs with smoky corn (yet to appear on the menu). We’re sparing you the skinned rabbit but showing off the rib
  • Nopi, Jun 3rd, 2011

    3/6: rabbit pastilla.

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