Ottolenghi

  • RAW - the artisan wine fair

    We are absolutely delighted to announce our partnership with RAW - the artisan wine fair. RAW is a two-day celebration of some of the best wine talent in the world. Featuring more than 150 growers, RAW is one of the most exciting collections of fine, natural wine artisans ever to...
  • Vinegars

    Two divine vinegars we’d love to share with you: more intense and nutty than other wine vinegars, Valdespino sherry vinegar adds a real depth and piquancy to meat, soups and salads. This cask-aged vinegar, produced in Jerez, Andalucia, is a carefully-balanced blend of older and younger vinegars. The result is...
  • BLACK CARDAMOM

    If we can encourage you to try one new ingredient for this cold-snap of a month, it’s black cardamom. If green cardamom is the mellow Queen of Spices then this is her bold and brash, yet heart-warming, cousin. Whilst both sharing minty and uplifting ginger notes, black cardamom – which...
  • MAPLE SYRUP

    We are delighted to have sourced this first-class maple syrup for you, and feel fairly certain that we're the first people to legally sell these tins outside of Canada. It’s in a different league to most supermarket offerings and is one to reach into the fridge for throughout the day...
  • FRENCH VERJUICE

    Vert-jus – literally, green juice – is made from semi-ripe and unfermented wine grapes. The taste is a combination of tart and sweet: it has the tartness of lemon juice and the acidity of vinegar without the harshness of either. Use it as you would lemon or vinegar: to heighten...
  • Mograbieh

    Mograbieh is one of many styles of wheat-based ‘little pasta balls’ that exist in the Levant. The most well known variety is couscous, which seems to have inspired many of the others. Israeli couscous, known as ptitim, has become popular in the West over the last few years crossing the...
  • Mandarin, lemon and bergamot- infused olive oil

    Three naturally-flavoured, single-estate and very special extra virgin oils from the olive groves in the Calabria region of Southern Italy.The herbal qualities and citrus zing of the mandarin oil pairs wonderfully with game, duck or chicken; the clean and fresh lemon-infused oil lifts all dishes and is wonderful for simply...
  • Charcuterie

    We’re really pleased to be championing some seriously good and locally-produced cured meat. No longer reliant on what the continent can offer, the Picco family – who have been making salami in Italy for the past 80 years – have now set up in North London. Picco Finnichiona is a...
  • Freekeh

    "Palestinians, like many others in the region, used to harvest some of their wheat while the grains were still green and not completely dry. These were then set on fire in order to burn the chaff and straw. The village women would then get together in large groups to beat...
  • Honey

    Bee-puns notwithstanding, we are buzzing with excitement about the honeys we have discovered and are now selling. Produced locally by The London Honey Company, necessity was indeed the mother of invention for Steve Benbow. Keen to keep bees in London, Steve’s living on the 6th floor of an ex-council block...

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