Ali Naqvi

Ottolenghi began in a small shop in Notting Hill, London in 2002. Chefs Yotam Ottolenghi and Sami Tamimi were at the helm, creating a unique deli, restaurant, and bakery setting, which soon became a clear reflection of our obsessive relationship with food. With a commitment to the championing of vegetables, well-sourced produce, and unusual ingredients, Ottolenghi has become known internationally for food which is full of colour, flavour, bounty, and sunshine. Now a proud family of delis and restaurants, we have four Ottolenghi delis in Notting Hill, Islington, Chelsea, and Marylebone, as well as three restaurants - Ottolenghi Spitalfields, NOPI & ROVI. In all our locations you’ll find vibrant food, low intervention wines, and warm hospitality. Since 2002, the Ottolenghi family has slowly expanded and our scope has grown, but so much, crucially, has remained the same. The people behind our food are a dedicated and enthusiastic team who make Ottolenghi what it is today as we continue to nurture meaningful relationships with our local communities, welcome international guests with excitement, and enjoy sharing beautiful food. Simply put, we are serious about making people happy through our food.