A restaurateur and chef-patron of a series of popular London-based delis and restaurants, Yotam Ottolenghi is a household name in the UK. This is also thanks in part to his regular presence as a weekly columnist for the Saturday Guardian for over thirteen years, in addition to being the author
of eight best-selling cookery books that include 'Plenty', 'Jerusalem' and 'Simple'. Ottolenghi is also a regular contributor to The New York Times and his championing of vegetables and ingredients often perceived as ‘exotic’ has led to what some call 'The Ottolenghi' effect.
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