At the end of last month, one of Britain’s most well known chefs, Yotam Ottolenghi, opened his seventh London restaurant, and for only the second time opened a restaurant that didn’t carry his name. It is called Rovi, and it opened in one of the city’s most bourgeoning neighbourhoods, Fitzrovia. It joins a portfolio of restaurants by a chef — who is arguably better known for his game-changing Middle-Eastern, vegetable-focused cookery books — that includes his five eponymous cafe-restaurants and his more formal a la carte site, Nopi, in Soho.
Of Rovi, Ottolenghi has promised a different “feeling and character” to his other restaurants, despite it sharing the signature reds, and minimal, almost Scandinavian aesthetic that runs through his brand. It will, also in keeping with his style, cook a menu centred around vegetables, as well as instating a new focus on fermentation and cooking over fire.
In charge of the kitchen is chef Neil Campbell, who previously worked as head chef at Bruno Loubet’s now-closed Grain Store in King’s Cross. Campbell is supported by Calvin von Niebel, the group’s development chef. Ottolenghi himself will take a “central role” as executive chef, as will his business partner Sami Tamimi.
Take a look inside the sleek new site.