Bookings are now open for the new Ottolenghi which will open on George Street in Edinburgh on 2 October.
This will be the first restaurant in Scotland in the Ottolenghi family and will offer stylish all day dining from morning to evening.
The new restaurant will be led by Executive Head Chef Neil Campbell who is a native of Skye and who promises to use fresh Scottish produce in the bold style which Ottolenghi has become known for.
The menu will include mezze style spreads with dips and flatbread straight from the oven, slow-cooked dishes served in claypots from Casalatina which will only be available in Edinburgh.
Scottish seafood will star – cooked on the Jerusalem grill – and all manner of other fish with lobster and smoked salmon supplied by Welch Fishmongers based at Newhaven. Neil is putting his stamp on dishes with crowdie cheese for the baked cheesecake sourced from Katie Rodger’s, Knockraich – which he says is his one of his favourites.
Chocolate will be sourced from East Lothian’s Chocolate Tree who say their organic chocolate is “Food of the Gods brought down to Earth”. And mushrooms will be wheeled in from Lauriston Farm where Rhyze Mushrooms run a community farm which began life as a meanwhile project at the Forge in Fountainbridge in the capital. Now they have a custom polytunnel which reduces the impact of cultivation, and the farm grows its product on 100% local business and agricultural waste.
This is typical of the suppliers to the new Edinburgh restaurant where the signature dishes will be lovingly prepared from carefully chosen local and sustainable ingredients.
For those who are new to the Ottolenghi concept start the day with Shakshuka for breakfast (braised eggs in a tomato and red pepper sauce), pastries from Company Bakery and colourful salads at any time of day, always leaving room for the giant pastel-hued meringues which are one of the most popular sweet treats along with Persian Love Cakes. Truffle polenta chips are served with a dusting of parmesan and a side of aioli.
Neil Campbell said:
“Coming back to Scotland to open Ottolenghi’s first restaurant here is incredibly special. This is the food and landscape that shaped me as a chef, and it’s a privilege to celebrate the ingredients I’ve always loved through the flavours and cooking style I’ve spent the last decade developing with the Ottolenghi team. I can’t wait to welcome people through the doors.”
Alex Meitlis, who has designed all the restaurants & delis for over twenty years, has created the look for the Scottish capital with a central bar and a private dining room offering a dedicated space for special occasions.
The restaurant is themed on the motto ‘We Share the Same Sea’, created by artists Gilles & Cecilie, and which will be used to highlight the synergy between Scotland and Ottolenghi’s Southern Mediterranean roots.
Edinburgh menswear brand Kestin have designed the aprons to be worn by staff and these will be available to buy in the company’s Stockbridge shop.
Yotam Ottolenghi said: “Edinburgh’s been on the list for years – one of the best food scenes in the UK, with growers, producers and fishermen right on the doorstep. And having Neil do the menu makes it even better. He has been instrumental in shaping the ‘Ottolenghi way’ for nearly a decade. He knows the produce and how to give it our particular touch. I couldn’t be happier to finally welcome our first guests.”
At the restaurant, guests will be able to shop a selection of Ottolenghi pantry favourites, books and gifts.
Yotam Ottolenghi quickly became a household name after opening a small shop in Notting Hill in 2002.
The Israeli-British chef writes beautiful cookery books which have found their way onto many kitchen shelves, and newspaper columns chock full of ideas about what to cook with seasonal ingredients.
Ottolenghi has opened delis and restaurants in ten locations in and around London, as well as in Geneva and Amsterdam.
