The restaurateur will open a site on George Street in the centre of Edinburgh this autumn, his first UK restaurant outside of England.
Overseen by Scottish-born executive head Chef Neil John Campbell, who has been with the group for almost a decade, the new restaurant will celebrate Scottish produce with Ottolenghi’s trademark vegetable-forward cooking.
Born and raised on the Isle of Skye, Campbell began cooking while still a teenager. His early career took him to Australia then back through Michelin starred kitchens in Scotland, before he joined Ottolenghi in London, where he became executive head chef.
“We’ve been dreaming about opening in Edinburgh for years, at last the time is right,” says Ottolenghi.
“The city has a brilliant dining culture and access to incredible local produce - fish, seafood, and beautiful vegetables from across Scotland. Neil, our executive chef, is from here, so it’s made the whole thing feel special from the very beginning”
Ottolenghi operates six restaurants in the UK, four under its key Ottolenghi brand in Bicester Village, Hampstead, Islington and Spitalfields as well as ROVI in North London and NOPI in Soho. It also has four standalone delis in Chelsea, Marylebone and Notting Hill and Richmond.
The group also has international sites in Amsterdam and Geneva.