Q&A: Yotam Ottolenghi on culinary inspiration, flavour and London's food scene
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Q&A with Yotam Ottolenghi:
Q: How did it all begin for you? What inspired you to pursue this career?
A: I grew up in Jerusalem in a home where food was always present but never precious. Out on the streets of Jerusalem, I was exposed to much more: Palestinian food and the dishes of Jewish immigrants from the Middle East, North Africa and Eastern Europe. So, I went to London and enrolled at Le Cordon Bleu. Later on, I started Ottolenghi, alongside Noam Bar, Sami Tamimi and Cornelia Staeubli. We all shared a love for bold flavours, for feeding people and giving them an amazing time. That’s where it all began.
Q: What ingredient resonates with you, and how do you like to use it in your dishes?
A: For me, a head of cauliflower has always been a reassuring and constant presence. Sturdy, reliable, like a few potatoes in the pantry or a bag of pasta in the cupboard. I can pretty much go on autopilot and roast it (to be drizzled with tahini), grate it (for a salad), cook it into a curry, turn it into a creamy soup, creamy cauliflower cheese, creamy anything. It’s easily the most versatile vegetable there is.
Q: In terms of the variety of global cuisines, what do you think of London’s offering?
A: London is one of the most exciting places to eat. There’s an openness here, to embrace new flavours and new ideas. Walking through a single market — say, Ridley Road in Dalston — you see how many different food traditions exist side by side. You can have handmade udon one night, the best Turkish lahmacun the next, followed by a meal at a small Nigerian spot where the jollof rice is just right. That variety, that constant exchange of traditions, is what makes London’s food culture so special.
Don’t miss Yotam Ottolenghi and more top chefs at the National Geographic Traveller (UK) Food Festival at London’s Business Design Centre, on Saturday 19 July. Save 40% today — tickets are just £15 until 17 March!
