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We’re very excited to announce the 10th anniversary of Ottolenghi’s soho restaurant NOPI

From 14th until the end of October, diners will be able to sample dishes from a on-of-a-kind collaborative anniversary menu, created by the celebrated alumni chefs who’ve passed through NOPI’s doors.

By virtue of the outstanding chefs that have passed through NOPI’s kitchen over the last 10 years, the menu offers a blend of cuisines that may be described as ‘contemporary London’; bold flavours and colours, broadly based on Mediterranean, Middle Eastern and Asian ingredients, using plenty of global herbs and spices. It is vibrant food ‘à la Ottolenghi’, with surprising combinations that conjure both elegance and comfort.

The restaurant has proved a training ground for growing culinary talent, with NOPI’s kitchen elevating many chefs’ careers including Ramael Scully, Ixta Belfrage and Nicole Pisani.

Joining Yotam in October, group executive chef Calvin Von Niebel, and NOPI head chef David Bravo in the design of this celebratory menu is Ramael Scully, Nicole Pisani, Sami Tamimi and Carlos Capparelli. Over the last ten years, these previous NOPI head chefs have each played a huge part in shaping the restaurant. Some examples of dishes you will find on the menu include:

Valdeon cheesecake, pickled beetroot, thyme honey, almonds

Octopus, saag aloo, pickled bitter melon kerchumba, kashmiri chilli oil

Quince mess, pomegranate, rose, sumac

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