About
Neil John Campbell is the Head Chef of Rovi, Fitrovia, part of the Ottolenghi Group.
Champion of sustainable cooking and farm to fork theory. Aside from his full time responsibilities in Rovi, Neil enjoys regular farm & supplier visits to gain practical and insider knowledge of every ingredients origins. He now boasts his very own kitchen garden, advocating the importance of soil health.
Neil has been in commercial kitchens for over 15 years and has enjoyed working with some of the best in the business: Roy Brett, Paul Kitching, Bruno Loubet, Raymond Blanc, Yotam Ottolenghi, to name a few!
Growing up on the Isle of Skye, Scotland, watching his Grandad fish for Langoustines and his Father hunt for deer; this rural Scottish lifestyle gave Neil invaluable insight and a natural connection with food and where it comes from.
