London IT List
“The superstar Head Chef at Ottolenghi’s Rovi described his perfect day of eating and drinking in London. We have decided that this is quite possibly the best day a foodie in London could have, ever.”
The Good Food Guide
“Dishes at the Wells Street restaurant will include hand-dived scallops with cucumber kombucha; slow-roasted cauliflower with crispy chickpeas, tahini and fermented chilli salsa, and onglet skewers with beef fat mayonnaise and fermented green chillies.”
Somebody Feed Phil
“In London, Phil breaks bread with old and new friends and indulges in sensual delights from a simple meal of fish and chips to a posh venison nosh.”
season 3, episode 3
Farmdrop
“One of London’s finest young chefs, Neil Campbell (the Head Chef at Ottolenghi’s Rovi restaurant), has designed two super courses, emphasising the fresh, seasonal veggies which Rovi restaurant is famous for.”
The Times
“So I reckon it's the head chef, Neil Campbell, whose deft touch with citrus is at play here: the kumquats in the lobster dipping sauce…”
By Marina O’LLoughlin
Olive Magazine
“Ellie chats to Neil Campbell, head chef of hot new restaurant Rovi about why deep-frying makes everything taste better and how to make the corn ribs dish that is taking Instagram by storm.”
Great British Chefs
“Formerly head chef at Bruno Loubet’s Grain Store, Neil Campbell has taken the reins at Yotam Ottolenghi’s new restaurant Rovi, and is set to push the boundaries of plant-based, sustainable food.”
by Pete Dreyer
Waitrose & Partners
“Sourdough bread is enjoying a real moment in the spotlight. I’ve piled mine here with baked bananas. The low-and-slow baking gives them a real depth of flavour – but if you’re short on time, just use ripe ones instead.”
VOGUE
“The menu highlights head chef Neil Campbell's Scottish heritage alongside Ottolenghi's Middle-Eastern roots. And this is what makes his food universal in its appeal—his ability to effortlessly bring together flavours from the East and West.”
by Sonal Ved
TimeOut
“‘If I'm going to bring back a kebab to the house, my favourite would be souvlaki chicken or lamb. My hack is to season the meat with a good squeeze of lemon juice and make a really simple garlicky tahini sauce.”
Urban Junkies
“Vegetables. It’s not just one about ingredient, it’s about ‘root to shoot’ cooking of all vegetables! Home grown: even better. Think zero waste: pickling, fermenting, boiling, charring. The future’s green…”
TASTE
“What is your favorite dish on your own menu and why?
Celeriac shawarma, fermented tomato sauce”
British Game Alliance
“We then use apples, beetroot and molasses to make the sweet sauce instead of soy and modified starches, and the pancakes are made from rye flour.”
Harpers Bazaar
"head chef Neil Campbell is Scottish so we use Crowdie cheese – a fresh cow’s milk Scottish cheese, and I’ve been completely won over by Neil’s Cranachan, which is one of the desserts we’ll be serving."
Conde Nast Traveller
“…develop a new vegetable vernacular. Vegetables, fermentation, fire: that’s the mantra here, though committed carnivores won’t get hangry. Start with crumpet lobster toast…”
TimeOut
“‘What I want customers to know about coming to restaurants post-lockdown is that it is safe. We fully appreciate that spending time out in public can seem daunting.”
Evening Standard
“…courtesy of head chef Neil Campbell, who is from Skye and has a way with cranachan — could this be the start of Scottolenghi? Ottolenghi lights up at the prospect.”