Ottolenghi, (Notting Hill) London


Jerusalem born Yotam Ottolenghi and his Palestinian born colleague Sami Tamimi admit that they don’t bring politics in to their food. In fact, they’ve said before that much good could be brought on by bringing their food in to politics, having agreed that the making and eating of hummus could be what’s needed to forge links in the Middle East: “It takes a giant leap of faith, but we are happy to take it – what have we got to lose? – to imagine that hummus will eventually bring Jerusalemites together, if nothing else will” said Ottolenghi.

Providing culinary excellence by providing both eating-in and take-away/delivery, as well as an online store, Ottolenghi is a source of “sunny food... full of harmonious contradictions” and boasts premises across London.

A vibrant brand with a huge amount of personality, this fresh-food artisanal powerhouse embraces international influences with a huge array of ingredients – all the while remembering its east-Mediterranean heritage, incorporating mirin and miso as often as olive oil and dates.

Ottolenghi is the brainchild of Sami Tamimi, Noam Bar and his partner, British-Israeli-Italian Yotam Ottolenghi, all of whom met while studying at London’s Le Cordon Bleu in 1997.

Case Study

Motivation for investment:

.The Spitalfields site of Ottolenghi needed a cook line, optimised for its needs and optimised for workflow.  

With a varied menu managing and preparing a wide variety of ingredients and dishes, the suite needed to have varying options for finishing, as well as containing enough capacity for standard cooking.

Capacity for frying, browning, boiling and steaming was specified by the chefs.

Challenges identified:

The need for browning and finishing plates, as well as frying, boiling and steaming was ambitious given the space limitations in the kitchen when fully staffed.

Special care was given to the kitchen’s way of working and managing its stations when designing and delivering the cook suite.


A CELTIC 800 series cook suite was installed, designed and built in a linear style to spread out the different cook stations during service
It included a hi-light quick therm salamander grill, with 6 open burner gas hobs and a gas oven. A gas solid top was also provided, with a twin well electric fryer.

For further options when preparing meals, a gas lava stone char grill was included, allowing for varied finishes and textures to be achieved on meats and vegetables.

Finally, a Multicooker was installed for the holding of bulk cooked items.

Benefits for the customer:

The hi-light salamander grill, along with the gas lava stone char grill, adds valuable flexibility to the preparing of meats and vegetables, introducing a huge range of flavour and finishing options.

Extra storage was included under the solid gas top, for ready access to compatible pots and pans, allowing for a self-contained workstation, reducing foot flow and congestion around the key parts of the kitchen during service.

The fryer ensured that sides and fried dishes could be prepared away from the bulk of the kitchen’s cooking capacity, further streamlining the workflow, while the supplied Multicooker allows for the consistent cooking of pasta, soups and steamed fish and vegetables. 


Innovation + sustainability

Essential to the catering equipment industry is the ability to combine practicality with energy efficiency and cost savings....