Ottolenghi Chelsea is the sixth London opening from the hugely successful franchise that turns out successful culinary endeavours of all shapes and sizes. It seems that the Israeli-born chef and writer can do no wrong. After all, he and the team which includes Sami Tamimi now boast six London restaurants, a popular online shop, delivery service, catering company, multiple award-winning cookbooks and a regular column in the Guardian. Yotam himself spends his time in the Ottolenghi Test Kitchen in Holloway, creating recipes for his column or cookery books.
This venture is the largest deli yet and finds itself on Chelsea's Pavilion Road. Ottolenghi Chelsea is open for coffees, pastries and breakfast until 11 am when the deli switches into lunch mode. The deli also stocks plenty of Ottolenghi products for diners to purchase before they leave and a selection of low-intervention wines which can be enjoyed inside or at home. The interior at Ottolenghi Chelsea looks a little different to the other branches, whose pared-back wooden seating and simple decor create a relaxed atmosphere. This branch boasts a bold terrazzo floor and textured walls, although the piles of cakes and salads will make regulars feel at home right away.
Since the Ottolenghi team opened up shop in 2002, a lot has changed. The goal, however, hasn't: make people happy through food. Ottolenghi prides himself on his somewhat contradictory brand: "vibrant and bold yet familiar and comforting", "noisy yet peaceful". The cuisine at his branches is loosely Mediterranean/Middle Eastern although even that feels restrictive, as Asian influences are also present here. Sustainability is also a focus, and small, local food producers are the focus. From East London organic fruit and veg cooperative to a Lincolnshire-based prawn farm, to supporting farmers with humanely raised cattle. The chain focuses on ensuring its ingredients are first class.