It was one of the most productive chef meetings we’ve had so far. Almost everybody was there, bar Adriano, Garry and Francis (we sort of excuse them), and the ideas were both original and delicious. It was short as well.

Myles’ beetroot mash with ginger puree and duka was immediately popular. Sami stunned us all with some amazingly looking and tasting fairs using Odyssey’s giant butterbeans: No. 1 with burnt aubergine, pomegranate and mint (so Ottolenghi); No. 2 with avocado and chilli (so Mexico); no. 1 won by a small margin. Becky’s puy lentils with Jerusalem artichoke and truffle oil were a clear hit, beating Yotam’s lentils with roasted peppers and manuka honey. 1-0.

Then there was Mark’s aubergine with cinnamon, chilli and maple, served with pecorino, which was a real surprise (who would have thought? Not about Mark, about the cinnamom) and a great hit. Ling’s take on Waldorf, but Ottolenghi-fied, was spot one: celeriac, green apple, quinoa, red onion and poppy seeds with pickled chilli and a sharp dressing. Raphael brought couscous and freekeh salad with dried tomato and grilled courgettes. Also a triumph.

Expect all these wonders on the coming menu, starting next week. Oh, and almost forgot, welcome back Scully!

It’s been way too long in the pipeline. Finding the right space wasn’t easy, particularly with our constantly adjusting demands. But at the end we managed to find a site for a new restaurant. And what a site it is!

The old home to the mythical Sugar Club (run by our friend, the chef Peter Gordon) with the ideal location on Warwick Street on the edge of Soho, around the corner from Regent Street and the beautiful Golden Square, we couldn’t have asked for more. The elegant proportions of the interior are as charming as can be.

But to all you great Ottolenghi fans, we must set the record straight and clarify right away that this is not another Ottolenghi. It won’t even be called Ottolenghi. It won’t be selling food or pastries to go or have the casual communal dining. This will be a straightforward restaurant and we will do all it takes to turn it into a great restaurant.

If you want to know more, follow our provisional blog documenting the setting up of our new venture. And please, wish us luck.