This fixation pushes us to experiment and invent, to look at what we prepare from extraordinary angles and try to make it even tastier, more sensual and vibrant. Drawing on an abundance of culinary traditions – with a focus on the Mediterranean – we strive to surprise and stir. And we do this using bold flavours and daring colours, no apologies. Our favourite ingredients are of this “noisy” type: lemon, pomegranate, garlic, chilli.

We are highly aware of how unusual it is, in our time, to find food that is closer to the source, uncomplicated, unadulterated, emanating from genuine instincts.

We take our food extremely seriously. We make everything – be it marshmallow, an elaborate upside down pear cake or a French bean salad - right from scratch. We don’t buy anything other than raw ingredients, and we only produce things that we would want to eat ourselves. We don’t use colouring or preservatives, we don’t freeze and we don’t refrigerate for long periods. We buy mostly local produce (that is, British and European), very often organic, and we cook to feed and to share, applying the same instincts as a home cook. But we are also perfectionists; testing and re-testing each dish until we get it just right; creating and maintaining beautiful and serene dining environments.

We are highly aware of how unusual it is, in our time, to find food that is closer to the source, uncomplicated, unadulterated, emanating from genuine instincts. This ides of simplicity is one of Ottolenghi’s basic principles. It is, along with a sense of generosity and trust, our driving force.

And we are desperate to share our fixation with anyone who feels similarly. So in order to drag you into our world, we make a conscientious effort to renew and re-craft, to astound in looks and flavours, to open-handedly present our creations in a seductive manner, to serve it impeccably and with integrity. We like to think of ourselves as the haute couture of the food-to-go world.