Behind the food stands a dedicated team, full of enthusiasm and creative zeal. They make Ottolenghi what it is. Unfortunately, we can mention just a few.

Yotam Ottolenghi writes a weekly column in the Guardian Weekend Saturday magazine. Together with Sami he is the author of the Ottolenghi Cookbook, published by Ebury Press in 2008.

Noam Bar who is a senior partner in the company and has the exceptional combination of an acute business understanding and an ability to grasp the vision and drive us all forward with it.

Cornelia Staeubli, a partner and general manager, the people’s person and the one that incredibly holds it all together, physically and spiritually.

Sami Tamimi, with his identifiable cooking style - vibrant and bold, yet simple and honest - is the company’s head chef.

Helen Goh describes herself as having the best of both worlds - combining a thriving psychotherapy practice in Notting Hill, with the position of product developer at Ottolenghi.

Paulina Bembel is the patient leader of our pastry brigade.

Toni Birbara spends her time in between Notting Hill, Kensington and Belgravia (not a bad route to be taking daily).

Charissa Fraser's travels saw her investigate all sorts of career paths. Now, it seems, she has finally hit the right balance of management to food.