What Yotam Ottolenghi thinks about innovation
Israeli-British chef, restaurateur and food writer; co-owner with Sami Tamimi of the Ottolenghi delis and restaurants in London, and author of Plenty (2010), Jerusalem (2012) and Simple (2018).
Yotam Ottolenghi did not write this page.
We collected these quotes from things they published elsewhere, and every quote links to where it was said. They have no account here and have not endorsed this site. Quotes are word for word; the short line under each one is our own restatement, not their wording. Their own site. Is this you? Claim it or ask us to remove it. Or tell us what is wrong here.
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2 dated positions, 2024 to 2025, in their own words. Our reading of what Yotam Ottolenghi has said — not written or endorsed by them.
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Our readingThe restaurants that thrive now are the ones with new models, not old ones at higher prices.
Their wordsThe restaurants thriving now aren’t the ones trying to recreate the old model with higher prices. They’re the ones who have figured out new models entirely
↗Yotam Ottolenghi on the evolution of London restaurantstheguardian.com 2nd of 3 in this piece
- 11 months earlier
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Their wordsMaybe that’s the lesson: trends might come and go, but they leave behind new ways of thinking, cooking and appreciating food.
↗Cottage cheese mixed with ice cream or with pancakes: In reluctant praise of a viral food trendtheguardian.com 3rd of 3 in this piece