Yotam Ottolenghi's path to the world of cooking and baking has been
anything but straightforward. Having completed a Masters degree in
philosophy and literature whilst working on the news desk of an
Israeli daily, he made a radical shift on coming to London in 1997.
He started as an assistant pastry chef at the Capital and then
worked at Kensington Place, Launceston Place, Maison Blanc and
Baker and Spice, before starting his own eponymous group of
restaurants/food shops, with branches in Notting Hill, Islington,
Belgravia and Kensington.