Additives
- Free From Artificial Colours
- Free From Artificial Flavours
Product code: OTTOLENGHI1
Declared delivery TO COLLECTION POINT within 48 hours from the DAY OF SHIPPING on working days. NOTE - order fulfillment (shipment) time - from 5 to a maximum of 12 days
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Administratorem danych osobowych jest British Shop in Warsaw (Fish and Chips Spółka z o.o.). Przetwarzamy je w celu przesłania odpowiedzi na zapytanie. Więcej informacji dotyczących przetwarzania danych osobowych znajduje się w polityce prywatności.
Ingredients
Nutrition
| Typical values | per 100g |
|---|---|
| Energy | 1257kJ |
| 305kcal | |
| Fat | 31.3g |
| of which saturates | 4.9g |
| Carbohydrate | 3.8g |
| of which sugars | 1.8g |
| Fibre | 1.9g |
| Protein | 1.8g |
| Salt | 3.0g |
Product Details
Use condiment. Stir through. Garnish.
Ottolenghi began in a small shop in Notting Hill in 2002. Chefs Yotam Ottolenghi and Sami Tamimi were at the helm, creating a food shop, deli, restaurant, and bakery. It became a place with no single description but was a clear reflection of our obsessive relationship with food.
From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.
Our commitment to the championing of vegetables, as well as unusual ingredients has led to what some call “The Ottolenghi effect”. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine.
Since 2002, the Ottolenghi team has slowly expanded, our scope has grown, and exciting new ingredients fill our cupboards, but so much, crucially, has remained the same. We continue with boundless enthusiasm and an unswerving dedication to detail; many of our team members have been with us for years, recipes, dishes and ingredients that are trusted favourites still feature on our menus and the philosophy at the heart of all we do is as true today as it ever was
Simply put, we are very serious about making people happy through our food.
Based in the Ottolenghi Test Kitchen in Holloway, Yotam spends much of his time with the OTK team, writing, creating, and testing recipes for his books and columns in the Guardian and the New York Times. When he is not creating and cooking, testing, tasting and tweaking, he is overseeing the day-to-day running of our delis and restaurants. This involves more testing, tasting and tweaking so when he is not doing this, he tries very hard to do something other than eat. Family life and pilates are his much-loved distractions.