Fermenting miso in oak barrels with organic British ingredients.

Working under Head Chef Neil Campbell, progressed from CDP to head of fermentation, Repurposed an old proving cupboard to make an incubation chamber, growing koji to make miso, shouyu and various garums.Working at Ottolenghi is an education in the art of simple veg centric cooking, beautiful colours and even better flavours. At Rovi almost every ingredient at some point gets kissed by the mammoth charcoal grill, this lends a depth and character to the food hard to find… Show more Working under Head Chef Neil Campbell, progressed from CDP to head of fermentation, Repurposed an old proving cupboard to make an incubation chamber, growing koji to make miso, shouyu and various garums.Working at Ottolenghi is an education in the art of simple veg centric cooking, beautiful colours and even better flavours. At Rovi almost every ingredient at some point gets kissed by the mammoth charcoal grill, this lends a depth and character to the food hard to find elsewhere. Show less

Head Chef, Start to finish of London's first naked restaurant.Sourcing suppliers, writing menus, maintaining a modicum of control.Under the scrutiny of London's entire media establishment we received back to back compliments for food and service alike.Although.. its possible they were distracted.