Yotam Ottolenghi and Sami Tamimi are chefs, cookery writers and restaurant owners. Based in the test-kitchen in Camden, Yotam spends much of his time creating and testing recipes for his column in the Guardian, on-going cookery books and programmes for television.When he is not creating and cooking, testing, tasting and tweaking, he is overseeing the day-to-day running of the shops and restaurant.
With a cooking style that is as inimitable as it has always been, vibrant and bold yet simple and honest, Sami holds the helm in the heat of the Ottolenghi kitchens since the first day we opened. Head chef, mentor to many, visionary behind so many of the longstanding and latest dishes, Sami’s precision, palate and panache is the heart and soul of the food we are renowned for. He and Yotam have co-authored the Ottolenghi Cookbook, published in 2008, and Jerusalem, published in 2012.
We have been honoured to host some of the following guest chefs at Ballymaloe Cookery School over the years.
