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Ottolenghi Edinburgh opens on George Street with a Scottish menu
Executive head chef Neil Campbell, from Skye, brings langoustines from Crieff, megrim sole from Glasgow and Knockraich crowdie to the former Ragu Pasta site in the New Town.
Baba Ganoush Recipe: Ottolenghi's Charred Aubergine Dip
A coarse, smoky Levantine aubergine dip built on fire rather than a blender, made the way chef Yotam Ottolenghi publishes it: charred whole, drained, and dressed with pomegranate molasses.
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