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This is a chronicle of the process that led to NOPI. Over a few months we have been offering glimpses into key points in the restaurant's making, trying to reveal our moments of crisis, times of heightened emotions and every-day aspects of this wonderful creation. We now continue telling the story with our newly-born, very-real restaurant.

  1. Sep 25th, 2013

    25/09: Last week Nopi was closed for breakfast to make way for some early Christmas cheer. The lovely ladies behind the Ottolenghi Webstore dropped by for a showcase of what they have in store for December. 

    It’s daunting to see 2013 roaring along so fast and the London summer swiftly overtaken by the colour grey. To help put a smile on your face, here is a sneak peak at what they had to offer.

    All Ottolenghi Christmas goodies will be available to view and pre-order at ottolenghi.co.uk in October.

  2. Aug 27th, 2013

    27/08: An often-asked question by our guests is whether we get to try all the food we serve.

    The answer is always yes- as Scully, our executive chef, is always sure to excitedly dish out a new creation of his. What we do not do, however, is eat pork belly with yuzu puree and twice-cooked whole chickens for lunch every day with a glass of Pinot blanc…

    Our staff meals are more familial affairs that evoke those lovely memories of Sundays at your nana’s dinner table. Big pots of hearty stews, a fresh tomato salad, roasted potatoes - proper sustenance for a hard night’s work.

    At Nopi, we are trying for a new tradition, “the good staff meal”. As hospitality veterans, the staff here has a collection of past horror stories (brought over from past-workplaces) that tell of burnt toast, pork surprise (don’t ask), soggy eggs…

    I believe this is the reason behind the flavour and generosity of our daily meals. Every morning at 10:30 and every afternoon at 4:00, if you drop by Warwick st, you will surely witness a banquet downstairs:  A stack of plates, pots of rice, fig and yellow bean salad, tomatoes, roasted chickens or beef curry and loud talking as we all pour over food that will keep us going well into dinner service.

  3. Mar 18th, 2013

    On busy evening services, it’s become something of a dedicated habit of mine to stop & observe Donata at work for a few seconds- a kind of express meditation. The muted speed of her knife, her effortless cool, spot-on balance of flavours and textures are inspiring, calming and downright fun to watch. At the risk of gushing, she injects such delicate precision into her work. Be sure to stay hello to her next time you’re in.

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  4. Feb 18th, 2013

    18/02: The beauty of what we do working in a restaurant is meeting new people all the time and the familiarity that grows with our guests as they dine with us again and again.

    The same can be said for the wines on our menu. We are currently trying some delicious and exciting new prospects to add to the tried and tested favourites.
    Cut to resident winos Albi & Gal hard at work drinking wine and shaking heads upward/downwards for yes and left/right for no. 
    So, as heard on the proverbial grape vine, we may or may not have the best rose in the world soon and an exciting new bio-dynamic Austrian gruner. Breath bated, wine glass polished, ready to taste.
  5. Feb 1st, 2013

    Valentine’s day menu - 14 February 2013

    £55 per person

    amuse bouche / dishes to share / dessert/ truffle

    Meat

    Twice-cooked baby chicken, lemon myrtle salt, chilli sauce

    Roast sirloin, spinach, samphire, Belper Knolle

    Venison, caramelised yoghurt, blackberries, peanut crumble

    Five spice lamb sweetbreads, carrot purée, horseradish cream

    Fish

    Seared prawns, Pernod, white oregano, feta

    Wild sea bass, urid dahl, bergamot oil

    Seared scallops, apple and daikon salad, chilli jam

    Steamed Norwegian halibut, vine leaf, trottolino peppers

    Veg

    Burrata, clementine, coriander seeds

    Roasted aubergine, black garlic, chilli, broad beans, basil

    Sweet potato, date pickle, mint yoghurt, pecan

    French beans, sugar snaps, peas, shiitake mushroom, shallots, miso dressing

    Salsify, wattleseeds, Parmesan, burnt butter

    Courgette and manouri fritters, cardamom yoghurt

    Valdeón cheesecake, pickled beetroot, hazelnut, thyme honey

    puddings

    Chocolate, spicy hazelnut, orange oil

    Cardamom rice pudding, rose syrup, pistachio

    Pomegranate mess, strawberry sorbet, meringue, sumac, rose syrup

    Popcorn ice cream, caramel and black pepper popcorn

    Fennel seed, apple, celery sorbet

  6. Jan 31st, 2013

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    31/1: The NOPI meringue is much like a little sister to the Ottolenghi meringue. However, unlike the latter - perched at the shop window as it idly watches the world go by- ours is dainty, rosy, and well on its way to possibly the happiest place on earth: the strawberry and pomegranate mess.
    It’s one of Yotam’s moments of simple genius and we love it. Katrina, our new pastry chef, definitely agrees.
  7. Jan 16th, 2013

    16/1: Matteo’s first run in with a dragon fruit: a moment of wonderment and a meditation of the physical being. Quite heavy stuff!

    16/1: Matteo’s first run in with a dragon fruit: a moment of wonderment and a meditation of the physical being. Quite heavy stuff!

  8. Jan 10th, 2013

    10/1: Since our first paper table cloth was laid at NOPI two years ago, we’ve seen everything doodled upon then, from love hearts to Christmas trees to apparently-homicidal crocodiles. This little gem particularly made us smile during an otherwise-energetic Saturday lunch service. So we thought we’d share it with the world. To all the bright and beautiful days indeed and to all the worlds envisaged over a table for two. 

  9. Jan 3rd, 2013

    3/1: At NOPI, we’ll use any excuse to combine two of our loves: the pomegranate and our taste for a strong tipple. Queue the cocktail competition! Clementine juice, sumac and gingseng spirit were just a few of the flavours experimented with, but the winner: a pomegranate and Szechuan cracker-of-a-cocktail with Appleton rum! Good work Lukasz… . 

  10. Dec 12th, 2012

    New Years Eve menu

    Dinner Menu - 31 December 2012

    £75 per person

    amuse bouche / dishes to share / dessert/ truffle

    Burrata, clementine, coriander seeds

    Roasted aubergine, black garlic, chilli, broad beans, basil

    Butternut squash, tomato ginger jam, lime yoghurt

    French beans, sugar snaps, peas, shiitake mushroom, shallots, miso dressing

    Chargrilled broccolini, skordalia, chilli oil

    Courgette and manouri fritters, cardamom yoghurt

    Valdeón cheesecake, pickled beetroot, hazelnut, thyme honey

    Sea bream, fresh coconut, mint, peanuts

    Poached sea bass, tomato essence

    Seared scallops, apple salad, chilli jam

    Steamed Norwegian halibut, vine leaf, trottolino peppers

    Twice-cooked baby chicken, lemon myrtle salt, chilli sauce

    Roast sirloin, baby fennel, truffle vinaigrette, Belper Knolle

    Slow cooked pig cheek, celeriac, barberry salad

    Five spice lamb sweetbreads, carrot purée, horseradish cream

    Mincemeat strudel, rum ice cream

    Coffee pecan financiers, maple cream

    Caramel and roasted peanut ice cream, chocolate sauce

    Pear poached in white wine and cardamom

    Blackcurrant sorbet, cassis liqueur

  11. Dec 12th, 2012

    12/12: Happy New Year? Almost. But we are ready for it. There’s an exciting menu with all sorts: old classics like the slow cooked pig cheeks or new French beans, with shiitake mushroom and miso dressing.

    12/12: Happy New Year? Almost. But we are ready for it. There’s an exciting menu with all sorts: old classics like the slow cooked pig cheeks or new French beans, with shiitake mushroom and miso dressing.

  12. Nov 30th, 2012

    Carlos, hot stove chef and can cook whatever you like.

    Carlos, hot stove chef and can cook whatever you like.

  13. Nov 30th, 2012

    Luke (king of the pass), Rodrigo (mostly prepping and feeding everybody) and Ainars (“worth his weight in gold”, Basia)

    Luke (king of the pass), Rodrigo (mostly prepping and feeding everybody) and Ainars (“worth his weight in gold”, Basia)

  14. Nov 30th, 2012

    Francis, hairy sous. 

    Francis, hairy sous. 

  15. Nov 30th, 2012

    Kitchen Mark, almost left but then stayed.

    Kitchen Mark, almost left but then stayed.