ROVI, the Fitzrovia restaurant by Ottolenghi, has named Andy Frantzeskos as its new Head Chef. Previously, he worked at ROVI’s sister restaurant NOPI in Soho from 2019, before becoming Sous Chef at ROVI in 2022. Frantzeskos succeeds Neil Campbell, who has been elevated to Executive Chef overseeing the portfolio of Ottolenghi restaurants, including a new establishment in Geneva set to open in early 2025 in collaboration with Mandarin Oriental. Campbell will remain involved with ROVI in his new capacity.
Frantzeskos will oversee daily operations at ROVI, focus on menu development, and forge partnerships with food producers who align with the restaurant’s root-to-tip philosophy and commitment to regenerative farming practices. He aims to enhance ROVI’s collaboration with its Wolves Lane urban garden in Haringey, North London, which supplies a variety of vegetables.
Commenting on his new role, Frantzeskos expressed excitement about continuing the restaurant’s efforts to celebrate seasonal vegetables and collaborating with regenerative farmers like Piper’s Farm and Lincolnshire Game. ROVI plans to source pasture-reared chicken from Fosse Meadows Farm, grass-fed beef from Tim Winder in the Lake District, and a range of organic produce from various producers in East Sussex and Lincolnshire, among others. Flour for ROVI’s pita and malawah bread will be sourced from the regenerative farming collective at Wildfarmed.
Yotam Ottolenghi praised Frantzeskos for his kitchen talent, stating his excitement about further developing relationships with regenerative farmers to maintain the flavorful menus ROVI is known for.
Frantzeskos and the ROVI team will debut a refreshed menu this month, continuing the restaurant’s focus on vegetables and regenerative produce. The new menu features dishes such as Fermented Bread Miso with Harlequin squash, Pumpkin Muhammara, and Red Gurnard Skewers with Tabbouleh Sauce. Emphasizing minimal waste, the new dishes include Cauliflower Goujons, made from often-discarded cauliflower ribs.
The updated menu reflects Frantzeskos’s dedication to sourcing produce from regenerative farms and maximizing seasonal ingredients through close collaboration with local growers at Wolves Lane.
