We were recently joined by Rovi's Head Chef, Neil Campbell, for an guest chef demonstration. With over 15-years experience working with top chefs such as Roy Brett, Paul Kitching, Bruno Loubet, Raymond Blanc and Yotam Ottolenghi, Chef Neil took on the role at Rovi following his time as head chef at Grain Store.
Rovi is the newest restaurant from Le Cordon Bleu alumnus Yotam Ottolenghi. The restaurant serves a menu which focusses on vegetables, with a fresh focus on fermentation and cooking over fire.
For this event, Chef Neil discussed sustainable cooking with a focus on kitchen gardens, vegetable led dishes, waste reduction and the use of fermentation.
