@ottolenghi

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Yotam Ottolenghi

Food everything: I write, cook & run restaurants. All the links you’ll ever need:

linkin.bio/ig-ottolenghi

Yotam Ottolenghi is a verified business account on Instagram with 3.1M followers and 5,356 posts.

Posts: 5,356
Posts
Followers: 3.1M
Followers
Following: 945
Following

Account performance

Engagement rate: 0.16%
Avg. likes per post: 4,951
Avg. comments per post: 47
Avg. engagement per post: 4,998
Posts analyzed: 12
Avg. video views: 105K

Account overview

Account type: Business · Professional · Public · Verified
Category: Public figure
Business category: None
IGTV videos: 54
Highlight reels: 2

Business contact

Preferred contact

Phone call

Post details (12)

Likes: 3,498
Comments: 33
Posted: Jun 6, 2026, 7:00 AM
Caption: Two recipes this week, inspired by @therealchayamaya’s trip to Indonesia, with one sambal at the centre of both. It’s a sambal dabu-dabu - a fresh Indonesian tomato sambal, sometimes described as Indonesian salsa. Smashed tomatoes, shallots, chillies, citrus, hot oil poured over at the last minute to bloom everything. The first recipe is sautéed greens topped with the sambal, fried peanuts and lots of lime. Good as a side or a meal in itself with rice. The second is a blackened fish, a nod to Indonesian ikan bakar, served in lettuce cups with the sambal alongside and lots of fresh herbs. Recipes are both on Substack through the link in bio.

Likes: 2,681
Comments: 35
Views: 84.4K
Posted: Jun 3, 2026, 3:49 PM
Caption: Not my first cauliflower cheese, and probably not my last. This one’s bound with eggs and cream and baked in a loaf tin - slice it, pack it, eat it warm or cold. Hot from the oven the cheese is still molten and custard-like; cold it goes into a sandwich or onto a picnic spread. Recipe on Substack via the link in bio.

Likes: 3,513
Comments: 24
Posted: Jun 1, 2026, 3:40 PM
Caption: My latest @guardianfeast column is out now, with two recipes for summer entertaining. A vadouvan coronation chicken salad - lime yoghurt, sticky apricots, cashews - built around a shop-bought rotisserie bird. Coronation chicken sometimes gets bad press, but this version makes a strong case for it. Then a mango mess - an Eton mess, more or less, with Alphonso puree and a lime leaf sugar worth making in bigger batches. Shop-bought meringues are absolutely fine. I’ve linked the article with both recipes in my Stories.

Likes: 2,098
Comments: 15
Posted: May 31, 2026, 8:00 AM
Caption: When the weather’s this hot and cooking feels like too much, I let the dressings and condiments do the talking. I’m very proud of our brand new @ottolenghi_at_home dressings and Fresh Deli range - made for picnicking, drizzling over salads, and turning whatever’s in the fridge into dinner. You can find them in @waitrose now.

Likes: 9,139
Comments: 56
Posted: May 30, 2026, 7:00 AM
Caption: A Dutch baby is essentially a big Yorkshire pudding you can fill with whatever you like. Make the batter the night before, rest it in the fridge, and in the morning all you’re doing is heating the pan. I’m sharing two this week: a herby one with turmeric and soft herbs blitzed through the batter, topped with a dill pickle and za’atar crème fraîche, smoked trout, charcuterie, pickles. The chocolate one has cocoa in the batter, salted caramelised bananas piled into the middle, cream, toasted hazelnuts, and a pinch of Urfa chilli at the end. Both recipes are on Substack via the link in bio.

Likes: 1,804
Comments: 33
Views: 102K
Posted: May 28, 2026, 3:46 PM
Caption: What to make during a heatwave: our herby pineapple and yuzu sherbet (technically a sorbet with labneh blended through, which makes it a bit creamier). Soft herbs blanched first to keep everything vivid green - basil, mint, tarragon all work. Make it the day before and scoop straight from the freezer, adding a drizzle of olive oil and a pinch of flakey salt on top. Recipe is on Substack via the link in bio.

Likes: 4,584
Comments: 88
Posted: May 25, 2026, 3:00 PM
Caption: Ridiculously excited about the two new flavours joining our ice cream range at @waitrose, just as the weather’s turned. After last summer’s three (Roasted Pistachio & Sour Cherry, Coffee & Cardamom, Madagascan Vanilla with Miso Salted Caramel), we’re adding two more to the line-up: Strawberries & Cream with Sumac, and Salted Malted Chocolate. You can go find them in @waitrose freezers now.

Likes: 8,173
Comments: 44
Posted: May 23, 2026, 7:00 AM
Caption: Eggs - one of those ingredients that’s endlessly useful and quietly brilliant. I’m sharing three recipes this week, going in three directions. Miso steamed eggs with slow-cooked tomatoes: silky and soft. A cauliflower, parmesan and basil loaf, good eaten warm or cold. Finally, baked eggs with halloumi and a herby red pepper oil - best mopped up with crusty bread. All recipes are over on Substack via the link in bio.

Likes: 5,138
Comments: 49
Views: 140.8K
Posted: May 20, 2026, 3:51 PM
Caption: A spanakopita of sorts - no cheese, different herbs, but the same general spirit. Fennel stands in for the more usual leek (it’s the right season, and the caramelised sweetness does a lot of the work). Spinach, capers and tarragon make up the rest. Best on the day - but it’ll keep in the fridge, and ten minutes at 180°C brings the filo back to life. Recipe is on Substack via the link in bio.

Likes: 7,816
Comments: 89
Posted: May 17, 2026, 9:55 AM
Caption: With his new restaurant, Yotam Ottolenghi returns to the city he once considered home during his student years: Amsterdam. At the new restaurant inside the Mandarin Oriental Conservatorium, the chef brings together his signature flavours, memories and love of cooking. ‘Life is better in my kitchen than on social media.’ Vogue Living speaks with @Ottolenghi about his Amsterdam years, why he was once dubbed ‘the man who sexed up vegetables’, and his enduring love for Dutch shrimp croquettes. Photography @Anne_Timmer, styling @Charissa_Hogerheijde, hair & make-up @Leanne_Niekerk / @House of Orange Agency, chef @Ottolenghi, producer @ReneedeWitte, photography assistant @SchoutenThomas, styling assistant @MaudvanRhee, interview @SannevanRij, location @MO_Conservatorium, Vogue Living Netherlands, May/June 2026

Likes: 7,483
Comments: 46
Posted: May 16, 2026, 7:00 AM
Caption: Herbs in sweet things - not the most obvious place to start, but a good one. Two recipes on Substack this week: a herby pineapple and yuzu sorbet (technically a sherbet - there’s labneh in it) that’s made the day before and scooped straight from the freezer when people arrive. Drizzle olive oil and add some flaky salt on top. And a lemon drizzle cake, but with basil blitzed into the sugar with the citrus peel. The sponge comes out vivid green and the kitchen smells of it before it’s even in the oven. Recipes are through the link in bio.

Likes: 3,483
Comments: 50
Views: 92.9K
Posted: May 13, 2026, 3:45 PM
Caption: A good crumble is one of the better arguments for a long lunch. This one has black cherries with sumac, pomegranate molasses and lime leaf, under a granola-style topping of oats and nuts. Recipe is on Substack, through the link in bio.

Likes: 3,498
Comments: 33
Posted: Jun 6, 2026, 7:00 AM
Caption: Two recipes this week, inspired by @therealchayamaya’s trip to Indonesia, with one sambal at the centre of both. It’s a sambal dabu-dabu - a fresh Indonesian tomato sambal, sometimes described as Indonesian salsa. Smashed tomatoes, shallots, chillies, citrus, hot oil poured over at the last minute to bloom everything. The first recipe is sautéed greens topped with the sambal, fried peanuts and lots of lime. Good as a side or a meal in itself with rice. The second is a blackened fish, a nod to Indonesian ikan bakar, served in lettuce cups with the sambal alongside and lots of fresh herbs. Recipes are both on Substack through the link in bio.

Likes: 2,681
Comments: 35
Views: 84.4K
Posted: Jun 3, 2026, 3:49 PM
Caption: Not my first cauliflower cheese, and probably not my last. This one’s bound with eggs and cream and baked in a loaf tin - slice it, pack it, eat it warm or cold. Hot from the oven the cheese is still molten and custard-like; cold it goes into a sandwich or onto a picnic spread. Recipe on Substack via the link in bio.

Likes: 3,513
Comments: 24
Posted: Jun 1, 2026, 3:40 PM
Caption: My latest @guardianfeast column is out now, with two recipes for summer entertaining. A vadouvan coronation chicken salad - lime yoghurt, sticky apricots, cashews - built around a shop-bought rotisserie bird. Coronation chicken sometimes gets bad press, but this version makes a strong case for it. Then a mango mess - an Eton mess, more or less, with Alphonso puree and a lime leaf sugar worth making in bigger batches. Shop-bought meringues are absolutely fine. I’ve linked the article with both recipes in my Stories.

Likes: 2,098
Comments: 15
Posted: May 31, 2026, 8:00 AM
Caption: When the weather’s this hot and cooking feels like too much, I let the dressings and condiments do the talking. I’m very proud of our brand new @ottolenghi_at_home dressings and Fresh Deli range - made for picnicking, drizzling over salads, and turning whatever’s in the fridge into dinner. You can find them in @waitrose now.

Likes: 9,139
Comments: 56
Posted: May 30, 2026, 7:00 AM
Caption: A Dutch baby is essentially a big Yorkshire pudding you can fill with whatever you like. Make the batter the night before, rest it in the fridge, and in the morning all you’re doing is heating the pan. I’m sharing two this week: a herby one with turmeric and soft herbs blitzed through the batter, topped with a dill pickle and za’atar crème fraîche, smoked trout, charcuterie, pickles. The chocolate one has cocoa in the batter, salted caramelised bananas piled into the middle, cream, toasted hazelnuts, and a pinch of Urfa chilli at the end. Both recipes are on Substack via the link in bio.

Likes: 1,804
Comments: 33
Views: 102K
Posted: May 28, 2026, 3:46 PM
Caption: What to make during a heatwave: our herby pineapple and yuzu sherbet (technically a sorbet with labneh blended through, which makes it a bit creamier). Soft herbs blanched first to keep everything vivid green - basil, mint, tarragon all work. Make it the day before and scoop straight from the freezer, adding a drizzle of olive oil and a pinch of flakey salt on top. Recipe is on Substack via the link in bio.

Likes: 4,584
Comments: 88
Posted: May 25, 2026, 3:00 PM
Caption: Ridiculously excited about the two new flavours joining our ice cream range at @waitrose, just as the weather’s turned. After last summer’s three (Roasted Pistachio & Sour Cherry, Coffee & Cardamom, Madagascan Vanilla with Miso Salted Caramel), we’re adding two more to the line-up: Strawberries & Cream with Sumac, and Salted Malted Chocolate. You can go find them in @waitrose freezers now.

Likes: 8,173
Comments: 44
Posted: May 23, 2026, 7:00 AM
Caption: Eggs - one of those ingredients that’s endlessly useful and quietly brilliant. I’m sharing three recipes this week, going in three directions. Miso steamed eggs with slow-cooked tomatoes: silky and soft. A cauliflower, parmesan and basil loaf, good eaten warm or cold. Finally, baked eggs with halloumi and a herby red pepper oil - best mopped up with crusty bread. All recipes are over on Substack via the link in bio.

Likes: 5,138
Comments: 49
Views: 140.8K
Posted: May 20, 2026, 3:51 PM
Caption: A spanakopita of sorts - no cheese, different herbs, but the same general spirit. Fennel stands in for the more usual leek (it’s the right season, and the caramelised sweetness does a lot of the work). Spinach, capers and tarragon make up the rest. Best on the day - but it’ll keep in the fridge, and ten minutes at 180°C brings the filo back to life. Recipe is on Substack via the link in bio.

Likes: 7,816
Comments: 89
Posted: May 17, 2026, 9:55 AM
Caption: With his new restaurant, Yotam Ottolenghi returns to the city he once considered home during his student years: Amsterdam. At the new restaurant inside the Mandarin Oriental Conservatorium, the chef brings together his signature flavours, memories and love of cooking. ‘Life is better in my kitchen than on social media.’ Vogue Living speaks with @Ottolenghi about his Amsterdam years, why he was once dubbed ‘the man who sexed up vegetables’, and his enduring love for Dutch shrimp croquettes. Photography @Anne_Timmer, styling @Charissa_Hogerheijde, hair & make-up @Leanne_Niekerk / @House of Orange Agency, chef @Ottolenghi, producer @ReneedeWitte, photography assistant @SchoutenThomas, styling assistant @MaudvanRhee, interview @SannevanRij, location @MO_Conservatorium, Vogue Living Netherlands, May/June 2026

Likes: 7,483
Comments: 46
Posted: May 16, 2026, 7:00 AM
Caption: Herbs in sweet things - not the most obvious place to start, but a good one. Two recipes on Substack this week: a herby pineapple and yuzu sorbet (technically a sherbet - there’s labneh in it) that’s made the day before and scooped straight from the freezer when people arrive. Drizzle olive oil and add some flaky salt on top. And a lemon drizzle cake, but with basil blitzed into the sugar with the citrus peel. The sponge comes out vivid green and the kitchen smells of it before it’s even in the oven. Recipes are through the link in bio.

Likes: 3,483
Comments: 50
Views: 92.9K
Posted: May 13, 2026, 3:45 PM
Caption: A good crumble is one of the better arguments for a long lunch. This one has black cherries with sumac, pomegranate molasses and lime leaf, under a granola-style topping of oats and nuts. Recipe is on Substack, through the link in bio.

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