- New menu emphasises ROVI’s “root to tip” ethos while further increasing focus on regenerative farming practices
- Andy Frantzeskos promoted to Head Chef, ROVI following two years as Sous Chef
- Neil Campbell promoted to Executive Chef, Ottolenghi Restaurants
ROVI – the Fitzrovia restaurant by Ottolenghi – is today announcing the appointment of Andy Frantzeskos as new Head Chef. Andy previously held roles at ROVI’s sister restaurant NOPI in Soho from 2019 before moving across to be Sous Chef at ROVI in 2022 and he officially takes on the role of Head Chef this month (October).
He takes over from Neil Campbell, who has been promoted to Executive Chef across the portfolio of Ottolenghi restaurants, including ROVI, NOPI and the new restaurant in Geneva, launching early 2025 in partnership with Mandarin Oriental. Neil will continue to be involved with ROVI in this new role.
Andy will be responsible for managing the restaurant day-to-day, developing the menu and establishing partnerships with food producers who share ROVI’s root to tip ethos and follow regenerative farming practices. Building on the team’s work with ROVI’s Wolves Lane urban garden – based in Haringey, North London – that currently grows and supplies some of ROVI’s vegetables.
Andy commented: “I’m excited to take on this new role at ROVI and looking forward to building on the meaningful work we’ve been doing over the years to celebrate veg from root to tip and preserve the seasons. A big focus for us going forward will also be working with regenerative farmers, such as Piper’s Farm and Lincolnshire Game.”
ROVI will be sourcing pasture-reared chicken from Fosse Meadows Farm, grass-fed beef from Tim Winder in the Lake District, Jerusalem Artichokes from Toos at Laines Organic in East Sussex, organic parsnips and Brussels Sprouts from Dan in Lincolnshire, organic biodynamic apples and mushrooms from Stein and Ella in East Sussex and organic seasonal pumpkins and honey from ‘Pumpkin Greg’ at Forge Farm. Flour for ROVI’s pita and malawah bread is sourced from the regenerative farming collective at Wildfarmed.
Yotam Ottolenghi, commented: “Andy is a true talent in the kitchen and from the day he walked through the door at NOPI, we knew we’d found someone special, so we’re delighted he has taken up the mantle as head chef at ROVI. I’m particularly excited about working with him and the team to further develop our relationships with regenerative farmers to deliver the flavourful menus ROVI is renowned for and using some of the most exciting producers in the country.”
Refreshed menu
Andy and the ROVI team are also launching a refreshed menu this month that will continue to emphasise the ROVI ethos of celebrating veg ‘from root to tip’ while further increasing its focus on regenerative produce.
ROVI has always been all about the key pillars of fire, vegetables, fermentation and regenerative produce and how the chefs can extend the season as much as possible to capture fruit and vegetables when they are at their best and preparing them naturally by cooking them over the flame or locking in all of that flavour by pickling or fermenting.
New dishes on the ROVI menu include Fermented Bread Miso with Harlequin squash and a Pickle and Ferment Plate, which incorporates a Tromboncino Kimchi, Sauerkraut, Turnip Pickle and Bread and Butter Pickle all grown at ROVI’s Wolves Lane urban garden.
Pumpkin Muhammara, inspired by the Middle Eastern roasted red pepper and walnut sauce, sees the chefs slowly roasting over coals and blending the pumpkin, adding walnuts, chilli, pomegranate molasses and spiced oil to create a smooth, deeply flavoured sauce.
Red Gurnard Skewers with a Tabbouleh Sauce made from Çarliston peppers, hot sauce, olive oil, lemon and garlic is also a new addition.
Developing the regenerative theme the new menu will include dishes such as Regenerative Beef Carpaccio and Braised Regenerative Beef Feather Blade, which is a dish for two served with fava beans, hibiscus pickled red onions and quince amber, topped with Suneli spice mix.
The new menu will also continue ROVI’s focus on minimal waste and ‘less is more’ with dishes such as the new Cauliflower Goujons making use of often discarded cauliflower ribs. To create this dish the chefs trim down the stems, braise them in buttermilk, cover in breadcrumbs and deep fry resulting in a simple dish that emphasises the natural flavour of the vegetable. It’s served with a yoghurt tartar sauce.
The refreshed menu continues on the work by Neil and the team over the past few years to ensure as much produce as possible is sourced from producers following regenerative practices. Wolves Lane is home to the ROVI garden and the chefs work closely with the growers to maximise the seasons and ensure fruit and vegetables served at ROVI are at their peak and have minimal food miles.
Andy added: “It’s great being so connected with the garden. We have daily conversations between the kitchen and the growers to understand what is at its best and how the season is developing. This helps us plan our menus and dishes while responding to the season.”
About Andy
Melbourne, Australia born and raised, Andy grew up surrounded by chefs working at his dad’s restaurants and credits them for inspiring him to work with food. Andy worked at a variety of restaurants in Melbourne, from European inspired bistros, steak houses and modern Australian fine dining to cafes.
While visiting London in 2014, Andy ate at Ottolenghi’s NOPI restaurant in Soho.
Andy commented: “That meal at NOPI was incredible – I can still remember it today – and it left a lasting impression on me and inspired me in the kitchen when I got home.”
Five years later, Andy moved to London and by coincidence (or fate) NOPI was advertising for a Senior Chef de partie. Andy walked into NOPI with his CV underarm, landed a trial in the kitchen and got the job.
After spending three years at NOPI, Andy transferred to ROVI to follow his passion of cooking over fire and extending the seasons by preserving.
