Whilst it's Ottolenghi roots remain apparent, ROVI has a different feeling and character. The restaurant serves a menu with vegetables at its heart but with a fresh focus on fermentation and cooking over fire. Think Jersey Royals smoked on top of hay; hand dived scallops with cucumber kombucha or peaches grilled over fire. ROVI also has a vibrant bar with cocktails based on seasonal spices and a dynamic low-intervention wine list from small producers.
Strong partnerships with trusted suppliers are integral to the ethos of ROVI. Fruit and vegetables are bought directly from Brambletye in Sussex - a group of five young farmers cultivating biodynamic, organic produce. Shellfish come from the Ethical Shellfish Company, a husband and wife team who hand dive for scallops, without waste or bycatch, around the Isle of Mull.