Neil Campbell

Fermentation and cooking over fire

Neil Campbell is head chef at Yotam Ottolenghi’s Fitzrovia restaurant Rovi. Neil grew up on the Isle Skye in a family of fishermen. He later moved to Edinburgh, where he worked at seafood restaurant Ondine, and later Paul Kitching’s Michelin starred 21212 restaurant. After a stint in Australia, Neil came to London in 2013, and joined the team at Bruno Loubet’s newly opened Grain Store. He began his Grain Store career as a sous chef and was promoted to head chef within a year. He joined the Ottolenghi team at the end of 2017.

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