Oded Oren is an Israeli-born chef known for his modern take on Mediterranean cuisine. Since opening Oren in 2019, his focus on simple, high-quality ingredients and bold flavors has made it a standout in London’s dining scene. He’s also the owner of Oren Delicatessen, a Mediterranean deli, bakery, and wine shop on Broadway Market.
We sat down with Oded to discuss his culinary journey, inspirations, and what the future holds for his growing restaurant empire.
Early Influences & Career Beginnings
What are your earliest food memories? How did food play a role in your family life growing up?
My father brought a bag of live prawns home one hot summer weekend when I was a kid. He dumped them onto the counter, and together we cleaned them for lunch. It was the first time I was really conscious of where food came from, and it was eye-opening. My dad was obsessed with food—he would take us to small neighborhood restaurants, the kind of back-alley places that only locals know about, and we would eat the most delicious meals.
Can you share your first experiences of cooking? At what point did you decide to pursue a career as a chef?
I cooked all the time when I was a kid. My mom taught me how to make schnitzel and mashed potatoes when I was around nine years old, and from then on, I would make them for myself on weekends. Cooking made me feel independent, and it was a creative escape for me. When I was 18, I decided to become a chef and enrolled in cooking school—and from there, the rest is history.
Who were the chefs or restaurants that had the biggest impact on your culinary style in the early stages of your career?
Thomas Keller was the most exciting chef for me when I was young. My mother lived in California for a bit, and I would visit her and dream of the day that I could cook next to him at The French Laundry.
Oren & Oren Delicatessen
For those who may not be familiar with your restaurants, how would you describe Oren in just three words?
Simple, fresh, and delicious.
“We make everything we possibly can in-house, from our breads and dips to our pickles and spice blends.”
For a first-time guest at Oren, which dishes best capture your philosophy, and what makes them special?
The Jerusalem Mixed Grill is a dish that’s become a classic on our menu. At first glance, it’s a humble stuffed pita sandwich, but as soon as you bite into it, you’re hit with such vibrant, complex flavors. It’s filled with chicken and duck that’s enhanced by our charcoal grill, then layered with creamy tahini, grilled onions, and a kick of harissa at the end.
Another favorite is the Cherry Salad. It’s a simple salad with very few ingredients that complement each other perfectly. It’s crunchy, sweet, and refreshing, and it highlights the season to a T.
What do you believe sets Oren apart from other restaurants and delis in London?
Everything we make is an homage to the ingredients. We have such incredible vegetables, fish, and meats that we source from the best suppliers in London, and it’s a joy to cook with them. We want to sing their praises whenever possible. We make everything we possibly can in-house, from our breads and dips to our pickles and spice blends.
London’s Influence & The Food Scene
How has your experience in the London food scene influenced your cooking style and philosophy?
We are spoiled for choice in London. The best chefs from all over the world are here, offering dishes on their menus that I’ve never tried or even heard of before. Every cuisine inspires me—I’m constantly thinking of ways I could incorporate flavors or ingredients and give them an Oren flair.
What significant trends or changes in the London food scene have caught your attention recently?
Chefs are really pushing the envelope with techniques these days. You see people aging fish, which wasn’t something I would have ever thought about even five years ago. It’s inspiring to see cooking evolve.
Philosophy on Food & Ingredients
What makes a dining experience truly unforgettable for you, whether at Oren or elsewhere? How do you recreate that feeling for your guests?
Service is number one. It’s the small things that make dining out a really memorable experience. You can have the most delicious ingredients in the kitchen, but if the space isn’t welcoming and the staff attentive, you’ll never go back.
At Oren, we want everyone to feel like they’re regulars—even if it’s their first time in. What I mean is that we strive to create a warm and inviting atmosphere, where you can have a romantic date or a loud catch-up with old friends.
Which vegetable do you think is essential to have on hand at all times? What’s your personal favorite to use at home, and why?
Tomatoes. You can make a sauce out of them, put them in a sandwich, or make a salad—there’s no wrong way to have a tomato. At home, we sit down together for breakfast on weekends, and every breakfast starts with a tomato salad.
Are there any spring ingredients you’re particularly eager to experiment with?
I love fava beans. They’re so delicious, versatile, fresh, and sweet.
Partnerships & Industry Insights
You have a long-standing relationship with All Greens – how did that come about, and what keeps you loyal?
I started using All Greens after I did some consulting work with Panzer’s [a retail partner of ours in St John’s Wood], where I was introduced to them. All Greens does the best job of sourcing the freshest ingredients for us. If I ask for something a bit out-of-the-ordinary, they’re always ready to hunt it down for me. I even buy my fruit and vegetables for personal use at All Greens [from our Newington Green shop].
Given the current challenges in the culinary industry – rising costs, shifting consumer behaviours – what is your perspective on these issues? Where do you see the industry heading in the next five years?
There’s no hiding from it—things are more expensive now than ever before. Eating out at restaurants is increasingly a luxury experience, so we take that as a push to keep things new and memorable for our clientele. The deli is a great way for people to buy restaurant-caliber dishes at take-away prices so they can still eat fresh and delicious food at home.
“Eating out is increasingly a luxury experience, so we take that as a push to keep things new and memorable for our clientele.”
The Future of Oren
What are your visions for the future of Oren? How do you plan to evolve the restaurant and deli?
My vision for the restaurant is to keep it a high-quality neighborhood spot. I’d love to expand the deli to offer more catering options and eventually open more locations so we can serve a broader customer base in London.
If someone visits Oren or Oren Delicatessen for the first time, what’s the one thing you’d want them to take away from the experience?
I want people to fall in love with every bite they take, whether at the restaurant or the deli. I want our clientele to be shocked by how delicious simple and humble ingredients can be when prepared correctly. Food doesn’t need to be complex or made from things you can’t pronounce to be amazing.
Whether at Oren or Oren Delicatessen, Oded Oren’s approach is clear—respect the ingredients, embrace simplicity, and let every bite speak for itself.
Photos by Tristan Benhamou (tristanbenhamou.com)
