Cooking
Olive
Kate Hawkings On... Concrete Eggs
How does the vessel a wine is made in affect its flavour? Olive’s wine expert explains how modern wine-makers are reimagining ancient techniques
2 min |
November 2017
Olive
Cook Like A Local - Catalonia
Spanish chef José Pizarro recommends touring the fields, mountains and coastline of north-east Spain in search of clams washed down with cava, and meatballs cooked slowly with cuttlefish.
1 min |
November 2017
Olive
Hot Off The Pass
Introducing Dani Soto-Innes, one of New York City’s most exciting young chefs, who likes to make her kitchen sweat.
5 min |
February 2017
Olive
Weekender Brighton
Get a flavour of this laid-back, south-coast city with micro-roast coffees, crunchy rabbit croquettes, buttermilk sponge and spicy bloody marys
3 min |
February 2018
Olive
On The Road: Sardinia
Inland from the sparkling shores and spangling yachts of northern Sardinia’s glitzy Emerald Coast are mountains fragrant with wild herbs and kitchens serving deep-fried cheese ravioli and succulent suckling pig
7 min |
February 2018
Olive
Freezer Pleasers
Bake and enjoy now or save for a weekend breakfast – just make sure to eat them warm from the oven!
1 min |
October 2017
Olive
Stopover Wellington
Eat your way around New Zealand’s craft beer and coffee capital, sampling barbecued halloumi skewers, kimchi croissants and lemon meringue pie doughnuts
4 min |
October 2017
Olive
Hot Off The Pass
This issue we look a little closer to home for one of the world’s most exciting young chefs, Ben Chapman, owner of Kiln and Smoking Goat in central London.
4 min |
March 2017
Olive
Pro Vs Punter Norse, Harrogate
Does a regular diner reach the same conclusion about a restaurant as a food pro, who may get special treatment if recognised?* Emma Sturgess and Olive reader Andrew Murphy compare notes on this new Scandi-inspired opening.
4 min |
October 2017
Olive
Hot Off The Pass
Introducing Amanda Cohen, whose flavour-first, rock’n’roll approach to vegetarian cooking has won her fans (omnivores and veggies alike) across New York.
4 min |
October 2017
Olive
Tip Off
Tony Naylor delves into the murky world of the service charge. Who gets what? Is it fair? And how do we make it better?
4 min |
March 2017
Olive
On The Road San Sebastian
Sparkling white wine poured from a height, mounds of gooseneck barnacles and melt-in-the-mouth suckling pig with quince sauce – Spain’s coastal corner surely wins the prize for the world’s best bar crawl…
8 min |
March 2017
Olive
Test Kitchen Secrets
A well-roasted chicken is a beautiful thing, but you can perfect it with one simple step.
3 min |
December 2017
Olive
Pro Vs Punter Core By Clare Smyth, London
Does a regular diner reach the same conclusion about a restaurant as a food pro, who may get special treatment if recognised?* Laura Rowe and Olive reader Chris Attoe compare notes on this fine-dining experience on offer in Notting Hill
4 min |
December 2017
Olive
Hot Off The Pass
Localism isn’t so much a trend in Russia as a necessity – we meet Ivan and Sergey Berezutskiy, the twins refining the new Russian kitchen
4 min |
December 2017
Olive
Food Mileage
Catch up on the latest openings, eats and reads around the world with travel editor Rhiannon Batten
2 min |
December 2017
Olive
It's Not Easy Being Green
Slowly but surely, some pioneering UK restaurants are waking-up to working sustainably and ethically. Here are six inspirational venues which are hopefully defining the future
9 min |
February 2017
Olive
On The Road: Ribble Valley
This bosky corner of Lancashire should be rammed but, for now, you can enjoy its posh hotpots, artisan cheeses and venison cobblers in peace
8 min |
February 2017
Olive
Hot Shots
The independent coffee scene in the UK is booming – let us introduce you to those leading the roasting revolution
7 min |
November 2017
Olive
Pro Vs Punter Magpie, London
Does a regular diner reach the same conclusion about a restaurant as a food pro, who may get special treatment if recognised?* Hilary Armstrong and Olive reader Serena Karp compare notes on this opening with a quirky approach to service.
4 min |
November 2017
Olive
Hot Off The Pass
Stockport might be an unlikely location for one of the country’s most exciting kitchens, but chef Sam Buckley is creating quite the culinary stir
4 min |
November 2017
Olive
On The Road: Chiang Mai
This multicultural city, in Thailand’s mountainous north, showcases the region’s distinctive cooking style in dishes such as sesame soft-shell crab tempura and fiery roast duck curry
7 min |
November 2017
Olive
Stopover Singapore
One of the world’s richest culinary capitals, you’ll find everything from humble chilli-spiked laksa to molecular glitz and bespoke gin cocktails in this Asian city state
3 min |
January 2018
Olive
On The Road: Devon
From a rustic café doing a pipinghot trade in pulled pork baps to the offshore restaurant dispensing local gin and scallops to kite surfers, this corner of the south-west does quirky eats with as much finesse as it does fine dining
7 min |
January 2018
Olive
On The Road: Carmarthenshire
The lush landscapes of this south-west corner of Wales have inspired cooks as well as poets. Venture through them on a road trip to find salt-marsh lamb, air-dried ham, creamy blue cheese and artisan coffee.
7 min |
March 2018
Olive
Cook Like A Local Corsica
High mountains, fertile valleys and rich waters have gifted this Mediterranean island a robust and earthy gastronomic culture. Culinary highlights include local charcuterie, simply cooked fish and ricotta-like ewe’s cheeses.
1 min |
March 2018
Olive
Hot Off The Pass
Despite 2018 being hailed as the year of the woman, female chefs have been nailing it in San Sebastián for some time, says one of the region’s standout culinary stars, Jessica Lorigo.
4 min |
March 2018
Olive
Pro Vs Punter Nuala, London
Does a regular diner reach the same conclusion about a restaurant as a food pro, who may get special treatment if recognised?* Chloe Scott-Moncrieff and Olive reader Jeremy Byfleet compare notes on this new open-fire restaurant in Shoreditch
4 min |
March 2018
Olive
Cover Star
Chocolate & hazelnut profiterole stack 2 HOURS + COOLING | SERVES 10 | A LITTLE EFFORT
3 min |
Christmas 2017
Olive
Pro Vs Punter Home, Leeds
Does a regular diner reach the same conclusion about a restaurant as a food pro, who may get special treatment if recognised?* Emma Sturgess and Olive reader Isobel Padmore compare notes on this new opening focussed on British produce.
4 min |