Catch up on the latest openings, eats and reads around the world with travel editor Rhiannon Batten
RIDE
Cornwall has long been a favourite destination at Olive and over the next few months getting there is due to get a lot more exciting. By early 2018 the upgrade of GWR’s Night Riviera sleeper trains – running between London Paddington and Penzance – will be complete, extending to all cabins and on-board lounge bars. The bars will promote products from destinations the train passes along the way (think Thatchers cider, Doom Bar amber ale and, for breakfast, Wolfy’s porridge; cabin passengers get croissants and bacon butties). Planning to catch some waves as well as the train? There’ll also be a dedicated space for surfboards, and bikes. gwr.com
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kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
