Looking for the ultimate vegan chocolate cake? Want a classic carrot cake without eggs or dairy? Try our epic vegan cake recipes from expert Richard Makin (aka School Night Vegan) and our in-house cookery team. Next, try our vegan baking recipes, vegan desserts, vegan snacks and vegan comfort food recipes.
Want ideas for plant-based gifts? Check out our pick of the best vegan hampers.
This fun vegan chocolate cake is made without any dairy or eggs but you’d never guess. It makes for a stunning birthday centrepiece that everyone can share.
Everyone will enjoy a slice of this Christmas cake, which can be baked and matured up to eight weeks before Christmas. Feed the cake weekly with your choice of brandy, rum or whisky for extra moisture and a warming flavour.
Decent espresso powder is the key to this luxurious vegan chocolate sponge, sandwiched together with indulgent (and butter-free) chocolate buttercream.
Make a smooth and creamy vegan cheesecake using a simple, shop-bought ingredient – silken tofu. Choose a good quality dark chocolate for the filling and use Oreos (yes, they’re vegan!) for the base.
Use up left over bananas in our moist vegan loaf with tea-infused dried fruit and malt extract. Malt adds an extra nutty caramel taste to this moreish tea time treat.
Bake a batch of our decadent vegan chocolate brownies for an indulgent treat. Our unique recipe is super chocolaty so vegan and non-vegan friends and family will all love it! For our classic brownies and some fun twists, click here…
Use olive oil in place of butter and chia seeds instead of eggs in this beautiful grown-up take on a classic lemon cake. It makes for a much lighter (and totally vegan) bake.
Oat milk, tahini and super-ripe bananas keep this egg-free, dairy-free banana bread moist and moreish.
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Janine Ratcliffe<![CDATA[21 passion fruit recipes]]>https://www.olivemagazine.com/?p=1176772023-12-12T14:56:26Z2023-12-12T14:56:06Z
Looking for passion fruit recipes? Want the best fruity cocktail or looking for an easy bake that features the sweet-sour tang of passion fruit? We have an indulgent passion fruit chocolate cheesecake, an easy self-saucing pudding, passion fruit martinis and lots more.
Passion fruits are tropical fruits that come from a type of passion flower. They have a hard, inedible skin but inside they are full of juicy, yellow seeds. These seeds have a fantastically sweet-tart flavour and can be added to cakes, smoothies and desserts. The most common variety in the UK is a bit bigger than a golf ball with brown-purple skin. You can also get a variety that is slightly larger and yellow on the outside.
Health benefits of passion fruit
Interestingly, passion fruits contain an ingredient which may help to keep skin moisturised. They’re also believed to help support healthy eyes, thanks to the high levels of vitamin C, protect against some cancers and balance blood sugar levels.
A crown of crisp meringue is made irresistible with tangy lemon and passion fruit curd, whipped cream and melted white chocolate. This easy pavlova recipe is perfect for entertaining.
Check out our chocolatey no-bake cheesecake, served with a quick passion fruit coulis. This decadent dessert, made with a buttery Oreo base, is guaranteed to wow the crowd.
Add both sharpness and sweetness to your next martini with fresh passion fruit and lime juice. Vanilla vodka, if you have it, works really well in this recipe.
This easy, self-saucing dessert is such a rewarding bake, and one that all the family will love. What could be a better after-dinner treat than a tangy sweet syrup, complete with pulp and seeds from fresh passion fruits?
Check out this super-creamy passion fruit panna cotta. This quick and simple panna cotta recipe can be made easily in advance, plus it looks impressive, too.
Check out this stunning chocolate cake with a creamy passion fruit curd. This moist and indulgent creation is a real showstopper, and will make for an epic celebration dessert.
The condensed milk gives this cocktail a thick, glossy look and sweet taste. Cachaça is a Brazilian spirit made from sugar cane. Look for the Sagatiba brand in Waitrose & Partners.
We have taken the classic banana bread and given it a summery twist. This loaf is a great way to use up overripe bananas, plus it’s quick, looks impressive and can be easily frozen.
The best recipe for a sweet roulade is an easy one. This recipe, with strawberries and passion fruit, looks as good as it tastes. Serve to friends and family – they will love it.
Our take on the ever-popular banana loaf. Made with pecans and a tropical passion fruit frosting, this is a teatime treat to share with family and friends.
An easy-to-make, springy sponge cake layered with the tangy, fresh-tasting sweetness of a passion fruit icing. This cake would make a lovely afternoon tea treat.
Our best twist on a classic friand: the sharpness of the passion fruit in this recipe beautifully complements the sweetness of almond. Friand is French for ‘dainty’, which describes this incredibly light, airy treat perfectly.
This passion fruit and tonka bean tart is full of creamy, sweet and zesty flavours. The use of ready-made shortcrust pastry means it can be prepared in only 30 minutes, too.
This zingy tart is unbelievably quick to make, thanks to a few ready-made ingredients. It’s easy to prepare ahead of time and makes the perfect dessert for a dinner party or special meal.
This cocktail is from Sixtyone restaurant. The name ‘passion amaro’ is connected to the ingredients used. Amaro means ‘bitter’ in Italian – here Campari complements the tropical flavour of the passion fruit, creating an explosion on your palate. The fresh lime juice is balanced with the agave syrup, making it a good option for anyone looking for a lighter tipple.
These cute but sophisticated mini puddings strike the perfect balance of sweet and sour. They’re easy to make, and can even be done in the microwave.
For another effortless microwave bake, try our Oreo mug cake.
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Tony Naylor<![CDATA[The UK’s best showstopping restaurants to impress]]>https://www.olivemagazine.com/?p=2239682023-12-12T14:42:46Z2023-12-12T14:42:46Z
Looking for entertainment, fantasy or glamour? Here are olive’s pick of venues delivering dazzling food with a dash of drama, from flamboyant interiors, to DJs and live music, cute tableside theatre or watching closely as chefs work their magic. Have a ball.
Theatrical restaurants in London
The Game Bird, The Stafford
Overseen by Lisa Goodwin-Allen, executive chef at Lancashire’s Michelin-starred Northcote, The Game Bird delivers upscale, modern British dining within luxe hotel The Stafford. Dishes might include duck pie or crispy cod with warm tartare sauce. Bespoke trolleys are used to serve smoked fish to guests, carve Sunday’s grass-fed British beef tableside, or to showcase the afternoon tea cake selection (£70pp). Mains from £25; thestaffordlondon.com
The Northall, Corinthia
With its soaring columns and enormous windows, the Corinthia hotel’s Northall is an eyeful, even before staff start making a caesar salad tableside or flambéing crêpes suzette. Executive chef André Garrett also runs The Garden, a heated alfresco spot that, in winter, includes cosy fireplaces, cashmere blankets and rum hot chocolates. For the raclette with potatoes and pickled veg, melted cheese is served from a clever heater tableside. Mains from £18; corinthia.com
Maison François, St. James’s
This stylish update of the classic French brasserie is renowned for eye-catching dishes (oeuf en gelée, fruits de mer) and its beautiful dessert and beef tartare trolleys. The latter carries stellar components (flavour-packed Lowline beef, Maison’s own spice mixture) that are then tailored to diners’ palates as they choose whether to add, for example, capers, Tabasco or anchovy breadcrumbs. You can also take your tartare on bone marrow toast. Mains from £22; maisonfrancois.london
The Colony Grill Room, Mayfair
With its vintage styling, large booths and striking murals, the Colony pays homage to classic New York grill restaurants. Dishes finished tableside are a big part of chef Ben Boeynaems’ menu, including dover sole meunière with miso butter, theatrically deboned before guests. The sharing wood-grilled tomahawk steak (bone-in ribeye) is a similarly dramatic presentation, carved as it’s served at the table. Deft knife skills maximise the cut’s juiciness. Mains from £20; colonygrillroom.com
Bambi, Netil House
Drama comes in many forms, not least a well-crafted DJ set. As well as whip-smart sharing plates from chef Henry Freestone (think cauliflower cheese arancini, marinated courgettes and whipped feta, roast chicken with focaccia and green sauce), this music-led bar and restaurant comes complete with a lush vintage sound system. On Friday and Saturday nights, guest DJs curated by scene legend Charlie Dark take diners on a deep-dive into their treasured collections. Plates around £8-26; bambi-bar.com
Harrod’s Dining Hall, Knightsbridge
This astonishing Grade II-listed space relaunched in October 2023, unveiling a raft of newsworthy openings, most notably Sushi by Masa from Masayoshi Takayama, whose flagship New York restaurant holds three Michelin stars. The open-plan kitchens, including Tom Kerridge’s Fish & Chips, surround a small central stage where musicians play pop, jazz, soul and R&B nightly. harrods.com
Brooklands, Belgravia
Rooftop views are just one of the eye-catching features at this Peninsula Hotel newbie. Inspired by Brooklands racetrack and its aviation links, the interior has many talking points. There is a vintage car and Concorde nose cone in the Brooklands’ lobby, while, in the restaurant, the ceiling incorporates a huge aluminium scale model of Concorde. Like Concorde, the food is an Anglo-French collaboration in ingredients, talent and technique. Chef-director Claude Bosi’s team is serving dishes including Exmoor caviar, Roscoff onion and duck jelly or Racan guinea fowl, sea beet and Scottish razor clams. From £115pp; peninsula.com
TOKii, Marble Arch
From its shabu-shabu hotpot, in which diners gently cook ingredients, to the yellowtail fish carpaccio, this modish Japanese restaurant at the Prince Akatoki hotel serves many beautiful, engaging dishes. For up-close insight into its chefs’ work, take a seat for the omakase menu (£100pp), an 11-course exploration of exquisite ingredients led by sushi chef Kazuyo Okuda. Sharing plates around £8-29; tokii.co.uk
Jacuzzi, Kensington
Big Mamma’s restaurants are large, lavish spaces. Kensington’s 170-seat, three-storey Jacuzzi offers arresting features galore: indoor trees, trailing foliage, Roman statues, chandeliers, marble floors and Murano glass. Feast on sharing spaghetti alla chitarra with truffle sauce, parmesan foam and fresh black truffle, prepared tableside and served in a 4kg pecorino wheel. Several desserts, such as tiramisu, are generously dished up at table. Mains from £15.50; bigmammagroup.com
Theatrical restaurants in the UK
Leno @ DIECAST, Manchester
From frozen daiquiri tanks at the bar, to caravans in the beer garden, this vast indoor-outdoor space is unique. Adding to the spectacle, as the DJ cranks up the BPMs, the platforms and runways snaking around this former foundry come alive with dancers and performers (Thursday-Saturday nights). Food-wise, the main focus is on Leno’s NeoPan pizzas, a steel-pan-baked take on classic Neapolitan pizza. Expect a side order of seasonal vibes: night markets, sausages and steins, a bandstand and mulled wine. Mains from £9; diecastmcr.com
Thor’s, York
A pop-up Christmas party pitching its tipis at the Principal Hotel and in Museum Gardens. Expect DJs, live music, boozy hot chocolates and roaring fires, with food from Ciao (museum only) and East Asian-inspired faves Yuzu. Yuzu’s Principal menu includes snowboard feasts (with bao, gyoza, karaage chicken, etc; £25pp), and a sharing soy honey glazed camembert with gochujang. Principal site, meals around £10; thorstipi.com
Kargo MKT at Central Bay, Salford
This waterfront food hall features around 20 traders, showcasing northern (street) food talent such as Brazilian chef Caroline Martins (aka Rio-Mex), Vietnamese stars VNam or Ethiopian and Eritrean kitchen House of Habesha. Its weekend DJs, live music, monthly themed shows and events, from craft workshops, to kids’ discos, offer a feast of entertainment. kargomkt.com
The Wilderness, Birmingham
With its rock soundtrack, running from Slayer to The Stooges, and the black interior making a theatrically dark canvas for the food to come, chef Alex Claridge’s restaurant is a singular creation. Wilderness has its playful details (Bukowski quotes on walls, bespoke crockery art) but Alex’s food is increasingly stark in its design. He wants dishes of beetroot ice cream, ajo blanco, green chilli and smoked oil, or grilled wagyu with Kampot pepper and vinegar dust in a beefy soy broth, to wow with their pure intensity of flavour, rather than colourful, camera-ready aesthetics. From £95pp; wearethewilderness.co.uk
Pizza Pilgrims, Leeds & Nottingham
Putting the pizzazz into pizza, PP’s brand-new Leeds branch features the Frozen Flamingo, a vivid pink pedalo where (after god-tier Neapolitan-style pizza) you can order soft-serve sundaes made with Northern Bloc ice cream. Later, climb aboard and peddle to power the attached opera gramophone. Down in Nottingham, you can enjoy the ‘disco toilet’ – push-button lights, music, glitterball action – and Dramattic, a private dining space complete with fancy dress outfits, big-screen video games and karaoke. Pizza from £9.95; pizzapilgrims.co.uk
Pêtchi, St Helier, Jersey
Grab a kitchen counter seat to watch the wood-fired grills at this Basque-influenced newcomer lick whole turbots, ducks and XL chops into shape. The team will happily chat through the processes behind Pêtchi’s photogenic dishes, from its lobster rice (where a grilled crustacean is attractively reassembled atop the grains) to its half lemon dessert, filled with Amalfi lemon posset and sorrel granita. Smaller plates, £7-14, larger from £26; petchi.je
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Alex Crossley<![CDATA[olive’s 2023 baking advent calendar]]>https://www.olivemagazine.com/?p=2210872023-12-13T10:10:44Z2023-12-12T13:52:31Z
Countdown to Christmas the olive way with 25 days of delicious treats ✨ From now until Christmas Day, we’ll be sharing a showstopping bake that’ll fill your kitchen with festive joy. Sign up for free to get access to four exclusive baking recipes, including a Christmas custard tart, elegant pomegranate rose meringues, an effortless fruit and cream layer cake and moreish nougat and salted peanut brownies. Show off your creations on social media with the hashtag #oliveadventbaking and let us know your favourites in the comments below.
We are kicking off Advent with the most popular Christmas dessert from our repertoire. Created by original GBBO winner, Edd Kimber, this stunning tiramisu-inspired trifle is made up of a variety of layers – Baileys custard, chocolate custard, coffee and amaretto soaked sponge and espresso whipped cream. Make this luxurious dessert for an impressive centrepiece at your Christmas Day feast – it’s very low on prep so it’s a nice option if you don’t want to spend hours in the kitchen.
Behind the door of day two of the olive baking advent calendar lies our exclusive cranberry custard tart recipe with cinnamon cream, ideal for effortless festive entertaining.
Celebrate day three of Advent with a gloriously decadent bake. This coffee-rich bundt cake features a peppermint cheesecake filling, dark chocolate glaze and After Eight decoration. Who wants a slice?
We’re back for day four of olive’s baking advent calendar with one of our most popular festive treats, ideal to make as a homemade gift. This festive fridge cake combines Baileys with three types of chocolate, shortbread and maraschino cherries. You don’t have to include the edible glitter but it does add a certain festive sparkle!
On the fifth day of Christmas surprises, we give you an elevated twist on a classic. Our mince pies conceal a layer of almond-flavoured frangipane and are topped with flaked almonds for a grown-up treat. Add a splash of your favourite spirit or liqueur to the mincemeat for a boozy kick. Perfect for a festive dessert served with cream.
We’re back for day six of olive’s baking advent calendar with a classic Christmas dessert. A tangy cherry compote and light chestnut cream beautifully balances the rich chocolate roulade.
Day seven means it’s time for another exclusive dessert recipe. Whip up a batch of meringues and top with an elegant combination of rose cream, pomegranate, pistachios and mint.
Behind day eight’s door we’ve given trifle an luxurious upgrade with rich dark chocolate custard and hazelnut liqueur – the ultimate Christmas dessert for chocolate lovers.
On the ninth day of Christmas we are celebrating this popular Italian festive bake. Chewy, nutty and sweet, it’s packed with pistachios, almonds and dried fruits.
Serve this bûche de noël for a Christmas dessert showpiece. This festive log features layers of chocolate sponge, chantilly cream and chocolate buttercream.
Back by popular demand, this decadent and boozy cake from Caribbean chef Keshia Sakarah is fed with spiced rum and traditionally served during the festive season for a rich and luxurious dessert.
For those in the exclusive club, we are gifting you this effortless way of elevating a panettone or pandoro, layering it with cream and boozy cherries or fruits of the forest.
Need a showstopping dessert recipe to impress guests over the Christmas period? Check out our beautiful festive yule log with dark chocolate, a boozy Baileys cream and crunchy hazelnut brittle.
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Isabella Keeling - health writer<![CDATA[12 winter salad recipes]]>https://www.olivemagazine.com/?p=2240672023-12-13T11:47:59Z2023-12-12T12:53:46Z
If you’re looking for ways to get a hit of nutrients during the coldest months of the year, a big helping of fresh, crunchy salad is a great place to start. Below, you’ll find recipes for winter salads using seasonal stars like kale, celeriac, cauliflower, grapefruit, chicory, pears and more.
This simple halloumi, kale and tahini salad is quick, delicious and perfect for lunch or a lighter evening meal. The salty halloumi works wonders with the softened kale and nutty tahini.
Throw everything for this low-prep chimichurri into a food processor and pulse until finely chopped. Pre-cooked Puy lentils will soak up the piquant, herby dressing.
Fibre-rich cauliflower is roasted in a miso dressing – that’s filled with probiotics – and turned into a rustic salad with pickled onions and lentils. It’s delicious and great for your gut, too.
This vibrant salad of beetroot, freekeh and spring onion is packed with colour and texture – it makes for a filling, healthy lunch and is really simple to put together.
Check out our vibrant roast cauliflower salad recipe with giant couscous, crispy fried onions and a punchy zhoug dressing. This easy salad is vegan and low in calories, too.
This salad with its contrasting textures and flavours is striking to look at, and packed full of the nutrients our bodies need. Plus, it’s vegetarian and gluten free.
A supremely colourful winter salad that combines creamy blue cheese with red onion, pears, red chicory, parsley and walnuts, plus a quick red wine vinegar dressing.
Sauerkraut (fermented cabbage) is not only good for your gut, but its distinct flavour lifts this simple salad with super crisp potatoes and salty ham.
Try this kale chicken caesar salad for a modern twist on the classic caesar salad. This recipe is really easy, ready in just 30 minutes and under 350 calories – perfect for a midweek meal.
Korean chilli paste, ginger and lime make a punchy dressing for this refreshing vegetable salad, brightened up with plenty of fresh mint and coriander.
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Imogen Hope<![CDATA[Ninja deals: the best offers on air-fryers, blenders, Ninja Speedi and more]]>https://www.olivemagazine.com/?p=2176412023-12-12T12:48:57Z2023-12-12T12:45:37Z
When it comes to kitchen appliances, Ninja is one of the biggest names in the business. The brand has secured itself as one of the most popular in the UK with its viral products like the Ninja Creami, not to mention air-fryers – which can be so popular that we’ve seen sale numbers limited to two per customer on a number of them.
Our experts have tested a number of Ninja’s products across criteria including sustainability, value for money, ease of use and cooking results. The products regularly impress. Ninja’s commitment to recyclable packaging is particularly impressive, which is sadly fairly unusual among its competitors.
Ninja products can be fairly pricey. We’re here to help you sort the deals from the duds and find your new Ninja appliance at a great price. Our expert reviews team are seasoned when it comes to finding honest opportunities to save.
When you’re on the look out for deals on Ninja appliances, remember that pricing around sales events can be quite volatile with retailers lowering their prices to stay in line with competitors. This means it’s always worth shopping around before you settle on a deal. There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind.
We have seen a number of products go out of stock and the best deals seem to be lasting only for a short time. To avoid disappointment we recommend buying as soon as the model reaches a price that you’re comfortable with.
Boasting six useful cooking functions including air-fry, roast and dehydrate, this model impressed us most after testing out the baking function; we enjoyed a well-baked, nicely risen cake. But even if you’re not looking for a model to bake in, the AF160UK excelled in other areas, such as roasting a whole, small chicken and producing great chips. The control panel is simple to navigate and audible notifications guide you through the entire cooking process.
This dual-drawer model can also be programmed so different foods finish cooking at the same time. If you like the sound of the AF300UK, but think its 7.6L capacity may be too small, the AF400UK boasts a spacious 9.5L capacity, so is great for larger households. The cooking results were impressive, whether it was chicken, fish or veggies, everything was browned evenly and stayed moist. We noticed no transfer of smell or flavour between baskets, meaning you could happily cook dinner and dessert in this air-fryer.
Ninja Foodi MAX Health grill and air-fryer AG551UK
Similar to other health grills from Ninja, this model has the feel of a pizza oven with a lid that opens upwards. As well as air-frying and grilling, it offers great versatility with the ability to bake, roast, dehydrate and reheat. To test the air-frying function we cooked chips which, despite having no oil, were crisp and fluffy. We tried the grill function with courgette which had attractive grill lines and didn’t stick despite the lack of oil. It comes with a cooking probe to help you ensure perfectly cooked joints of meat. We used this when cooking a whole chicken which took 40 minutes and was juicy, retaining a good amount of moisture.
Ninja Foodi MAX Pro Health grill, flat plate and air-fryer AG651UK
With seven cooking functions to explore, the ultra versatile AG651UK allows you to grill, griddle (flat plate), bake roast, air-fry and much more. It’s not got a small footprint, but considering the wealth of cooking tasks it can complete, this comes as no real surprise. The control panel is intuitive, but you’ll need to consult the manual when assembling. Our test recipes cooked well on the whole and we particularly liked the even and defined grill lines imparted onto our halloumi, though we found the temperature probe a little unreliable when cooking chicken.
The versatile AG301UK not only air-fries, but it doubles as a health grill, too. Design-wise, it’s unlike many of the other air-fryers we’ve tested; rather than having a pull-out drawer or an oven-style opening, ingredients are placed inside after lifting the lid. Generally, this model cooked food well: it browned evenly and particularly excelled when cooking chicken, salmon and halloumi. We loved the extra features like the progress bar to indicate the preheating time and intuitive controls.
As with other Dual Zone air-fryers, the height and footprint of this model demands a good amount of real estate on a countertop. It has a large capacity making it a great option for catering to a crowd, a large household, or if you prefer to cook multiple dishes in your air-fryer simultaneously. It also has a cooking probe included, which we found helpful in cooking our chicken breast on test, although it did take a while to get used to the functions of the probe.
Ninja UK blender deals
Ninja Foodi Power Nutri Blender 2-in-1 with Smart Torque and Auto-iQ 1100W CB100UK
This blender is one of the most powerful that we’ve tested, blitzing everything we tried in 30 seconds or less. While it is pretty noisy (and may well make you jump on first use) we were impressed by the result. You get two cups with this machine — one with a spout lid and a bowl with a storage lid. As with many other Ninja products we’ve put to the test, we enjoyed the thoroughness of the instruction booklet, which included a quick-start guide and helpful recipe book.
A set of good non-stick pans is a staple in the kitchen and this trio impressed from the off during testing. Each pan has a nice weight to it without being too heavy to carry with one hand from the hob to the sink, and the long slender handles make the pans very comfortable to hold. They’re dishwasher safe which makes the washing up a breeze, plus can go in the oven up to 260C.
Ninja Speedi 10-in-1 Rapid Cooker and air-fryer ON400UK
The Ninja Speedi is a multi-cooker with the capability to steam, bake, slow cook, roast, dehydrate, air-fry and more. If you’re interested in air-frying but want to prioritise versatility this could be a really good option. The internal tray means you can cook in two layers inside the machine, essentially doubling the capacity of its 5.7L pot. To air-fry, the tray needs to sit on the base of the pot before you can use it as a normal air-fryer, or to air-fry elements before incorporating them in the rest of a dish.
Like many Ninja appliances that we’ve tried, this model is super user-friendly with a dial which turns to select one of the nine pre-set cooking functions. These include slow cooking, grilling, air-crisping, dehydrating and pressure cooking, making it a versatile piece of kit. It looks impressive straight out of the box, and comes with a set of guides and instructions which will put you at ease even if you haven’t used a multi-cooker before.
Ninja Woodfire electric BBQ grill and smoker OG701UK
This barbecue from Ninja is a great example of its innovative technology. It’s powered by electricity, but has an integrated smoker box that burns wood pellets to add a smoky flavour to food – without using charcoal, gas or open flames. If it’s versatility that you’re after, this machine is sure to impress with seven functions that include grill, air-fry, roast, bake, dehydrate, reheat and smoke. Temperatures can reach up to 260C and there’s also an in-built timer and non-slip feet to keep it steady.
Ninja Foodi MAX 15-in-1 SmartLid multi-cooker with Smart Cook System 7.5L OL750UK
With a single lid and 15 pre-set functions this model of multi-cooker leaves behind many of the difficult eccentricities of older models. The result is a versatile and yet streamlined appliance which performed well on test. We used the sear function for the vegetables and meat for our beef stew before using the slow cooking function, which produced a rich stew with nicely rendered fat.
How to use a Ninja air-fryer
Air-fryers have certainly been the ‘it’ kitchen appliance of the last year. But with so much discussion around them, do you really need one?
Air-fryers work by circulating hot air to give foods a ‘fried’ finish but with a fraction of the amount of oil used for deep fat frying. They have excellent energy efficiency credentials, plus are great if you live in a smaller household and want to cook without turning on the oven.
If you’re after versatility, an air-fryer could also be a really good option. After a quick three minutes of pre-heating, Ninja’s air-fryers can reheat, bake, dehydrate, max crisp and roast. The pre-sets available will vary depending which model of air-fryer you choose, but you can use your air-fryer to cook everything from halloumi fries to brownies.
For more inspiration, check out our comprehensive guide to the best Ninja air-fryers.
How to get a good deal on Ninja products
Ninja is one of the biggest brands when it comes to small kitchen appliances, and it releases new products on a regular basis. So whether it’s a blender, food processor, air-fryer or a different appliance you’ve got your eye on, you’re more likely to find a good saving on a slightly older model, as the latest releases are rarely included in sales periods.
Other important factors to consider when looking for a good deal include precisely how you’d like to use the appliance. Some work well for one specific function, while others have been made with versatility in mind and can complete a number of functions to a high quality. However, buying a ‘versatile’ appliance is only going to give you true value for money if you regularly use all of its functions, especially as these are the appliances which tend to have a higher cost attached to them.
How do we select deals?
Our expert reviews team have years of experience working the biggest annual sales events to find the best deals. Throughout the year, we test and review dozens of products across different categories, and look to find deals on appliances we found impressive during testing.
There are a number of different things we look out for when selecting deals, like how much money the deal is saving and how much this is as a percentage of the original price — the best deals tend to be from 20 per cent off and upwards.
Another important factor is the retailer where the deal is being listed. We advise that you only buy from retailers which your recognise and trust. Remember, if a deal seems too good to be true, it probably is.
Dhal (or dal) is traditionally an Indian side dish made with dried yellow split peas and flavoured with turmeric. Onions, tomatoes and various other spices – as well as different pulses such as lentils – can be added for variation. It may be cooked with ghee (clarified butter) and forms a thick soup or stew-like consistency. Often served with flatbreads, such as naan or chapati, it is an economical yet highly flavourful dish that is a staple for many in South Asian countries.
Combine frozen and fresh ingredients to make this wholesome one-pot dhal from Asma Khan, chef and owner of Darjeeling Express. It’s a great way to use up leftovers.
This hearty dark brown dhal is slightly lighter in flavour than the more well-known dhal makhani so often seen in north Indian restaurants. For the best dhal, soak the lentils overnight before cooking – they absorb more flavour when cooked the next day.
This punchy dhal is flavoured with South Indian gunpowder spice blend and topped with crisp fried okra. It’s a comforting vegetarian dish that can be served as a side or main meal.
Make a batch of this vegetarian coconut dhal with easy homemade naans to feed a crowd or freeze for later. Plus instructions on how to make the dhal in a slow cooker. Many more slow cooker recipes here.
Looking for a vegan dhal recipe? Try our red lentil dhal soup with broccoli tarka. This easy recipe is perfect for a midweek winter warmer to feed the whole family, plus it’s low in calories.
Need some veggie inspiration for your next dinner party? Check out this wholesome dhal recipe from chef Karam Sethi at Indian restaurant, Brigadiers. It uses a mixture of yellow lentils and red lentils. More veggie entertaining recipes here.
Want a quick and easy dhal? Try this super simple one, made from basic ingredients and ready in just 30 minutes. The fried onions, curry leaves and mustard seeds make a colourful, crunchy topping. Serve with flatbreads, or as a side to a curry. Check out more of our quick and easy recipes here.
Brighten up your coconut dhal with butternut squash, soft boiled eggs and crispy onions – perfect for a warming midweek meal for four. Plenty more butternut squash recipes here.
Impress guests at your next dinner party and make this flavoursome lentil dhal side to go with your curry. This octopus black lentil dhal comes from Neil Rankin’s restaurant, Temper City. It may take a bit of time but it’s definitely worth the effort. Discover more of our side dishes here.
Lashings of butter and cream give this dhal the X-factor. The beans need time to soak, but once it’s in the oven it looks after itself. This moreish dhal will serve eight.
Chana dhal and lentils help make up this easy dhal dish with crispy coconut fish (pollock). Pollock makes a great more sustainable alternative to cod and it really works in this easy Southern Indian style coconut curry. Check out our best fish recipes here.
Ready in 50 minutes this wholesome dhal uses moong dal (yellow split mung beans). Moong dal are easy to cook as they don’t need prior soaking, serve this dal recipe with chopped peanuts for extra crunch.
Want to learn how to make the perfect roti to go alongside your warming dal? olive cookery writer Adam Bush shares his test kitchen secrets and techniques on how to make the classic crisp layered bread, roti canai. Super easy, super quick, all you need is a well-oiled surface!
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Ellie Edwards<![CDATA[Best cake stands to buy]]>https://www.olivemagazine.com/?p=943422023-12-12T11:55:16Z2023-12-12T11:40:10Z
Show off your baking with a chic cake stand. Whether you’re looking for the best tiered cake stands to make a statement, or want to buy a cake stand with a dome, we’ve rounded up the best single-, double- and three-tiered cake stands to buy.
Read on for the best crockery for serving your afternoon tea and the perfect cake ideas for each. For more inspiration, read our guide to the best stand mixers and cookie cutters. If you’re short of time for something impressive to display, check out our review of the best online cake delivery services, including Cutter & Squidge and Lola’s Cupcakes.
Best cake stands at a glance 2023
Single-tiered cake stand
Best whimsical cake stand: Cabbage cake stand, £59
Double-tiered cake stands
Best unique cake stand: Anna Gong folding stainless steel cake stand, £210
Best contemporary cake stand: Van Gogh bamboo slat cake stand, £22.99
Three-tiered cake stands
Best printed cake stand: Sara Miller Chelsea collection cake stand, £60
Buy this intricate earthenware cake stand if you want to add some fun to your afternoon tea, then slowly build up the full collection (there are bowls, plates and trays, too). The flat edge makes it easy to remove slices of showstopper bakes – try a generous bundt or towering layer cake.
This folding luxury option is a totally unique double-tiered cake stand with a modern stainless-steel design by Alessi, perfect if you’re not a fan of the vintage or old-fashioned look. The folding design also makes it easy to store when not in use. As well as a modern afternoon tea, we think this would work particularly well for small treats to go with tea and coffee after dinner – think homemade toffees or chocolate truffles.
A great alternative cake stand for a contemporary afternoon tea. Serve savoury snacks on one layer and sweets (try homemade macarons) on the other. With a handy foldable frame, it’s a bargain buy for those who are short on space.
Go bold with this unique bird print, three-tiered cake stand with touches of 22-carat gold. A full afternoon tea set is available in the pretty pattern, including matching cake plates, a teapot and cups. Continue the quirky theme by loading up with alternative afternoon tea treats – try indulgent doughnuts, striking cookies or airy meringues served with whipped cream.
Want to know the best way to use cauliflower? Discover our best cauliflower cheese, warming cauli curries, healthy cauliflower salads and lots of new ways with this budget-friendly veg. We also have cauliflower steak recipes or whole roast cauliflower ideas.
Want expert advice for growing your own crop? Learn how to grow your own cauliflower from our friends at Gardeners’ World.
It’s available all-year round but is best between December and mid-April.
Why we love cauliflower
Cauliflower is a member of the brassica family and while it’s almost always white, you can also find purple and green varieties. Related to broccoli, a cauliflower’s head (the curd) is actually made up of hundreds of undeveloped flower buds. This can be eaten roasted, steamed or baked into cauliflower cheese. Don’t forget the leaves and stems, these are good for eating, too.
Health benefits of cauliflower
Cauliflower is a sulphur-rich food, which means it may help to support the immune system as well as helping to fight some cancers. It’s high in antioxidants, so may help protect the body against disease.
How to make cauliflower rice
When blitzed in a food processor, cauliflower resembles fine grains that can be used as a substitution for rice or couscous. You can stir-fry it, roast it or blast it in a microwave for a quick and healthy alternative to carbohydrates.
It’s great for vegetable and protein-packed bowls. Fry cauliflower rice in a drizzle of oil with salt and pepper and a few herbs or spices if you like. Tip into a bowl and top with grilled chicken, roasted veggies, lentils, beans, chickpeas, a few seeds and a dollop of yogurt or guacamole, and you’ve got yourself a super healthy protein-rich dinner.
Enjoy this great alternative to a meat ragu. Made using cauliflower, it’s cheaper and sneaks in an extra one of your five-a-day, while the anchovy adds a deep, rich flavour. It’s low in calories, too.
Arguably one of the heroes of British food – is it really a roast dinner if there’s no super cheesy, crispy-topped, piping hot cauliflower cheese on the table?
Check out our selection of roast recipes to accompany this classic cheesy side dish.
Creamy, buttery and extra garlicky cauliflower mash makes an amazing low-carb alternative to the original. Try it alongside your favourite meat or veggie main.
Check out our veggie korma recipe with roast cauliflower. This curry recipe is low in calories and ready in just 30 minutes, ideal for an easy midweek dinner.
Fibre-rich cauliflower is roasted in a miso dressing – also filled with probiotics – and turned into a rustic salad with pickled onions and lentils. It’s delicious and great for your gut, too.
Got a tin of chickpeas in your storecupboard? Add them to this protein-rich vegan cauliflower curry for a nutritious midweek meal the whole family will enjoy.
In Ukraine, all sorts of things, from schnitzel to whole river fish are fried in batter. Here, cauliflower gets the treatment. These easy fritters with a simple dip make for great snacks, ready in just 25 minutes.
Banana, the surprise ingredient in this vegan cauliflower curry, adds sweetness and thickens the sauce. It’s a bit of a secret weapon, as it makes for a creamy, comforting dish.
This dish originates from Palermo, the capital of Sicily, and draws heavily from Arabic influences. Featuring saffron, raisins and pine nuts, it’s packed with flavour and texture.
Tender cauli, filling chickpeas and earthy spinach combine to make a comforting veggie curry. Serve, garnished with the almonds and coriander, with rice alongside.
Check out our easy deep-fried cauliflower steaks with lightly toasted ciabatta rolls. Make these super simple veggie burgers for a quick dinner for four.
Check out this Indian spiced whole roasted cauliflower with fluffy rice, pomegranate seeds and crunchy pistachios. This flavoursome recipe makes a showstopping veggie dish to serve friends and family at your next barbecue.
Shawarma-spiced butter with cumin, all spice, cardamom, lemon and garlic, liberally smothered over a whole cauliflower, barbecued and served with all the toppings. This tastes even better than it looks.
These vegan, low-calorie buffalo cauliflower tacos are ready in just 35 minutes and are so packed with flavour that you won’t even notice you’re being virtuous.
Check out our vibrant cauliflower salad recipe with giant couscous, crispy fried onions and a punchy zhoug dressing. This easy salad is vegan and low in calories, too.
A brand-new take on cauliflower, this fiery recipe sees roasted cauliflower steaks coated in a buttery miso and gochujang paste. Serve with sticky rice and cucumber pickle.
What a way to make cauliflower shine. Roast your florets with ras el hanout, dried cranberries, dates, nuts and pomegranate seeds, then drizzle the whole lot with a tahini and mint dressing.
Try our tomato, cauliflower and spinach curry. This super simple vegetarian recipe takes no time at all to make and it’s packed with punchy flavour. What’s more, it’s low in calories and gluten free.
Try this vegan dry-pot cauliflower by chef Hannah Che for a filling vegan dinner. If you can’t find caulilini, the most common Chinese cauliflower variety, regular white cauliflower also works well.
Swap beef for saffron-spiced cauliflower in this impressive veggie wellington, perfect for a meat-free festive feast. This recipe comes from east London’s Bubala restaurant.
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Imogen Hope<![CDATA[KitchenAid deals: savings on stand mixers tested by our team]]>https://www.olivemagazine.com/?p=2188332023-12-12T10:04:42Z2023-12-12T10:00:26Z
Whether you’ve seen the stand mixers on The Great British Bake Off or the professional mixers in your favourite artisan bakery, KitchenAid is one of the best-known names when it comes to baking equipment.
KitchenAid models are pricey, with the range starting at £449 for the Mini and extending to over £900 for the largest Bowl-Lift models. If you’re looking for the ultimate gift for the baker in your life, or are finally taking the plunge on the mixer you’ve always dreamed of, there are some great deals to be found.
Smooth cake batter, creamy frosting, airy meringues, bouncy enriched dough… the baking options are endless if you have a stand mixer. And that’s before you even get to the many accessories on offer which can turn your mixer into a pasta extruder, ice cream maker, meat grinder and food processor, to name just a few.
There’s a wide range of stand mixers available from KitchenAid in lots of different sizes and colours to suit your kitchen. It also has limited edition colours and bowls. The 2023 colour of the year is Hibiscus and there’s also a limited edition colour, Blossom, which comes with a hammered copper bowl, which will be going straight on our Christmas list.
When you’re on the look out for deals on KitchenAid stand mixers, remember that pricing around sales events can be quite volatile with retailers lowering their prices to stay in line with competitors.
There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind. We’ve also noticed a number of retailers offering a free gift or accessory as part of their deals on KitchenAid mixers.
The Mini is, as you might guess, the smallest stand mixer in KitchenAid’s range with a bowl capacity of 3.3 litres, which has a maximum capacity of 1.8kg worth of cake batter. This would make a good choice for someone who is short on space, or is an occasional baker. Unlike other larger models there isn’t a handle on the bowl, which on test we found made it difficult to remove it from the mixer. The motor on this model is pretty modest which means that whisking and kneading may take a little longer.
The KitchenAid Classic has a 4.3-litre bowl and is a step up from the Mini, with a higher motor power of 275W. It comes with all the same attachments as its counterpart the Artisan, and the primary difference is that this model is only available in black and white. The wattage means that, much like the Mini, this model struggles a bit with thicker mixes and on test we found the buns we made were a little tough as a result. If you’re an occasional baker looking for a mixer which does the basics well but doesn’t have lots of bells and whistles, this could be a good option.
This might be KitchenAid’s most well-known stand mixer which is often featured as a baking essential, like on The Great British Bake Off. This model is available in red, black, silver and cream which is KitchenAid’s core colour range. A good option if you want to match your mixer to other appliances in your kitchen, and if you want a sturdy, reliable mixer which is both mid-range in size and price.
The engineering of this machine is the same as the other Artisan models, with a differing product code indicating a change in the colours and accessories available for this range. This model comes in the largest available set of colours with 13 to choose from, so if you’re looking for a mixer to stand out from the crowd, this could be the one. It also comes with an additional three-litre bowl and splash guard which works well when adding icing sugar or flour to the mixer.
The Artisan 5KSM180 is KitchenAid’s limited edition colourway which usually comes with a unique mixing bowl. This model available from Harts of Stur is the 2022 Light and Shadow model with a studded black ceramic bowl.
This model has the same design and motor as other Artisan models so will be able to handle most baking requirements with ease. It is available in seven colours and comes with an additional three-litre bowl and splash guard as well as the stainless steel dough hook, flat beater and wire balloon whisk.
The Bowl-Lift range is the larger model available from KitchenAid, where the main bowl sits on pins on two extending arms and you lift it off rather than twisting. This model has a 500W motor and comes with a 6.9l bowl, perfect if you’re regularly baking for a crowd. Taller than the traditional tilt-head stand mixer models, this mixer won’t fit under most kitchen cupboards and would need a dedicated space in your kitchen. This model comes in five colours.
This mixer has a powerful 500W motor, fit to deal with large quantities of heavy mixes from bread doughs to biscuits. It comes with a 6.9-litre stainless steel bowl, plus nylon-coated dough hook and flat beater, wire whisk and pouring shield. It’s a tall machine so would be unlikely to fit under traditional kitchen cupboards.
This ice cream maker is compatible with all tilt head models of the KitchenAid mixers except the Mini. It comes with a 1.9 litre bowl, drive assembly and dasher which together turn your stand mixer into an ice cream maker. Start by storing the bowl in the freezer for at least 16 hours, then use the dasher to churn your ice cream as it freezes.
This attachment has two blades for noodles and two for ribbon slices. A spiked pad holds the veg securely and, with the slide of a switch, the mixer’s motor drives the blade towards the veg for effortless spiralizing.
These attachments allow you to roll and cut homemade pasta for a professional finish. Use a low speed to feed the dough through the roller automatically, which leaves your hands free to control the pasta. On test we found these attachments produced beautifully sleek pasta strands.
KitchenAid Classic vs Artisan
Roughly the same size and with the iconic tilt-head design, the KitchenAid Classic and KitchenAid Artisan are in many ways fairly similar. If choosing between the two, there are a few keys differences to consider depending on what you’re looking for in your stand mixer.
Capacity: the KitchenAid Classic has a slightly smaller bowl capacity of 4.3 litres, while the Artisan holds 4.8 litres (except for limited edition models which come with a 4.7 litre bowl). This means with the Artisan model you have slightly more room to play with, but honestly the difference is negligible and is roughly the equivalence of one small egg white if making meringues.
Price: the KitchenAid Classic and the standard KitchenAid Artisan model 5KSM125 will both set you back £449, although there are, of course, deals right now to bring this price down. However, if you’d like a greater choice of colours, accessories or personalisation the price of the Artisan model increases from £449 to £799 to the priciest option (the limited edition Blossom colour with hammered bowl).
Colour: KitchenAid mixers are known for their bright colours, and if this is what you’re after the Artisan model is certainly the way to go with the widest choice of hues available. The Classic model comes in a choice of white or back with a matte or shiny finish.
How to get a good deal on KitchenAid
KitchenAid is one of the most recognisable names in the world of stand mixers, with a range of other products also available in its range of bright colours. While it’s fairly unusual for new models of the stand mixers to be released, there are new colours and accessories to keep an eye out for, some of which are limited edition so will be unlikely to be available in sales.
When looking for a good deal it’s important to think about what you’re looking for in your stand mixer. Questions like how many people you’ll be baking for and how versatile you need you’re mixer to be are important to ask yourself before you start looking for deals. It’s also important to note that you’ll sometimes find deals on unusual colours or bowls where retailers are trying to clear stock. If you’re less concerned with the way your stand mixer looks, or are after something different to stand out in your kitchen, this can be a great way to make a saving.
How do we select KitchenAid deals?
Our expert reviews team spend their time rigorously testing and reviewing appliances to make sure you know which one is right for you. This combined with years of working the biggest annual sales events means that we are dab hands at cutting through the noise to spot a good deal.
We always recommend shopping at trusted retailers to make sure that you’re getting the product which you’ve purchased. Remember that if you spot a deal that seems too good to be true, chances are it probably is.
In our deals pages you’ll always find the price saving and the percentage saving listed. It’s important to look at both of these when you’re keeping an eye out for deals. Retailers often list one or the other which can make the deal seem better than it is. For example a saving of £100 seems like a lot, but on an £1,000 product this is only a saving of 10 per cent.
Looking for Jerusalem artichoke recipes? Want the best artichoke soup? Try our ideas below and check out our globe artichoke recipes.
Though it may not look as pretty, Jerusalem artichoke is a variety of sunflower. We use its earthy to add umami to vegetarian entertaining dishes and wintery side dishes.
When is Jerusalem artichoke in season?
UK Jerusalem artichoke season starts in October and ends in March. Jerusalem artichokes are at their best between November and February.
Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts. This simple one-pot is an easy, midweek winter warmer recipe for the whole family.
An easy idea that really makes the best of Jerusalem artichokes. They may not be pretty but these knobbly vegetables have a delicious mushroomy, savoury flavour. The miso butter gives the artichokes a delicious umami taste.
This recipe for roast chicken and Jerusalem artichokes with lemon and sage butter is really easy to make and ready in under an hour. Plus, it packs in some big flavours. It’s a prefect alternative to your usual roast.
A classic boulangere is sliced potatoes, onions and stock, baked until tender – think a healthier version of dauphinoise. This recipe uses seasonal Jerusalem artichokes as well to give it that little extra something.
Wow your dinner party guests with this easy but impressive recipe for whole roast mackerel and jerusalem artichoke crisps by chef Jackson Berg from moveable restaurant Xiringuito in Liverpool.
A hearty winter warmer, check out this recipe for Jerusalem artichokes, mushrooms, carrots and celery soup, best served with crusty bread.
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Celeste Wonghttps://www.thegirlinthecafe.co.uk/<![CDATA[How to store coffee]]>https://www.olivemagazine.com/?p=2238862023-12-12T08:43:22Z2023-12-12T08:43:22Z
Want to learn more about coffee, but don’t know where to start? Get expert advice from olive’s expert, Celeste Wong. Find out below how best to store your coffee, including advice on whether or not to freeze your beans.
It’s better to grind fresh, so keeping your coffee stored whole is best. I always say to think of coffee beans like potatoes: store them in a dark, cool place. However, I wouldn’t recommend storing your beans in the fridge or freezer. If you can buy fresh beans regularly, do that instead of bulk buying. Try a coffee subscription so you can experiment with new flavours, or get your favourite beans delivered to your door.
Keep coffee beans in an airtight container
Once coffee beans are roasted, they start to degrade and release gases (CO2) that will eventually cause them to loose vibrancy and freshness. Keep coffee in an airtight container or something that lets gases escape without letting oxygen in. Often, coffee bags have a release valve. For fit-for-purpose containers, you could try the Fellow Atmos canister or Soulhand vacuum canister.
Freeze your coffee beans
If you’ve bought more coffee than you can use in the next two or three weeks, you can freeze it. But, domestic freezers don’t really get cold enough to completely stop oxidation and things going stale. You could portion your coffee beans into 250g portions (or how ever much you use per week), but do not bother portioning out what you brew – that would be counterintuitive. Put the coffee beans in a reusable airtight container, like a freezerproof jar or food bag (vacuum-sealing is best, but has wasteful packaging). Then, at the start of the week, take the jar out and leave it overnight to defrost and use as normal. Don’t open the lid until the next day, as it will introduce oxygen and condensation will form, which is not good for the beans. Generally, it’s best to try and buy enough for one to three weeks, rather than freezing coffee.
Listen to Celeste on the olive podcast, where she shares expert advice on choosing beans, brewing methods and even how the time you drink it can improve your experience!
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Celeste Wonghttps://www.thegirlinthecafe.co.uk/<![CDATA[How to order coffee]]>https://www.olivemagazine.com/?p=2238742023-12-12T08:38:42Z2023-12-12T08:38:42Z
Want to learn more about coffee, but don’t know where to start? Get expert advice from olive’s expert, Celeste Wong. Read below to learn how to tailor your coffee to your taste, including boosting it with CBD and increasing the strength.
If you’re very productive, perhaps you could make the most out of your daily coffee by personalising it with a liquid vitamin or CBD booster. A few cafés are offering these now, which is a handy addition to those who like efficiency. Make sure they are high-quality though – the good boosters don’t add extra sugar or affect the taste of the coffee, and are water-soluble. Two boosters I love are the Davinci Gourmet immunity booster with vitamins and zinc for good health, and the OTO CBD booster for calmness and clarity.
Swap your flat white for a cortado
If you want a strong coffee with milk but you don’t want the volume, ask for a cortado, which comes from Spain and is about three-quarters the size of a flat white, with less milk. If you want even less milk than that (about one or two mouthfuls of tasty coffee), you could order a piccolo. Try one at your local café to see if you like it.
Swap your cappuccino for a dry cappuccino
Instead of a cappuccino, ask for a dry cappuccino. It has less milk than a regular, and a thick layer of foamy, textured milk on top.
Listen to Celeste on the olive podcast, where she shares expert advice on choosing beans, brewing methods and even how the time you drink it can improve your experience!
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Celeste Wonghttps://www.thegirlinthecafe.co.uk/<![CDATA[How to read a coffee label]]>https://www.olivemagazine.com/?p=2238722023-12-12T08:35:32Z2023-12-12T08:35:32Z
Want to learn more about coffee, but don’t know where to start? Get expert advice from olive’s expert, Celeste Wong. Read below to learn how to read a coffee label, as well as what arabica, robusta and single origin mean.
Generally, robusta is poorer quality, as it’s grown at lower altitudes, which mean that the beans mature faster and don’t have as much time as arabica beans to develop unique flavours. You are more likely to find arabica beans in a specialty coffee shop, so look for that on the bag or ask your local barista – choose arabica wherever possible.
‘Single origin’
This means that the beans are from one certain place or area. It is not a mix of beans. Most often used for filter coffee, so you can taste the characteristics of the bean from that origin.
An example of a coffee label to decode, from Easy Joe’s coffee:
What it says on the bag or website: Mayni – Indigenous Community Coffee. Process: fully washed. Varietal: Caturra, Geisha and Typica. Producer: Mayni Indigenous Community. Origin: Junin, Peru. Elevation: 1650m. NOTES: chocolate, almond, honey and orange acidity.
Decoded: This means the coffee is a single type of bean from Junin, Peru, from an indigenous community coffee called Mayni.
Listen to Celeste on the olive podcast, where she shares expert advice on choosing beans, brewing methods and even how the time you drink it can improve your experience!
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Celeste Wonghttps://www.thegirlinthecafe.co.uk/<![CDATA[How to taste coffee]]>https://www.olivemagazine.com/?p=2238682023-12-11T17:11:27Z2023-12-11T17:09:40Z
Want to learn more about coffee, but don’t know where to start? Get expert advice from olive’s expert, Celeste Wong. Read below to discover the art of coffee-tasting, including the ways that coffee is processed and flavour notes to look out for.
If you wonder what a fruity coffee is like, try Ethiopian coffee, which often has notes of blueberry. This is a good one to try as a filter coffee to see if you can taste it.
The main coffee processes
Washed coffee (wet processing) is often described as clean, clear or vibrant because the bean is thoroughly cleaned before drying. You’re tasting the coffee bean without influence of other parts of the cherry in the processing.
Natural (dry processing) can be described as having more acidity, sweetness, fruity flavours and body (this is often my favourite).
Pulped natural or honeyed processing is a mix of the two where some of the mucilage (the cherry pulp around the bean) is left on while drying. There are different levels of this process but it generally can make coffee taste sweeter.
Listen to Celeste on the olive podcast, where she shares expert advice on choosing beans, brewing methods and even how the time you drink it can improve your experience!
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Celeste Wonghttps://www.thegirlinthecafe.co.uk/<![CDATA[How to use up coffee grounds]]>https://www.olivemagazine.com/?p=2238652023-12-11T16:36:33Z2023-12-11T16:36:33Z
Want to learn more about coffee, but don’t know where to start? Get advice from olive’s expert, Celeste Wong. Read below for ways to use up your leftover coffee grounds, including helping your plants to thrive and making a homemade body scrub.
Don’t waste your used coffee grounds. Throw them in the garden. Plants thrive from the nitrate in the soil. If you are lucky enough to have a veg garden (or have just started one), you can add your used coffee grounds to your green compost or as a fertiliser by just throwing it on top of the soil. As compost, it helps to add nitrogen to your pile, and as a fertiliser it is good for aeration, water retention and drainage, as well as encouraging microorganisms that aid plant growth. It will lower the pH levels so is great for plants that thrive in more acidic soil – such as radishes, tomatoes, sweet potatoes, potatoes, carrots, parsley, rhubarb… the list goes on. Also, used coffee filters can be composted.
You can also mix used coffee grinds with epsom salts, brown sugar and some olive or avocado oil for a body exfoliator.
Listen to Celeste on the olive podcast, where she shares expert advice on choosing beans, brewing methods and even how the time you drink it can improve your experience!
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Isabella Keeling - health writer<![CDATA[Best cranberry recipes]]>https://www.olivemagazine.com/?p=1168762023-12-12T10:23:56Z2023-12-11T11:40:09Z
UK cranberry season begins in October and ends in December.
Why we love cranberries
Jewels of winter, these crimson fruits are often simmered with sugar to make jam, and served alongside the turkey for Christmas. However, they can be so much more than just a festive condiment. Their sweet-sour nature lends well to refreshing, zingy desserts, such as fools, crumbles and pies.
Health benefits of cranberries
Cranberries are well-known for their role in preventing urinary tract infections, as they have natural antibacterial benefits. They’re also rich in antioxidants and beta-carotene, which supports healthy skin, as well as immune-supportive vitamin C.
Use cranberries, pistachios and other festive ingredients to make these impressive cookies from Edd Kimber. You can even turn them into cookie sandwiches with a decadent pistachio buttercream!
Try these crispy turkey, stuffing and cranberry sausage puffs for an easy festive canapé. This recipe makes 15 and can be made well in advance, meaning you’ll be ready for all those Christmas parties.
Add a pop of colour and fruity flavour to your classic blondies with our easy recipe. These sweet treats have an indulgent cheesecake swirl running through them, they’re great for sharing.
Our camembert and cranberry pithivier is quick, easy and makes for an impressive starter dish. Cut this open at the table for maximum “oohs” and “aahs”.
Tangy bursts of cranberry, crunchy pistachios, fluffy citrus sponge and smooth, sweet icing make this cake a flavour sensation – a crowd-pleasing Christmas treat.
Traditional digestives are swapped for ginger biscuits, whilst cranberries and pistachios add some festive colour in this crowd-pleasing Christmas rocky road.
Miso adds a deep savoury sweetness to this stuffing. Flecked with pistachios and cranberries (and wrapped in streaky bacon), it’s an absolute must on Christmas Day.
Tinged a festive shade of red from fresh cranberries, this cured salmon recipe is perfect for a Christmas dinner starter. Make your own dill and horseradish crème fraîche to serve.
This recipe is a New England take on the traditional British upside-down cake. It’s often made with the north-east’s famous apples, but here cranberries and pecans provide a sharp, crunchy counterpoint to the rich, buttery batter. Serve warm with ice cream, or at room temperature with a cup of tea.
Packed full of seasonal produce, these cranberry and almond muffins are guaranteed to get you in the mood for Christmas. The perfect mix of sweet and sour, they make a great on-the-go breakfast.
This is a great entertaining dish, it looks and tastes impressive, but is surprisingly easy to make. Use fresh cranberries if they’re in season, and make double of the sauce to use with other meat.
Make this simple, indulgent tiffin to treat someone for a festive gift. You can swap the white chocolate for dark or milk – go for the recipient’s favourite. The cranberry and ginger flavours really lift the buttery biscuit. Ready in only 30 minutes.
A lighter version of the traditional pud, this won’t keep in the same way, although you can make it up to a week before you need it. Cook like a pro: finish with some extra sauce – melt 3 tbsp of golden syrup and add glacé cherries and almonds.
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Hannah Guinness<![CDATA[Best cocktail bars in London]]>https://www.olivemagazine.com/?p=958442023-12-11T13:44:52Z2023-12-11T11:18:42Z
Looking for the best cocktail bars in London? Want to try making your own cocktails at home? Treat yourself to your own drinks trolley and explore our favourite online bottle shops to stock up your home bar. After, get shaking and stirring our easy cocktail recipes, and take a look at the Worlds Best Bars.
Best London cocktail bars
Silverleaf, Bishopsgate
This sophisticated bar combines sultry Tom Dixon-designed interiors with precisely executed, intriguing cocktails. The drinks expertise comes from London whisky specialist Milroy’s. Inside, interiors have moody metallic and muted tones, plus luxe textures and forms – think mid-century furniture, curved marble tables, sweeping banquettes, charred timber, blackened steel and low lighting.
The cocktails, which are sleek and minimalist in presentation, deliver surprising marriages of ingredients and flavours. The current Under The Lens menu is designed to incorporate science (with an ingredient from each cocktail put under the microscope to create stunning kaleidoscopic images) and split into sections that cover highballs (Apricot|Anko twists the classic whisky highball with apricot water and anko red bean paste), house ferments (such as a concentration of black limes, lime leaves and lime zest in a cordial for the floral Lime|Rosewood concoction), classic serve cocktails and signatures from menus past, including the vibrant, tart and spicy Hibiscus|Guajillo, featuring mezcal, homemade sorrel vermouth, guajillo chilli tincture, hibiscus, cacao nibs and mole bitters. panpacific.com/silverleaf
Lowcountry, Shoreditch
Head down to this intimate basement bar, whether you’re awaiting your tasting menu at Counter71 upstairs or just fancy an evening of sleek, American South-style drinks and hospitality from head bartender Ryan Sheehan.
Signatures include a clear, delicate tomato water and jalapeño-infused tequila cocktail. Classic creations feature the likes of the vieux carré, a complex and silky New Orleans stalwart that combines rye, cognac, sweet vermouth and Benedictine with bitters, and the London negroni, which uses spirits from Highgate’s Sacred distillery. Southern-inspired snacks soak up the booze – fried chicken clusters and tater tots are served with ranch sauce and cheesy dip for dunking. counter71.co.uk
Swift, Soho
This award-winning Soho bar comes from husband-and-wife team Bobby Hiddleston (Dead Rabbit, Callooh Callay) and Mia Johansson (Milk & Honey), and the team behind Nightjar and Oriole. It’s a two-part affair, with a buzzy, casual space on the ground floor – best for walk-ins – and darker, intimate underground lounge with sleek crescent booths, inky black tables and moody lighting. The upstairs serves lighter aperitif cocktails (try the signature sgroppino, with lemon sorbet, prosecco and Italicus), while down below focuses on more sultry cocktails, as well as whisky, of which they have a 300-strong collection.
Do check out their latest outpost in Shoreditch, where sleek black and white art deco-style interiors make a classy setting for drinking characteristically creative cocktails – try the Carmen with Olmeca Altos plata tequila, toasted blue corn and lime sherbet for a zingy twist on a margarita. barswift.com
Bar Lina, Soho
Beneath the iconic pastel-hued Italian deli, a Soho stalwart since 1944, you’ll find this elegant basement bar hidden in true speakeasy fashion. The small space is adorned in 60s-style furnishings complete with deep red velvet banquettes, soft chrome lighting and a speckled red marble bar that boasts a backdrop of aperitif bottles. The menu focuses on revisitations of classic Italian cocktails, with a whole section dedicated to the negroni (including the La Voglia La Pazzia fatwashed in coffee butter) and the spritz (try the Mambo Italiano that uses Campari infused with rosemary and honey topped up with citrusy clarified grapefruit). The signature figlet is a short, bittersweet number combining two fig liqueurs (one homemade and one bottled in Seven Sisters using Italian fig leaves) with a touch of vanilla syrup. barlina.co.uk
Coupette, Bethnal Green
This is a super cool drinking den, where banter over the bar (made from French centimes) is encouraged and staff greet you with smiles and a taster of the slushie of the day as a welcome refresher. The showstopping champagne piña colada is a must-try – a mix of Bacardi Heritage, French-Caribbean agricole rum, pineapple and coconut sorbet, topped up with Moët & Chandon brut. The owners let their creativity loose on the rotating menu, the current iteration, “Barely Legal”, taking inspiration from East London’s street art. Each page showcases a unique commission from a local muralist to complement the cocktail in question, with a handy summary ‘compass’ of flavours on the first page, categorising the menu into sweet, bitter, boozy dry and refreshing citrus. Start with the Paper Plane Cobbler, a long, refreshing take on a negroni, the bitter Aperol and sour Tamarillo Amaro balanced by sweet sauternes and guava gel. On the sweet side, Nuts For Nuts makes an ideal night cap, a rich, sweet and fluffy liquid made from peanut butter distilled gin, nut cream and blitzed pistachios, walnuts and cashews, with oloroso sherry giving a fresh edge. coupette.co.uk
Hacha, Dalston
London’s original agaveria adds a splash of contemporary sunshine to Kingsland Road, with peach and mustard tiles, plenty of palms and an array of art to whisk you away to warmer climes. Perch at the bar and glide your eyes over the agave list, numbered in price order to help you choose. Each of the mezcals and tequilas comes with a complementary pairing, be that a thimble of vermouth, square of chocolate or something salty. Award-winning agave cocktails include the iconic mirror margaritas, made with a house sour mix to keep things clear, both in colour and taste, allowing the spirit to shine in a clean and bright no-nonsense serve. The honey bee margarita is another stand out, the chipotle-infused honey giving a soft, salty sweetness with a hint of heat.
Current food residency is handled by Mexican street food wizards, Tigre Tacos. Crisp coated chunks of soft fish topped with zingy cabbage and pico de gallo make the baja fish tacos a must order. Portobello mushrooms, pickled carrots and crispy soy lime kale take vegetarian tacos to new heights, while tuna tostadas blanketed in crisp frilly chives make a silky, crisp, crunchy contender to mix up the textures a bit. hachabar.com
Alma, Soho
Head downstairs at Soho’s decadent Argentinian restaurant, Sucre, to this sultry cocktail lounge. A funky disco soul soundtrack adds to the 1970s revamp of the 18th century building. Original brickwork is accentuated with mustard bar stools, black and gold tiles, banquettes that sweep below panelled mirrors and a soft glow from individual table lamps. Tony Pescatori, of Nightjar fame, has curated a progressive menu that focusses on unique global ingredients. A highlight is the bittersweet Murano, a lighter, brighter take on a negroni, made with floral Malfy Rosa Gin and Electric Velvet liqueur for extra zing. Mama Quilla, served in a striking brass moon vessel, has the floral foaminess of a pisco sour with earthy mezcal, funky house fermented cassava wine and a hint of heat from Ancho Reyes Verde chilli liqueur. Get a taste of chef Fernando Trocca’s fare in bar snacks such as empanada parcels filled with creamy aged cheddar, chilli and caramelised onions. If you’re hungry, go for the chorizo choripan, the Argentinian answer to a hot dog, laced with chimichurri and topped with crispy onions. almabysucre.com
The Lower Third, Soho
Think of the Lower Third as a neighbourhood bar with ambition. Located on Denmark Street, it’s unpretentious yet smart enough to feel special, where it’s just as easy to order a beer and a shot as it is a deftly mixed cocktail.
The bar is the first of several spaces that branch out, warren-like, into the building, a mix of smaller performance areas and larger capacity venues. Keen to pay tribute to the legendary musical heritage of Denmark Street as well as the site’s former incarnation, music venue The 12 Bar Club, there’s a commitment to showcasing new and local talent, as well as more well-known bands and artists.
Back in the bar, Shannon Tebay, previously of the American Bar at the Savoy and Death & Co in New York, has created a roster of twists on classic cocktails, with names taken from albums by major artists that have recorded on Denmark Street. Hits on our visit included Never Mind the Bollocks – a savoury, vegetal margarita with St George Green Chile vodka, blanco tequila, Haitian clairin rum and banana; and Band of Gypsys, a seductively smoky, negroni-style drink with mezcal, Campari, vermouth, coffee and tropical notes from passion fruit. If you’ve ever wondered what a piña colada made with scotch tastes like, then try the Schoolboys in Disgrace, where Monkey Shoulder and Talisker 10 Year Old make a surprisingly successful match with coconut cream and melon liqueur – the whisky adding a warm, boozy backbone to the drink. thelowerthird.co.uk
Dover Yard, Mayfair
This sleek bar is hidden away in eco chic oasis, 1 Hotel Mayfair. Natural aesthetics include low gnarled wood tables with sofas and throws in soft, muted tones. A striking bar showcases delicate racing pigeon feathers worked into a gentle wave beneath the glass. Repurposed ingredients take the limelight in the eclectic range of sophisticated cocktails. Rum-based falernum liqueur is fat-washed with left-over breakfast pastries and shaken with the bar’s own lemon sour mash, made from squeezing surplus lemon and lime husks, to create the unique Pan Brioche cocktail, reminiscent of a whisky sour and topped with a tiny croissant. Rotating seasonal classics include the vibrant Purple Carrot Garibaldi that infuses vodka with English purple carrots, while the lower-ABV Palomito is a long, bittersweet and refreshing concoction of Campari, Mancino Chinato vermouth and pink grapefruit. 1hotels.com
Bruno’s, Regent’s Canal
Islington Brothers Fin and Lorcan Spiteri have opened up a canalside drinking den next to their floating restaurant Caravel on Regent’s Canal. Like its neighbour, Bruno’s is hidden away in a converted barge, and the bar has an appealingly cosy, retro lounge feel with velvet armchairs and dim lighting.
As well as being an ideal staging point for a meal at Caravel – start with a pre-dinner aperitif, end the night with a creamy brandy alexander, or do both – it also works well as a stand-alone venue, slinky and stylish, with a drinks list full of nostalgic classics and peppy new creations.
Fin – previously at Quo Vadis and 69 Colebrooke Row – is behind the menu, which features house cocktails, forgotten classics and after-dinner creations showcasing sweet and creamy tipples. Standout drinks include the earthy, smoky and citrussy Chido with mezcal, smoked lime juice and orgeat; and a Count Pomelo Negroni with grapefruit syrup – a pleasingly light, zesty take on a classic. Finish with one of the bar’s pudding cocktails: their lusciously nutty hazelnut sour with Frangelico and vanilla vodka was delightful. brunosbar.co.uk
Lyaness, South Bank
When drinks maestro Ryan Chetiyawardana’s lavishly garlanded Dandelyan (including World’s Best Bar in 2018) closed at Sea Containers London, it was swiftly replaced by his next incarnation – Lyaness.
The sweeping green marble bar and sleek mid-century aesthetic remains at Lyaness, but this time the colour palate is lighter (but still statement-making), with sky-hued walls, soft-grey sofas and electric-blue banquettes, plus lots of opulent gold accents.
The latest menu at Lyaness, titled the ‘Ancestral Cookbook’, is built around five new ingredients, with 15 serves on offer. If this sounds simple, then rest assured, there’s plenty of Ryan’s characteristically intricate drinks wizardry going on behind the scenes, with each ‘ingredient’ the end result of various clever processes and techniques, including fermentation, freezing and even electrocution. The resulting cocktails are supremely drinkable. lyaness.com
Mayahuel, Marylebone
Mexican chef Adriana Cavita has partnered with bartender Manuel Lema to open an atmospheric mezcaleria in the basement of her buzzing Marylebone restaurant. Mayahuel specialises in regional tequilas, mezcals and other unique agave spirits, served in refreshing, balanced cocktails. Twists on classics include the Jalisco tequila sour with fresh jalapeños, an Agüita margarita sweetened with hibiscus syrup and balanced with Mexican sour beer, and a Tepatío tequila old fashioned infused with applewood smoke and served with a twist of grapefruit. For something a bit different, the Citali combines Mexican corn-based liqueurs, Pox and Nixta, with bitters and agave syrup in a silky-smooth concoction. Tasting flights include the Amatatin, in which you can taste how tequilas change as they become more aged, and the Lost Explorer flight paired with dark chocolate, orange, grasshopper salt, and green olives to bring out the nuances in the agave spirits. Make the most of the Cavita kitchen upstairs and order tuna tostadas with jalapeño avocado salsa, deconstructed corn esquites and crispy, comforting beef shin and cheddar quesabirria to dip into veal bone consommé. mayahuelmezcaleria.co.uk
Nine Lives, London Bridge
This vibrant subterranean bar brings plenty of tiki-inspired fun and on-point cocktails to London Bridge, just minutes from the station. Hip interiors of rattan lampshades, lush hanging plants and upcycled bamboo furniture, as well as pulsing beats and feel-good vibes, set the scene for the bar’s latest menu, Tropicalifornication. Inspired by music albums, this ‘compilation’ of 12 cocktails is replete with vibrant serves and plenty of sustainably minded brands, including Discarded banana peel rum and Avallen calvados. Try the Way Better Than a Cosmo, which as the name suggests turbo-charges the classics 90s cocktail, using a combination of Grey Goose vodka, redcurrants, kumquats and lime to deliciously fresh and zingy effect. Also impressive is Punchline, featuring Tanqeuray, pineapple shrub, apricot brandy, chartreuse and lime for a zesty, layered cocktail with funky fruit and floral notes. Rum cocktail lovers should choose the Tropicalifornication, featuring banana and pineapple rums, bitters, lime and egg white for a smooth, opulently tropical tipple. If you get hungry, impeccably made guacamole and flavoured-packed seasonal seafood tacos are available to order from Tigre Tacos. ninelivesbar.com
3’6 at Fortnum & Mason, Piccadilly
Fortnum’s third-floor bar has been revamped into a sleek, plush cocktail den, with inky blue walls, jewel-coloured velvet sofas and a striking 3D-printed bar complete with an undulating wooden wave installation that flows across the ceiling.
Design your own cocktail, mixing and matching spirits, cocktail styles, flavours and bitters. A negroni-style drink with tequila, strawberries and rose is herbaceous, floral and delicate. Other highlights include highballs made with house-fermented sodas – try pomegranate and rosemary. fortnumandmason.com
Bar Daskal, London Bridge
This warm and intimate Iberian-inspired wine bar comes from Harts Group, the brains behind Barrafina and Parrillan, bringing Spanish wines, sherries and cocktails to Borough Yards in London Bridge. Creamy walls, stone chequered floors, cheerful Mallorcan fabrics and objects, and a bar covered in terracotta-hued tiles bring relaxed Med vibes to the space.
Spanish fortified wines and spirits take centre stage in the pithy cocktail list – try the Eduardo, featuring dry sherry, vermut and bitters for a toasty, savoury take on a manhattan. The sherry list also shines: we tried a funky unfiltered manzanilla and a complex, nutty palo cortado. bardaskal.co.uk
Eve Bar, Covent Garden
Hidden away in one of central London’s busiest neighbourhoods, Eve Bar is a slinky, neon-lit drinking den with zero-waste cocktails and superior bar snacks. Sister bar to the Michelin-starred Frog by Adam Handling upstairs, Eve leans into its biblical moniker with illuminated stained-glass windows and ornate branches, apples and foliage snaking around the space.
Its cocktail offering is intimately linked with the restaurant – ingredients that can’t be used upstairs in the kitchen are repurposed in the drinks downstairs. The latest menu, Technique, showcases this in drinks such as the Chicken Butter OF, which combines the eponymous butter (a signature of chef Adam’s) with Michter’s Sour Mash whisky and porcini – the end result is a supercharged old fashioned with opulent butterscotch notes. Another winner, Rocket Fuel, is an elevated spicy margarita, with chilli and kimchi adding tangy, funky heat.
Non-alcoholic drinks also impress – the Olive Garden with Everleaf Forest, apple and olive brine is subtly saline and flavourful. Don’t miss out on the next-level bar snacks courtesy of Frog. Dainty and refined, favourites included decadent duck egg and parmesan custards served in a billowing flourish of dry ice, and springy sourdough with more of that luscious chicken butter. evebar.co.uk
Swift, Borough
Acclaimed London bar Swift has brought its trademark art deco style and speakeasy vibes to Borough. The two-storey space is modelled after the original Soho site (there’s also one in Shoreditch), with a lighter, airy bar on the ground floor, with a no-reservation policy and an aperitivo drinks offering – perfect for post-work drinks.
Downstairs, discover an intimate, glossy and dimly lit subterranean set-up. Named the Back Pocket, it’s a seated-only area with a new menu of original cocktails (although you can still find Swift classics including its impeccable Irish coffee) inspired by the history and people of the surrounding Borough area.
Drinks are free of fussy garnishes yet complex and nuanced. Highlights include the Biscuit Town – malted milk scotch, cacao, demerara, chocolate and vanilla bitters – and full of comforting creamy chocolate and biscuit notes. The Golden Hinde, featuring mead, anejo tequila and brown butter, is perfectly balanced: toasty, rich and layered. The Pilgrim marries peaty, smoky scotch and spicy bourbon with juicy, fruity notes from cherry to make a fabulous fruity whisky cocktail. barswift.com
The Lowback, Canary Wharf
This Hawksmoor bar – the first bar launch from the group in more than 11 years – is set on a floating pavilion in Canary Wharf. Inside, interiors are heavy on dark wood fittings, dim lighting and mid-century-style fixtures – the kind of bar that Don Draper would drink in. On the menu, there’s plenty to like, including bottled champagne cocktails and lots of classic Hawksmoor creations (including a stellar sour cherry negroni), but it’s the creative martini list – all chilled to 11C in flasks to ensure a perfectly frosty serve – that deserves close attention. Lovers of a savoury tipple should make a beeline for the turbo-charged Pink Gibson. Featuring Audemus Umami Gin (flavoured with wacky botanicals including capers and parmesan) and a pink pickled onion, it delivers masses of savoury briny notes, underpinned by delicate floral hints. Those who prefer a cleaner martini should try the Douglas Fir Silver Bullet, icy and aniseed herbal with its marriage of Hepple vodka, douglas fir and dill oil. Do also explore the bar snacks, which include decadent salt beef nuggets filled with melted Ogleshield cheese, and bone marrow oysters, as well as larger steak and burger dishes. thehawksmoor.com
Cellar at Kindred, Hammersmith
The hectic roundabout at Hammersmith Broadway is an unexpected setting for cocktails, but members’ club Kindred, in the elegant Grade-II listed Bradmore House, has launched Cellar, a laidback café and bar open to the public. In relaxed and casual surroundings, cocktails come courtesy of resident mixologist Julian de Feral (Milk & Honey, Lutyens and Hawksmoor) and offer plenty of accessible, crowd-pleasing twists on classics.
Try the Brambl-ita – Curado Cupreata smoked tequila with lime, spiced chocolate bitters and blackberry liqueur – for a vibrantly fruity, satisfyingly zingy twist on a margarita. Those looking for a lighter tipple should opt for the Kindred Spritz, using flavour-packed non-alcoholic aperitif Everleaf to add extra oomph alongside cherry aperitif, peach and jasmine soda and sparkling wine for a delicate, floral drink. On the opposite end of the spectrum, Cellar takes a classic espresso martini and injects it with tropical character with the addition of Aluna coconut and coffee liqueur, Cargo Cult banana spiced rum and spices for an opulent serve. wearekindred.com
Sweeties, King’s Cross
Step into the Standard hotel’s sleek red pill lift and zoom up to the 10th floor for this luxe bar that combines retro interiors with playful, off-beat cocktails and unrivalled views of King’s Cross and St Pancras. In keeping with its home, a restored 1970s Brutalist office block, Sweeties takes its cue from the same decade, with opulent interiors including velvet sofas, mirrored tables, gold accents, wood panelling and patterned carpets.
The cocktail menu features ‘feel-good ingredients and mood-enhancing mixes’ designed to be energising and uplifting. We’re not sure if we felt these effects but regardless the drinks are very good. Pick Me Up – made with eight adaptogens (ingredients that help the body deal with stress) mushrooms, vodka, rum, caramel and burnt butter drank like an elevated espresso martini, layered and earthy, with rounded depth. Roots Manuva – riesling vermouth, golden beet caramel, turmeric, ginseng, ginger, orange and mead – is vibrant, honeyed and fresh, with a vegetal edge.
No Whey Jose, blanco tequila with strawberry, red rice, rose and a salted hot coconut foam, was the delightful cocktail equivalent of a Campino strawberry candy. Purple Rain – Johnny Walker whisky, amazake, salted plum, cherry bark and blossom wine – was like an extra fruity old fashioned, bursting with berry flavours, smoky and subtly savoury. standardhotels.com/sweeties
Seed Library, Shoreditch
Ryan Chetiyawardana’s latest venture is a slinky drinking den in the basement of the One Hundred Shoreditch hotel.
Whereas his flagship bar – Lyaness at Sea Containers in Southbank – showcases a high-concept approach to mixology, Seed Library is deliberately more casual and low key. Walk-ins are encouraged and the space, with its sultry lighting, wood-panelled walls, red velvet chairs and warm palette, feels retro and slightly louche, yet very welcoming.
Expect elevated riffs on cocktail classics. Sansho Leaf Martini with Belvedere vodka, Cocchi dry vermouth and green sansho oil is clean and delicate, and subtly savoury. A Coriander Seed Gimlet is gorgeously executed, clean and citrussy with a backbone of gentle, warming spice. Summer Whisky Sourz, with Dewar’s 12-year-old scotch, Fierfield Birch botanical Irish whiskey, woodruff, meadowsweet and lemon is complex and layered, with herbaceous and cereal notes. Galangal Pencillin swaps the traditional peated whisky for tequila and mezcal, and adds aromatic galangal for a vibrant, smoky cocktail.
Bar snacks are winningly hearty, and moreish – expect the likes of deep-fried chicken hearts, beef short rib croquettes and potato smileys. onehundredshoreditch.com/seed-library
Doña, Stoke Newington
There’s something soothingly womb-like and seductive about descending into Doña, with its basement setting and sumptuous, lavishly trimmed décor of wall-to-wall rich reds and pinks scattered with prickly cacti, velvet seating and a fabulous pink-fringed bar.
It’s an all-female affair – founded by friends Thea Cumming and Lucia Massey, and functions as both mezcal bar and community arts platform – there’s music and performance most nights, with an emphasis on female and queer artists, and a lively cultural programme. There’s also tacos on tap, thanks to Tigre Tacos upstairs.
Thea has her own mezcal brand, Dangerous Don, and founded London Mezcal Week, so it’s no surprise Doña is a treasure trove of rare and small-batch mezcals. If you’re new to mezcal then we recommend starting with the short but hard-working cocktail list, which explores the versatility of this smoky agave spirit. Take the Fiorella: made with Quiquiriqui mezcal, dry vermouth, Italicus and Empirical Ayuuk, it has the clean, crystalline feel of a martini but with a herbaceous, earthy backbone. Or try the Monika, with Dangerous Don Café, chocolate, crème de cacao, Cocchi Americano and amaretto, which tastes like a refined, elevated espresso martini, replete with coffee, chocolate and nutty notes.
Doña also makes a cracking house margarita – we asked for a spicy version and the end result was superb, poky and zesty with a savoury, briny twang at the end. bardonalondon.com
Connaught Bar, Mayfair
Low-lit, slinky, plush luxury is the name of the game at this acclaimed hotel bar, whose tastefully decadent surrounds – metallic accents, mirrors, a mutedly rich palate and plenty of seating to sink into – is matched by impeccable service and even more impressive cocktails.
If you only order one drink let it be the martini – made at a trolley by your table with theatrical, expert aplomb (watching them pour the martini in a high, silvery stream into your glass is a sight to behold). Tanqueray No Ten is the recommended serve, along with a blend of vermouths and your choice of homemade bitters (ranging from tonka bean and lavender to cardamom, on our visit). The end result is spot on, silky textured and very generous in size – don’t drink one on an empty stomach.
Their latest menu, Formae, also has much to explore, drawing inspiration from the shapes and forms of the surrounding bar. We tried the Voronoi – a fruitier, lighter take on a margarita with Tapatio tequila, Michoacan mezcal, vetiver liqueur, lime and timur sherbet, vermouth, grapefruit hops bitters and agave water. Thought has gone into the zero-alcohol offering, too – we enjoyed the sprightly Pietra with ginseng and bergamot kombucha, osmanthus honey syrup and sauvignon blanc juice.
Complimentary buttery olives and crackers are continuously refilled by meticulously attentive staff, and winning canapés include ultra-light and crispy tempura made with seasonal veg, crispy salmon sashimi with chipotle mayo and velvety guacamole. the-connaught.co.uk/connaught-bar
KOL Mezcalería, Marylebone
Tucked away on the lower ground floor of Santiago Lastra’s refined hymn to Mexican cuisine is this slinky, subterranean bar. Inspired by the mezcalerias of Mexico, it’s decked out in soothing earthy tones and natural textures, with dark wooden furniture, rattan lamps and traditional Mexican artifacts on the walls.
The cocktails are masterminded by bar manager Maxim Schulte (former head bartender at the American Bar at The Savoy), and echo the restaurant’s emphasis on British seasonal ingredients, with lots of homemade infusions. The drinks list changes regularly, but expect the likes of the Tatanka – crab apple-infused El Destilado rum, Somerset 10-year-old cider brandy and rhubarb for a tangy long drink, and a negroni made with sloe gin-infused Corte Vetusto mezcal. Star of the evening was a complex take on a martini, featuring Volcan Blanco tequila, pine distillate, cucumber and – quirkily – a touch of crème de cacao blanc, which softly rounded the vibrant flavours of the other ingredients. It had all the boozy kick of a classic martini, but with an added herbaceous character. Alongside this, Santiago has created a list of street-food style snacks, or ‘antojitos’, including truffle quesadillas with Kentish Oaxacan cheese. As well as the cocktails, don’t leave without sampling some of the bar’s 80-strong list of mezcal, tequila and other agave spirits. kolrestaurant.com
Three Sheets, Dalston
A stripped-back cocktail bar with a succinct list of drinks, Three Sheets has raked in the plaudits over the years but still retains a buzzy neighbourhood hang-out vibe.
It was the first venture from the Venning brothers, originally from Manchester, who have worked in leading cocktail bars for years, most notably Max’s experience with Tony Conigliaro’s Drinks Factory and 69 Colebrooke Row and Noel’s time in Manchester at tequila bar Crazy Pedro’s. More recently, they’ve also helped found Crouch End’s Little Mercies (see below) and Highbury wine bar Top Cuvée – as well as its roaringly successful shop, Shop Cuvée.
Max and Noel aren’t big on the showy side of cocktail making – behind the bar is a simple shelf of bottles containing only what the mixologists need for the short cocktail list. This no-frills approach allows the brothers’ northern charm to shine through; they chat away and recommend local haunts while shaking up drinks as though hosting you in their own home.
The pithy drinks list changes seasonally, but usually features their famous fizzy pre-bottled French 75, made with gin, verjus, clarified lemon juice, moscato and orange flower. Poured straight into your glass like champagne, it’s dangerously easy to drink (you can buy it buy the glass, or, even better, by the bottle). threesheets-bar.com
Homeboy, Battersea
Aaron Wall and Ciarán Smith’s second Irish boozer-cum-contemporary cocktail bar continues the Gaelic fun south of the river, in Battersea. The bar crew really make this place, warming up the large space with top-notch recommendations, fun anecdotes and swift-yet-dramatic cocktail mixing against a glimmering backdrop of Irish whiskies. The extensive catalogue of spirits is used to create the likes of the Wogan, blending small-batch Irish whiskey aged in rum barrels with apricot brandy to complement the sweetness. Champagne paloma is a pre-batched number, combining and carbonating Patrón silver tequila, grapefruit sherbet and Moët in the bottle for a gluggable, refreshing finish. Boulevardier fans should choose the elegant Taoiseach, incorporating chocolaty Redbreast Irish whiskey into the mix with Cointreau, Martini Rosso and pomegranate syrup. Order the Dog House Punch to sip from tiki-style glasses modelled on Aaron’s dogs back in Dublin. Other must-orders are the velvety Irish coffee with a silky coffee cream finish, and a perfectly poured Guinness. Bar snacks include buttermilk-fried buffalo chicken nuggets, smoked salmon served on homemade soda bread with Kerrygold butter and the more substantial tender lamb Irish stew. homeboybar.com
SOMA, Soho
This understated bar occupies subterranean premises on Soho’s Denman Street, next door to sister restaurant Kricket. Inside, expect pared-back yet polished cocktails served in low-lit, slinkily minimalist surrounds – think a stainless steel bar, indigo walls and walnut furnishings.
SOMA – like Kricket – takes inspiration from the Indian subcontinent, serving snappily executed riffs on classic cocktails that showcase clever spicing and an eclectic approach to ingredients. Start with the mooli, a crystalline affair of vodka with curry leaf-infused vermouth served ice-cold from the freezer and garnished with a sliver of pickled mooli. Savoury and peppery, delicate and clean, it may be a Marmite drink for some, but fans of a gibson martini should make a beeline for it. The chaat – mezcal, tequila, chaat masala, kumquat and a moreish gooseberry salt – is winningly clean, zesty and saline, while the oak is a silky, nutty, opulent marriage of cardamom, aged gin, amaro, vermouth and amontillado sherry. It’s the perfect nightcap to end the evening. somasoho.com
Little Mercies, Crouch End
Modern, easy-drinking cocktails are the focus at Alan Sherwood’s (Peg + Patriot, Scout) laidback establishment.
Inside, it’s calm and composed – expect a minimalist interior of exposed brick, a concrete bar, pendant lamps and inky blue walls. The cocktails here are elegant, with plenty of homemade ingredients – most recently, a negroni made with the bar’s own passionfruit vermouth. There’s also a fun yet innovative approach to classic drinks, think bellinis made with lacto-fermented peach, kiwi gimlets and ‘Snickers’ old fashioneds. littlemercies.co.uk
Nightjar, Shoreditch
The busy City Road in Shoreditch seems an unlikely setting for a stylish, subterranean speakeasy bar but that’s exactly where you’ll find Nightjar. On the outside, a tall wooden door sandwiched between two cafés is the only evidence of its existence, but go inside and discover a plush space replete with candlelit tables, leather banquette seating and flatteringly dim lighting.
The bar’s characteristically detailed drinks menu riffs on old cocktail recipes (ranging from the pre-prohibition to post-war periods) but adds its own twist.
Try the Honeymoon – a short, fresh yet punchy blend of Glenfiddich 21-year-old whisky, Nightjar’s ‘forbidden fruit liqueur’ (a mix of citrussy pomelo, sherry and dry vermouth), Cynar, mead, lemon and geranium leaf. It’s a complex drink, dry and delicately smoky, with subtle honey and aniseed notes.
Drink nerds should investigate the bar’s vintage spirits menu, which is full of rare, aged spirits dating from the late 19th to early 20th centuries. barnightjar.com
Ever After, Hoxton
This elegant, low-key bar sits above sister outfit Happiness Forgets in Hoxton Square. Inside, there’s bistro-style seating, banquettes and exposed brick walls, with Crittall doors opening on to a covered terrace with choice views of the square. It’s got heaters and blankets, too, should you want to people watch in winter.
Cocktails are elegant and precise – sherry cobbler gets a modern makeover as a milk punch and is beautifully rounded, with dry salinity from the sherry alongside tropical fruit notes. The bar’s house martinis are prebatched and stashed in the freezer until needed – our Plymouth gin one was deliciously silky and icy. Do check out the list of zero-alcohol cocktails, too, include the warming, smoky Dry Penicillin and a convincingly punchy and herbaceous booze-free negroni.
Come for drinks but stay for dinner, with generous sharing plates including steak tartare with crispy croutons, and roast aubergine with pumpkin purée and salsa verde, as well as simple yet luscious chocolate mousse made in big batches and scooped into bowls at your table. everafterbar.com
Bandra Bhai, Fitzrovia
If you’re looking for a secret late-night bar in central London to impress friends, then this is the place to visit. Hidden away in the basement of Pali Hill is secluded cocktail bar Bandra Bhai, with interiors inspired by 1970s India and old smuggling dens. Head bartender (and drinks wizard) Dav Eames explains to us that he recently sourced the original 70s glassware from vintage shops – a hint of the passion that lies behind the menu.
The 70s inspiration continues with drinks such as the Disco Inferno, made with cardamom gin. Indian history is also a touchstone, which is why the tequila, ginger, lemon and grapefruit cocktail Bangbang Bandstand gets its name from the joyful miscreants that used to accumulate on bandstands. Each drink has a story linked to it and three main flavours, which is apparent in our favourite, the Gaba Singh Side-Hustle which has pineapple, celery and cognac and comes served in what can only be described as pure opulence, a golden pineapple glass. bandrabhai.co.uk
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Imogen Hope<![CDATA[Le Creuset deals 2023: offers on casserole dishes, mugs and more]]>https://www.olivemagazine.com/?p=2191892023-12-08T13:35:27Z2023-12-08T13:31:51Z
Since its first prototype was made in 1952, Le Creuset has become one of the best-known names in cookware. The brand started with a range of enamel-coated cast iron cookware which is still its signature range. But it has also since extended its range to include pan sets and non-stick pans as well as accessories like salt and pepper grinders, mugs and much more.
Our expert reviews team have tested a range of Le Creuset products, assessing them in a number of categories including sustainability, value for money, ease of use and cooking results. The products regularly impress, but they are regularly the most expensive item we’ve tested in that category.
There are a couple of things we’d recommend keeping in mind to help you find the best deal, especially on more popular items like casserole dishes. Make sure you do your research around the size and colour of Le Creuset to best suit your cooking needs and kitchen. The large sizes are also the most expensive, but if you opt for the smaller options you’ll be restricted by the capacity if you’re cooking for a crowd.
Robert Dyas — a wide range of cast iron, stainless steel and accessories
When you’re on the look-out for deals on Le Creuset products, remember that pricing around sales events can be quite volatile with retailers lowering their prices to stay in line with competitors. This means it’s always worth shopping around before you settle on a deal.
There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind.
Best Le Creuset deals in the UK
Save 50% Le Creuset signature round casserole dish 20cm in Ocean
You can now save a huge £112.50 off at Harts of Stur on the iconic signature round casserole dish. In the smallest available size of 20cm, we’ve found it works really well for deep fat frying thanks to the high sides, but is also great for small portions of soup, stews and pasta sauces. This offer is on Ocean, a deep blue tinged green hue.
Save over £90 on a Volcanic 30cm Le Creuset signature round casserole dish
In both the largest size and iconic original colour, this saving from Harts of Stur is a great deal. Down from £375, you can now get the 30cm Le Creuset signature round casserole dish for £281.26. This size is large enough to feed between eight to 10 people, and is perfect for soups, slow cooked dishes and casseroles.
Get 50% off a Le Creuset signature 26cm shallow casserole dish
This shallow cast iron casserole dish works well for when a deep pan just won’t do — think risottos, curries or meatballs poached in tomato sauce. This is because the surface area is prioritised over depth which makes it a really versatile piece of kit which would work well with all sorts of recipes, from lasagnes to roast chickens. This size of dish is big enough for six people, and we really liked that it’s colourful enough to be brought straight to the table to double up as a serving dish.
It’s now available in Ocean for 50% off at Harts of Stur.
A good pan set provides a great foundation to cook hundreds of recipes and we’d recommend everyone has some in their kitchen. This set impressed us on test, and while they’re certainly an investment, they’re built to last and come with a lifetime guarantee. The pans have a triple-layer of stainless steel which ensures even, constant heat.
Get 25% off the Le Creuset Signature 23cm cast iron skillet
This cast iron skillet is a great size for two people, and although heavy we found it comparatively easy to lift compared to others we tested. It has an impressive non-stick surface which would work well if you’re new to the world of cast iron cooking, and we also found it distributed heat evenly. There are also spouts on either side of the pan which come in handy if you need to remove any excess oil.
It is now available in a range of colours for 25% off at Harts of Stur, bringing the price down from £145 to £108.76.
Save over £50 on the Le Creuset Signature cast iron roaster
This roasting dish is made from cast iron with an enamel coating and can be used on all types of hobs as well as in the oven, making it ideally suited for roast potatoes as well as a host of other dishes. There’s certainly a heft to these roasting dishes — the 33cm roaster weighs in at just under 4kg — but it’s this weightiness which ensures an even heat distribution. Plus, it means that the roaster retains heat once out of the oven which means you can bring it to the table without worrying about your food going cold.
Get 25% off the Le Creuset Signature cast iron griddle
Great for searing and grilling, this griddle pan is built to last. You’ll need to brush it with oil before use in order to build up the pan’s non-stick capabilities, but the more you use it the better its natural patina will become. Like many of Le Creuset’s cast iron offerings, this griddle pan certainly has a weightiness to it and you’ll need to use two hands to lift it. This pan can be heated up to 250C which works well when moving the pan from the hob to an oven or barbecue.
This deal is available in the colourway Teal at Amazon.
This loaf tin was one of the widest we tested as part of our bakeware reviews, which makes it a great option for larger cakes. It features silicone inserts on either end in the eye-catching volcanic orange which are heat resistant and easy to grip.
Save 30% on a Le Creuset springform cake tin with funnel
The heat-resistant silicone clip on Le Creuset’s springform cake tins makes it much easier to remove compared to many other tins of this style. The central funnel means you can create uniquely shaped cakes and would work really well for wreath-shaped bakes over the festive season.
Le Creuset makes a mug for every hot beverage whether it’s an espresso, cappuccino, tea or a large hot chocolate. John Lewis & Partners has a great deal right now, where if you spend £60 on mugs you’ll get £15 off. These make the perfect Christmas present, or are great for restocking your kitchen cupboards.
How to get a good deal on Le Creuset
Le Creuset is one of the biggest names when it comes to casserole dishes, but it also produces a wide range of cookware and crockery for serving. While it’s fairly unusual for new lines or shaped of cookware to be released, the colours is where things get interesting.
The brand is well known for its colourful cookware, and whether you’re after the classic Volcanic orange or are keeping your eye out for something new, the colour is crucial. You’re most likely to see deals available only on a selected number of colours, and we’ve done our best to indicate the colour that is on sale as well as the sale price to help guide you to the best deal.
We’ve also seen quite a few sales on limited edition colours like Ocean, Rhode and Fig, which aren’t widely available and are currently heavily discounted. If you’re after one of these colours we’d recommend acting quickly — as they’re not part of Le Creuset’s core colour range you probably won’t find them again.
How do we select deals?
There are a number of different things we look out for when selecting deals, like how much money the deal is saving and how much this is as a percentage of the original price — the best deals tend to be from 20 per cent off upwards.
Our expert reviews team have years of experience working the biggest annual sales events to find the best deals. Throughout the year, we test and review dozens of products across different categories, and look to find deals on appliances we found impressive during testing.
Another important factor is the retailer where the deal is being listed. We advise that you only buy from retailers that you trust.
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Imogen Hope<![CDATA[Nespresso UK offers: deals on expertly tested coffee pod machines]]>https://www.olivemagazine.com/?p=2174342023-12-08T13:20:27Z2023-12-08T13:18:09Z
Whether you’re looking to improve your own morning coffee experience or for a gift for the caffeine fiend in your life, Nespresso is one of the best known names in the business.
With a range of coffee pod machines at different price points, they are some of the sleekest on the market. The machines work by reading a barcode on your selected coffee pod, making them super user-friendly as all you need to do it put in the pod and press the button. Some machine also come with the technology to froth milk so you have more built-in versatility for the types of coffee you can enjoy.
It can be hard to sort the deals from the duds when you’re trying to find a saving. Luckily our experts are here to help, with years of product testing, reviewing and deal-hunting under their belts.
The first aspect of finding a good deal is working out which Nespresso machine is right for you. Nespresso has a wide range of machines at scale price points, from under the £100 mark up to £650. These machines have a variety of features including the ability to steam and froth milk, different pre-set functions and sizes. Factors like how often you want to use your coffee machine and the type of coffee you drink are important to consider, as well as your budget.
Nespresso — the brand is running a winter sale across coffee machines and pods right now
When you’re on the look out for Nespresso machine deals, remember that pricing around sales events can be volatile, with retailers lowering their prices to stay in line with competitors. This means it’s always worth shopping around before you settle on a deal. There are also shopper-friendly additions like loyalty schemes or free next-day delivery which are available at some retailers and worth bearing in mind.
This is one of the most affordable machines in Nespresso’s range, and is made even more so by the deals at the moment. It comes in a wide range of bright colours from mango yellow to aqua mint to really make it pop in your kitchen.
On test we liked the compact footprint and intuitive controls of this machine which make it a joy to use. You’ll need two hands to secure the lid into place, which we found to be a little stiff, but after a slightly protracted set-up the machine is a breeze to use, making rich coffee with a thick crema in a matter of seconds.
A collaboration between industry giants Sage and Nespresso, this machine was released earlier in 2023 and is at the higher end of Nespresso’s pod machine offerings. The result is an impressive, sleek machine which offers a range of functions for a barista experience in your own home without the fuss of bean-to-cup or espresso machines.
This model caters for a range of coffee options and cup sizes, plus it comes with a steaming wand which can be programmed for a variety of microfoam textures depending on your preference.
The latest release from Nespresso, this machine is similar in design to the Vertuo Pop and Vertuo Next. The barrel-shaped console fits the large, domed Vertuo pods, while this model comes with a built-in milk frother which gives you greater flexibility on the number of drinks you can make. We found it really easy to clean, plus on test we were impressed by how simple it was to unload the pods, although the lever to insert them can be a bit stiff.
The Vertuo Next has the same design as many of the Nespresso’s Vertuo with a barrel-shaped central console where you can choose between colours. This adds to the stylish nature of the Vertuo Next, with the rest of the machine featuring a slick matte black plastic and the water tank at the back of the machine.
Our favourite feature of this model on test was the thick, bubbly crema which is more like a super-fine whipped foam than a traditional crema, but is difficult to achieve on a pod machine and is a welcome addition to an espresso.
This coffee pod machine is ideal if you’re a small household regularly making a single coffee at a time. It has a single-serve milk frothing container which is inserted into the front of the machine, making it easy to remove and fill as well as clean.
A result of a collaboration between Nespresso and De’Longhi, this model has the technology to brew and extract richly aromatic shots of coffee. You can personalise the settings for each coffee and save favourites to make it quicker in the morning.
Nespresso coffee pod deals
Nespresso has two different types of pods on offer: the Original pods and the Vertuo pods. These correspond to their respective machines, meaning you can’t use a Vertuo pod on an Original machine and vice versa. While the pods can get expensive, when you order a machine from Nespresso you’ll get a mixed box of pods to get you started. You can then order as and when you need them, or subscribe to save. Nespresso pods can be bought as individual flavours, or in selection boxes.
Claim 30 free Nespresso Vertuo capsules
Nespresso is running a great deal right now where you get 30 free pods when purchasing certain machines.
Claim 50 free Nespresso Vertuo capsules with the Vertuo Creatista
The Nespresso Vertuo Creatista is one of the more recent model by the coffee pod machine brand. It’s a collaboration between the brand and fellow coffee giant Sage. At £649 this is one of the priciest machines in Nespresso’s range, and we haven’t seen any discounts on it so far this sale season. So, if you’ve got your eye on this model this is one of the best deals out there right now, given that you’ll get 50 free capsules, which can be seriously pricey.
As part of its subscription service, Nespresso gives customers a complimentary sleeve of 10 pods when you order over 70 capsules. The subscription service works by allowing you to choose how frequently you’d like pods to be delivered depending on how many you’ve selected which will then be delivered on a regular basis to make sure you never run out.
As part of signing up to this subscription you can also make some of the largest savings on selected Vertuo pod machines.
How to get a good deal on a Nespresso coffee machine
With so many different deals out there, it can be hard to know if you’re making a real saving. Our experts are here to help, with years of experience sorting the deals from the duds to help you get a good deal. Reading reviews can be helpful in deciding between the pros and cons of different machines, and luckily we’ve tested a whole selection of Nespresso machines to help you find the right one.
The first thing we look for in a good deal is how much the saving is, both as a sum of money but also as a percentage of the original cost. Broadly, we consider a saving of over 20 per cent to be a good deal, but there are always other factors to consider. These can include any pod savings included with the machine, or any accessories which you might have otherwise purchased like a milk frother.
How to use a Nespresso coffee machine
As pod coffee machines, Nespresso coffee machines are very easy to use. There’s no grinding, weighing or tamping involved; everything is done for you as the pre-ground coffee is housed in a little coffee pod.
First, and no surprises here, turn the coffee machine on. Ensure that the water tank has enough water for your coffee. The machine won’t be ready to use straight away, as it needs to heat up. This process is indicated by a slow blinking light; this will vary depending on the model you have. Once the machine has come up to temperature, the lights on the front will illuminate.
Then you can drop your pod into the machine. Nespresso have two different pod ranges. They’re two different shapes and are not interchangeable between machines.
The pod-shape is their Original. This pod is compatible with the following models:
Gran Lattissima
Creatista
Creatista Plus
Creatista Pro
Pixie
CitiZ
The second, newer shape, is the Vertuo, and it’s compatible with:
Vertuo Manual
Vertuo Pop
Vertuo Creatista
Vertuo Plus
Vertuo Next
Vertuo Lattissima
Once the correct pod has been inserted into the machine, you can close the lid. Don’t forget to pop a mug underneath the spout. If you’re just after an espresso, some models come with adjustable height positions to ensure things are kept tidy.
Select your desired coffee option, this can range from everything from espressos to cappuccinos, depending on the machine, and let the Nespresso machine do the work for you.
A steady light will appear once the coffee machine has finished, leaving you to enjoy your hot drink.
Be sure to remove the used coffee pod once you’re done. The will collect in a little bin inside the machine and can be recycled after use.
How do we select deals?
Our experts have experience hunting for deals across all the biggest sales events and know how to cut through the noise to find the best savings. The first thing we look at when finding deals is the retailer — we always recommend shopping through a trusted retailer rather than an unknown name where you might be at risk of scams.
Over recent years, we’ve seen a rise in the number of false deals around, especially when it comes to trending models like Nespresso. Our best advice is that if a deal seems too good to be true, then it probably is.
Want to become an expert at-home barista? Read our guides here:
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Alex Crossley<![CDATA[York foodie guide: where locals eat and drink]]>https://www.olivemagazine.com/?p=48552023-12-08T13:08:00Z2023-12-07T14:47:52Z
Looking for the best restaurants in York? This medieval town has always offered plenty to history buffs and café-goers, but a quiet foodie revolution, too, has recently been taking place. Wander down one of York’s higgledy-piggledy backstreets and you’ll find a new crop of young chefs putting the city’s food in the spotlight, from Micklegate to The Shambles and beyond…
For more exciting restaurants and weekend ideas for food lovers, check out our best UK city breaks.
Best restaurants in York
York Minster Refectory, Deangate
Best known for his Michelin-starred Yorkshire pub The Star Inn at Harome, chef Andrew Pern also operates two York restaurants: The Star Inn the City on the River Ouse, and York Minster Refectory. Opened this summer in a Grade II listed former school neighbouring the Minster, Refectory sees Andrew and executive chef Joshua Brimmell exploring their love of classically influenced, modern British cookery. Dishes might include beetroot-cured monkfish with shaved fennel, lovage and sherry vinegar; Yorkshire game haslet with duck fat parkin; or roast butternut squash and sage pithivier. yorkminsterrefectory.co.uk
Allium at The Vices, Alma Terrace
It’s an expectation when in York that you’ll experience its deep history. Allium at The Vices allows you the opportunity to eat in a beautifully renovated Victorian police station. Founded and renovated by its owners, Daniel Curro and Moreno Carbone, every element of the interior has been designed with incredible attention to detail. Fortunately, this same level of attention has been carried into the menu by chef, Luke Anderson. Dinner is an intimate affair, 14 guests separated between the dining room and the wine library. The set menu can be paired with wine – we would highly recommend this as it’s an incredible experience – and makes the most of seasonal produce. A particular highlight was the lamb dish which came hidden under a charred cabbage leaf. All the flavours combined perfectly and the lamb had been cooked so well that it melted away in the mouth. The pudding, simply named ‘lostingrapes’ was, in its most basic form, three ways with grapes. Served fresh, as a miniature ice cream (cone included) and injected with sorbet. The sorbet came as a delightful surprise both because of the texture and the joyous realisation when you take a bite. If you’re looking for a place to celebrate a special occasion or you just want to experience something new, Allium at The Vices is a great choice. thevices.co.uk/allium-restaurant-at-the-vices
Fish & Forest, Micklegate
It’s incredibly exciting when you find a restaurant that makes you feel so at ease you forget you’re not sat round your dining table at home. The serving staff are so knowledgeable and friendly that you feel totally comfortable letting them help you choose from the menu and, as the dishes come out, their recommendations are proven correct every time. This is, presumably, made easy because each dish is made with care, skill and excellent produce. Fish & Forest specialise in seasonal and sustainable fish, game and forest foods. With sustainability at the heart of the restaurant and a menu that’s written out by hand on a chalk board every day to give the chefs the flexibility and freedom to change daily to suit the seasons, you can rest assured that you’ll have a wonderful meal with the health of the planet considered at every turn. The coley was cooked to perfection and served on top of a stunning miso broth flavoured with the freshest of spring veg. Finishing dinner with a pavlova topped with Yorkshire’s famous rhubarb, Chantilly and a ginger crumb makes for a very happy ending. fishandforestrestaurant.com
Førage, Little Stonegate
York is a popular destination for long weekends where friends and family are at the heart of the trip. If you’re looking for a social environment, then Førage is a great choice. Situated in one the quant York back streets, the menu packs a punch. Ingredients are sourced locally so the menu changes regularly but if the burrata with heritage tomatoes is on the menu then it’s worth ordering. Otherwise, you’re in safe hands when ordering something hyper-seasonal. If you’re looking to continue the dinner then Wild by Førage is a gem of a cocktail bar found above the restaurant; cocktails are made with skill and creativity and it’s worth asking the mixologist for their recommendations. forageyork.com
Los Moros, Grape Lane
The warmth and friendliness of the staff in Los Moros helps to tops off what is a great experience. Billed as a restaurant serving modern North African, Los Moros started out as a food stall in the Shambles Market. Still equally as enticing, the restaurant is a great place to gather with friends and share small plates (try the popular Easter fried chicken which comes with a zesty preserved lemon mayo) or celebrate a special evening where the big plates work well – the ox cheeks tanjia is a favourite, the cumin-spiced mash goes really well with the pickled red onions and the depth of flavour in the ox cheeks. Finish off the meal with the coffee and chocolate mousse. losmorosyork.co.uk
Skosh, Micklegate
One of York’s newest restaurants has been causing quite a stir across the UK. After seriously starry stints at Northcote, Pipe and Glass and The Star Inn at Harome (along with extensive travels in Asia) half-Indian chef Neil Bentinck has returned to his hometown of York to open contemporary small plates restaurant, Skosh (the name is a reference to the Japanese word ‘sukoshi’, meaning ‘a small amount’).
The restaurant’s modern interiors combine pine tables with bold yellow and grey paintwork and fabrics. Bag the table in the middle of the restaurant that’s framed by a striking, jade coloured arch, or perch on a high seat overlooking Neil’s open kitchen.
Hand-finished ceramic plates arrived in swift succession, each one framing its own little delicacy – crisp square nuggets of saddleback pork were accompanied with a tangy gooseberry ketchup, jewel-like granola-fried Skosh chicken was dipped in a delicate sorrel emulsion, and molasses-cured wild sea trout came on little sticks with peanuts and lime.
Larger dishes were also excellent. Crisp-topped Suffolk lamb belly fell apart beautifully and was livened up with bursts of pomegranate seeds, pickled onion, charred baby gem lettuce and a dash of yogurt.
Baked hake was topped with finely sliced cauliflower and dukkah on an umami-packed miso cauliflower rice bed – the highlight of the meal. Summer veg, brought over from local Brunswick Nursery the very same day, was tarted up with creamy burrata, black olives and a rapeseed oil emulsion.
In a nod to Neil’s Indian roots, the dessert menu includes mango lassis. Shot glasses of smooth and creamy mango were flecked with cardamom and served with mini doughnuts that opened to reveal an intensely yellow saffron custard centre.
Neil’s speciality dessert uses goat’s curd from nearby Yellison Farm to create fluffy toasted marshmallows served with raspberry sorbet and lychee granita. Or go for the richer 76% chocolate slice, which comes with a brittle-like black olive crisp, a light fennel foam and a chocolate-fennel sauce.
Reimagining its former pub shell, Roots sees a calm bar upstairs where guests can choose from the likes of house-made spirits, liqueurs and infusions – from fennel pollen ‘sambuca’ to lemon verbena ‘limoncello’ –and cocktails made from ingredients foraged and harvested from the family farm in Oldstead.
Downstairs, there’s a laidback vibe, with stripped wooden floors and tables, and botanical drawings on the walls, and a menu that takes inspiration from Tommy’s debut cookery book (also called Roots). Expect the likes of crapaudine beetroot slow cooked in beef fat (a signature of The Black Swan) and white chocolate with douglas fir and lemon verbena.
This tiny bistro on Gillygate is the kind of place only the locals know about. Take a table in its hidden garden to enjoy lunch in the shadow of York Minster (delicious soups and sandwiches are great value at lunchtime), or go in the evening and try the slow-cooked lamb, home oak-smoked salmon fillet or fresh fig and blue cheese salad. cafeno8.co.uk
Rattle Owl, Micklegate
Named, peculiarly, after a toy (the owners both bought the same one on the same day), this small independent restaurant sits on historic Mickelgate, right in the centre of York. The structure might be 17th century but inside the style is contemporary: wooden tables have copper legs, walls are exposed brick, wooden chairs are sculptural and light fittings mix industrial chic with Art Deco glitz. Choose from a table in the bright conservatory area at the back or a high-backed grey banquette in the more atmospheric front section.
Haxby Bakehouse bread sets a precedent for the championing of local ingredients. Whitby crab is served with an intense avocado and fennel cream, buttery sable biscuits and cherry tomatoes. Pickled grapes, almonds and balsamic cubes add depth to an heirloom tomato dish, with a jar of tomato compote reduction on the side that has the punch of a Bloody Mary.
Local sourcing continues with the mains, the highlight of which was seared Scarborough woof (catfish) served with a deep-fried goujon, confit potato cylinders and a creamy bacon foam topped with charred baby gem lettuce, garden peas and an intense lemon purée. Yorkshire duck breast came perfectly pink with pak choi, spiced peach and a burnt orange sauce.
The organic-focused wine list majors on small producer wines. Bottles include subtly aromatic Sancerre ‘Clos du Roy’, rich Moonambel Syrah from Australia and, for special occasions, a refreshing ‘Les Reuchaux’ Puligny-Montrachet.
You can also buy bottles off the shelf at The Owlet, a tiny off-licence in the window of the restaurant that claims to be Yorkshire’s smallest. Prefer your beers? Go for Yorkshire Heart lager, Little Brew porter or York Brewery ale, all brewed in York and the surrounding area. rattleowl.co.uk
Best cafés in York
Mannion & Co, Blake Street
A European-style café and deli, Mannion’s specialises in platters from the deli counter. Yorkshire produce is paired with expertly sourced charcuterie, cheeses, olives and artichokes from France and Italy.
The café’s suntrap courtyard is a tiny oasis where you can enjoy a pork pie, homemade piccalilli and salad grazing platter. Or take away your sarnie of choice made with bread baked fresh on site every morning.
Super-light scones piled with jams and clotted cream, patisseries and home baked brownies make perfect pairings for Jeeves & Jericho loose leaf teas and wood-roast artisan coffee from Ue Coffee Roasters.
Betty’s is far from a secret; the queue of tourists peering into the room of scones, tea and fat rascals is a giveaway. Stick a pinkie out with a bone china cup of Betty’s delicately floral Assam and Darjeeling blend and take your pick from the immaculately presented cake trolley (the chocolate swiss roll is, unfathomably, rich and light all at the same time).
Coffee and cake at Betty’s is always a treat but the Lady Betty afternoon tea is even more so. Miniature savouries include Yorkshire pork and Bramley apple pies, smoked salmon and dill roulade, and succulent roast Yorkshire ham and tomato pâté sandwiches. A traditional silver cake stand bursts with aromatic Yorkshire lavender scones, sweet ‘n’ sticky toffee-apple macarons and a light choux pastry with whipped coffee cream.
Partisan & the French House is a young and vibrant independent coffee shop on Micklegate serving breakfast, brunch, lunch and afternoon tea.
The seasonal menu has its roots in global cuisine – everything from Scandinavian-style open sandwiches on rye to Korean Bibimbap – as well as offering plenty of vegan dishes. There’s a focus on local produce, and the owners even grow herbs and vegetables on their farm just outside York.
Partisan offers a wide selection of homemade seasonal cakes, tarts, and scones, all baked fresh everyday by in-house baker Steffi. Think squidgy salted caramel brownies, delicate coffee and walnut financiers and indulgent vegan raspberry donuts to enjoy with Monmouth coffee.
Locals Harry and Phoebe Baines have sourced cheeses from near and far to create an award-winning counter. The selection covers continental as well as British cheeses but this is your chance to taste some of the county’s best, and most unusual, varieties (try the Ribblesdale smoked goat’s cheese, Botton Creamery cheddars or intense Yorkshire blue).
There’s also a small café on site. Sit on a picnic bench on the terrace at the back of the shop and sip a Huddersfield-roasted Dark Wood coffee while you wait for a toastie. As you might expect, toasties here are a step above the norm (though try our toastie recipes for serious comfort). We liked ours made with Haxby Baker granary and filled with mature cheddar and spiced tomato or manchego with chorizo and chilli chutney.
Jam-packed with Yorkshire produce, this corner shop is the ideal spot to pick up foodie souvenirs to take home with you. Choose from over 70 exceptional cheeses (including Wensleydale and Swaledale), homemade vegetable preserves that date back to medieval times, and sweet treats such as Yorkshire parkin and Cartwright and Butcher biscuits.
Henshelwoods also makes up bespoke hampers, so if you’re staying with a friend in the area you can treat them to a selection of fine foods, including The Cheese Lover or a Perfectly Practical hamper of herbs, spices and oils. The Country Gentleman hamper is a great accompaniment for a long country walk – relishes, chutneys, pates and cheese with fine ginger wine.
Join York’s recently launched food trail Treks in the City, to visit artisan breadmaker Phil Clayton, local coffee roasters York Coffee Emporium, and Sarah Puckett, who makes her Puckett’s Pickles within a mile of York Minster, before enjoying a specially designed menu at The Star Inn The City.
Don’t fancy a tour? Many of these producers can be found at York’s Shambles Market (Parliament Street), which re-opened after a £1.6 million refurbishment last year. Or book a trip to coincide with the York Food and Drink Festival, which runs in June and September.
For more information visit visityork.org/adventure and be sure to get hold of a York Pass for free entry to attractions in and around York, with discounts at cafes and restaurants.
Written by Alex Crossley and Mark Taylor
First published July 2016
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Imogen Hope<![CDATA[Best coffee table books for a stylish home]]>https://www.olivemagazine.com/?p=2153232023-12-07T14:44:49Z2023-12-07T14:44:49Z
We can’t quite believe it, but Christmas is just around the corner. If you’re searching for the perfect gift for your friend who is food-focused and interiors-obsessed look no further than our guide to the best coffee table books.
The best coffee table books enhance the look of your home – eye-catching, understated or something in between. An art form in themselves, this might be the one time where it’s ok to judge a book by its cover. But we think the best coffee table books not only look beautiful in your living room but also give the reader insight on its subject matter, with beautiful visuals to advance understanding.
Here at olivemagazine.com our favourite things are food (of course!), drink and travel so we’ve picked the books we would most like to have in our own homes. Coffee table books also make great gifts for friends moving into a new home or sprucing up their space.
Whether you’re looking to refresh your own coffee table or to find the perfect gift for a friend or loved one, here’s our guide to the best tomes for a stylish home.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Cannongate Books via Waterstones
Best coffee table book for TV foodies
A doorstop of a book, Salt Fat Acid Heat is sure to make a statement on your coffee table. In the book, an accompaniment to the hit Netflix series of the same name, chef Samin Nosrat makes the argument that there are four key principals that are used to improve cooking: salt, fat, acid and heat. In this collection of 100 recipes you’ll learn how to master each element to make your own food sing, from a simple, balanced vinaigrette to perfectly caramelised roasted vegetables and warming stews.
These Delicious Things: Memories and Recipes in Support of Magic Breakfast
Harper Collins via Waterstones
Best coffee table book for childhood food favourites
A combination of cookbook and story book, this volume isn’t just a good read but is also for a good cause. It features words from over 100 of the UK’s top chefs and food writers, published in support of Magic Breakfast to support children living in food poverty. Find childhood memories and recipes from Jamie Oliver, Nigella Lawson, Yotam Ottolenghi, Stanley Tucci and many more.
The second book by the late restaurateur and author, Russell Norman, Brutto shares its name with his Italian restaurant and is a celebration of Florentine food, where humble ingredients are transformed into extraordinary dishes. Norman shares a host of recipes from his time spent living in the city, as well as stories and insider advice on living like a Florentine. Find recipes including hazelnut meringue cookie and country-style bread with tomato salad.
If you’ve opted for a sleek, pared-back living room but you still want some foodie inspiration for your coffee table, look no further than BAO. In this book Erchen Chang, Shing Tat Chung and Wai Ting Chung reveal 100 recipes from their Taiwanese street food restaurant group, including noodles, dumplings and the steamed buns that are its signature. These are paired with manifesto-style essays on the concept behind BAO and embracing solitude.
Best coffee table book exploring the cuisine of a city
Jerusalem is the city where both Yotam Ottolenghi and Sami Tamimi were born, and forms a great deal of the inspiration for the dishes served at their restaurants across London. Ottolenghi and Tamimi were born in the same year on different sides of the city — the former on the Jewish side and the latter on the Arab side. This books explores a city that is a magical melting pot of cultures and cuisines with influences from Muslim, Jewish, Arab, Christian and Armenian communities. Fine recipes paired with stunning photography.
The River Café is one of London’s most iconic restaurants. Nestled on the banks of the Thames in west London, it serves Italian fare and was started by chef duo Ruth Rodgers and Ruth Grey. This book is a celebration of the restaurant’s 30th birthday and features more than 100 recipes as well as tips and anecdotes from Ruth Rodgers and archive material like bespoke menu artwork from friends of the restaurant.
Offering a picture of life in Ukraine before the invasion, this book from Olia Hercules is inspired by the summer kitchens of her childhood. These small outbuildings were designed with their proximity to the fruit plot or veg patch in mind, so families can enjoy home-grown produce as it comes into season. Explore recipes for dishes like borsch with duck and smoked pears and poppy seed babka, as well as photography and writing on the people and landscapes of Ukraine. If you’re looking for further inspiration, check out Olia Hercules’s guide to Ukrainian food.
As we all look for more environmentally friendly ways to see the world, train travel is experiencing a revival and is a great way to visit places off the beaten track. This guide to train travel in Europe by the experts is filled with maps, routes and guidance to take you round the continent. Check out our Europe travel guides for more inspiration.
With more than 250 vegetarian recipes, Anna Jones’s The Modern Cook’s Year is the ultimate seasonal guide to eating. Recipes are divided into six seasons and you can expect delicious creations like elderflower-dressed broad beans, rhubarb and rose geranium frozen yogurt and orzo with tomatoes and feta. Mixed in with the recipes are tips on everything from flowers to keep an eye out for in each month of the year to which music to listen to in each season.
The private members club Soho House has 38 locations across the world. Whether you’ve seen it in the famous Sex and the City episode where Samantha pretends to be a member of the NYC branch, or you noticed the subtle reference to the Dean Street Townhouse as the site of Harry and Meghan’s first date from their Netflix documentary, Soho House has somewhat of a cult status. But now you can be in on the secret with this book, the third from the brand, revealing their most popular recipes, design inspirations, stories and tips. Read our review of Kettner’s Townhouse, the hotel, restaurant and champagne bar by Soho House in London.
Most of us enjoy a cup of coffee to get us ready for the day, but there’s a lot more to learn about your morning brew than you might think. Whether you’re a fan of a coffee pod machine, espresso machine, bean-to-cup coffee machine or prefer to go to a coffee shop for a barista-crafted cup of joe, there are so many factors impacting the flavour of the drink. In this guide, champion barista James Hoffman takes readers around the world, exploring how key characteristics and techniques impact each country’s coffee.
The Dinner Party: A Chef’s Guide to Home Entertaining
Hardie Grant Books via Amazon
Best coffee table book for entertaining
Australian chef Martin Benn, alongside his creative collaborator and wife Vicki Wild, have published the ultimate guide to planning a dinner party. The ideal host’s companion, this book is filled with recipes for different courses, plus details on elements you can prepare ahead so you can spend time with your guests rather than being hidden away in the kitchen. There are also tips to create the perfect ambiance, from wine pairings to music playlists. Filled with beautiful photography, this book will have you dreaming of your next dinner party.
On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh
Hardie Grant Books via Fortnum and Mason
Best coffee table book for stories and recipes
On The Himalayan Trail is a celebration of Kashmiri and Ladakhi cuisine, studded with recipes and photography of the landscape and everyday life in the region. Chef and food writer Romy Gill takes readers on a journey through the medium of food. From shammi kebabs (minced lamb patties) to kanguch yakhni (morels cooked in spicy gravy) learn more about the little known cuisine of this region which is influenced by flavours and techniques from Mughal, Persian, Afghan and central Asian styles of cooking.
Black Food: Stories, Art, and More than 75 Recipes from Across the African Diaspora
Potter/Ten Speed/Harmony/Rodale via Waterstones
Best coffee table book exploring the African diaspora
With an eye-catching cover, this award-winning book is as much a joyful celebration of Black culture as it is a cookbook. Author and food activist Bryant Terry has cultivated a collection of recipes, essays and artwork from more than 100 contributors, with chapters exploring different elements of the Black experience including Homeland, Spirituality and Black Future. Recipes stretch from sentimental classics to fresh takes on well-loved favourites, from Jenné Claiborne’s sweet potato pie to Suzanne Barr’s jerk chicken ramen.
The World at Your Table: Inspiring Tabletop Designs
Rizzoli via Amazon
Best coffee table book for dinner party inspiration
This book takes you on a journey in creating the perfect table design. From the tropical lushness of Palm Beach to the rustic charm of Provence, author Stephanie Stokes provides inspiration for how to pair design with recipes to turn every dinner party into a culinary and sensory experience. Learn about design principals and how you can apply them within your own home, and be inspired by beautiful photography.
Looking for recipe inspiration for your next dinner party? Read our guide for effortless entertaining.
Visual Feast: Contemporary Food Styling and Photography
gestalten via Amazon
Best food styling coffee table book
When you leaf through older cookbooks it doesn’t take much to notice how much food styling has changed. With the rise of Instagram and TikTok and more food programmes than we can count, how food looks has arguably become just as important as how it tastes. This collection of photographs showcases food as an art form in itself. It’ll leave you inspired by the possibilities of food styling and probably in need of a snack!
Noma has been named the world’s best restaurant an astonishing four times and fermentation is one of its cornerstones, making its way into the flavour profiles of many dishes. This book is a collaboration between Noma co-owner and chef Rene Redzepi and head of the restaurant’s fermentation lab, David Zilber. Here they share the secret behind Noma’s fermentation techniques so you can recreate them in your own home. With extensive photography, this makes a wonderful coffee table book.
With a stylish, classic navy blue cover, Spirited: Cocktails from Around the World would make a welcome addition to any coffee table. The book contains more than 600 cocktail recipes from across the world, covering a historical period of 500 years. You’ll learn how to set up the ultimate bar in your own home with practical advice on tools, glassware, garnishes and more. Recipes, from classic cocktails to modern twists, are interspersed with essays on the history of what we drink and how different cultures approach these beverages.
Vogue is known as having the last word in fashion, covering the latest trends and designers from across the globe. But in this book, the editors of American Vogue showcase the use of food in the magazine’s famous pages. The humorous cover would make a great addition to any foodie’s coffee table, and the photography is paired with essays on food by writers including Jeffery Steingarten, Tamar Adler and Oliver Strand as well as interviews with industry-leading chefs.
London is a hub of art, culture, and (most importantly) food. Pubs with beer-stained carpets, the glitzy private member’s clubs of Mayfair, chippies with parcels wrapped in vinegar-soaked paper, the dim sum restaurants in Chinatown serving up steaming baskets of dumplings — London is home to it all. This book uses photography to showcase the evolving metropolis, from the Victorian period to the swinging 60s, to paint a true portrait of our capital city. Read our guide to the best restaurants in London.
The Gourmand’s Egg: A Collection of Stories and Recipes
Taschen via Waterstones
Best coffee table book for food ingredients
On the surface an egg doesn’t seem like much – the storecupboard staple for a quick meal. But The Gourmand’s Egg does a deep dive into the humble ingredient and proves that it’s so much more. Through a collection of essays, recipes and photography, this explores the history of humanity’s relationship with the egg, from the Romans to modern day. As chef, food writer and critic Ruth Reichl says: “In cooking – as in almost everything else, it all starts with an egg.”
Food & Drink Infographics: A Visual Guide to Culinary Pleasures
Taschen via Waterstones
Best visually pleasing food coffee table book
While food is certainly a way of expressing ourselves creatively, there’s no denying that it’s also a science. This books has infographics on everything you need to know to improve your cooking skills, from measurement conversion charts to food groups, recipes, flavour pairings, cooking tools and much more. From mastering sashimi to cooking the perfect steak, this book is a feast for the eyes and will provide new inspiration every time you pick it up from the coffee table.
Located in leafy Richmond, Petersham Nurseries has become a destination for nature-loving foodies, with a plant shop, lifestyle shop, deli and restaurant. This books tells the story of the Bogliones, the family behind Petersham Nurseries, as they developed the small plant nursery next to their home over the course of 20 years. It’s filled with images of the gardens over the changing seasons as well as recipes and home styling tips.
If you’re looking for a showstopping gift or to splash out on a coffee table book, look no further. This book is part of Assouline’s Ultimate Collection, where sommelier Enrico Bernardo envisages the perfect wine cellar filled to the brim with the best wines of the last century. The book has a stunning cover and comes boxed in the same style as many of the expensive bottles it describes. Become a connoisseur of vineyards and grape, learning about the history of the most famous vintages from across the globe. At £1,000, this is as much a piece of art as it is a coffee table book.
For this list we’ve defined coffee table books as large, hardback books with an impressive cover which use visuals and well as words in its storytelling. They’re largely for display so the look is important, but they also need to have interesting content so you want to pick it up and leaf through it again and again. Unless you want change up your living room on a regular basis, longevity is key with a style and subject matter you’ll want to return to.
There’s no one-size-fits-all definition when it comes to coffee table books — any book that you think deserves a spot on the coffee table is a coffee table book.
What kind of books to keep on a coffee table
Coffee table books can reflect your home décor and interests. There are many large, hardback books on arts and photography as the format allows for high-quality images. Since we have a love of food and travel we’ve focussed on books around those subjects in this list.
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Alex Crossley<![CDATA[Soho foodie guide]]>https://www.olivemagazine.com/?p=552022023-12-08T13:15:42Z2023-12-07T14:01:41Z
Here are our favourite Soho restaurants. The best foodie spots include Neil Rankin’s barbecue restaurant Temper, afternoon tea at The Ham Yard Hotel, sticky pork buns at Bao and champagne at the press of a button at Bob Bob Ricard.
Check out our ideas for eating and drinking in Soho from Brewer Street to St Anne’s Court, from Old Compton Street to Chinatown (here are the best restaurants in Chinatown).
Here are our top places to eat and drink in Soho…
Bébé Bob, Golden Square – for rotisserie chicken and champagne
Bébé Bob is younger sibling to Bob Bob Ricard (of champagne button fame), so high glamour is the name of the game. Ultra-comfortable and gorgeous to look at, the venue is a clever backdrop to what is essentially a menu centred around roast chicken (Vendée or Landes). But, what roast chicken. Rotisseried and served with roast potatoes (chicken fat, of course) and/or chips, and a salad, if you like. Super-luxe starters include three types of caviar or VSOP prawn cocktail, and desserts offer an option of lemon-infused vodka served at -18C, or a perfectly formed paris-brest. Drink champagne, or choose a wine, of which there are a commendable amount served by the glass. bebebob.com
Speedboat Bar, Chinatown – for fiery Thai cuisine
Despite London having possibly the best nightlife in the UK, it feels rare to get a spot like Speedboat Bar. Open until late on the weekend (you can get your fill of fiery cuisine and party vibes until 1am), this Thai canteen in Chinatown, brought to you by Plaza Khao Gaeng’s Luke Farrell, has décor almost as bombastic as the flavours. Once you’re done looking at the framed pics of the Thai royal family or playing a game of pool, get your tongue tingling with a menu that would satisfy any chilli fanatic. And don’t forget to cool down after with a creamy cocktail or a tower of beer. speedboatbar.co.uk
Maresco, Berwick Street – for fish-focussed, modern tapas
Following successful openings in Crouch End and Stoke Newington, the team behind local favourites Bar Esteban and Escocesa has ventured into central London with this intimate 48-cover space in the heart of Soho. Billed as a modern tapas bar (with a more formal dining room on the basement floor), expect a seafood-focussed menu at Maresco, featuring top-quality Scottish produce served with Spanish flair and (a lot) of Spanish wine. maresco.co.uk
Manzi’s, Bateman’s Buildings – for fish and seafood dishes
Latest off the block from the Wolseley Hospitality Group, Manzi’s is as glamorous as nautical comes. Set over two floors and with bright, airy blue and white interiors, this is a place of comfort and attention to detail. Head chef Christian Turner’s menu encompasses a beautifully executed monkfish wellington and cioppino fish stew, as well as oysters and dressed crab, Galician-style octopus, fish finger sandwiches and lobster rolls. Non-fish dishes are also available, including leeks mimosa and devilled egg, and roast Landes chicken. manzis.co.uk
Bubala, Poland Street – for Middle Eastern small plates
The second spot from Marc Summers (Berber & Q) and Helen Graham (Palomar) is decked out in the same earthy-chic style as the original Spitalfields restaurant. Gather round the table at the back to get a slice of action from the open kitchen and peruse jars of ferments and infusions that make their way into dishes and cocktails. Peanut-infused bourbon is stirred with chocolate bitters for a warming old fashioned, blood orange syrup is shaken up with tequila in a rose petal and Persian salt-rimmed margarita, and citrus syrups are topped up with sparkling water and fresh herbs in the non-alcoholic gazoz options.
To start, order fresh laffa flatbread to dip into silky baba ganoush, followed by charcoaled leek swirl skewers and corn ribs, slathered in a punchy chipotle, Aleppo chilli, black garlic and cumin sauce. Lip-smacking mains include buttery hispi cabbage coated in a dried orange, nori and sesame crumb, and deep-fried, brined cauliflower served with caramelised spiced spinach bkeila. Potato latkes are given a modern twist, pressed with garlic butter into stacks and fried to order, and fresh vesuvio tomatoes and mango are soaked in a sweet and tangy tamarind and date syrup dressing. Finish with coconut and tahini fudge, subtly laced with blood orange and coated in crackly sesame seeds. bubala.co.uk/soho
Chung’dam, Greek Street – for modern Korean cooking
Named after the bustling Cheongdam-dong district in Seoul, Chung’dam is a contemporary Korean restaurant combining modern Korean cooking with traditional cooking techniques, paired with the finest ingredients in a sleek and refined space that’s designed to facilitate an interactive dining experience taking you on a journey through all your senses. With an impressive cocktail list that features rice wine and soju alongside a global wine list, Chung’dam attempts to live up to the vibrant reputation of its namesake. chungdam.co.uk
Kapara, Manette Street – for Israeli-inspired sharing plates
Inspired by the rooftop bars and vibrant dining scene of Tel Aviv, this is a new all-day restaurant headed up by Israeli-born chef Eran Tibi. With its airy, chandelier-decked room, plush banquette seating, punchy cocktail list and cool soundtrack, Kapara gives off a luxurious clubby vibe. Cocktails deliver – The Glory Mole is a perfectly balanced, invigorating mix of tequila, hibiscus, cardamom, ginger, lime and soda. Food is for sharing here. Snacks, small and large plates come as and when they are ready, and the flavours – although Israeli inspired – move easily around the globe. Don’t miss the Bala bake – a trio of warm breads served with whipped butter and tomato herb dip, and the star is the kubaneh a sweet almost briochy bread that was fought over. The baklava prawns – three huge crustaceans wrapped in a kadaifi pastry shell and served with a soured cream, Persian lime and nori dust was a texture sensation – are crunchy, sweet, soft and tart. Other highlights included a meltingly soft slow-cooked lamb belly with a sweet and sour plum ketchup, fresh plums and lemon thyme, and a carpaccio of coal roasted peppers with creamy house-made fresh goat’s cheese, basil and rose. If you have room for pudding, order the Gramp’s cigar – a playful chocolate, passion fruit and pastry-based dessert that was both surprising and absolutely delicious. kapara.co.uk
The Seafood Bar, Dean Street – for quality, sustainably sourced seafood
Already a raging success in the Netherlands because of its commitment to serving quality, sustainably sourced seafood at a reasonable price, this is the first international branch to open in London on Dean Street, Soho. The restaurant occupies the ground floor of a Georgian townhouse and the grand dimensions, pale wood and white interior and high ceilings give the space a luxurious but airy feel. The menu is comprehensive with several different sections covering hot and cold starters, crustaceans, oysters, fruit de mer platters, mussels, mixed seafood grills, caviar and even fish and chips. We almost go for the full bells-and-whistles giant double-decker fruit de mer platter that every table seems to be ordering, but our waiter after a hunger check-in advises a smaller platter, plus a couple of hot starters, which are both winners; sweet, juicy clams in a delicate wine and garlic sauce, and plump creamy, gratinated scallops in the shell. Our fruit de mer platter is a shellfish-lover’s dream with some more unusual offerings such as razor clams, periwinkles and whole brown shrimp alongside mussels, cockles, clams, prawns, crab, seaweed salad and oysters. Everything is served simply on ice with lemon and mayo allowing the freshness and quality of the seafood to shine through – a perfect pairing with a crisp glass of Grüner Veltliner. theseafoodbar.com
Nessa, Brewer Street – for a modern, seasonal menu
Nessa is a sophisticated bistro situated right in the bustle of London’s Soho. Enter the striking horseshoe bar and you’ll see a range of UK producers on display, including no- or low-alcohol options – as well as the option to order snacks and small plates. The space has been fully renovated with the style of the neo-baroque building in mind – it’s stylish with lots of marble, oak and brass fixtures, and fittings on the art-lined walls. In the dining room, you’ll find booths and an open kitchen, where Executive Chef Tom Cenci (formerly of Loyal Tavern and Duck & Waffle) has devised a menu of British influences with global flavours, focusing on seasonality. The ‘bread & snacks’ include the BBQ spiced crisps, and cheese and onion croquettes with a grape mustard mayo. Small plates range from aged beef tartare with beef fat and charred sourdough, to a deeply pleasing, Insta-friendly black pudding brioche with brown butter noisette, and Nessa’s signature celeriac carbonara with pancetta, confit egg and winter truffle. There are sharing plates on offer, too – a whole roast chicken with fries and gravy or rib of beef on gravy-soaked bread. Desserts lean towards the classics: baked alaska, jam roly-poly, and the ‘Nessabockerglory,’ all given an indulgent, modern, twist. nessasoho.com
Yeni, Beak Street — for wood-fired modern Turkish food
With most dishes at Yeni given the funk of fermentation or seasoned with smoke, this is food that’s big on flavour but handled with enough respect to let the quality of the ingredients shine. The open fire kitchen is centre stage in the tall-ceilinged room, start with a G and house-made T (tonic meets kombucha) then it’s all about choosing sharing plates for the table or letting the chef choose for you with a daily changing tasting menu. About half the menu is creatively vegetarian – beetroot is almost sticky from being slow braised in olive oil then punctuated with sour cherries, salty galomizithra cheese and a crunch of hazelnuts. Choose a filling of either beef or dried aubergine for the Turkish manti dumplings which come in a broth made so complex and creamy from using double-fermented yogurt that you’ll be ordering more wood-fired puffy tava bread to mop the bowl clean with. yeni.london
Humble Chicken, Frith Street — for nose-to-tail yakitori and modern cocktails
Humble Chicken’ name gets straight to the point. This intimate Soho restaurant, the first from chef Angelo Sato — ormerly head chef of Michelin-starred Restaurant Story — is all about grilling every part of the bird (from gizzard to thighs) over binchotan charcoal (a high-quality charcoal used in Japanese cooking). Start with a selection of refined snacks, including a delicate, umami miso foie gras tart and creamy freshly made tofu with tangy kimchi, before diving into the yakitori menu with gusto. Skewers — smoky, juicy, delicious — arrive speedily from the open kitchen, with highlights including meatball with salty tare sauce and egg yolk for dipping, rib with spicy miso and chives, and (our favourite) absurdly tender chicken oysters with smoked garlic and ponzu. Larger plates include crispy chicken leg with rice, and save room for dainty desserts such as deconstructed strawberry cheesecake, and purin, a Japanese dessert akin to a creme caramel, and just as delicious.
There’s Asahi on draft and a small selection of sakes, wines and Japanese whiskies, but it’s the cocktails that deserve most attention on the drinks list, including a tangily fruity lychee martini; a silky Nikka whisky, coconut milk and oolong highball, and a sultry miso and coffee old fashioned. humblechickenuk.com
Imad’s Syrian Kitchen, Kingly Court — for Syrian sharing plates
Imad Alarnab’s story is a remarkable one. After spending years as a successful restaurateur in Damascus, his businesses were destroyed by the war, and he was forced to flee the country for safety. Shortly after arriving in London in 2015, he began cooking Syrian food at supper clubs and pop-ups (at which he raised thousands of pounds for refugee charity, Choose Love), before crowdfunding for his own permanent restaurant. Located on the top floor of Soho’s Kingly Court, the restaurant has the feel of a family-run taverna, with white walls accented by bright blue windows and tiles, dotted with heart-warming photographs from Imad’s past. As for Imad’s food, its every bit as uplifting as his story. Every dish we tried from his sharing-style menu of Syrian dishes was a hit, from the super-crisp, perfectly seasoned falafel with lightly pickled, sumac-dusted red onions, to the pool of chickpea-topped hummus with hot, fluffy pittas for dunking. Other highlights include the fattet macdous – a dish of silky soft baby aubergines filled with cumin-spiced minced lamb, served with tahini, crispy pittas, pine nuts, herbs, and juicy pops of pomegranate – and the shish tawook, which combines beautifully tender, charred chicken with homemade paprika crisps, tomato mayo and pitta. imadssyriankitchen.co.uk
The Palomar, Rupert Street — for Israeli small plates
The term small but mighty applies perfectly to The Palomar. The greeting is warm, the music lively, the cocktails potent and the wait to be seated at the counter a long one if you haven’t booked ahead. And wait you should, as eating at the bar is where the party’s at. Highlights of head chef Omri McNabb’s Israeli small-plates sharing menu include the spiced lamb cutlets featured, as well as crab kofta and wild seabass sashimi. For a quieter evening, take a seat at one of a handful of cosy tables in the back. thepalomar.co.uk
Block Soho, St Anne’s Court — for quality meat cooked over coal
Block Soho is a new kid on the block recently opening on the intimate St Anne’s Court in the heart of Soho. Billed as a “reimagined chophouse for a new generation”, there is unsurprisingly a focus on quality cuts of meat cooked over coal. However, equal attention has been paid to the seafood and shellfish offerings. Expect dishes such as smoked pulled pork with sourdough toast and apple gravy, swordfish chop with samphire butter and fresh shellfish platters, as well as classic steaks sold by weight. There will also be Sunday roasts and a breakfast menu with a “hangover” burger, as well as a daily “Cocktails & Croquettes” happy hour. With its industrial décor, an abundant cocktail menu and a wine list from small producers, Block Soho is looking to make its mark in the heart of the city, and bring a bit of fun to tradition. blocksoho.com
Ino, — for playful riffs on classic Greek dishes
INO is the latest opening from the team behind London restaurants OPSO and PITTABUN. Billing itself as a gastrobar, this compact venue has two snug, buzzy counters upstairs and some (slightly) calmer seats below and outside. Take a place at the bar to watch the action at the grill and get instruction on how to swipe a finger of pitta bread through the taramas topped with a slow-cooked egg yolk and bottarga without mixing it first. Like the taramas, the rest of the dishes are modern, playful riffs on classics — ceviche is dressed with avgolemono, souvlaki made from Iberico presa and octopus makes its way into a taco.
Drinks include a mastiha (a mastic liqueur) G&T with a hint of resin, an excellent selection of Greek wines and a range of barrel-aged cocktails. Don’t leave without trying the Greek salad, a juicy mix of tomatoes, olives and capers topped with chunks of 12-month barrel-aged feta. inogastrobar.com
Rudy’s Neapolitan Pizza, Wardour Street — for impeccable pizzas in laidback surroundings
London is no stranger to a good pizza — from Yard Sale to Homeslice, Theo’s, Vicoli dio Napoli and Voodoo Ray’s (and many more), there’s stiff competition for who serves the best slice in town. Rudy’s latest outpost in Soho (they have pizzerias scattered across the north of England, including Manchester, Birmingham, Liverpool and Leeds) makes a worthy addition to the scene.
Start with an aperitivo of Campari and soda, which arrives premixed in a dinky little bottle alongside a bowl of salted crisps for snacking, before moving onto generous sharing platters loaded with deli treats and house-baked bread.
Pizza toppings are crowd-pleasing, from parmigiana with roasted aubergine to spicy calabrese with ‘nduja sausage and cinghiale with wild boar salami. Our lavishly topped capricciosa with creamy fior de latte, prosciutto, mushrooms, Kalamata olives and artichoke hearts ticked all the boxes, but it was the base that really impressed — well-flavoured and pillowy while still being satisfyingly chewy. All of Rudy’s pizzas — baked daily using 24-hour fermented dough — are made by trained and accredited pizzaiolos and it shows. rudyspizza.co.uk/soho/
Sucre, Great Marlborough Street — for South American classics
There’s a lot to take in at Sucre: huge chandeliers made from glass decanters, a vast open kitchen with chefs cooking over charcoal, a very lively soundtrack and excellent cocktail lounge. But, nothing detracts from the food, centred around ‘fire cooking’. On the snacks and small plates menu, South American classics like empanada (cheesy pasty-shaped pastries) and scallop tiradito (raw) with jalapeño rub along with white beans with morcilla and romesco, and burnt aubergine with lemon and herbs. Monkfish tail cooked on charcoal with a punchy XO sauce and black beans, and veal ossobuco with saffron risotto are the main course highlights, along with black squid fideu (a kind of paella made with skinny pasta instead of rice). The peach and melon pudding sounds simple, but looks spectacular, and the must-try cocktail is the Campari di Spuma, made with Campari, egg white and gin. sucrerestaurant.com
Mr Ji, Old Compton Street — for Taiwanese chicken, small plates and cocktail twists
This small Soho joint is, as it states on the brushed concrete walls, ‘a modern Asian eatery, all about chicken, small eats and cocktails’. Bottles of Taiwanese whisky sit on the minimalist shelves above the counter bar, while hanging plants juxtapose industrial piping at the back. Share a few small plates to start — unusual daikon cake drizzled with confit garlic soy paste, panko-crusted chicken hearts with a mild katsu curry sauce, and a deep-fried prawn toast brick topped with parmesan fluff that melts into a creamy sweetcorn, prawn and bechamel filling. There are four main chicken dishes to choose from, accompanied by fresh and zingy 24-hour fermented golden kimchi. Traditional Taiwanese tapioca-fried chicken breast is served with scissors to cut into manageable pieces as well as piccalilli mayo to offset the chilli heat. Tender chicken nuggets are slathered in a crispy chilli sauce, and silky poached soy chicken is livened up with a ginger and spring onion dip.
Cocktails provide Taiwanese spins on the classics; the refreshing spritz uses homemade grapefruit and hawthorn cordial to add an Aperol-orange hue, mezcal gives the salted plum negroni a smoky edge, and an umami-packed rum, sherry and fermented rice martini is served pre-bottled direct from the freezer. Mrji.co.uk
Korean Dinner Party, Kingly Court —for Korean flavours and sharing snacks
Head to the top of Kingly Court in Soho to discover this this lively opening inspired by Korean flavours and LA’s Mexican food scene, with menus designed by prolific chef duo Ana Gonçalves and Zijun Meng of Tata Eatery, and craft sake from London’ only sake brewery, Peckham’s Kanpai. Inside, expect stripped-back interiors with concrete walls, neon lighting and Korean wall art. An eclectic menu covers everything from Korean corn dogs to tacos and kimchi pancakes. There are larger dishes on offer — go for the Korean tacos with 48-hour slow-cooked beef short rib, ssamjang, slae and homemade wrappers — but it’s the sharing snacks and cocktails that especially impress. Bacon mochi, fudgy chewy rice cakes wrapped in caramelised bacon with gochujang caramel are succulently umami, while ‘chikin’ turns out to be a mound of tender nuggets and rice sticks decadently blanketed in garlic cream and parmesan. The drinks list features fresh twists on classic drinks, such as a plum Americano made with Korean plum wine and Kanpai umeshu. We tried the pleasingly fiery Michelada Boilermaker — spiced Korean beer served with a shot of sake alongside — and the sultry and silky burnt rice old fashioned to finish. koreandinnerparty.com
Dai Chi, D’arblay Street – for kushikatsu skewers and small bites
This unique restaurant in Soho is slick, with comfy leather seats and nods to Japanese ryokan furnishings, such as bonsai, lantern-style lighting, plenty of dark wood and floor-to-ceiling prints of entrances to Japanese izakayas.
Cocktails at the team’s original Dalston restaurant Angelina are outstanding, and this spot doesn’t disappoint. Choose from highball-style drinks including Shoga Enlightenment with tart yuzu sake and lemongrass syrup, or a salty pear and ginger shrub with smoky mezcal. There’s also a tsukemono martini with sake and pickled carrot, and Japanese gin shines in the negroni-style Ponzi Scheme.
The six-course omakase menu is a succession of sublime ‘kushikatsu’ skewers and small bites. Things kick off with roti tacos topped with tobiko tuna tartare and raw Hamachi tuna with truffle soy. Deep-fried skewers are inventive, including flavours like bitter shiso leaf, black ibérico tomatoes, aged rib-eye steak and king trumpet mushrooms, the latter topped with fresh carabineiro prawns and spicy ‘nduja sauce. Other highlights include succulent karaage chicken, butterflied cod and sweet heritage tomatoes doused in 20-year-old balsamic, with matcha panna cotta with a burnt white chocolate crumb to finish. daichi.london
Bar Termini, Old Compton Street – for negronis and espresso
Fifties-style Italian café-bar Bar Termini is known for its pre-bottled negronis, but pop in during the day to sip an espresso at the marble-topped counter or recline on a green-leather banquette with a bicerin espresso, stirred up with thick chocolate and foamed milk. Read our full review of Bar Termini here…
Breakfast at Bar Termini
Dishoom, Kingly Street – for Indian food
Breakfasts at Dishoom, the small chain of Bombay-café-inspired restaurants, have won a cult following. Not least for the bacon naan rolls – crisp bacon wrapped in tandoor-charred naan with a dollop of chilli tomato jam and cream cheese. Pair with a breakfast lassi or house chai. Here are our favourite Indian restaurants in London.
Dishoom Carnaby, Soho. Photograph by John Carey
Lina Stores deli, Brewer Street – for Italian produce
Pretty Italian deli Lina Stores has been a destination for local foodies since 1944. The mint-tiled corner store is packed with anything from metre-long pasta frills to pretty bottles of passata – perfect for stocking fillers. There’s also a fresh pasta bar and a counter piled high with ’nduja, finocchiona and gorgonzola. Lina Stores has now opened a proper restaurant, review below… Read our full review of Lina Stores here.
Lina Stores, Soho
Lina Stores restaurant, Greek Street – for pasta
A much-anticipated pasta, antipasti and aperitivi bar from Soho institution Lina Stores, an Italian deli that’s been the go-to for authentic produce since opening in 1944.
The white and mint striped awning makes the new restaurant easily identifiable to regulars at Lina Stores’ original green-tiled corner shop a few streets away. Pops of its signature pastels continue inside – leather bar stools at the ground-floor counter, shelves heaving with Italian liqueurs and produce, and striped aprons on the chefs who slice pink ribbons of prosciutto, plate up antipasti and toss handmade pasta in pans of sauce in the tiny open kitchen. Downstairs is where you’ll find the atmospheric cellar room, where more mint green leather banquettes cling to whitewashed walls and Italian Art Decolamps cast an elegant glow.
Colourful bottles of Campari, Cynar (a bittersweet artichoke leaf liqueur) and Cocchi Americano vermouth that line the shelves behind the counter tempt diners into top-notch aperitivi. Go for a classic punchy negroni (great value at £6, and made with aromatic red vermouth), or venture into a zingy limoncello and thyme spritz or a blood orange bellini spiked with aromatic Fernet Branca liqueur.
Head chef Masha Rener has kept the menu simple and seemingly authentic, with every ingredient hailing directly from Italy – from bright and buttery Cerignola olives right down to the sugar used in exemplary Italian desserts and cakes.
The antipasti menu includes silky aubergine fritters in a crunchy golden shell, crisp radicchio salad with anchovy dressing, and little bowls of almost-too-pretty-to-eat baby artichoke hearts. Start with a porchetta sandwich, served Roman-style, in a crisp ciabatta roll, stuffed with crunchy bites of golden crackling and soft, slow-cooked pork marinated in rosemary and fennel seeds.
Fresh pasta, handmade an hour before service, is given pride of place at Lina Stores, served as the main event rather than traditional pre-main primi. Bright yellow strands of pappardelle soak up light, gamey rabbit ragu, perfectly formed gnocchi is brightened up with popping peas, and a vibrant mint and courgette mixture is stuffed into little tortellini parcels. Pici alla norcina is the highlight, though – springy worms of pasta in a creamy, nutty sauce of porcini mushroom and Norcia sausage (often celebrated as the best in Italy).
Creamy lemon sorbet refreshes after so many comforting carbs, the little half-lemon bowl a nostalgic nod to Italian holidays, and is served with a shot of limoncello to send you merrily on your way.
Street Food Union Market, Rupert Street – for street food
Fuel up on the run at Street Food Union market. We’re particular fans of Slingin Po Boys’ Louisiana-style sub rolls stuffed with blackened shrimp, and the epic roast-dinner-filled Yorkshire pudding wraps from Yorkshire Burrito. streetfoodunion.com
Duck Soup, Dean Street – for date night
For a post-shopping drink or two, head to wine bar and restaurant Duck Soup. It’s pared-back but cosy, and super friendly. Its range of natural and biodynamic wines, served by the glass, changes weekly, as does the short menu of European dishes chalked up on a board. You can even browse the in-house vinyl collection and choose your own soundtrack.
Blacklock, Great Windmill Street – for a chophouse
Go for the ‘all in’ option at cool and casual restaurant Blacklock and you’ll be faced with pre-chop bites (duck rillettes, kimchi, pickle) followed by huge sharing platters of skinny chops (including short rib beef, lamb cutlets and pork loin) plus chargrilled flatbreads to soak up the juices. The £5 cocktails are fab, too.
From the team behind Nightjar and Oriole, Swift is a classy spot that covers all your cocktail needs. Stand at the slick upstairs bar for a pre-theatre aperitivo (we love the refreshing lemon sorbet, prosecco and Italicus sgroppino) or sink into a sofa in the basement for your whisky of choice from an extensive list.
Duck through the curtains at Koya Bar and you’re transported straight to Tokyo. A wooden counter spans the narrow space: punters huddle over bowls of springy udon noodles on one side, while chefs add eggs to breakfast bowls, and slip noodles, prawn tempura, tofu and miso pork into hot broth on the other.
If you’re after an on-the-go snack between shops on Oxford Street or before a show in the West End, this pretty hole-in-the-wall outfit on Greek Street is where to head. Tucked beside dim sum restaurant Bun House and Tea Room, Pleasant Lady serves a popular Chinese street food staple, jian bing.
These Cantonese crisp multigrain crepes are all about texture, stuffed with tender marinated meat, crunchy daikon pickles, fresh coriander and parsley, fermented bean sauce and a punchy sesame and peanut paste, with homemade crunchy wontons to finish. Choose between Iberico char siu pork, miso chicken, cumin lamb or tofu, and eat your wrap from a brown paper bag amongst the buzz of Soho.
We only wish that there were more of these little takeaways on London’s streets…
Char siu pork jian bing at Pleasant Lady
Here are some of our other favourite restaurants in Soho…
Robata, Old Compton Street – for Japanese robata grill cooking
Located on Old Compton Street in the heart of Soho, Sonny Huang’s Robata restaurant specialises in robata grill cooking, a Japanese tradition that was first introduced by ancient fishermen who took boxes of hot coals with them on their boats to cook the food that they gathered from their day’s catch. The menu is broken down into five sections – small plates, raw and sushi, bao buns, robata skewers and robata large – and diners are encouraged to share dishes. Stand-out plates include miso aubergine topped with pickled shimiji mushroom and red chilli; sweet soy glaze and spring onion pork belly skewers; and Chilean wagyu smoked and cooked over burning hay. Robata also serves an extensive selection of sake and sake-based cocktails including the Umetini (Roku gin, umeshu plum sake and orange bitters). Head chef Charles Lee worked in a number of Michelin-starred restaurants during his career before arriving at Robata, and his menu shows the diversity of Japan’s food, highlighting traditional cooking techniques and contemporary flavours, along with using high-end British produce.
This is a buzzy casual restaurant and tables are a tight squeeze. Out front, the open kitchen spills out its sights, sounds and smells onto the counter diners – there’s a flaming tandoor (oven), mangal barbecue, and vertical rotisserie.
The menu at Berenjak is broken down into mazeh that are designed to be mopped up with house-made flatbreads – either taftoon, seeded sourdough, baked in the clay tandoor, or whole wheat sangak cooked on hot pebbles – kababs and khoresht (stews), and sides, including various pickles, rice and beans. It’s hard not to order everything but we’re reliably informed by our enthused German waitress that jigar (mangal-grilled calves liver) is a good place to start. She was right, as were all her recommendations. Served on soft and blistered lavash bread with mellow sliced red onion, a wedge of lemon to squeeze over, and shredded mint, the offal was burnished, buttery and blushing.
Folie (translating as madness) brings 70s-inspired French cuisine to a plush Soho setting. Step through the velvet curtain and into the warm surroundings: gold-rimmed tables, beige leather booths and terrazzo-tiled floors. This bijou spot is best suited to boozy business lunches or late-night drinks, so perch at the central curved bar and let waiters in bow ties mix you a cocktail – try the Victoire, a warming concoction of mezcal, pear, lime juice and fiery ginger, or go booze-free with a pineapple and coconut Kerala. Pass on the larger dishes, and instead share a few small plates. Light chickpea sticks come crispy on the outside, fluffy on the inside, while scallops sprinkled with crumbled hazelnuts get an umami kick from bouncy mushrooms. If you can’t resist a dessert, be swayed by the chocolate mousse with smooth caramel centre and nutty buckwheat ice cream on the side.
At Ikoyi, Iré Hassan-Odukale and Jeremy Chan are on a mission to give the flavours and ingredients of West Africa a slick, fine-dining polish. The Manx Loaghton rib is probably the best lamb I’ve ever eaten, with a rich, deeply savoury flavour that’s perfectly balanced by a fiery chilli and pepper relish. The jollof rice was lick-your-plate-clean delicious, the smoked bone marrow meatily perfuming the air around us.
Ben Chapman’s latest outpost has all the ingredients for yet another frustratingly brilliant Soho restaurant – small, no-reservation policy, sterling reviews. But, it’s worth any queue. Grab a spot at the pass, where the flames of the charcoal fires will keep you as warm as the spices from the confidently succinct, regional Thai menu. As well as delivering on atmosphere, Kiln actually offers the lesser-known and ever rarer phenomenon of good value in London. Aged lamb skewers, delicately fragrant with cumin and Szechuan pepper and cranked-up in flavour with the lick of those flames, are £2.90 for two. A delicious main of clay-pot baked glass noodles with Tamworth pork belly and brown crabmeat, which comes with an intense, zingy herb dip on the side, is only £5.75.
We’re warned about the heat of the roasted long pepper and Tamworth pork shoulder curry but its tingle was just the right side of numbing, mellow and spicy sweet. Wild mushroom salad seasoned with soy and lime, inspired by the region of Isaan, in the northeast of Thailand, was precisely the sort of plate that the term umami was coined for. One of the top openings of the year.
Named after the lacy, bowl-shaped pancakes that are a staple of Sri Lanka, Hoppers has quickly established itself as one of London’s hippest hangouts. From the can-do-no-wrong team behind Michelin-starred Gymkhana, Hoppers references the food of southern India and Sri Lanka. There’s a succinct menu starring traditional hoppers: light fermented rice and lentil pancake bowls, with a softly steamed egg and a selection of confidently spiced karis.
Load up on the ‘short eats’, though. Mutton rolls are like crunchy cigars – with a golden crumb, shredded gamey meat and lightly spiced tomato chutney. Bone marrow is so seductively sauced that you would be forgiven for refusing to share. The best, perhaps, are buttered devilled shrimps: juicy and fiery. There a fab and refreshing cocktails also.
Bao began life as a tiny bar in Hackney, selling pillowy soft ‘baos’ (steamed milk buns) stuffed with various fillings. Following its success, the team opened a restaurant in Soho. Husband and wife team, Shing Tat Chung and Erchen Chang, alongside Shing’s sister Wai Ting Chung are behind the venture, and it was the trio’s travels across Asia that inspired the menu.Their signature bao take centre stage – try classic braised pork and panko-crumbed daikon radish bao – but there’s also xiao chi (small eats) on offer. As for drinks, expect hot oolong and cold foam tea, plus cider, sake and whisky. It’s a cosy space with shelves lined with homemade pickles – including golden kimchi.
Blink and you’ll miss Neil Rankin’s new barbecue restaurant in London’s Soho. From ground level it looks like just another wine bar, but head underground and it’s a dark den of mezcal, smoke, meat and, er, Pickled Onion Monster Munch.
Temper is cavernous, with booths and tables filling every corner, but if you want a piece of the real action, grab a counter seat around the open kitchen where tacos are hand-pressed, flatbreads are blistered, and whole animals are butchered and roasted over glowing coals. It’s not for the squeamish but this waste-little, love-food attitude did it for us. (As did the surprisingly ergonomic bar stools and Irn Bru spritzes and mezcal negronis).
Ember Yard, Berwick Street – for Mediterranean small plates
Part of the Salt Yard Group, Ember Yard in Soho serves Italian- and Spanish-inspired tapas and small plates using a bespoke, Basque-style grill and sustainable charcoal and wood from Kent, which gives a distinctive taste to dishes such as chargrilled Iberico presa with whipped jamon butter, and grilled octopus with broad beans, preserved lemon, pea and mint purée.
Head chef Brett Barnes says: “The char and the smoke working in unison are a magical combination that appeals to our most basic instincts.”. saltyardgroup.co.uk
Baozilnn takes it culinary cues from all corners of China, from a roster of hearty northern street-food dishes to dim sum with Sichuanese and Hunanese accents.Set over three floors, kitschy Mao-era propaganda posters adorn black walls, and diners sit on red leather chairs and benches. Service is brisk and efficient.
Expect plenty of jiaozi (dumplings) on the menu, served plain, slathered with chilli sauce or floating in a broth, as well as lots of dim sum and grilled dishes, from meat and fish skewers to sea bream in XO sauce and red-braised pork.
Head chef Francis Law is a dim sum expert and this part of our meal proved to be the highlight. Watercress prawn dumplings – the pastry tinged bright yellow with turmeric – were delicately made, the peppery watercress matching the subtle astringency of the turmeric. Beetroot and prawn dumplings, prettily pink, were also well balanced, the earthiness of the vegetable a faint back note that didn’t overwhelm the crustacean. Our favourite, though, was a fat, pork-filled bao zi lurking in its own lake of spicy, deeply savoury hot and sour broth. Chengdu dumplings were impeccable, silky and generously drizzled in chilli oil, while our skewers – cumin lamb and grilled king prawn – could have been a little more tender. Dan dan noodles lacked the requisite fiery heat.
There’s a quirky choice of beers on the menu (from Belgian to Chinese), a globe-trotting selection of wines and a selection of baijius, rice wines and sakes.
Chef Stevie Parle’s latest venture brings handmade pasta and affordable wines to Soho. The agnoli was a triumph of pared-back cooking; perfectly cooked and crafted pasta, a generous game filling and a seriously moreish sage-butter sauce.
Cecconi’s Pizza Bar, Old Compton Street – for pizza
From the team behind Soho House, Cecconi’s Pizza Bar focuses on pizza, pasta and Aperol spritz on tap. Vintage Italian posters, black and white mosaic tiles and mahogany tables give the space a retro feel. In the summer, grab a seat on the street and spend the evening sipping on punchy negronis.
The super doughy charred crust has a slightly smoky flavour, while the sloppy base is piled high with toppings. Either keep it classic with buffalo mozzarella, tomato and basil, or choose one topped lavishly with parma ham, peppery rocket, mozzarella, parmesan and meltingly creamy burrata – torn apart then drizzled with olive oil. If you fancy something a little lighter, go for a pizzette instead.
Crisp matchsticks of zucchini fritti with silky aioli (lifted with lemon) is the best place to start. While pizza is the focus, be sure to share a bowl of creamy spaghetti dusted with shavings of umami truffle. If you’ve saved room for dessert, the tiramisu is a must. Waiters bring large dishes to the table and serve the rich coffee-soaked dessert straight up.
After the success of their first site in Stoke Newington, The Good Egg crowd-funded to their second site in Soho’s Kingly Court. This café-cum-restaurant, inspired by the Jewish café-culture of Montreal, serves all-day brunch Monday to Sunday. Take a seat on one of the dark-teal wooden chairs and watch chefs at work behind the metal counter. Walls are covered in jars of pickles and bottles of wine and blackboards list names of the meat, fish and veg producers that feature on the menu.
With its green and white chequered plastic table cloths, silver napkin holders and framed film posters hanging on the walls, Pizza Pilgrims feels like an American diner meets Italian pizzeria. If you can’t get a table, grab a pizza to takeaway and eat in Soho Square.
The Naples-style pizza with blistering crust and sloppy centre is proved slowly then cooked fast. Order the aubergine parmigiana with fior di latte, basil, plum tomatoes and roast aubergine if you fancy something indulgent, or take it back to basics with the marinara, topped simply with oregano, garlic and basil. Satisfy your sweet tooth with a vanilla ice cream, olive oil and sea salt option for dessert.
Credit: Paul Winch-Furness
Kricket, Denman Street – for Indian small plates
Contemporary and cool, Kricket specialises in Indian small plates using local vegetables along with fish and meat sourced within the British Isles. Expect to queue at these no-reservations restaurants but dishes like samphire pakoras and Keralan fried chicken are more than worth the wait.
We have the recipe for Kricket’s kichri. Kedgeree as we know it was an adaptation of the original recipe for kichri, which consists of rice and lentils. You can use poached eggs rather than raw egg yolks, if you like.
Bob Bob Ricard, Upper James Street – for an impressive dinner
Bob Bob Ricard is a Russian-inspired restaurant in Soho that exudes luxury, with ornate interiors loosely based on the Orient Express (train-carriage style booths, brass rails and coat racks), slick service and iconic ‘press for Champagne’ buttons. It’s all about excess, with hearty portions, theatrical presentation and copious amounts of fizz.
The menu focuses on English classics, with Russian influences highlighted in pink (think plenty of truffle, vodka and caviar). If there’s any way to begin a Russian-inspired meal, it’s with a shot of -18 degree vodka. Served in a tiny goblet made from cut glass, this shot has the purpose of cleansing your palate and opening up the taste buds before beginning your meal.
To start, a round of oysters baked with parmesan and black truffle, or traditional truffled potato dumplings served with crispy onions and firm and springy and nutty shimeji mushrooms. Beetroot and goat’s cheese gateau was a stunning little stack of layered golden and deep purple beetroot and thick, creamy goat’s cheese, sprinkled with pea shoots and crunchy pecans.
Popular mains include hearty dishes such as chicken kiev and rich puff-pastry-topped fish pie with chunky pieces of smoked haddock, sole and cod. We ordered the beef wellington, which was presented to us as a latticed pastry sphere before being taken away and carved into thick slices. Perfectly pink 28-day aged Scotch beef fillet was wrapped in a layer of finely chopped porcini mushrooms and a thin pancake to soak up the juices with a golden crisp pastry case. A spoonful of silky truffled mash on the side made this particularly lavish.
‘Chocolate Glory’ was an instagram-worthy dessert. Hot chocolate sauce was poured over a gold sphere that opened up to reveal a soft chocolate Jivara mousse with brownie pieces, zingy berries and passion fruit and orange jelly. If you’re too full for all that chocolate, order the zesty trio of lime, lemon and pink grapefruit sorbets served with Platinum vodka.
Click here for our expert guide on where to get the best beef wellington in London
Ham Yard Hotel, Ham Yard – for afternoon tea
We review afternoon tea at Ham Yard Hotel, Soho. Expect statement artwork and decor from designer and co-owner Kit Kemp and whacky twists on sweet savoury tea treats.
Ham Yard Hotel’s ethos matches its bold name; expect bags of character, typical of all Firmdale Hotels, from co-owner Kit Kemp’s bright and colourful interiors, with patterned textiles, unique finds such as reclaimed African prints and plenty of original artwork.
L’escargot was big news in the 80s and is somewhat of a Soho institution but it’s sparkle faded over the years. Now, after a refurb and with a new brunch menu, it’s worth putting on your radar once again. The 280-year-old town house is also a member’s club, and it shows in this room: dark wood and comfortable, red velvet-covered chairs, it hasn’t lost the French bistro charm.
Kettner’s first opened on Romilly Street, in Piccadilly, in 1867. It was one of London’s first French brasseries, and has survived a lot of history over the years, staying open during both world wars and welcoming the likes of Oscar Wilde, Winston Churchill and Agatha Christie. In its latest incarnation the design-focused Soho House Group has bought and spruced up this Georgian building, playing on its 1920s heyday in opening an all-day French brasserie, Champagne bar and 33 glamorous hotel rooms.
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Alex Crossley<![CDATA[New UK restaurants 2023]]>https://www.olivemagazine.com/?p=1440832023-12-08T13:08:32Z2023-12-07T11:47:26Z
Looking for exciting new restaurants to visit? We’ve sent our experts across the UK to find the best new places to eat. Read our reviews below, and then have a sneak peak further down for hot-off-the-press news of upcoming restaurant openings to put in your diary. Want to know about the hottest new spots in the capital? Read our guide to the best London restaurant openings, or listen to the olive podcast where a restaurant critic shares 10 things you need to know about being a food influencer. Now discover the best private dining rooms in the UK.
New restaurants in 2023
York Minster Refectory, York
Best known for his Michelin-starred Yorkshire pub The Star Inn at Harome, chef Andrew Pern also operates two York restaurants: The Star Inn the City on the River Ouse, and York Minster Refectory. Opened this summer in a Grade II listed former school neighbouring the Minster, Refectory sees Andrew and executive chef Joshua Brimmell exploring their love of classically influenced, modern British cookery. Dishes might include beetroot-cured monkfish with shaved fennel, lovage and sherry vinegar; Yorkshire game haslet with duck fat parkin; or roast butternut squash and sage pithivier. yorkminsterrefectory.co.uk
Madre, Manchester
A collaborative homage to Mexico, Madre opened in Liverpool in 2019, where its Albert Dock site includes a large summer terrace with DJs. In June, a second Madre opened in Manchester at canalside development, Kampus. Created by chefs Nud Dudhia and Sam Grainger, the Manchester site’s evolving menu has retained Madre’s trademark tacos and snacks, including sweetcorn with chipotle mayo and queso fresco, while expanding to include ceviche, oysters and wood-fired grill dishes, such as Sinaloan-style prawns, adobo mayo and salsa diablo, or beef wing rib, grilled jalapeños, masa onion rings and potatoes. thisismadre.co.uk
Embers, Brighton
Tucked away deep within the maze-like Lanes, this joint venture from two well established Brighton chefs, Isaac Bartlett-Copeland (Isaac At) and Dave Marrow (Terre à Terre), sees the pair cooking every dish on the menu on a Medieval-style fire cage over kiln-dried ash and birch wood. The vibe in this intimate venue is buzzy and informal, the interiors themed around charcoal walls, grey rock plates and smoke-effect cutlery, and quirky features including wall-mounted charred cross sections of tree trunk, stacks of firewood and a long industrial-style banquette backed with gridiron. A gentle smokiness fills the air, and diners have the option to eat at the kitchen counter overlooking all the open-fire theatrics. The seasonal menu is primarily made up of smaller sharing plates plus larger centrepiece dishes (with the likes of aged pork tomahawk). Once you’ve ordered, the dishes arrive at breakneck speed, and standouts included soused mackerel with little cubes of sharp Bramley apple, earthy beetroot sauerkraut and thick dollops of labneh; beautifully charred, tender chicken leg with smoky ’nduja-infused aioli; and flaky, scorched sea bream matched with sweet smacked cucumber and nutty, chewy grains. The cocktails are good, too – we enjoyed the smooth, refreshing lychee martini – and save space for a gorgeously creamy retro banana split with toffee sauce and fragrant rosemary and parsnip ice cream. embersbrighton.co.uk
Higher Ground, Manchester
Created by the team behind acclaimed natural wine bar, Flawd, Higher Ground restaurant is a bigger showcase for chef Joseph Otway’s creative use of British, seasonal, sustainable produce. Opened in February at Faulkner House, this hip restaurant is buying in whole animals from small rare-breed producers and using flavour-forward local, heritage ingredients, many from its Nantwich partner farm, Cinderwood Market Garden. Expect to see this superlative produce deployed in dishes such as home-smoked beetroot and brill roe, salt-baked celeriac, bay leaf and preserved blueberries, bonein pork chop with nasturtium dressing, or burnt Manchester honey tart. highergroundmcr.co.uk
Ford Road, Margate
One of Margate’s iconic seafront buildings restored to its former life as a hotel. The cosy ground- floor restaurant serves Kentish wine, local gin and the likes of silky trout lifted with Hinxden Farm Dairy crème fraîche and crostini topped with creamy cannellini beans, and pork sautéed in parsley mustard sauce. Breakfast is a real treat, too. fortroadhotel.com
Climat, Manchester
Manchester’s Climat, the second venue from Chester’s Covino team, is a wine-led rooftop restaurant, where the 300-bottle list ranges from classic grand crus (in Burgundy, a climat is a unique, prized vineyard plot), to hip orange, pét-nat or small-producer wines from less-celebrated areas. Executive chef Luke Richardson’s love of the new wave of informal, internationalist Parisian bistros informs Climat’s menu, created with head chef Simon Ulph. Signature vol-au-vents sit alongside sharing plates of, for example, sardines, salsa verde, lemon and pine nuts; tandoori quail, chilli carrot salad and lime pickle; or duck with clementine and radicchio. restaurantclimat.co.uk
The White Horse, Cheshire
The seventh opening from Gary Usher’s Elite Bistros is a first for the acclaimed north-west restaurant group: a village pub. Suitably for a building at the heart of the local community, Churton’s White Horse reopened amid much public goodwill. A crowdfunding campaign, mainly based around pre-selling meals at Elite Bistros restaurants, smashed its target, hitting £223,748 in 24 hours. Chef Josh Robbins’ menu mixes modish influences (buttermilk fried chicken, a salt ’n’ pepper-style crispy seitan salad) with more trad pub dishes such as curried lamb pie, an 18oz dry-aged sharing steak and Elite Bistros’ legendary truffled parmesan chips. thewhitehorsechurton.co.uk
Exhibition, Manchester
Exhibition is a novel concept: a restaurant where you can order simultaneously from three independent kitchens. These include the acclaimed Basque-inspired Baratxuri, Scandi-influenced OSMA and, at the time of writing, Osmatxuri – a collab in the former Sao Paulo Bistro kitchen, ahead of a new operator taking that space. Snack informally on pintxos and plates of crispy chicken thigh with teriyaki mayo or smoked cod’s roe, or go big with baked lobster in herb butter or Baratxuri’s sharing txuleton steak of Galician ex-dairy beef. The open-plan space includes a large bar, with DJs until 1am at the weekend. exhibitionmcr.co.uk
Furna, Brighton
Furna is chef Dave Mothersill’s first solo venture, having earned his chops on the Brighton scene at the likes of perennial favourites The Salt Room and The Gingerman. The understated venue, opposite the Pavilion, features leather banquettes, elegant small dining tables and a counter at close quarters to the open kitchen where guest can dine while watching the chefs at work.
On offer is a regularly changing menu of small sharing plates. Dishes are bold and the flavour combinations unusual, but the results are spectacular – standouts included a honey and thyme Parker House roll with umami-rich roasted yeast butter and creamy smoked cod’s roe with a slick of grassy parsley oil to slather over; buttery soft milk-brined veal sweetbread with a crunchy roasted rice coating, subtly sweet Delica pumpkin and a meaty chicken reduction; and an al dente mushroom pappardelle ripiene singing with intense black garlic and tangy aged parmesan.
The paired wines are just as audacious as the food – including intriguing bottles from Greece, Japan and the South Downs. Inventive cocktails are worth exploring, too, each focussed on a single ingredient, such as tangy, smoky stem ginger and an earthy beetroot number with a welcome boozy kick. furnarestaurant.co.uk
The Boot, Cirencester
A cosy Cotswolds pub with a gourmet edge, The Boot in Barnsley is run by the team behind London’s The Chelsea Pig. Sit by the fire with local ales and seasonal dishes including a winter garden salad, Gloucester Old Spot pork chop with Hawkstone cider sauce, and beef wellington served with truffle mash. barnsleyhouse.com/the-boot
Tutto, Brighton
The Black Rock Group has a sound reputation in Brighton, with its roster of restaurants, including The Salt Room, Burnt Orange and The Coal Shed, already firm favourites with local diners. Tutto is the latest offering, an Italian restaurant set in a former banking hall on the outskirts of the North Laine.
The high-ceilinged interior, with its grand arched windows overlooking a small alfresco seating area out front, has stylish art deco touches and large, colourful, graphic art adorning the walls. The vibe around the small bistro-style tables is intimate and relaxed, with low lighting and mellow background music.
The menu follows the classic Italian format of cicchetti, antipasti, primi and secondi, and there’s also a set menu if you’d prefer to delegate your choices. Opening options include buttery bone marrow with parmesan and gremolata on crisp toasts, and long-stemmed broccoli fritto with ‘nduja aïoli. The standout dish is the tagliatelle cacio e pepe with black truffle, the pasta cooked perilously close but just the right side of al dente, and the irresistibly silky sauce suffused with a perfectly judged hit of pepper. The roasted sea bass in an autumnal wild mushroom, shallot and confit garlic sauce was also excellent, the fish beautifully succulent, complemented nicely with a side of chilli-spiked brassicas.
The drinks menu is almost exclusively Italian, featuring red and white wines grouped by region, the common characteristics of each area helpfully explained. The cocktails remain faithful to the country, too, with four varieties of negroni on offer, and a stunning slushie-like sgroppino our favourite on the night. tutto-restaurant.co.uk
Sète, Margate
The duo behind cult spot Barletta has opened a cosy wine bar in seaside town Margate. Taking inspiration from French neighbourhood tabacs, sharing snacks include pâté en croute with pickled gherkins, potted smoked prawns and French onion tart. The eclectic, revolving wine list puts the spotlight on female winemakers, Eastern European vineyards and Kentish growers. setemargate.com
The Mess, Tisbury, Wiltshire
Galápagos Islands-born chef Ana Ortiz (previously Pythouse Kitchen Garden and The Newt) celebrates South American flavours in a new restaurant, café and deli in the former dairy building of thatched Wiltshire arts centre Messums. Ana serves up vibrant dishes, including Somerset beef empanadas, red quinoa tortilla with fermented cherry tomatoes and Wiltshire pork with achiote pasta and coal-roasted new potatoes. messumswiltshire.com
MUSU, Manchester
Chef patron Michael Shaw (previously at Le Manoir) heads up this contemporary space, hosting Japanese tasting menus that intertwine the finest ingredients from Japan with fresh UK produce. There is also an omakase experience at head sushi chef Andre Aguiar’s six-seat counter, along with premium sake and Japanese whisky pairings. musumcr.com
Boys Hall, Ashford
Boys Hall near Ashford, Kent, is a pub and restaurant with rooms in a beautifully converted 17th-century house. There is an ambitious menu overseen by MasterChef: The Professionals’ Robbie Lorraine featuring lobster doughnuts, house-cured salmon with balsamic pearls, Marmite-glazed celeriac steak, and local wines including a decent fizz by Simpsons. Lunch at £25 for two courses is a good deal. boys-hall.com
Catch at the Old Fish Market, Weymouth
Upstairs at the Old Fish Market, Catch has a vaulted timber roof and harbour views. The menu is crafted around the fish landed just outside the restaurant. ‘Local’ and ‘sustainable’ are top of mind for the rest of the menu too, with meat and game from the Dorset countryside and tomatoes from the Isle of Wight. You can also enjoy a mix of celebrated and lesser-known wines from Dorset, Hampshire and further afield.
The simplicity of the restaurant’s interior is echoed in the menu, with just a handful of dishes to choose from for each course. This translates to elegant plating – it’s no surprise that executive chef Mike Naidoo has names like Pollen St Social on his CV. As you’d expect with a sustainability-focused menu, it changes daily. We devoured a starter of crab with crab toastie and lobster agnolotti. Cod with wild garlic, cauliflower and cockles was delicate and delicious. We also took the waiter’s suggestion of crab potatoes to share – a bowl of crushed new potatoes mixed with crabmeat hidden under crab bisque. The tarte tatin was a well-executed finish.
The restaurant was busy when we visited on in March, so book early in summer when crowds descend. catchattheoldfishmarket.com
Dulse, Edinburgh
Chef Dean Banks puts the spotlight on Scottish seafood at his first-floor neighbourhood restaurant in Edinburgh’s West End. International twists liven up the fish that’s straight off the boats, including lobster crumpet with yuzu brown butter, seared hake with kimchi hollandaise and baked North Sea cod in Goan curry. The wine and cocktail bar downstairs is great for a pre-dinner aperitif, such as the signature pepper dulse and Lunun Gin martini. dulse.co.uk
Yellowhammer, Stockport
Where the Light Gets In chef Sam Buckley is joining forces with sourdough baker Rosie Wilkes and potter Joe Hartley to open a bakery, deli and pottery in Stockport in early 2022. There will be freshly-baked loaves, swirly buns, sweet bakes and sandwiches during the day, with sourdough pizza and natural wine events on select evenings. instagram.com/yellowhammer_stockport
2021’s best UK restaurant openings
Barletta, Margate
Kentish produce shines in seasonal dishes with an iconic seaside view
Nestled into a corner of Margate’s Turner Contemporary gallery, Barletta is a celebration of Kent’s producers, artists and chefs. The space is split into two halves – one side works as an all-day café, with freshly baked treats including rhubarb tart, tahini brownies and brown butter cookies on display. A grey booth slides down one wall of the more formal dining room, adorned with a tablescape mural by local artist Megan Metcalf; a riot of carrots, citrus and wine sketches. Floor-to-ceiling windows are dressed with seasonally changing dried flowers, framing views of Margate’s landmarks, from the harbour to the higgledy-piggledy old town and seaside-kitsch Dreamland sign. Kick off with a glass of strikingly dry organic prosecco or biodynamic Alsace crémant. Homemade focaccia is doused in pools of vibrant green Kentish rapeseed oil alongside a manzanilla olive tapenade, and burrata is dressed with bright and citrussy pickled radicchio. Gnocchi-like pillows of homemade cavatelli pasta are doused in a rich, meaty Italian sausage ragu, while a soupy gorgonzola and walnut risotto is made extra rich by swirling through a perfectly formed egg yolk. Finish lunch by pouring thick chocolate ganache over baked-to-order brown butter madeleines while the sun sets over the sandy bay, bathing the restaurant in a balmy golden glow. barletta.co.uk
Pine, Northumberland
Cal Byerley (ex Forest Side, Rogan & Co and Jesmond Dene House) and his partner Sîan Buchan have created a unique ode to their home county at Vallum Farm. The converted cow barn boasts views over Northumberland landscapes, from which many ingredients for the tasting menu and afternoon tea are plucked. Dry-aged carrots and lovage dress Berwick Edge cheese, and artichoke and blackened pear rotate seasonally beside langoustine. restaurantpine.co.uk
Linden Stores, Cheshire
Wine expert Laura Christie (co-founder of Oklava) and husband Chris Boustead have reopened their Islington wine bar and bistro in the canalside village of Audlem. Scarborough-born chef Chris takes inspiration from hearty Yorkshire cooking to create seasonal twists such as bubble and squeak croquettes with Bovril mayo, braised short rib with celeriac purée and Yorkshire parkin. Laura has curated a list of unique, great-value wines to drink on site or at home. lindenstores.co.uk
The Palmerston, Edinburgh
Bakery and coffee shop by day, cosy neighbourhood restaurant by night
The Palmerston inhabits a former bank in Edinburgh’s West End, a history that is reflected in the room’s grand dimensions, although dark green painted walls, warm wooden floors and tables and paintings by local artists give the space a more casual neighbourhood bistro vibe. Owners James Snowdon and Lloyd Morse keep things ticking from 9am with a morning menu of fresh pastries and coffee but come lunch and dinnertime it moves into more serious cooking territory. The concise menu changes daily depending on what’s available from local suppliers and cooking is confident and hearty with a focus on nose-to-tail eating. A generous slab of Mangalitsa and rabbit terrine is dense, peppery, porky and mildly gamey served with cornichons and warm grilled sourdough. Courgette salad comes with a piquant lemony, herby dressing and little bursts of crunch and creaminess from toasted walnuts and goat’s curd. Fish cooking is on point – a perfectly pan-fried chunk of monkfish is served on a bed of pretty rainbow chard and charlotte potatotoes, then topped with a salty, umami black olive dressing. We manage to fit in a slice of Victoria plum and hazelnut tart at the insistence of our server and it’s a delight – crisp pastry, dense warm frangipane and sweet plums – a memorable end to a faultless meal. thepalmerstonedinburgh.co.uk
Lilac, Lyme Regis, Dorset
Harriet Mansell’s restaurant and wine bar is a thing of local and seasonal beauty
Lilac breathes new life into a 400-year-old cellar, with flagged floors and exposed stone walls complemented by muted colours and simple furnishings.
The menu is a neat offering of small plates with a focus on vegetables and sustainability. Wine and food are on equal footing – pick from the artful and delicious small plates, like fennel seed focaccia with carrot top pesto, pickles, green tahini and dukkah, or a cheese plate, while you navigate the wine list. Choose sparkling, white or red on tap, or delve into the extensive list of low-intervention wines. We had a glass of the local Langham Zig Zag – crisp, refreshing, everything we wanted – and the soft option, a seasonal fruit spritz made with local berries and a delicate touch of rosemary.
The menu changes daily depending on seasonality, with meticulous cooking bringing out the flavours of carefully sourced ingredients. Heritage beetroot is served with a cream of its own leaves and pangrattato, and griddled flat beans come with smoked anchovies and local goat’s cheese. Pork belly with slaw and zingy rhubarb ketchup was the only meat on offer on our visit, but with vegetable brilliance in the form of moreish stilton & ricotta-stuffed courgette flowers with honey and hazelnuts, you won’t miss it. lilacwine.co.uk
Kindle, Cardiff
The third in Phil and Deb Lewis’s mini restaurant empire in the Welsh capital, Kindle encourages a circular economy with local farmers, gamekeepers and gardeners. Fire and smoke are used to create small plates such as sangak flatbread with burnt aubergine butter, tangy South Indian mackerel soup and a pig’s head, trotter and bean stew. There’s a ‘no napkin’ ethos and a commitment to creating new ingredients from seasonal surplus. kindlecardiff.co.uk
Holm, Somerset
The team behind London’s trio of neighbourhood bistros, Salon, Levan and Larry’s, has taken its sustainable forward empire rural, to a former bank in South Petherton. Chef Nicholas Balfe has relocated to run the restaurant, which offers counter dining at the open kitchen and an outdoor grill beside the kitchen garden. Look out for Somerset ex-dairy beef tartare, grilled celeriac with broccoli tops and seaweed béarnaise, and caramelised apple crumble. holmsomerset.co.uk
Bundobust Brewery, Manchester
Mayur Patel and Marko Husak have been partnering with northern breweries since 2013 to create perfect pairings for their vibrant Gujarati street food dishes (think paneer tikka skewers, fennel-spiced kale bhajis and tarka lentil dhal). The team has just launched Bundobust Brewery, where it can brew its own craft beers in-house, including a smooth and creamy porter, and bitter, hoppy IPA. bundobust.com
Superico Restaurant, Edinburgh
Tapas-style dining with a South American twist
Part of a double-whammy opening (its sister Superico Bar and Lounge has just opened a few doors down), this small, stylish space feels buzzy and welcoming as you walk down steps into the long dining room. Yellow banquette seating lines the wall, and there are splashes of colour (from the vibrant tiles in the entrance to the pretty glazed crockery) as a nod to its South American influences. The main evening menu follows the sharing plates model with an eclectic mix of ingredients – expect dishes like octopus with avocado crema, fennel and salsa cruda, and pork belly and cheek with chicharron, corn and wilted greens. On Sunday afternoons, the menu is pared back to a few sandwiches and sides. We tried the Mexican aubergine torta – a hefty stack of crisp tempura aubergine slices stuffed into a soft torta roll – and melt-in-the-mouth veggie empanadas with a squash, pepper and goat’s cheese filling, on a fiery red mojo sauce. The star side was a generous stack of padron peppers blistered from the grill with a blanket of finely grated Grana Padano, and there is a short but good value aperitivo list at £5 for a spritz or bloody mary. superico.com
Heron, Leith, Edinburgh
Stylish shorefront restaurant with local ingredient focus
This anticipated new opening from Tomas Gormley and Sam Yorke comes after their successful Bad Seeds fine dining at home pop-up during lockdown. The room is calm and airy with double-height ceilings, white wood panelled walls and clean contemporary lines. The large windows look out on to Leith Shore where, if you’re lucky, you might see the feathered visitor the restaurant was named after. There are two menus available at lunch, the à la carte and a two- or three-course set menu (which we were advised was a lighter option). The cooking is delicate, precise and visually stunning with a real respect for the carefully sourced local ingredients. A starter of lobster claw comes on a buttery crushed potato terrine tower with a rich tomato and saffron sauce poured tableside for drama. Creamy cod brandade is served in a bowl studded with plump mussels and clams, and bursts of salty samphire and a chunk of focaccia alongside for dipping. Mains include perfectly pink lamb loin with piperade and a vivid green salsa verde, and a chunk of pearly flaked pan-fried cod with tiny cubed potatoes and sea vegetables in a creamy sauce split with fig oil. Service is friendly, warm and attentive, and there’s a lovely pace to the dishes coming out. A perfect place to while away a leisurely afternoon. heron.scot
Sargasso, Margate
The owner of east London’s neighbourhood restaurant, Brawn, has opened a seaside sister restaurant at Margate’s iconic pier destination, Harbour Arm. Enjoy lobster spaghetti and Catalan salt cod salad with a quintessential view back over the harbour to the Old Town. Ingredients are sourced locally, many grown on musician and restaurant partner Matthew Herbert’s farm 10 miles from the town, with wines from Europe’s boutique vineyards. Full review coming soon.
Deftly executed open-fire, seasonal dishes, celebrating local Sussex produce
Due South occupies an enviable spot under the arches on the seafront, overlooking the iconic West Pier. Head chef Mark Wadsworth’s food is seasonal and British, with an Asian inspiration. But his USPs are that he cooks everything over an open fire, and that all his ingredients come from within 35 miles of the restaurant.
The vibe is relaxed, with alfresco tables out front and two intimate, low-lit levels within. Service is welcoming and attentive, with staff happy to make recommendations. The wine list features a strong showing of Sussex sparkling wines, and there’s a creative selection of cocktails. We enjoyed the tart Saint Hibiscus made with Court Garden sparkling Sussex wine, hibiscus liqueur and lemon juice.
Start with the must-order wood-fired sourdough – a gloriously fluffy pillow laden with salty anchovies and slathered with rosemary butter. Fish is treated flawlessly, whether served raw as a small plate (wild sea bass sashimi with wasabi crème fraîche) or wood-fired as a main (our whole lemon sole special with confit garlic and charred lemon was a sweetly succulent gem).
But save room for the unmissable wood-fired cheesecake, a generous, gloriously light slice with a toasty top, accompanied by sweet, juicy, macerated cherries.
Elevated Argentinian-inspired dishes in a cool contemporary setting
Aktar Islam’s farm-to-table hotspot is a celebration of seasonality, fresh produce and the finest cuts of meat around. Settle into the foliage-filled interior and expect a warm atmosphere, an energetic buzz and open-flame cooking. If you need some expert guidance, the staff are all committed steak specialists and won’t let you put a fork wrong. Everything on the menu has regional South American flair, from the artfully plated pulpo to the chunky, chilli-laced prawns. For those taking their meaty odyssey seriously, don’t miss out on a slathering of smoked bone marrow on crunchy toasted focaccia. On to the main event, Pulperia boasts the best beef from around the globe, from 17-year-old Galician Blonde prime rib to share between two, to a young and tender sirloin. Any non-meat eaters won’t feel left out with a choice of seasonal plates including a suitably indulgent truffle tagliatelle. Top off your dining experience with a bottle from their extensive wine list, showcasing juicy South American offerings.
Head to Merlin Labron-Johnson’s low-food mileage restaurant in an old ironmongers shop in rural Somerset, and bookend your lunch at the chef’s newly-opened, all-day wine bar and épicerie, The Old Pharmacy. Merlin grows produce on his own veg plot Dreamers Farm, which/that customers will have the opportunity to enjoy in pretty small plates and toasties or to take home, along with treats such as Tamworth charcuterie and Osip’s home-fermented cider. Full review coming soon.
Brighton’s hip new hang-out for cocktails and sharing plates
Burnt Orange is a restaurant and cocktail bar from the team behind popular Brighton foodie haunts The Salt Room and The Coal Shed. Dubbed as a hip new hang-out for adults, it has a buzzy, bar-like atmosphere and extensive cocktail list – we loved the zingy, grapefruit-based Dizzy Berry, but those who like a harder drink will enjoy the Burnt Orange martini. Designed to be shared, the food focusses on seasonal ingredients, mostly cooked over fire. Start with hot, pillowy, wood-fired flatbread slathered in sesame brown butter, and cumin-heavy hummus with crunchy hazelnuts for dunking. Dishes change with the seasons but expect starters such as hot polenta chips topped with tartare-style raw beef with gherkins and a hint of truffle, finished with grated sheep’s cheese, and perfectly salted, spiced calamari with silky, preserved lemon aïoli. Larger dishes include meltingly soft miso aubergine with soured cream, crispy onions and refreshing pops of pomegranate; tender Galician octopus swimming in a rich, spicy harissa butter sauce with roasted peppers and potatoes; and giant, juicy prawns with punchy zhoug dressing. Extra hungry? Order a side of the crispy, skillet-baked potatoes coated in a garlic and herb cream and topped with cheese – you won’t regret it.
Interactive chef’s table experiences in an elegant Georgian townhouse
In a prime spot off the leafy market square of Henley-on-Thames, a converted Georgian townhouse hosts a food lover’s hideaway. Venture through the sophisticated The Grill restaurant to the back of the building, where two elegant chef’s table dining rooms host intricate, interactive dinners. In The Thames room, sit on velvet stools, strategically placed around a sparkling open kitchen, and watch chefs pipe cheese into gougères, pincer peanuts onto passion fruit chocolate desserts, and sprinkle puffed rice onto sizzling duck breasts. Young, talented chef Alex Payne kicks off his eight-course tasting menu with Oxford sourdough, made using a 120-year-old starter originally from Italy, providing a springy base for whipped, mousse-like beef fat and cultured Irish butter. Highlights of the menu include chicken liver parfait delicately sandwiched between crisp chicken skin in a savoury spin on the Jammie Dodger, and halibut cooked in beurre noisette served with a sesame-covered Jersey Royal potatoes, celeriac purée, sweet fennel jam and sea buckthorn gel. Treat yourself to the Dine & Stay package to prolong your experience in one of the seven elegant rooms, featuring restored marble fireplaces, industrial copper lamps and roll-top, claw-foot baths.
Sophisticated wild game suppers and lavish Sunday roasts in an elegant Georgian terrace
A series of intimate, green-panelled dining rooms make up Bath’s new restaurant from wild game chef, Mike Robinson. Dark wood floors, framed hunting paintings and terracotta-coloured leather banquettes add a lavish cosiness to the converted Georgian terrace that also houses the city’s boutique Indigo Hotel. Dinners kick off with a complimentary rosemary- and sherry-infused venison tea served with crusty, warm granary bread. Highlights of the menu include venison tartare on a squidgy brown butter crumpet, cod cheeks in a creamy guanciale sauce with puffed rice and pea purée, and an elegant black bream fillet with crisp capers and Jersey Royals. Visit on a Sunday to tuck into a sophisticated roast of perfectly pink beef, a dinky copper dish of the crunchiest golden roasties and a yorkshire pudding filled with caramelised onions and white sauce.
Michelin-starred restaurant, Pensons, nestled in Netherwood Estate on the Herefordshire/Worcestershire border, has added two rooms to its courtyard garden, available to book as part of a dinner, bed and breakfast package. Head chef Chris Simpson farms, forages and grows his own ingredients on the estate to create a seasonal, five-course tasting menu that includes dishes such as cured salmon with sorrel sauce, lamb and Little Gem, and plaice with crab butter sauce. pensons.co.uk
Palmerston, Edinburgh
James Snowdon (The Harwood Arms) and Lloyd Morse (Spring, Primeur, Magdalen) have opened the ‘ultimate neighbourhood restaurant’ in a former 20-th century bank in Edinburgh’s West End. The duo work with Scottish farmers to sustainably butcher local breeds and prepare nose-to-tail dishes such as Hebridean hogget with slow-cooked fennel and chard, whole grilled mackerel with white beans and Pernod, and porchetta, wild garlic and fennel sandwiches alongside the city’s Obadiah Coffee. Full review coming soon.
Jericho neighbourhood’s new restaurant and wine bar offers more than 400 wines, including 50 available by the glass, alongside Dominique Goltinger’s seasonal small plates that highlight locally foraged ingredients. Full review coming soon.
Siblings Josh and Holly Eggleton have taken on a warehouse behind The Bristol Beer Factory taproom to open the latest iteration of their Michelin-starred pub, Pony & Trap. This striking space spotlights Chew Valley produce to serve contemporary twists on British bistro classics, including mushroom parfait with smoked pear chutney, cured monkfish with pickled garlic stem and petits pois, and Shepton Mallet rainbow trout with asparagus. Full review coming soon.
Reviews by Alex Crossley, Georgina Kiely, Anna Lawson, Dominic Martin, Ben Curtis
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Emily Lambe – Digital writer, bbcgoodfood.com<![CDATA[5 reasons to buy our December issue]]>https://www.olivemagazine.com/?p=1236902023-12-07T09:39:10Z2023-12-07T09:30:15Z
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Five reasons to buy our December issue
Making the most of the best seasonal produce for the big day
Let the glut of winter fruit and veg shine with these festive spread ideas. Stun your guests with our make-ahead burnt leek and whipped ricotta canapés to start and then round off the celebrations with pretty in pink pomegranate rose meringues.
Wow factor Christmas classics
There’s a reason why this quintessential festive dessert has stood the test of time – and now you can achieve chocolate log perfection with our easy bûche de Noël recipe.
Dishes to dazzle
Christmas Day may be over, but that doesn’t mean the merriment has to end. These genius flavour mashups put a fun spin on Brussels sprouts, potatoes, fish and more.
Stunning party pieces
Impress guests with beautiful to look at but easy to achieve small bites to serve at your next festive gathering. Crisp mushroom cigar börek and delicate balls of feta rolled in four different seasonings will keep them coming back for more.
Cook a classic Turkey curry
Transform turkey leftovers into this easy, food waste-reducing curry. All the family will love its creamy, delicately spiced charm.
Reviews by Alex Crossley, Georgina Kiely, Anna Lawson, Dominic Martin, Ben Curtis