olivemagazine 2024-01-18T11:59:57Z https://www.olivemagazine.com/feed/atom/ Janine Ratcliffe <![CDATA[30 celeriac recipes]]> https://www.olivemagazine.com/?p=141653 2024-01-18T11:14:50Z 2024-01-18T11:14:50Z

Looking for celeriac recipes? Want the best celeriac soup, curry and purée? Try our ideas here and get cooking with celeriac at home, then check out our cauliflower recipes, parsnip recipes, carrot recipes and red cabbage recipes.

Want expert advice for growing your own crop? Learn how to grow your own celeriac from our friends at Gardeners’ World.


When is celeriac in season?

UK celeriac season starts in July and ends in March. Celeriac is at its best between October and February.

Why we love celeriac

Similar in flavour to celery but with creamy, firm flesh. Celeriac takes on flavours extremely well and is very versatile – add it to curries and stews, add it raw to zingy remoulade or use it in place of a steak for a vegan meal. Buy it with the leaves on, if possible, as they are the best indication of freshness and quality.

Health benefits of celeriac

Celeriac is a robust root vegetable that’s high in fibre, so eating more of it may promote a healthy gut and digestive system. It’s also a good source of vitamin C, especially when eaten raw.


Easy celeriac recipes

Celeriac soup with chorizo oil

Want a warming soup recipe? Make this low-calorie creamy celeriac soup topped with crispy chorizo and rosemary for a hearty weekend fix, plus it’s ready in under an hour, too.

We’ve got plenty more cosy soup recipes.


Maple and miso celeriac soup

White miso adds extra umami and balances the earthy celeriac and sweet maple syrup in this rich soup recipe. To make it vegan, you can substitute the double cream for a plant-based cream.

Warm up with our winter soup recipes.


Curried celeriac

Celeriac works well in this curry thanks to its nutty, creamy flesh. Serve with steamed rice for a warming vegan dinner.

Serve up one of our vegetarian curry recipes.


Salt-baked celeriac

Richard Makin’s clever hidden-celeriac bake is so delicate, you can spoon it right out of the crust. The centre is filled with a flavoursome hazelnut and shiitake sourdough stuffing.

Next, have a look at our vegan wellington.


Gochujang roast celeriac noodle bowls

These nourishing vegan noodle bowls are bursting with colour and texture, from gochujang roast celeriac and crispy radishes to bright edamame beans.

Read our guide on gochujang and where to buy it.


Roast celeriac steak

Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level.

Next try cauliflower mash.

Celeriac steak with mash and gochujang sauce

Celeriac remoulade

Celeriac remoulade is quick and easy to make, and perfect as a side dish or to serve as part of a salad for a healthy light lunch or a weekend feast.

See our recipe for the ultimate cheese sharing board.


Celeriac carbonara

Spiralised celeriac replaces spaghetti in this rendition of the classic carbonara. It’s still just as creamy and satisfying as the original.

Think outside the box with our Marmite carbonara.

Celeriac carbonara in a bowl topped with pancetta lardons and a duck egg yolk

Celeriac rostis with harissa yogurt

Top these spiced celeriac hash browns with crispy fried eggs for a winning brunch. Use rose harissa for both colour and flavour.

We think you’ll love our parsnips rostis.

Plates of rostis with fried eggs on top

Celeriac purée

Make our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Then thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup.

Enjoy seared salmon with pea purée.

Celeriac puree

Celeriac and apple remoulade

A fruity twist on a classic, this celeriac special is a great match for smoked fish. You’ll need plenty of black pepper and chopped dill.

This goes well with gravalax.


Celeriac katsu sando

Take your sandwiches up a notch with our impressive and crunchy celeriac katsu sando. This moreish Japanese sandwich may take a bit of effort but it’s well worth the wait, plus it’s veggie, too.

See all our epic sandwich recipes.


Truffled celeriac and cavolo nero lasagne

This vegetarian lasagne includes layers of celeriac béchamel swirled with a delicious cavolo nero pesto, plus a hint of very good truffle oil to add a note of luxury.

We’ve got lots of fabulous lasagne recipes to try.


Lamb cutlets with celeriac slaw

Serve lamb cutlets with colatura di alici, tarragon and celeriac slaw for an easy yet impressive main course. Colatura di alici is an Italian condiment made from fermented salted anchovies – a few drops of this adds umami richness to the dish.

Keep it classic with our our lamb chops with mint sauce potatoes.

A plate topped with two grilled lamb chops and a shredded carrot and celeriac salad with green herbs

Celeriac mash

Turn up the volume of your usual mash by adding celeriac along with potato – a luscious alternative to the usual mashed potato.

Serve with your Sunday roast or make for an alternative to classic sausage and mash.


Celeriac steak with salsa verde

Looking for a wholesome veggie meal? Try our simple celeriac steak recipe with beans, kale and a vibrant salsa verde. Make our vegetarian steak recipe for an easy low-calorie meal for three.

Make the perfect salsa verde.


Potato and celeriac gratin

Jazz up your potato gratin recipe with celeriac. Gratin is one of our favourites and celeriac gives this recipe an edge. Finely sliced celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make on a wintery weekend.

You’ll love our smoked haddock and cheddar gratin.


Quail, confit garlic and celeriac risotto

Surprise friends and family at your next dinner party with our easy but impressive recipe for quail, confit garlic and celeriac risotto from Oldroyd.

Discover our best risotto recipes.


Celeriac chimichurri salad

Celeriac, chilli, rocket and feta combine to make this fresh, nourishing salad. Pre-cooked Puy lentils will soak up the piquant, herby dressing.

See more vegetarian salad recipes.


Parkin cake with celeriac ice cream and caramelised pears

Take your parkin cake to the next level with luxurious celeriac ice cream and moreish caramelised pears. This recipe sounds unusual but really works.

Check out more of our best cakes and bakes.


Celeriac and apple purée

Change up your celeriac purée and add Bramley apples. For a luxurious finish pass the purée through a fine sieve before serving. This is an ideal accompaniment to a pork roast.

See our recipe for perfect roast pork belly.


Celeriac and potato rösti with poached eggs

Check out our low-calorie rösti recipe with celeriac and perfectly poached eggs. Make this easy celeriac recipe for a simple midweek meal. Plus, it’s ready in just 35 minutes, too.

Next try spinach florentine with poached eggs.


Smoked mackerel with celeriac and rocket salad

Create this stylish, great-value meal in no time at all. With a simple, peppery celeriac salad, this smoked mackerel is the perfect healthy supper.

See all our moreish mackerel recipes.


Baked mushroom and celeriac torte

Entertain your veggie guests this weekend with our impressive wild mushroom and celeriac torte, seasoned with garlic and thyme for extra flavour.

For a sweet torte, try chocolate and hazelnut.


Celeriac and cheddar soup with thyme croutons

This warming celeriac and cheddar soup is a meal in a bowl. Served with crunchy thyme croutons, it makes the perfect lunch or lighter dinner. It’s under 300 calories, too, making it perfect for a midweek meal.

Check out all our recipes using cheddar.


Celeriac and sardine toasts

This celeriac and sardine toasts recipe is quick and easy, and under 300 calories – perfect for a quick lunch.

Serve up sardine spaghetti for dinner.


Chipotle-spiced braised ox cheek sloppy joe with celeriac slaw

Want a guaranteed crowd pleaser recipe? Make our sloppy joes with spiced venison. This recipe from Dan Doherty of Duck and Waffle is served with an easy celeriac slaw.

Check out our classic sloppy joes.


Celeriac shawarma

Humble celeriac is given punchy flavour with a marinade of garlic, honey, cumin, ginger and paprika, before being roasted in the oven to bring out its tender, silky texture.

We also have an amazing mushroom shawarma for you to enjoy.

A roasted celeriac sliced on a board next to flatbread, hummus and sliced red cabbage

Scallop, celeriac and shiitake

Jackson Boxer serves this seafood starter at his Hebrides-inspired Notting Hill restaurant, Orasay. Here’s how to make it at home for your next dinner party.

See all our scallop recipes.

A beige plate is topped with a scallop shell. In the shell sits Isle of Mull scallop with celeriac and mushrooms

Mackerel, celeriac and lemon

Want an impressive starter recipe for your next dinner party? Try this simple mackerel dish with warm lemony celeriac. This recipe comes from chef Johnnie Crowe of Nest in Hackney, London.

Find all our fabulous fish recipes.

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Lucy Roxburgh <![CDATA[Best bread bins to buy 2024]]> https://www.olivemagazine.com/?p=189153 2024-01-18T10:15:27Z 2024-01-18T10:15:27Z

For any keen baker, a bread bin with its dry and dark interior is the ideal place to store your makes. Putting your bread in a bread bin will keep it fresh for longer and also allows you to keep your worktops clear from crumbs, loud packaging or brown bags filled with baked goods. Plus you can also use your bread container for storing potatoes, onions and even hard cheeses. We’ve curated a selection of the most stylish bread bins to keep on your counter which can be easily wiped clean, have a sealed lid and are roomy enough for multiple loaves or pastries.

If all this talk of bread bins is making you crave a warm baguette or fresh bread with a chunk of French butter, check out our 28 best bread recipes. We have plenty of inspiration to get you started, from easy bread rolls perfect to dip in a fresh tomato soup, a classic rosemary and olive oil focaccia and sourdough loaf recipe from ex-baker and olive writer Adam Bush.

For even more of the best baking reviews, read our best piping bagsbest springform cake tinsbest loaf tinsbest tart tins and best bundt tins reviews. For the very best cakes, breads and meringues, the best stand mixer reviews showcase all the must-have kit.


Best bread bins at a glance

  • Best budget bread bin: John Lewis enamel bread bin, £15.20
  • Best colourful bread bin: Dunelm modern bread bin, £40
  • Best bread bin for big households: AINILE bread bin, £49.99
  • Best large bread bin: Tower infinity bread bin, £25.99
  • Best easy-to-clean bread bin: Bodum Bistro bread box, £35.56
  • Best bread bin duo: Mason Cash Innovative Kitchen rectangular tins, £22.78
  • Best minimalist bread bin: LARS NYSØM bread box, £32.99
  • Most stylish bread bin: Swan retro bread bin, £29.99
  • Best roll-top bread bin: Morphy Richards bread bin, £32.99

Best bread bins to buy in 2023

John Lewis enamel bread bin

John Lewis bread bin

Best budget bread bin

A simple, vintage-style bread bin for under £20. This chunky enamel bread bin has plenty of room for storage and a large chrome handle. Matching accessories with the same typography style are also available, including a biscuit tin and tea or coffee canisters.

Available from:
John Lewis & Partners (£15.20)


Dunelm modern bread bin

Dunelm modern bread bin

Best colourful bread bin

This bold yellow bread bin makes a statement in the kitchen. The fold down opening doubles up as a handy chopping board, for a toast-making station all in one place! It’s also available in teal, white and black, if mustard isn’t your style.

Available from:
Dunelm (£40)


AINILE bread bin

bread bin with transparent door

Best bread bin for big households

Sporting a transparent window, this bread bin lets you see how many loaves you have in stock without even having to open the door. The whole bin is made from bamboo with the door having an easy magnetic closure. For large households or particularly keen bread eaters, this bread bin is stackable to fit another one on top.

Available from:
Amazon (£49.99)


Tower Infinity bread bin

tower bread bin in cream with round top

Best large bread bin

Big enough to fit a small baguette or hefty loaf of bread at a generous 44cm wide, this cream bread bin has a hinged lid for easy access. The dome shape adds height, making it easy to stack loaves to the brim of this model. This Tower bread bin also has built-in ventilation that traps moisture so the bread stays soft and fresh for longer.

Available at:
Amazon (£25.99)


Bodum Bistro bread box

black bread bin with light lid

Best easy-to-clean bread bin

Constructed from BPA-free plastic, this bread bin has a bamboo lid that can be used as a chopping board. The plastic box is dishwasher safe so you can easily clean any leftover pastry grease or jam. It also features an adjustable ventilation adjuster on the side to allow some air into the box.

Available from:
Amazon (£35.56)
Wayfair (£43.44)


Mason Cash Innovative Kitchen rectangular tins

Mason Cash innovative tins

Best bread bin duo

If you’re getting through a lot of bread in your family, this stacking duo of tins may come in handy. Keep a loaf in the larger one and use the smaller tin for wraps, pittas and rolls. When not in use, the tins nest together. The top lifts off the lipped base, which acts works well for slicing or serving, too.

Available from:
Nisbets (£22.78)


LARS NYSØM bread box

round black bin with lid and canvas bag

Best minimalist bread bin

Perhaps the most discreet bread bin of our selection, this bread box is made from metal and comes with a linen bread bag to keep your loaves extra fresh and free from moisture and mould for longer. Lars Nysøm is also a carbon-neutral company with plastic-free packaging and supports climate protection projects.

Available from:
Amazon (£32.99)


Swan retro bread bin

rounded swan blue bread bin

Most stylish bread bin

In a retro design, this bread bin comes in an assortment of pastel and bright colours to make it a statement piece in any kitchen. The smooth enamelled finish allows for an easy clean.

Available from:
The Range (£29.99)
Amazon (£24.81)


Morphy Richards bread bin

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silver bread bin

Best roll-top bread bin

This sleek modern bread bin is made of stainless steel and has a simple roll-top lid. It’s practical to keep bread fresh for longer and has an easy-to-grab handle.

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olivemagazine <![CDATA[Best cake turntables]]> https://www.olivemagazine.com/?p=187818 2024-01-17T16:27:34Z 2024-01-17T16:00:04Z

When it comes to baking tools, an icing turntable can help make putting the finishing touches on your cakes a whole lot simpler, whether you want precise dainty decorations running along the edge of your cake or want to pipe some colour onto your bakes with ease.

In our selection we have looked out for sturdy and generally heavy turntables as they tend to have more stability, especially if you are icing larger or tiered cakes. How easily these icing turntables spin was crucial, as well as the height, as some bakers prefer to be able to easily see the whole cake, while others, who like to ice their cakes with more detail, prefer a shorter stand to prevent their wrist from stretching. Some of the models have extra features such as a tilting stand to make decoration as easy as possible. Read on to discover our favourites, from Lakeland, Dunelm, John Lewis and more.

For even more of baking reviews, check out our best online cake delivery services, best piping bagsbest springform cake tinsbest loaf tinsbest tart tins and best bundt tins reviews. For the very best cakes, breads and meringues, the best stand mixer reviews showcase all the must-have kit.


Best cake turntables at a glance

  • Best all-round cake turntable: PME Tilting Cake Decorating Icing Turntable, £20.45
  • Best non-slip cake turntable: Ohuhu Rotating Cake Stand, £33.99
  • Best low-rise cake turntable: Lakeland icing turntable, £12.99
  • Best high street cake turntable: Sainsbury’s cake decorating turntable, £6
  • Best for easy cleaning: Tala Tilting Icing Turntable, £30
  • Most affordable cake turntable: Jazooli cake turntable, £7.49
  • Best turntable for amateur bakers: Sweetly Does It  – Revolving Cake Decorating Turntable, £17.95
  • Best for precision decorating: PME Professional Cake Turntable, £38.22

Best icing turntables to buy 2024

PME Tilting Cake Decorating Icing Turntable

white icing turntable with black detail

Best all-round icing turntable

With a suitable non-slip base, this icing turntable lets you have complete control when decorating. Holding a cake up to a whopping 50kg, this would suit anyone from a more novice baker to an almost professional making wedding cakes. You do need a cake board or similar though if you want to avoid your cake sticking to the base.

Available from:
Amazon (£20.45)


Ohuhu Rotating Cake Stand

silver icing turntable with silver accessories

This heavy-duty aluminium cake stand will last through countless events. There is an anti-slip surface on top that makes sure the cake stays in place when you’re decorating, carrying or cutting it. Plus this price includes extras such as piping nozzles and pastry bags.

Available from:
Amazon (£23.99)


Lakeland icing turntable

white turntable with blue undertones

Best low-rise icing turntable 

With a scalloped edge, this turntable has a non-slip base but smooth spinning potential to easily and evenly spread icing without any cakes toppling off your work table. While this turntable is short, it is great if you tend to focus on decorating the top of the cake, plus it can fit in the fridge more easily than some of the taller stands.

Available from:
Lakeland (£12.99)


Sainsbury’s cake decorating turntable

Sainsburys cake turntable

When you need a cake turntable quickly, pick up this bargain Sainsbury’s offering for under £10. The simple plastic design has no lip, so it’s easy to slide cakes on and off, plus a slight ridge on the top to hold your cake securely. It might not have the longevity of other models but it’s practical and budget-friendly.

Available from:
Sainsbury’s (£6)


Tala Tilting Icing Turntable

black turntable

Best for easy cleaning

Fitting up to a 22cm cake, this turntable makes it easier to decorate the sides, plus with the tilting feature it is good for getting up close when decorating any awkward points on your cake. Plus the top comes away from the base, making it easy and less awkward to clean.

Available from:
John Lewis (£30)
Amazon (£29.99)


Jazooli cake turntable

white turntable

Measuring 28cm, this icing turntable is in a glossy white that would let any cake shine. Like the rest of our icing turntables, it allows 360 degrees of rotation, plus the whole turntable is dishwasher-safe.

Available from:
B&Q (£7.49)


Sweetly Does It – Revolving Cake Decorating Turntable

indented white turntable

Best turntable for amateur bakers

This cake stand helpfully features engraved circles on the turntable to not only help place your cake perfectly in the middle but also guide you if you are doing any piping round the base. Overall this turntable is minimalist and sturdy, as the stand is almost the same width as the base.

Available from:
Harts of Stur (£17.95)


PME Professional Cake Turntable 

all white turntable

Best for precision decorating

Bring your cakes to eye level for precision decorating with this turntable. As it is made from metal it is very sturdy but its white coating makes it elegant enough to use it as a cake stand, too.

Available from:
Amazon (£38.22)


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Helen Salter <![CDATA[Best reusable coffee cups]]> https://www.olivemagazine.com/?p=73927 2024-01-17T16:04:00Z 2024-01-17T15:15:32Z

Looking for the best reusable coffee cups? Want a handy, stylish travel mug? Here’s our round-up of the best coffee cups from ceramic travel mugs to stainless steel coffee cups, to help do your bit for the environment and cut down on waste. It’s the perfect companion to bring on a winter walk.

To make the perfect cup of coffee at home, read coffee expert Celeste Wong’s guide to perfecting moka pot coffee, then check out how to brew pour-over coffee, how to use an aeropress and how to use a French press. Looking for artisan beans to make your coffee? Try Celeste’s tried-and-tested list of the best coffee subscriptions, and take a look at our round-up of the best coffee machines to try at home for a barista-like experience, or discover the biggest coffee machine deals available right now. 


Best reusable coffee cups at a glance

  • Best versatile reusable coffee cup: Chilly’s series 2 double-wall insulated travel coffee cup, £32
  • Best reusable coffee cup with handle: Thermos stainless steel mug, £28
  • Best spill-safe cup: TOPL cup, £29
  • Best customisable coffee cup: frank green, £25.99
  • Best high-tech reusable coffee cup: Contigo west loop autoseal travel mug, £39.10
  • Best eco-friendly coffee cup: Chilled Indigo reusable coffee cup, £22.95
  • Best branded reusable coffee cup: Grind bamboo reusable coffee cup, £8
  • Best budget reusable coffee cup: Huski Home rice husk travel cup, £11.99
  • Best glass reusable coffee cup: KeepCup brew cork coffee cup, £24
  • Best cup for insulation: Bodum travel mug, £28
  • Best durable coffee cup: Circular&Co reusable coffee cup, £15.99

Best reusable coffee cups to buy 2024

Chilly’s series 2 double-wall insulated travel coffee cup, 340ml

Chilly's cup

Best versatile reusable coffee cup

Chilly’s stylish coffee cup keeps coffee hot for up to four hours (or smoothies and chilled drinks cold for up to six hours) on your home office desk or morning commute. Using advanced double-wall vacuum technology, the cup is made of powder-coated high-grade stainless steel to keep drinks at the right temperature for longer and to preserve the flavour and freshness of its contents.

The cup comes with a rotating lock mechanism and a non-slip silicone base that creates a very tight seal; this prevents leaks, but it’s not fully leakproof at very high temperatures or if the cup is fully inverted or shaken.

Available from:
Chilly’s (from £32)


Thermos guardian stainless steel travel mug, 530ml

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Thermos coffee cup

Best reusable coffee cup with handle

Swap single-use cups for this understated travel mug, featuring an integrated mug handle with a soft touch grip. Perfect for coffee drinkers on the go, this 530ml travel mug is made from stainless steel and comes vacuum-insulated with an easy to use slide lock lid, keeping cold for 14 hours and hot for 5 hours.

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TOPL cup, 12oz

Best spill-safe cup

TOPL’s spill-safe technology positions this cup above many of the reusable cups we’ve come across – the ‘smart’ lid regulates flow so you can sip and stroll minus splashes, with a moulded 360 lip so you can sip from any angle, just like drinking from a mug. There’s also the option to personalise your cup for an extra £10.

Available from:
Topl (£29)
Amazon (£29)


frank green ceramic reusable cup, from 230ml

frank green

Best customisable coffee cup

Frank Green reusable cups come in four different sizes and a vast array of colours to choose from, plus the option to further customise by choosing different colours for the base, button lid and button. Choose from a button or straw for spill- and leak-resistant opening.

Available from:
frank green (£25.99)


Contigo west loop autoseal travel mug, 470ml

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Best high-tech reusable coffee cup

Contigo’s bestselling reusable travel mug is designed with travellers and commuters in mind, featuring auto seal technology which automatically seals between sips to prevent leaks and spills. The lid-lock prevents the auto seal button from accidentally being pushed while on-the-go, so you can travel and sip with confidence. It keeps drinks hot for up to five hours and cold to 12 hours.

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Chilled Indigo reusable coffee cup, 12oz

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Best eco-friendly coffee cup

Made from discarded coffee grounds, this lightweight cup boasts a stylish earthy colour and makes a great accessory for design-led coffee lovers. The dark outer shell is made using coffee grounds, beechwood fibres, and other renewable resources. The robust cup is dishwasher-safe, plus the thick grippy matte exterior means you won’t burn your fingers when it’s filled with hot drinks.

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Grind bamboo reusable coffee cup, 12oz

Best branded reusable coffee cup

Grind’s reusable coffee cup with a black silicone lid and holder is the same size as the large takeaway cups the coffee company uses in all its London locations. Made from organically sourced bamboo in its signature pink shade, it’s completely compostable and biodegradable, so you can sip in sustainable style.

Available from:
Grind (£8)


Huski Home rice husk travel cup, 400ml

Best budget reusable coffee cup

Weaning yourself off takeaway cups? Huski’s 400ml eco-friendly travel cup offers a sustainable way of drinking your coffee on-the-go, with material made from recycled rice husk and a completely leakproof flip top lid. It’s a brilliant option for those on a budget, too.

Available from:
Huski Home (£13.99)


KeepCup brew cork coffee cup, 12oz

Best glass reusable coffee cup

This simple, functional cup is made from durable tempered soda lime glass, with a protective recycled cork band. Even with piping-hot coffee inside it was easy to hold and retained heat well. The sipping lid was a little fiddlier than other brands we tried.

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Bodum travel mug, 120z

Best cup for insulation

If you’re looking to upgrade from your current vacuum-insulated cup, Bodum’s practical travel mug is a quality pick for transporting hot drinks. Made of high-quality stainless steel, plastic, rubber and silicone, it features an insulated double-wall system and an exterior which stays cool when the contents are piping hot.

Available from:
Bodum (£28)

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Circular&Co reusable coffee cup, 12oz

Best durable coffee cup

This stylish and affordable model is the world’s first 100% leakproof reusable cup made from used single-use paper cups. Designed for 10 years of use, Circular&Co reusable coffee cup is 100% recyclable with a nifty open-and-close button and 360° rim to drink from. It keeps your drink hot or cold for 60-90 minutes.

Available from:
Waterstones (£15.99)


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Hannah Guinness <![CDATA[Best English whiskies to try 2024]]> https://www.olivemagazine.com/?p=102672 2024-01-16T17:27:39Z 2024-01-16T16:25:06Z

Looking for English whisky to buy? Want to find the best English whisky distilleries? Find out all there is to know about English whisky, then check out our introduction to bourbon. Looking for something sweet to sip after dinner? Check out the best whisky liqueurs.

Scottish whisky and Irish whiskey have been popular for many years, but it’s time for English malts and single grains to shine. Here are of the best English whiskies to watch out for, whether you’re looking for a crowd-pleasing tipple to take to party, a warming winter whisky or a luxury bottle to sip and savour. All have been tested by our expert drinks writer and editorial team – here are the top picks.


Best English whiskies to try at a glance

  • Best luxury English whisky: Cotswolds Distillery Harvest Series Golden Wold Single Malt, £99.95
  • Best after-dinner whisky: Adnams Triple Malt Whisky, £42.99
  • Best easy-drinking whisky: The Norfolk Parched Single Grain Whisky, £51.98
  • Best fruity English whisky: The Lakes Distillery The One Port Cask Finished English Whisky, £42
  • Best crowd-pleasing English whisky: Cotswolds Single Malt Whisky, £45
  • Best limited-edition English whisky: Weetwood The Cheshire Single Malt, £52.95

Best English whiskies to try 2024

Cotswolds Distillery Harvest Series Golden Wold Single Malt

Cotswolds Golden Wold Single Malt

Best luxury English whisky

A blend of red wine, bourbon and peated casks, this is lush and mellow, a proper treat to sip.

Available from:
The Whisky Exchange (£99.95)


Adnams Triple Malt Whisky

Adnams triple malt whisky

Best after-dinner whisky

Made with three different grains – wheat, barley and oats – this full-bodied whisky has an almost dessert-like character, with appealing baking spice, chocolate and coconut notes. Perfect for a post-dinner dram.

Available from:
Adnams (£42.99)
Ocado (£45)
Master of Malt (£42)


The Norfolk Parched Single Grain Whisky

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The Norfolk Parched whisky

Best easy-drinking whisky

Jim Murray dubbed this European whisky of the year in the 2018 edition of his famous Whisky Bible and no wonder – an elegant expression with an appealing creaminess, and dangerously smooth and drinkable. Take to a party and sip all night.

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The Lakes Distillery The One Port Cask Finished English Whisky

The Lakes Distillery whisky

Best fruity English whisky

Finished for a year in tawny port casks, this rich, full-bodied spirit is subtly smoky and fruity, with a smooth, oily mouthfeel. Essential kit for fireside drinking.

Available from:
The Lakes Distillery (£42)


Cotswolds Single Malt Whisky

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Cotswolds Single Malt

Best crowd-pleasing English whisky

An acclaimed award winner with appealing butterscotch aromas, marmalade-like notes and a lovely rounded texture. Gift to a loved one for maximum brownie points.

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Weetwood The Cheshire Single Malt

The Cheshire Single Malt

Best limited-edition English whisky

An appealingly easy-drinking, fruity whisky from Cheshire, with vanilla, baking spice and a gentle burn.

Available from:
The Whisky Exchange (£52.95)


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Helen Salter <![CDATA[23 best pizza places in London]]> https://www.olivemagazine.com/?p=68991 2024-01-17T18:20:39Z 2024-01-16T15:52:17Z

Looking for the best pizza in London? Here’s our guide to the best pizza places in London and the best takeaway pizza. Whether you want a sourdough pizza base or a traditional Neapolitan pizza, we’ve found the best pizza restaurants in London.

From pizza in Brixton to pizza in North London, check out our favourite pizza places. If you fancy making your own pizza, check out our best ever pizza recipes here, or read the lowdown on pizza styles and where to find them.


Best in Covent Garden: Pizza Pilgrims

With its green-and-white chequered plastic tablecloths, chessboard tile flooring and framed film posters hanging on the walls, Pizza Pilgrims feels like an American diner meets Italian pizzeria. Available for walk-ins only, it’s a perfect spot to grab a pre-show pizza and beer in the heart of theatreland.

Which pizza to order at Pizza Pilgrims? The Naples-style pizza with blistering crust and sloppy centre is proved slowly, then cooked fast. Order ‘You’ve Got Maiale’ with prosciutto cotto, ‘nduja, salsiccia and pepperoni, burrata, red onion and balsamic glaze if you fancy something indulgent. Or, go for ‘The 8-Cheese’, a ramped-up cheese feast with ricotta, buffalo mozzarella, fior di latte mozzarella, gorgonzola, parmesan, provola, pecorino and burrata, beautifully finished with pockets of smoked chilli jam. Or, take it back to basics with the margherita, topped simply with tomato, fior di latte mozzarella, basil, parmesan and olive oil.

What else is there to eat and drink? Set the mood with an aperitivo in the form of plump XL nocellara olives, taralli, a bitter negroni or Pilgrims Spritz, a fragrant concoction mixing Pococello limoncello with prosecco, elderflower, mint, soda and lemon. For dessert, satisfy your sweet tooth with a nutty pistachio affogato, or make a beeline for the hazelnut-flavoured espresso martini, shaken with Frangelico noisette liqueur and served with a chocolate and hazelnut rim.

Address: 23 Garrick Street, London WC2E 9BN

Nearest tube station: Covent Garden

Opening times: Monday-Thursday (11.30am-10.30pm), Friday-Saturday (11:30am-11pm), Sunday (12-9pm)

Two different hands reaching across the table for food, with three different Naples-style pizza, salad and drinks

Best in Soho: Rudy’s Neapolitan Pizza

Rudy’s 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.

Which pizza to order at Rudy’s? 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.

What else is there to eat and drink? 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.

Address: 80 Wardour Street, London, W1F 0TF
Nearest tube station: Piccadilly Circus
Opening times: Friday-Saturday (12-10:30pm), Sunday-Thursday (12-9:30pm)

Rudy's interior featuring wooden chairs, hanging plates and floor to ceiling window

Best for personalised Neapolitan pizza (plus fans of crusts): Crust Bros

If crusts are a big deal to you, it’s worth paying a visit to this Waterloo-based pizzeria. The clue is in the name – crusts are a big deal here, as well as the freedom to customise your pizza however you please (regardless of your eccentric topping combination).

Which pizza to order at Crust Bros? Personalise is the name of the game here. Choose from either a Neapolitan or gluten-free base, pick your sauce (red, white, pesto, vegan), protein (‘nduja, anchovies, parma ham etc.), cheese (burrata, gorgonzola, vegan mozzarella etc.) and veg (peppers, onions, aubergines, chilli etc). If this seems complicated, choose from its list of pre-designed pizzas – Straight Outta Hell is a devilish combo of mozzarella, chicken, chillies, pepperoni and ’nduja. You could even add burrata for extra indulgence.

What else is there to eat and drink? Double up on carbs with a side of cheesy flatbread topped with caramelised onions. Crust dippers will be more than happy with its offering, and we’d recommend ordering the trio of truffle, garlic and spicy mayos. To drink, Birra Moretti is on draft, while cocktails cover the classics, from Aperol spritz and margarita to espresso martini.

Address: 113 Waterloo Road, Lambeth London, SE1 8UL
Nearest tube station: Waterloo
Opening times: Mon-Thurs 12-11pm, Fri-Sat 12-11pm, Sunday 12-10pm

Four different sourdough pizzas with flatbread side and a jug of red wine

Best for crunchy sourdough pizzas: Berberè Pizza

Find this Italian pizza empire slinging light and crunchy sourdough pizzas in its large, two-floored Kentish Town outpost. Originating from Bologna – with branches across Italy – Berberè prepares it sourdough on site every day with organic type 1 flour, proofed for 24 hours. The result is unique: a subtly sour, nutty taste with a slightly crunchy exterior and soft, melty interior – no chewy crusts served here!

Which pizza to order at Berberè? Expect a menu balancing the classics, from margheritas and marinaras, with trendy toppings and fresh British produce such as Yorkshire pork sausage. The Instagram-friendly Burrata & ‘Nduja is a picture-perfect blend of vibrant green basil, ruby-red dried tomatoes and creamy white mozzarella, while vegans needn’t miss out thanks to the Orange Crush – think creamed butternut squash, leeks, black olives, fresh chilli, and peanut butter.

What else is there to eat and drink? You must try Berberè’s signature montanarina: a large deep-fried dough ball with toppings including ‘nduja, aged smoked ricotta and anchovies. Crust dippers are crucial – we loved a cheeky trio of garlic butter, spicy ‘nduja and honey, and basil and walnut pesto. To drink, you can’t go wrong with a Brixton Electric IPA or a traditional Italian aperitif – negroni sbagliato, anyone? For dessert, tiramisu is made every day in the kitchen, or save a little space for a scoop of dulche de leche gelato.

Address: 300 Kentish Town Road, London NW5 2TG
Nearest tube station: Kentish Town
Opening times: Sunday-Thursday (12-10pm) Friday-Saturday (12-10:30pm)

Sourdough pizza topped with olives, chilli and leeks

Best authentic Neapolitan pizza: Fatto Pizza & Beer

If you like your pizza pillowy, Fatto A Mano’s newest Kings Cross outpost is a must-visit. The latest opening from the Neapolitan-style pizzeria boasts modern furnishings and a buzzy atmosphere, perfect for a quick and casual dinner with friends.

Which pizza to order? The menu balances traditional Italian toppings with simple twists, with everything from fennel sausage and Neapolitan broccoli to mortadella and a whole burrata. Dough is made fresh every day then left to prove for at least 24 hours – meaning less yeast is used for a lighter crust – then, the pizza is cooked at about 450 degrees for no more than 90 seconds (just how they do it in Naples).

What else is there to eat and drink? To start, nibble on nocellara olives and fennel tarallini as you sip on a seasonal aperitivo. A bowl of signature Campania fries is ideal for sharing, or opt for a cheeky salad of buffalo bocconcini, pesto, tomato and Little Gem lettuce. Everything is noticeably fresh and well proportioned, so you’re getting bang for your buck, too. Round off your night in typical Italian fashion with a limoncello – a smooth, warming digestif.

Address: Unit 1, 3 Pancras Sq, London N1C 4AG
Nearest tube station: King’s Cross
Opening times: Mon-Thurs 12-10pm, Friday-Saturday 12-10:30pm, Sunday 12-9:30pm

Fatto A Mano

Best inventive pizza in London: Napoli Gang

During lockdown, restaurant group Big Mamma launched popular pizza delivery service Napoli Gang – and now the team has secured its first shop in Ladbroke Grove. All to take away or for delivery, the modest site is where fans can get their hands on fresh burrata, truffle arancini and its signature crispy-soft pizza.

Which pizza to order at Napoli Gang? Fun, inventive toppings make this pizzeria stand out from the rest – the Sayonara Carbonara sees everyone’s favourite creamy pasta converted to pizza, with pecorino romano carbonara cream and crispy pancetta with crème fraîche and mozzarella fior di latte. Lasagne takes on the form of pizza, too, with homemade beef ragù, parmigiano bechamel cream and mozzarella fior di latte. You’ve also got the staples – from margarita to marinara – best ordered with the lemony, garlicky aïoli dip for all your crust-dunking needs.

What else is there to eat and drink? It’ll be hard to choose just one dessert: chocolate mousse with hazelnut praline topped with chocolate wafer is what dreams are made of, while the half-baked choco-praline cookie with pecans, chocolate chips and gooey fondant heart with gianduja chocolate hazelnut paste is made for weekend feasting.

Address: 149 Ladbroke Grove, London W10 6HJ
Nearest tube station: Ladbrock Grove
Opening times: Monday-Sunday (11:30am-10:30pm)

A classic margarita pizza, a creamy ham pizza and a side of burrata

Best vegetarian and vegan pizza in London: Flat Earth Pizza

Flat Earth Pizza has moved into its first bricks and mortar location, an intimate space with bottle green and rattan furnishings. This sustainable pizza joint puts veg at the forefront and dismantles the idea of pizza as ‘junk food’: the dough is neither refined or processed, while ingredients are sourced locally.

Which pizza to order at Flat Earth Pizza? Experimental pizza lies at the heart of Flat Earth, and the offerings do not disappoint. The ‘Hackey hot’ – an oval-shaped pizza with sweet pickled beetroot, a mixture of three Somerset cheeses, jalapeños, fermented hot salsa and tomato passata – has sweet warmth, while the ‘Kimchi Fiorentina’ with kimchi, tomato passata, beetroot crumb and egg, is a Korean twist on a veggie classic (vegans have the option of a plant-based mozzarella pie).

What else is there to eat and drink? Start with a selection of well-designed vegan small plates to share, such as pickled beetroot and turmeric-spiced white cabbage, roasted red onions with caramelised shallots, chives and soubise and hummus with sweet house pickles and springy house focaccia. Drink natural orange wine on tap during summery evenings, or try the foraged fig leaf and sweet woodruff martini. Finish with a gooey vegan sea salt brownie with salted caramel ice cream.

Address: 286-290 Cambridge Heath Rd, London E2 9DA
Nearest tube station: Cambridge Heath
Opening times: Tuesday (5-10pm), Wednesday-Thursday (11am-10pm), Friday (11am-10:30pm), Saturday (10am-10:3opm), Sunday (10am-4pm)

Two oval shaped pizzas topped with broccoli and cauliflower, next to six small plates such as hummus, focaccia, pickles and broccoli

Best pizza and beer in East London: Ace Pizza at Pembury Tavern

This historic Hackney boozer is the home of Ace Pizza, a fun-loving pizza brand famed for its slow risen, picture-perfect Neapolitan pizzas which are stone baked for longer to achieve a crispier crust. Pembury Tavern is also under the stewardship of The Five Points Brewing Company, a local and independent brewery with modern brewing at the heart of its work.

Which pizza to order at Ace? If you like your pizzas heavily topped, doughy and with lashings of sauce, try the chicken shawarma, a fun spin on the classic kebab where house-made shawarma is layered with red onions, spicy marinara, garlic and herb sauce, Guindilla peppers, mozzarella, and fresh parsley. Pickled pink onion is the magic ingredient though, providing a gloriously tangy flavour to cut through the creamy garlic sauce.

What else is there to eat and drink? Pizzas span meat, veggie and vegan with the menu divided into red, white and green bases. Vegans can indulge in ‘Ooh Mami’, the creamy truffle bechamel providing the perfect base for a smattering of portobello mushrooms, cashew ricotta, caramelised onions, oregano oil, porcini salt and fresh parsley. Crust dippers include the enticing truffle aioli and a lip-smacking, fittingly named ‘crack sauce’. And, as the pub is a Five Points Brewery pub, plenty of beer is available to pair with your pizza, including a Five Points favourite the JUPA, a juicy and fruity pale ale with bold, citrus flavours.

Address: 90 Amhurst Rd, London E8 1JH
Nearest tube station: Hackney Downs
Opening times: Monday-Wednesday (4-11pm) Thursday-Friday (4-12am) Saturday (12-12am) Sunday (12-11pm)


Best Neapolitan pizza in London: Vicoli di Napoli Pizzeria

For the ultimate Neapolitan pizza in London, head to Stoke Newington (and be prepared to queue) for a seat in Vicoli di Napoli Pizzeria, as recommended in the book ‘Eat, Pray, Love’. This Neapolitan family first began making pizza back in 1870, and the business is still going strong five generations later with sites in Naples, Tokyo and, London.

Which pizza to order at Pizzeria da Michele? Go for the classic marinara or the margarita (with the option for double mozzarella). Each of the ingredients used is of the highest quality, from the thin, pillowy soft base to the sweet tomatoes and fresh peppery basil.

Address125 Stoke Newington Church St, Stoke Newington, London, N16 0UH

Nearest overground station: Stoke Newington

Opening times: Tuesday – Saturday (12 –11pm), Sunday (12 – 10.30pm)

Pizza and a Birra Moretti beer

Best for progressive Italian: Lamezia

Maria Dell’aquilla took over the reins of her parents’ restaurant in April and describes her new menus as “progressive Italian” in view of its combination of the original Calabrian dishes and her own inspired addition of nutrition-inspired elements, such as hemp and turmeric bases as well as vegan, gluten-free dough and dairy-free cheese.

Which pizza to order at Lamezia? Hemp pizza is not the first ground-breaking dish to come out of Lamezia: Maria’s father, Franco, created his signature ’nduja pizza 10 years ago and it’s still the bestseller.

Address: 165 Holloway Road, London, N7 8LX

Nearest station: Holloway Road

Opening times: Tuesday – Thursday (12 – 10pm), Friday – Saturday (12 – 12am), Sunday (12 – 10pm)

A pizza topped with torn white cheese and green peppers

Best for vegan pizza: Purezza

The UK’s first 100% vegan pizzeria, Purezza specialises in plant-based pizzas that respect the Neapolitan heritage. Where possible, this means using alternative versions of animal products, such as a plant-based mozzarella, which took more than two years to develop – this organic cheese (that’s dairy-free, low in fat and allergen-free) is made with brown rice milk and is unique to Purezza. Last year, the restaurant secured investment to begin producing the cheese from a factory for retail. The original Brighton restaurant opened in 2015 and was followed three years later by a Camden branch and plans for more later this year. In 2018, Purezza won National Pizza of the Year for its Parmigiana Party pizza, despite being the only plant-based entrant.

Address: 43 Parkway, London, Nw1 7PN

Nearest station: Camden Town

Opening times: Sunday – Thursday (12 – 10pm), Friday – Saturday (12 – 11pm)

A large pizza with a fluffy crust topped with melted vegan cheese

Best for seasonal toppings: Manifesto

Former Natoora director, Vittorio Maschio, has opened his first London pizzeria with a focus on carefully sourced and seasonal toppings. Flour comes from Molino Pasini, a family-run mill in North Italy, while fior di latte is brought over from Puglia. The biga-style dough (meaning it proves for 48-hours, creating a ciabatta-like texture) with a semolina-coated crust creates a super light, crisp base which holds its shape well when topped with sweet tomatoes.

There’s a laid-back vibe and minimalist design to the place with a few wooden tables inside, help-yourself counter service and a pile of boxes ready to be filled for takeaway.

Which pizza to order at Manifesto? The stripped back menu offers six pizzas, two beers (from Hackney Wick’s Crate Brewery), four wines and two Sicilian soft drinks. Keep it simple with the tomato and co. pizza topped with wild cantabrian anchovies and taggiasche olives, or order the pig and field option piled with peppery pedrazzoli ham and mushrooms if you want something more filling.

There are no starters or desserts, but pizzas are reasonable in size. If you’re still peckish, go back and order seconds.

Address: 148 Northcote Road, London, SW11 6RD

Nearest station: Clapham Junction

Opening times: Monday – Saturday (11 – 11pm), Sunday (11 – 10.30pm)

A pizza topped with tomatoes, fior di latte cheese, ham, mushrooms and basil

Best for pizza and pasta: Cecconi’s Pizza Bar

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.

Which pizza to order at Cecconi’s Pizza Bar? 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.

What else is there to eat and drink? 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.

Address: 19-21 Old Compton Street, London, W1D 5JJ

Nearest tube station: Leicester Square

Opening times: Monday – Wednesday (11.30 – 1am), Thursday – Saturday (11.30 – 3am), Sunday (11.30am – 11.30pm)

A mahogany table is topped with four pizzas and glasses of Aperol spritz at Soho House's Cecconi's Pizza Bar

Best pizza crust in London: Farina

Nestled on Notting Hill High Street, Farina pizzeria focuses on traditional Neapolitan pizzas, with no pineapple or pepperoni in sight. In the summer, grab a table by the floor-to-ceiling folding glass doors and wait for the smoky scent to waft over, or hunker down next to the small open kitchen. 

Which pizza to order at Farina: The 48-hour fermented dough is light, with a pillowy, charred crust – tear some off to save for mopping up the leftover tomato juices at the end. Order the Farina, topped with ‘nduja, salami and provola if you like something spicy, or the Burratina topped with courgette and burrata for a fresh, creamy topping. 

What else is there to eat? Although pizzas are the focus, be sure to order the garlicy polpette to start, which come in a rich, sweet tomato sauce, and if you have room afterwards go for the cannoli – the crisp pastry shell is generously filled with sweet, creamy sheep’s milk ricotta and sprinkled with pistachio nuts. 

Address: 115 Notting Hill Gate, London, W11 3LB 

Nearest tube station: Notting Hill Gate 

Opening times: Monday – Saturday (12 – 10.30pm), Sunday (12 – 10pm) 

Farina pizza at Farina pizzeria, Notting Hill, London

Best sourdough pizza in London: Theo’s

Head to Theo’s in Camberwell for the best sourdough pizza in London. Its wood-fired Neapolitan pizzas are the best in South London.

Which pizza to order at Theo’s? The Scotch Bonnet nduja is the menu must-order, as the spiced sausage is made across the road by the team at the Camberwell Arms pub.

What else is there to eat and drink? Save room for a serving of Theo’s outrageously good tiramisu, and order a negroni bianco or espresso martini to finish. If you don’t fancy sitting in, Theo’s do delivery, so it’s up there with the best takeaway pizza in London, too.

Address: 2 Grove Ln, Camberwell, London, SE5 8SY

Nearest overground station: Denmark Hill

Opening times: Monday (12 – 10pm), Tuesday, Wednesday, Thursday and Sunday (12 – 10:30pm), Friday – Saturday (12 – 11pm)

Pizza at Theo's, Camberwell, London

Best gluten-free pizza in London: Zia Lucia

For the best selection of pizza bases, visit Zia Lucia on Holloway Road or Brook Green and choose between a traditional, wholemeal, vegetable charcoal or gluten-free base. The 48 hour fermented doughs are cooked in a wood-fired oven, each resulting in a different flavour and texture. We recommend the gluten-free base which has a crisp yet light texture. You can create your own pizza and choose from the large selection of toppings including spianata, broccoli, butternut squash and taleggio goat’s cheese.

Which pizza to order at Zia Lucia? The Carlotta is an unusual, indulgent pizza, topped with fresh Italian sausage, crisp, sliced roast potatoes, pecorino and dill.

Address: 61 Blythe Rd, London, W14 0HP

Nearest overground station: Kensington (Olympia)

Opening times: Tuesday – Sunday (11.30 – 10.30pm)

Pizza Zia Lucia Brook Green

Best pizza slice in London: Voodoo Ray’s

For the best slice of pizza in London, head to Voodoo Ray’s for a New York style slice. With four locations across East, North and South London, this joint bakes 22-inch pizzas topped with everything from wild mushroom, squash and red onion; salt beef, sauerkraut and emmental and a vegan option, piled high with artichoke hearts and green olives.

Which pizza to order at Voodoo Ray’s? If you fancy a pizza pie for brunch, Voodoo Ray’s serve 10” pizzas on the weekend topped with classic eggs and bacon or a veggie spinach and ricotta version.

What else is there to eat and drink? With a selection of craft beers (think Beavertown, Red Hook and Kona) and frozen margaritas on offer, Voodoo Ray’s is the place to go for a late-night munch.

Address: 95 Kingsland High St, London, E8 2PB

Nearest overground station: Dalston Kingsland

Opening times: Monday – Wednesday (5 – 12am), Thursday (5 – 1am), Friday – Saturday (12 – 3am), Sunday (12 – 12am)

Voodoo Rays pizza, London

Best pizza joint atmosphere in London: Yard Sale

What started as a weekly supper club in owner Johnnie’s back yard has grown to three restaurants (with another opening in March 2018) offering the best pizza in North London. Grab a leather booth seat close to the kitchens for the comfiest spot in house and order a 12 or 18-inch pizza topped with slow cooked tomato sauce and fior di latte mozzarella. The blistered base is crisp yet doughy which gets slightly sloppy when you reach the centre (so napkins are necessary).

Which pizza to order at Yard Sale? There’s no holding back when it comes to toppings, be it the ‘TSB’, a mixture of Tender stem broccoli, manchego, pine nuts, garlic and olive oil; ‘Cour Bimey’ topped with courgette ribbon, pancetta and black pepper, or, one for the cheese lovers, ‘Cheesus Walks’, a white base piled high with basil pesto, mozzarella, gorgonzola, ricotta and parmesan.

What else is there to eat and drink? If you’ve got room for more, order a garlic pizza bread with cheese and Marmite for the ultimate punchy umami experience. There’s a great choice of beers from Beavertown and the Five Points Brewing Company.

Address: 54 Blackstock Road, Finsbury Park, London, N4 2DW

Nearest tube station: Finsbury Park

Opening times: Monday – Thursday (5 – 11pm), Friday (4 – 11pm), Saturday (12 – 11pm), Sunday (12 – 10pm)

Yard Sale Pizza London

Best unusual pizza toppings in London: Homeslice

Homeslice is one of the best pizza restaurants in London with sites in Shoreditch, Fitzrovia, City and Covent Garden. Whether you want to eat in or takeaway, you can order just a slice or a 20-inch pizza.

Which pizza to order at Homeslice? Go all out and split your pizza 50/50 with two different flavours, ideal for sharing. Choose between a classic margherita; a salty salami, rocket and parmesan or a slice topped with kimchi, porcini cream and basil.

Address: 13 Neal’s Yard, Covent Garden, London, WC2H 9DP

Nearest tube station: Covent Garden

Opening times: Monday – Sunday (12 – 11pm)


Best all-round pizza meal in London: Made of Dough

For the best pizza in Brixton and Peckham, visit Made of Dough. The moreish, chewy dough has a 60–hour fermentation process before being cooked in a wood-fired oven, and the mozzarella is fresh from Campania.

Which pizza to order at Made of Dough? If you fancy something extra cheesy, order the truffle pizza that comes with fior di latte, white alba truffle oil and an entire ball of Burratina.

What else is there to eat and drink? Make sure to order a side of the scotch bonnet romesco sauce to add a spicy kick to the crust, and wash your pizza down with one of the negronis or a fruity pompelmo G&T.

Address: 182 Bellenden Road, Peckham, London, SE15 4BW

Nearest overground station: Peckham Rye

Opening times: Monday – Saturday (12 – 10pm), Sunday (12 – 9pm)

Made of Dough pizza selection London

Best for pizza garlic bread: Sodo Pizza

With four sites across East London (with one just opened in Bethnal Green), Sodo pizza is the place to go for a light, crispy, tangy base.

Which pizza to order at Sodo Pizza? Head to the Walthamstow restaurant on the weekend for a brunch of pizza topped with eggs and sausage and, if it’s warm enough, grab one of the outside tables and order a Bloody Mary or two.

What else is there to eat and drink? While the pizzas are great, we love the sourdough garlic bread topped with sweet, crisp rosemary and drizzled with an earthy olive oil.

Address: Hatherley Mews, Walthamstow, London, E17 4QP

Nearest tube station: Walthamstow

Opening times: Tuesday – Friday (12 – 10pm), Saturday – Sunday (10 – 10pm)

Sodo pizza and beer, London

Best pizza and beer in London: Crate Brewery

If you love beer and you love pizza, Crate Brewery in Hackney Wick is the best place to visit. The stone-baked pizzas are topped with unusual ingredients including a veggie Kashmiri dal and a middle eastern lamb.

What else is there to eat and drink? As you’d expect, beer is a real focus. Each week there’s a selection of guest bottles from a fruity brown ale to a dark Indian pale ale as well as regular casks and kegs of zingy lemon gose, velvety Crate stout and a crisp Crate cider.

Address: Unit 7, Queens Yard, Hackney Wick, London, E9 5EN

Nearest overground station: Hackney Wick

Opening times: Sunday – Thursday (12 – 10pm), Friday – Saturday (12 – 11pm)


Best pizza chain in London: Franco Manca

Want a quick pizza in Brixton? Head to Franco Manca for one of the best sourdough pizzas in London. The pizza is cooked in a wood burning oven at 500 degrees celsius giving it a pillowy texture.

Which pizza to order at Franco Manca? Be sure to order number 4, topped with home cured Gloucester old spot ham, mozzarella, buffalo ricotta, wild mushrooms and a little tomato. Extra toppings are available and there are always daily specials to choose between.

What else is there to eat and drink? When it comes to drinks, wine is the focus with eight options to choose between, all of which are either organic, biodynamic or sustainable.

Address: Unit 4, Market Row, London, SW9 8LD

Nearest tube station: Brixton

Opening times: Monday (12 – 5pm), Tuesday – Friday (12 – 11pm), Saturday (11.30 – 11pm), Sunday (11.30 – 10.30pm)

Franco Manca Pizza London

Fancy something sweet now? Click here for our chocolate chip cookie pizza recipe

Giant Chocolate Chip Cookie Pizza Recipe
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Adam Bush <![CDATA[Best spiralizers to make courgetti]]> https://www.olivemagazine.com/?p=1537 2024-01-16T14:44:37Z 2024-01-16T14:44:37Z

You can cut thin slices of courgette into strips by hand of course, but it’s worth investing in a spiralizer to speed up the process when you’re making a lot of courgetti. Courgetti are thin strands of courgette that can take the place of noodles or spaghetti. They need very little cooking, can be eaten raw, and are a gluten-free, low-carb way to turn dishes into substantial meals.

But spiralizers aren’t limited to courgetti – they can be used make vegetable ‘spaghetti’ from carrots, butternut squash, beetroot and loads more.

There are different styles of spiralizer, from crank-handle to automatic models. We’ve tested a range for different budgets, putting the spiralizers through their paces with carrot, cucumber, courgette and potato.

Our expert reviews team have put hundreds of products to the test to help you choose the best appliances for your home. If you’re trying your hand at baking, read our guides to the best stand mixers and best bundt tins. Got your eye on an air-fryer? Check out our guide to the best Ninja air-fryers for all the information you’ll need. Dabbling in eating less animal products? Read our guide to the best plant milk makers.


6 of the best spiralizers at a glance

  • Best all-rounder spiralizer: ProCook spiralizer, £15
  • Best compact spiralizer: Joseph Joseph Spiro spiralizer, £18
  • Best affordable spiralizer: Habitat spiralizer, £7.50
  • Best spiralizer for courgetti: OXO Good Grips 3-in-1 spiralizer, grater and slicer, £32
  • Best electric spiralizer: Magimix Spiral Expert kit, £119
  • Best blow-out spiralizer: Chiba Kaiten Japanese spiralizer, £79.95

Best spiralizers to buy in 2024

ProCook spiralizer

Procook spiralizer
ProCook

Star rating: 4.5/5

Best all-rounder spiralizer

This sturdy spiralizer from ProCook is industrial in design and would fit well in a modern kitchen. We were impressed by the weightiness of this model as soon as we got it out of the box, which, coupled with the strong suction feet, means there’s little chance of it moving on the countertop while being used.

Despite coming with just two blade settings (fewer than other spiralizers on test), we were impressed by the spiralizing results. Our cucumber didn’t go mushy at all, producing long spaghetti-shaped strands. This was also the only manual spiralizer on test which used the whole vegetable rather than the blades cutting around a central column, meaning there was significantly less waste.

Available from:

ProCook (£15)


Habitat spiralizer

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Habitat spiralizer
Habitat

Star rating: 4.5/5

Best affordable spiralizer

Coming with a large storage container, making clearing up a breeze, this spiralizer from Habitat was intuitive to use and gave great results. It comes with a choice of three blades and has a lever at the base to control the suction to the countertop, which is a welcome safety feature.

We used the smallest blade to spiralize a cucumber which produced long, satisfying noodles. On the larger blades we made thicker noodles of potato, which we used for a savoury potato rosti.

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Joseph Joseph Spiro spiralizer

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Joseph Joseph Sprio spiralizer
Joseph Joseph

Star rating: 4/5

Best compact spiralizer

This hand-spiralizer works similarly to a giant pencil sharpener, where you twist a vegetable into the base and the blade cuts it into spaghetti-shaped ribbons. It comes with two accessories for large or finer ribbons and a third for grating. The compact design makes this model easy to store compared to more traditional crank-handle models.

On test our potato and courgette spiralized well, with a little breakage resulting is slightly shorter strands. We found it very difficult to spiralize a carrot as it was too long and narrow, making small curls rather than the long pasta-like strands we were hoping for.

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OXO Good Grips 3-in-1 spiralizer, grater and slicer

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OXO Good Grips 3-in-1 spiralizer, greater and slicer
OXO Good Grips

Star rating: 4/5

Best spiralizer for courgetti

This is a versatile piece of kit with two blades for grating and one to mandoline as well as the spiralizing blade. These blades fit neatly together inside the storage box, which doubles as a container for the sliced vegetables.

We found this spiralizer worked better with some vegetables than others. This was likely due to the manual turn, which meant we often had to adjust our hand position with every half turn rather than being able to spiralize continuously. This meant that more brittle or soft vegetables like carrot and cucumber broke up rather than maintaining long strands. However, our potato and courgette both spiralized well, resulting in long noodles.

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Magimix Spiral Expert kit

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Magimix Spiral Expert kit product image
Magimix

Star rating: 4/5

Best electric spiralizer

Part of Magimix’s range of accessories, the spiralizer works with food processor models 4200XL, 5200XL and new models of the 3200XL. It’s essentially a new lid to fit onto the main bowl of the food processor, allowing you to feed vegetable through the automated spiralizing blades.

It comes with three stainless steel cones which produce spaghetti-, tagliatelle- and fusilli-shaped vegetables. On test we found that, to get the long strands we were after, the vegetables had to have sustained contact with the cutting blade. This was easier to achieve with some vegetables than others and meant that, where we couldn’t keep contact, we were left with short strands rather than long noodles.

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Chiba Kaiten Japanese spiralizer

Chiba Kaiten Japanese spiralizer with cucumber
UK Juicers

Star rating: 3.5/5

Best blow-out spiralizer

Coming in an eye-catching lime green, this spiralizer uses Japanese steel in the blades, which are sharp enough to cut through even tough vegetables with ease. It comes with a choice of three blades, the finest of which we used with a cucumber to produce a fine texture similar to a vermicelli noodle, which worked really well in our spiralized summer rolls.

The absence of any suction cups on the feet means it’s difficult to keep secure on the countertop, and we found we had hold it with a lot of pressure to keep it from moving around.

Available from:

UK Juicers (£79.95)

Related content

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Celeste Wong https://www.thegirlinthecafe.co.uk/ <![CDATA[Best eco-friendly and compostable coffee pods]]> https://www.olivemagazine.com/?p=142648 2024-01-16T12:08:48Z 2024-01-16T12:08:48Z

Looking for compostable coffee pods for your coffee pod machine? Get expert advice from olive’s coffee expert, Celeste Wong. She has tried and tested all the below eco-friendly coffee pods to get the lowdown on which is best. Discover our picks of the best coffee pod machines in which to use them, along with the biggest coffee machine deals available right now. Prefer to grind your own coffee? Check out Celeste’s pick of the best coffee beans and best coffee grinders


Coffee pods or capsules are sealed small containers filled with ground coffee. When used in a coffee pod machine, heated water is pumped into the capsule under high pressure until the capsule bursts, releasing rich, crema-topped espresso. A filter inside the capsule ensures that no coffee grounds get into your cup of coffee.

Although convenient, the environmental impact of lots of individual pods can quickly add up, especially if you’re having multiple coffees a day. Whilst most coffee pods were originally plastic or aluminium (not always easy to recycle), there are now a range of eco-friendly pods that are compostable, biodegradable and easier to recycle. You can still enjoy a wide range of different coffees – including rare, single-origin and decaf coffee blends – whilst being a little kinder on the environment.

Our coffee expert Celeste Wong tested a range of eco-friendly pods to find the best on the market – these are her top 10 picks.

Best eco-friendly coffee pods at a glance


Best eco-friendly coffee pods 2024

Pact Coffee

Best coffee pods with sweeter notes

Pact Coffee has a range of pods to choose from: browse by roast, origin or flavour profile to find one that suits your taste. The colourful packaging is a welcome delivery and the mixed box selection of 40 pods contains all four origins of coffee capsules to give you some variety. Pods are 100% recyclable, and a ‘pods and recycler bundle’ is available containing an Ecofriendly Pod Recycler to ensure the pods are accurately disposed of.

There are detailed, accurate tasting notes on the box. My two favourites were the Rwanda and Honduras: the Rwanda pod is described as ‘raspberries and cream’ and this coffee certainly had a raspberry-style acidity and a creamy mouthfeel. The Honduras was bright and fruity, great as an espresso. The Brazil and Columbian pods would suit people who enjoy the more chocolatey, nutty and rich notes from an espresso.

Available from:
Pact Coffee (from £9.95 £8.95 for 14)


Volcano Coffee Works

A 10 pack of Volcano compostable coffee capsules in black packaging

Best GMO-free coffee pods

Volcano Coffee Works offers four pod choices, including decaf. All are ethically sourced, biodegradable and vegan-friendly. Pods are made from 100% compostable, GMO-free, bio-based material derived from sugarcane. There is a multi-pack of 200 capsules for £100 which is a good option for offices, studios or the multiple times a day espresso drinker. You can also sign up for subscriptions with many variations of frequency, starting with a 40 pack or more and free delivery.

I tried Volcano’s Balanced pods, which also have the Great Taste 2019 seal of approval. The espresso is strikingly balanced, and while there is no recommendation whether to drink the coffee best as an espresso or lungo, the lungo was equally enjoyable. The words ‘biodegradable & compostable’ are printed on the pods, which adds a helpful reminder when using. Volcano reassures you that the pods will be biodegraded in about 90 days – it feels really good to know a time limit on when compostable pods are actually decomposed by.

Available from:
Volcano Coffee Works (from £6.50 for pack of 10)


Grind

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A pack of coffee capsules in bright pink packaging

Best straightforward coffee pods

Grind offers house, light, dark or decaf pods, all of which come in a refillable (and recyclable), chic Grind branded tin. When you subscribe to the pods, you get a free tin, 20% off and free shipping. All your pods after that come in letter-box friendly boxes.

Grind coffee is certified organic, ethically sourced and plastic-free. The compostable coffee pods are made from biodegradable bioplastic, while the lid is made of PLA and paper – Grind specifies the pods will break down within six weeks in industrial compost. What I like about the offering is that it feels really simple.

I tried out the House blend capsules, which is the same blend used in the Grind cafés. There’s limited information on the packaging, and they don’t actually disclose the origins of the beans anywhere easily that I can see. If you like milky coffees, I would definitely recommend drinking this capsule with milk, which I preferred over drinking it black. If you are strictly a black coffee drinker, I’d suggest trying the light or dark capsules.

Available from:

Amazon (£27 for 60 pods)
Grind (from £9.95 £7.96 for 20 pods)


Kiss the Hippo

Best carbon negative coffee pods

Kiss the Hippo offers three different coffee pods: Organic House Blend (sweet and strong), Organic Classic Blend (darker and more intense in flavour) and Organic Decaf. All are organic-certified, ethically sourced, 100% compostable, plastic-free and completely carbon negative – a huge eco-friendly asset, going beyond just carbon-neutral. Pods are available in packs of 20 or 30, plus you can subscribe to packs of 30 and save 15%. For every subscription, Kiss the Hippo plant a tree in partnership with On a Mission. Packaging is minimal, clean and neat.

The House Blend was my favourite: the coffee was bright and very sweet tasting, with a little acidity to lighten the espresso. The Organic Classic blend from the Americas tastes bolder than the house blend and produced a solid lungo. The decaf was really pleasant: the espresso is sweet, light in body and mouth feel, and doesn’t leave a bitter aftertaste. An excellent option for decaf drinkers – and even handy for impromptu espresso martinis! Overall, really enjoyable and drinkable.

Available from:
Kiss the Hippo (from £11 for 20 pods)
Amazon (from £18 for 30 pods)


Lavazza Eco-caps

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Best for Americano-style coffee

Lavazza offers five styles of eco-capsules: Espresso Deciso, Lungo Intenso, Espresso Armonico, Lungo Avvolgente and Bio-Organic. Each type has a helpful intensity rating and a specific guide to how long to extract the shot. Lavazza runs foundation projects focused on helping farmers and communities with their infrastructure and production to yield and supply higher quality coffees, encourage more women in coffee, and implement sustainable practices. It is worth noting that Lavazza has its own design of machine, with a different shaped capsule to classic Nespresso.

While these may not be as complex or delicate as some of the other capsules, I like that it’s clear which pods should be used for either espresso or lungo. The Espresso Decisio is creamy and much less bitter than I expected, with a sweet aftertaste. It’s bold and a strong shot of espresso for the morning. The Lungo Intenso was smooth and would suit an Americano style coffee. In the past, Lavazza coffees in its commercial range have been a bit dark or bitter for me, however these capsules were a pleasant surprise comparatively.

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Penningtons Coffee Roasters and Tea Merchants

Best coffee pods for espresso

Penningtons, based in the Lake District, has multiple eco-friendly claims: they use power exclusively from renewable sources, recycled packing materials for deliveries and recycle the majority of any waste. Its range of 100% compostable pods is available in a Brazil Espresso roast and a decaffeinated option, plus there are subscription options for regular deliveries.

We tested the Brazil Cerrado, an espresso roast, with caramel, dark chocolate and nutty notes. They come in a simple brown box and in two compostable bags holding five pods each, flushed with nitrogen for maximum freshness. This was a nice drinkable subtle espresso, and I would recommend drinking this as an espresso because it might lose its flavour if too much milk is added. A smooth, sweet and nutty drop.

Available from:

Penningtons Coffee (£4.50 for 10 pods)


Colonna Coffee capsules

Best for rare ranges of coffee

Colonna Coffee, roasted in Bath, is renowned for its rare and interesting origins of coffee beans and has been able to transfer this ethos to its pod selection seamlessly. This was one of the largest ranges of specialty compostable and eco-capsules I’ve seen, all of which are Nespresso-compatible. Almost everything offered in traditional bean is available in something similar or of the same quality but as a capsule. Compostable capsules are split into three categories: Africa, Americas, and ‘limited release’, while decaf capsules are made of aluminium to be recycled.

I tried out the compostable limited release Rare Columbian Gesha. I was excited to try this and the results didn’t disappoint. The intoxicating aroma is distinctively bold cherry, with blackberry and floral qualities. Colonna’s recommendation is to drink this as an 80g lungo. The information on the box highlights that the capsules are nitrogen flushed for optimum freshness.

This range is the most expensive of the pods, but it really is something special, so if you’re looking for something exquisite to try I would highly recommend this. If you are a strictly black coffee drinker and appreciate trying different flavours of espresso, then Colonna is a range you’ll want to look into.

Available from:
Colonna Coffee (£25)


Lost Sheep Coffee

Best easy compostable option

Lost Sheep, based in Whitstable, produces small-batch, hand-roasted capsules. It offers two main coffee origins, a decaf and a half caffeine pod called Fifty Fifty for those who are a bit more sensitive to caffeine – great for late afternoon coffees, and an option I haven’t seen offered anywhere else. Pods are available in packs of 10, 60 or a ‘mega box’ of 100, and there are subscription options for the 60 and 100 packs.

Pods are industrially compostable and free from oil-based plastics. The best thing for home users is that Lost Sheep explicitly says the capsules are designed to compost when placed inside your local authority food waste caddy. Comparatively, branded Nespresso pods are inconvenient to recycle where there are different options to have them recycled.

Pods come in a range of flavours – I tested the Smooth Journey capsules. These do what they say: it’s smooth but strong at the same time. The pack itself is packed with information including details about the roastery and where the coffee is from. It also gives a recommendation as to which button to use on your machine, for this one it suggests espresso over lungo. Even as a lungo the coffee doesn’t taste over-extracted, and if you do want to take the edge off a straight up espresso, the lungo is nice. But they are right, as an espresso it is vibrant and punchy, but smooth.

Available from:
Lost Sheep Coffee (from £15 for 30 pods)


How Celeste Wong tested the coffee pods

All pods reviewed are Nespresso compatible: I tested using a Nespresso Inissa Pod machine. I tried all pods as a short espresso (approx. 30ml) and a lungo (80-110ml). Although coffee can be extracted longer, I personally wouldn’t recommend it as each pod only contains around 5-8grams of coffee, so you run the risk of over-extracting and that’s when flavour is dulled and the bitterness can creep in.

Some pods specifically say how they are to be brewed, which I followed. I rinsed my mouth between each pod tasting.


Want to learn more about becoming an expert at-home barista? Read our guides here:

Celeste Wong’s guide to becoming an overnight coffee expert
Celeste Wong’s guide on how to make iced coffee

Celeste Wong’s guide on sustainable coffee
Celeste Wong’s best moka pots
Celeste Wong’s best coffee grinders
Celeste Wong’s best decaf coffee to try 
Celeste Wong’s best gooseneck kettles to try
Celeste Wong’s best coffee beans to try
Celeste Wong’s best cafetières to buy
Celeste Wong’s best coffee bags

Related reviews:

Best coffee subscriptions to try

Best coffee pod machines

Best bean-to-cup coffee machines

Best espresso machines

Best Nespresso machines

12 best London Coffee Shops

Best coffee table books

Gozney vs Ooni – which pizza oven is best for you?

Best Ninja air fryers

Nespresso offers

This review was last updated in June 2022. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at oliveweb@immediate.co.uk.

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Gurdeep Loyal <![CDATA[Gurdeep Loyal’s culinary hotspots]]> https://www.olivemagazine.com/?p=225692 2024-01-15T15:34:06Z 2024-01-15T15:34:06Z

Read Gurd’s guide to European culinary hotspots, then check out his 2024 food and drink predictions and our 10 winter sun destinations for foodies.


Aix-en-Provence, France

Aix has long attracted food writers eager to taste the region, and has recently seen a wave of new openings. Bar des Oiseaux is a stylish spot that serves traditional Marseillaise pizzas alongside regional classics like beef tartar and crème caramel, while Yves Restaurant serves Provençal classics with a focus on regional organic produce. Kava specialises in bistro-brunch dishes like roasted plum with thyme, hazelnut crumble and whipped mascarpone, alongside homemade raspberry bay leaf sodas and natural wines. For something a little more decadent, the chandelier-adorned Le Singe Vert serves truffled croque monsieur with yellow peaches and Provence melon.

Table laid with cutlery and glasses and with a chandelier overhead

Rotterdam, Netherlands

Rotterdam is often overlooked as a place to visit, but hosts its very own booming culinary scene to rival that of famous neighbour Amsterdam. Putaine is one of the most innovative fine dining restaurants in the city, situated at the top of Rotterdam’s famous sustainable ‘floating’ offices. It serves up delicacies including white asparagus mousse with cream of coconut and magnolia kombucha sorbet, and hamachi, pandan and angelica root. New neighbourhood restaurant Diepnoord has a focus on seasonal local dishes and natural wines. Soju Bar specialises in Korean fried chicken in flavours such as honey butter, sticky cheese and spicy-sweet with peanuts. And OX is a secret underground Chinese speakeasy restaurant that serves up cocktails inspired by the Chinese zodiac.

Bibimbap bowl from Sojubar food with fried egg on top

Anglesey, Wales

Situated on the north-west coast of Wales, the island of Anglesey is home to a thriving food community. Dreamboat is a street food truck situated on the beach, serving up vegan and vegetarian bowls using own-grown ingredients, along with freshly cooked sourdough pizzas like its ‘figgy-goat cheese’ and ‘wild foraged chanterelle and garlic’ varieties. Artisan sea salt maker Halen Môn on the banks of the Menai Straight offers tours of its factory with a salt tasting. Cheesemonger and café & Caws specialises in the finest farmhouses cheese from Wales and beyond, including Caws Teifi from Ceredigion, a nine-month-old gouda-style cheese. And Llofft in Felinheli serves up inventive plates such as Welsh lamb flatbread with honey whipped feta, and brioche pork sliders with coriander and star anise caramel.

Burger sliders in Anglesey, Wales

Isle of Skye, Scotland

Skye, the largest island in the Inner Hebrides, boasts a rich natural larder of ingredients and historic traditions of preservation using local techniques. Chef Calum Montgomery champions these at Edinbane Lodge, a converted 16th-century hunting lodge whose restaurant is dedicated to the island’s crofts, seas and artisan producers. It serves up dishes including monkfish with Edinbane wild garlic and scallop roe, seaweed and chanterelle crackers. Broadford’s Deli Gasta transforms the island’s ingredients into gourmet sandwiches like ‘The Monarch’, made with Great Glen venison salami, plum and apple chutney and Scottish cheddar. And the menu at the secluded Stein Inn focuses on sustainable seafood from the LochBay shores, with a choice of more than 130 Scottish whiskies.

Monkfish on a plate garnished with green herbs

Jersey, Channel Islands

A short hop from the UK (or France), Jersey – famous for its prized potatoes, oysters and rich custard-yellow cream – is having a gourmet revival. New restaurant pêtchi, from island-raised chef and Great British Menu finalist Joe Baker, is leading the charge. Its menu celebrates the abundance of the island’s local seafood with dishes such as chancre crab and seaweed tarts, and a signature wood-roasted lobster rice. JEJU, housed in St Helier’s historic fish market, specialises in fresh sushi and Korean-inspired dishes made using the daily catch (pictured below). Over on St Ouen’s Bay is SANDS, whose menu is inspired by Australasian and Californian coastal cuisine, with homemade tacos and sodas like its apricot/cardamom and lychee/vetiver. And for a nightcap, head to The Porter’s Store, a stylish speakeasy with live music and cocktail masterclasses on offer.

Oyster from Jeju on a bamboo steaming basket

Totnes, Devon

The market town of Totnes in Devon has some of the most progressive organic restaurants in the country. The Bull Inn is driving the charge with its ecological and social impact pledges, including commitments to “field-grown, not flown”, mindful meat, seasonality and supplier-led organic food. Its inventive menu includes such dishes as roasted courgettes with whipped tahini, preserved lemon and pumpkin seed picada, and basque cheesecake with plums. Eversfield organic farm shop & café has a menu of all-day brunch classics such as toasted banana bread with seasonal compote and Turkish eggs with warm chilli butter. The Totnes Sunday food market is the biggest in Devon, offering up fine produce from local producers. For a taste of fine dining, head to Gather, which showcases ingredients sourced locally or foraged from Devon’s fields, shoreline, rivers and hedgerows.

Plate of food from The Bull pub, Totnes

Bayonne, France

The tranquil city of Bayonne embodies the gastronomic energy of the Basque region, known for its artisanal hams, and as the French capital of chocolate. The legendary Chocolat Cazenave serves up intense bubble-topped ‘sparkling’ hot chocolates in porcelain cups. Chocolaterie Xokola Etxetera specialises in chocolate spreads infused with piquant Espelette pepper, and L’Atelier du Chocolat Bayonne has its iconic Bayonne chocolate shard bouquets. Eat pintxos including jamon croquettes, truffled croque monsieur and Pyrenees milk-fed lamb kebabs at Les Basses Pyrénées bar. Then, for dinner, head to La Brasserie Basa for fish dishes with daily catch from the local village of Saint-Jean-De-Luz, and sweet creations such as buckwheat almond praline choux to finish.

'Sparkling' hot chocolate in a porcelain cup

Östersund, Sweden

Situated in the middle of Sweden, Östersund is a Unesco City of Gastronomy and boasts one of the highest numbers of small-scale food artisans and organic farmers in the country. Innovative bistro Republiken Bar & Kök serves everything from moose carpaccio to cellar-matured goat’s cheese from local farmers. Nästgårds Farm Restaurant (open in summer) and its sister BUA create menus with sustainability at their heart, with dishes such as halibut with coriander seeds, rose pepper, green tomato and fried sourdough. The menu at Hamngatan 12 fights against food waste by using surplus produce, with upcycled dishes including its potato and leek soup topped with crispy pork belly. But for something iconic to the region, Wedemarks Café is where the smörgåstårta – a savoury layered ‘sandwich cake’ of rye bread, shrimps, salmon and pickled vegetables – was invented.

Smörgåstårta, a savoury layered ‘sandwich cake’ of rye bread, shrimps, salmon and pickled vegetables.

Aldeburgh, Suffolk

Aldeburgh, a small seaside town in Suffolk, is famous for its annual music festival, and something of a hot gastronomic ticket. Nestled at its heart is The Suffolk – home to Sur Mer, a restaurant with a rooftop terrace with sea views and six individually designed rooms. Its menu includes dishes such as dressed Suffolk crab with pickled cucumber, and Pump Street dark chocolate tart. The Lighthouse, meanwhile, serves simple home-cooked fare with a neighbourhood vibe, and even has its own gin, Lighthouse 77, with botanicals including heather and liquorice. Sea Spice is a beautiful restaurant that combines local Suffolk produce with flavourful Indian cooking. The beach is lined with shacks selling boxes of prawns and smoked fish from local artisans including Butley Oysterage. And, like all great coastal towns, there’s an iconic chippy – Aldeburgh Fish & Chips makes its the traditional Suffolk way, fried in beef dripping.

fish and chips 2

Whitley Bay, North Tyneside

The sandy seaside town of Whitley Bay has become one of the most exciting culinary destinations in Tyne and Wear. Popular brunch destination Kith & Kin serves up inventive dishes, such as spiced clementine french toast and salt beef reuben hash, while the local family-run Pranzo Trattoria specialises in Italian tapas made with locally sourced ingredients. The Vietnamese/Southeast Asian-inspired menu at Omni includes a 12-hour beef shin and peanut curry, and crispy oyster mushroom bánh mì with pickled slaw. For drinks, independent natural wine shop Kork hosts expertly curated cheese and wine tastings with sourdough breads from Northern Rye microbakery, while Baba Yaga’s House is an artsy fairytale bar with an eclectic drinks menu that includes a range of artisanal absinthe.

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Guimarães, Portugal

The historic town of Guimarães is known as the birthplace of Portugal, and its food scene proudly preserves the country’s culinary roots. Founded in 1953, Pastelaria Clarinha specialises in regional pastries such as the tortas de Guimarães: a flaky shell-shaped pastry filled with ground almonds and pumpkin purée. At fine dining restaurant aCozinha, chef António Loureiro’s mission is to celebrate Portuguese traditions through sustainable gastronomic innovation; while vegetarian cooperative Cor De Tangerina is founded on principals of fair trade and organic sourcing, turning local ingredients into homemade dishes including potato pavé with chanterelles, acorn and beetroot mayonnaise. A little out of town, located under the rocks of Monte da Penha, the rustic takeaway hut Adega do Ermitão offers up petiscos (traditional tapas-style snacks) such as cod fritters and toasted flatbreads with fatty bacon and sardines.

cor_de_tangerina2-vegana

Hebden Bridge, West Yorkshire

Known for its spirited community ethos, which has attracted writers and artists for decades, Hebden Bridge is now a hotbed for culinary creatives. At its heart is Kitchen 91, a micro-bakery and dining room in a converted weaver’s warehouse specialising in Italian cuisine with sustainability at its core. Independent cooperative Valley Organics sells ethically sourced ingredients from local producers, and Goo Cheese has a range of more than 100 British and continental cheeses with an emphasis on lesser-known cheesemakers. Stylish contemporary restaurant Coin is the best spot for dinner, serving small plates such as Crown Prince squash, rocket, Loch Arthur yogurt and smoked almonds alongside an extensive list of natural wines. For a nightcap, lively bottle shop Drink (open until 10pm) has a range of regional craft ales, fruit sours and cloudy gose beers from across the county.

Kitchen 91 interior

Trondheim, Norway

With its striking location in the central Nordic fjords, Trondheim is renowned for its unique gastronomy and buzzy cycling culture, which boasts the world’s first bike lift. Michelin-starred Heidi Bjerkan is one of the city’s culinary pioneers. Her contemporary restaurant Credo transforms the very best of the region’s produce into dishes such as scallops, blackcurrant leaf oil, apricots and ginger, or brioche with fermented plum jam, sea urchin, finger lime and lardo. Meanwhile, stylish nature-focused wine bar Spontan Vinbar specialises in small plates, including monkfish with cloudberries, and local cheeses with rye bread and apple purée. But the cosiest spot in town has to be Sellanraa Bok & Bar, a café-bookshop that serves up local coffee roasts, fresh-baked cinnamon canelés and chocolate tortes with salted caramel.

Trondheim on the river Nid. The spire of Nidaros Cathedral can be seen in the background.

Asti and Alba, Piedmont, Italy

Situated in a picturesque region of north-western Italy, at the foot of the Alps and less than 19 miles apart, each town boasts unique gastronomic traditions steeped in a friendly rivalry that goes back centuries. Asti, the province’s capital, is famous for red wine risotto al barbera, slow-cooked stufato meat stews and garlicky anchovy bagna càuda served with crisp raw vegetables such as fennel, radish and asparagus. Lively family restaurant Campanarò is the best place to try these traditional dishes, while buzzy Lo Stregatto serves up the best aperitivo spritz in town. Alba is best known as the home to the world’s oldest white truffle fair, held every October, and makes a great base for exploring the famous wineries of Barbaresco and Barolo. Regional dishes include ravioli al plin with sage and butter, carne cruda (similar to beef tartare), vitello tonnato and the delicacy bunèt, a chocolate hazelnut crème caramel pudding. Atmospheric La Piola specialises in these dishes with a seasonal menu, while award-winning Gusto Madre does the best pizza.

Vineyards landscape at sunset, Langhe-Roero wine region, Italy. Unesco site

 

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Hannah Guinness <![CDATA[Best kombuchas to try]]> https://www.olivemagazine.com/?p=94715 2024-01-15T10:28:41Z 2024-01-15T10:28:41Z

Looking for the best kombuchas to buy? Read on to discover our favourites, then check out our best tea gifts and best coffee gifts.


What is kombucha?

Tangy, funky and fizzy, kombucha is a fermented sweetened tea that’s exploded in popularity in the last few years as drinkers embrace its distinctively sour yet refreshing flavour. Find out how to make your own.


Is kombucha good for you?

As kombucha is a product of fermentation, it is a good source of probiotic bacteria. This bacteria helps balance the gut, aiding good digestion. Depending on the quality of the tea used to make it, kombucha may also provide antioxidants, as well as a range of vitamins and minerals.


Best kombuchas to try

Holos classic kombucha

Holos kombucha

Green and black tea combined with yerba mate and rooibos provides a well-balanced yet complex flavour profile to this funky kombucha. With notes of vanilla and tomato on the nose followed by floral flavours on the tongue, this is an all-round refreshing drink.

Available from:
Amazon (£32.99/pack of 12)


Jarr original kombucha

Jarr original kombucha

Organic oolong and green tea, fermented with filtered water and organic cane sugar give this kombucha a strong acidic tang. A well-balanced, refreshing drink, with a lingering flavour.

Available from:
The Whisky Exchange (£3.50/330ml)
Dry Drinker (£24.52/8 x 330ml)


Biona Organic kombucha

Biona kombucha

Thanks to fragrant mate leaves, lime blossom and lemon verbena tea herbal extracts, this original kombucha has a distinctive and gently sweet floral flavour, with notes of honey on the nose. With a gentle fizz, it’s a lighter booch option.

Available from:
Amazon (£15.95/pack of six)


MOMO organic raspberry-hibiscus kombucha

Momo kombucha

A small-batch kombucha produced by hand in 10-litre glass jars, and bottled unfiltered for flavour and conservation of the live cultures needed for gut health. Try the raspberry hibiscus for a zingy morning pick-me-up, or use in a cocktail.

Available from:
Ocado (£3.90/330ml)


Remedy peach kombucha

Remedy peach kombucha

Fruity, light and refreshing, this kombucha tastes like ripe peaches – it’s hard to believe it’s zero sugar! It makes a great non-alcoholic drink option for summer picnics.

Available from:
Holland & Barrett (£2.19/250ml)


LA Brewery sparkling English rosé kombucha

LA Brewery sparkling English rosé kombucha

A champagne-inspired kombucha that has delicate bubbles, floral rose and elderflower notes with a gentle background funk. Drink chilled as a booze-free aperitif.

Available from:
Ocado (£10/750ml)


REAL Peony Blush sparkling tea

REAL Peony Blush sparkling tea

Made from white peony leaves from Fujian province in China, this blush-coloured sparkling fermented tea is crammed with summer berry notes and gentle funkiness. Drink chilled on its own or use as the base for a non-alcoholic sangria with chopped cherries, strawberries and raspberries.

Available from:
Dry Drinker (£9.48/750ml)


Ama Brewery lemongrass BI sparkling tea

A bottle of Ama's BAT pét-nat tea

Ama Brewery in the Basque Country create sparkling kombuchas that are aged in the bottle for a minimum of six months – akin to a pét-nat wine or champagne. The brewery is headed by Dani Lasa and Ramón Perisé, former and current R&D chefs at famed two-Michelin-star restaurant Mugaritz in San Sebastian, and their kombucha is made with tea from the Rare Tea Company and spring water from the Basque Country. BI, made with wild lemongrass, is gently bubbly and sweet with lime and white blossom notes.

Available from:
Selfridges (£28.99/750ml)


Blighty Booch

Bottle of Blighty Booch Ginger Kombucha

A light and fruity beverage with a delicate effervescence and well-balanced sweetness. Blighty Booch’s kombucha is brewed with organic black tea from Hunan in China, resulting in a refreshingly tangy flavour profile. As well as the original, we also especially enjoyed their organic ginger flavour, whose warming, spicy notes perfectly balance the tea’s astringency.

Available from:
Amazon (£38/pack of 12)


Holos sparkling oolong premium kombucha

Holos Sparkling Oolong Premium Kombucha

Fermented using loose-leaf oolong, this has a lovely clean, fresh character, gently sweet with floral elderflower and delicate fruit notes, and sprightly acidity.

Available from:
Holos Kombucha (£21.99/2 x 750ml)


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Isabella Keeling - health writer <![CDATA[Best matcha tea to buy]]> https://www.olivemagazine.com/?p=193172 2024-01-15T10:18:31Z 2024-01-15T10:18:31Z

What is matcha?

Matcha is a finely ground green tea powder. It comes from the camellia sinensis plant and gets its bold colour from the process of drying the carefully picked leaves without cutting or tearing, which would otherwise encourage browning and the development of caffeine.

Traditionally used in formal Japanese tea ceremonies, it’s an ingredient steeped in history. For centuries, people have been sipping matcha to help improve their calmness and focus, boost their energy and to benefit from its powerful antioxidants.

You may have noticed there are different qualities of matcha. Ceremonial grade is the highest quality matcha available and is best enjoyed as a tea. However, there are culinary grade matchas that can be used when cooking. Nowadays, many western chefs are using matcha to add fantastic colour and flavour to a number of dishes, from lattes and pancakes to cakes and ice cream.

If you’re in the market for matcha, it might be best to shop around for one you like as the taste and intensity can vary. You might prefer a deep, earthy variety or a lighter, more subtle taste. Buy the best quality you can afford – it makes a noticeable difference.

Check out our colourful matcha recipes; we have cupcakes, roulade and crêpes


Is matcha good for you?

There are many reasons to drink matcha. It’s high in caffeine so acts as a stimulant, making you feel more alert and focused. Studies have shown the type of caffeine in green tea may speed up metabolic weight and aid weight loss. It also contains L-theanine, which has a stress-relieving effect.


The best matcha tea to buy 2023

Matcha Gold, Lalani & Co

Lalani matcha

Okumidori tea leaves are grown in the Nakai family organic gardens in Japan, making Lalani’s Matcha Gold a rare single estate variety of matcha. Artisan techniques are used through the process, from the hand-picking to traditional stone-milling. Its vibrant, rich green colour speaks for its high quality, as does the intense, yet delicate flavour that’s floral, bright and sweet, whisking into a creamy, silky froth.

Meiko Ceremonial Matcha, Matchaeologist

Meiko matcha

This ceremonial grade tea is ground from hand-picked virgin tea buds and delicately roasted using artisan techniques. This variety is characterised by its fresh ‘ooika’ fragrance, only found in particular shade-grown green tea. The unique matcha has a full body while offering a vibrant combination of floral and bright grassy notes.

OMGteas

OMG tea matcha tin

This AAA Grade organic matcha from OMG tea is a high quality option for matcha connoisseurs. The ceremonial grade tea is incredibly smooth with no gritty or powdery texture. The flavour is strong with a rich herbal, earthy note. It’s also gluten-free and vegan-friendly.

DirTEA Matcha

Dirtea matcha

100% organic, ceremonial grade matcha is combined with a variety of on-trend ingredients with promised health benefits in this blend. It has a strong vegetal odour, but a slightly sweet taste (likely due to the coconut sugar) and creamy texture, which make for a very pleasant cuppa. Also included in the blend are three types of functional mushroom, plus moringa and MCT.

Jenki Matcha Powder

Jenki Ceremonial Grade matcha pouches

Jenki might be the new kids on the block but their matcha is of the same quality as older brands. It’s 100% ceremonial grade from the foothills of Uji, Japan. The flavour is sweet, earthy and mellow. It’s wonderful made the proper way, with a bamboo whisk and warm water. But for anyone looking to get creative with their matcha, it works great in pancakes, smoothies and lattes, too. Jenki are so confident you’ll love their product, they urge you to serve it to your matcha-hating friends who they’re sure will be converted.

Teapigs Premium Matcha Green Tea

Teapigs Premium Matcha Green Tea

Teapigs matcha is made from pure organic green tea leaves and sourced from the renowned Nishio region in Japan, where tea leaves are grown under cover to produce lots of amino acids, as well as the chlorophyll that makes them so vibrantly green. The fine powder can be easily whisked into warm water or the milk of your choice, as well as baked into cakes, cookies and other treats. You can even buy a milk frother and matcha spoon on their website, for making the perfect brew.

PureChimp Ceremonial Grade Matcha Tea Powder

 

PureChimp Ceremonial Grade Matcha Tea Powder

After discovering the natural energy-boosting properties of matcha, the founders of PureChimp wanted to find a way to make it more affordable and bring matcha to the masses. The result was this impressive ceremonial grade matcha that comes straight from Japan, all for a reasonable price. There are other reasons to opt for PureChimp – their matcha is always made without pesticides, they use biodegradable packaging, and donate 5% of their profits to charity.

Pukka Supreme Matcha Green Tea Bags

Pukka matcha tea bags

If you’re looking to enjoy matcha on a budget, try these matcha-infused teabags from Pukka. They’re made with a blend of high-quality green tea leaves and a touch of organic matcha powder. The taste is clean and herby; perfect for early morning sipping or drinking after a meal. Just be aware that this blend may not boast the same health benefits as powerful pure matcha.

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Alex Crossley <![CDATA[olive travels: where to visit in January]]> https://www.olivemagazine.com/?p=159588 2024-01-15T10:20:09Z 2024-01-15T08:55:13Z

Want some ideas on where to go on holiday in January? We’ve selected our pick of destinations for a food lover’s break this winter: street food in the winter sun, plant-based inspiration for those taking part in Veganuary, and a curation of health retreats for those wanting to relax with the promise of vibrant, nourishing food. This is just a small selection of our UK, European and global travel guides, click here for more inspiration, or check out our pick of the best UK culinary escapes for 2022 and Europe’s top food trips for 2022. We also have our pick of destinations to visit in February and March and discover the best spots for winter sun.


Vegan breaks

Whether you’re taking part in Veganuary, a flexitarian or plant-curious, January is a great time to explore the new crop of vegan hotels popping up in the UK and Europe.

Saorsa 1875, the UK’s first 100% vegan boutique hotel in the Scottish Highlands’ pretty Pitlochry, is a showcase for stylish plant-based living. Everything from five-course dinners served around a communal table to cocktails, toiletries and green energy is Vegan Society certified.

Southern Sweden’s capital city, Malmö, is a forward-thinking foodie hub that capitalises on its location between culinary trend-setting Copenhagen and Skåne’s fruitful larder. Not least when it comes to vegan dining, one trend that has really taken off in the area around Folkets Park (People’s Park) with a tight-knit community of veg-focussed entrepreneurs, each satisfying a different niche. There are even two food tours specifically catered to vegans in the city (Lotta Ranert’s self-guided MovEat and Linda Dahl’s guided Matkaravan). Join one of them, or follow your own with hummus bowls and plant-based bakes at dedicated vegan brunch spot JORD, colourful plant-based dishes at 100% vegan restaurant and wine bar MINERAL, or a congregation of street food options at rejuvenated Mitt Möllan.

Our trends columnnist, Gurdeep Loyal, has highlighted Ghent in Belgium as a vegan hotspot. Touted as ‘the vegetarian capital of Europe’, the medieval city of Ghent has experienced something of a plant-based revolution in the past five years. Today, there are more than 100 vegetarian and vegan foodie hotspots around the city, which celebrates a Thursday Veggie Day each week and is a pioneer in sustainable food initiatives. Bohemian cafe Le Botaniste serves organic, plant-based food and natural wines – including a Tibetan coconut-peanut curry, red beet caviar and ‘apple volcano’ dessert. The innovative Plant A Pizza creates its own homemade cashew mozzarella, celeriac bacon and vegan ’nduja for topping stone-baked Neapolitan bases. And at the inventive restaurant Souvenir, chef Vilhjalmur Sigurdarson’s menu champions local, seasonal and sustainably produced ingredients with unexpected combinations in a stylish setting. You can get to Ghent by train from St Pancras International, making it a great green getaway.

Vegan dish of the day at Saltimporten

Caribbean fish fry

The tropical climate of the Caribbean makes this cluster of islands with white sand beaches a go-to destination for winter sun. Friday night fish fries are where locals and tourists come together to drink rum, hang out, play dominos and eat fresh fish to a back drop of live music in the open air. Fresh fish, such as mahi-mahi, tuna and swordfish, are cooked in front of you over flames. In the Bahamas, Nassau’s colourful Arawak Cay harbour hosts a fish fry every night. Taste unique dishes that vary between each of the 700 islands of the Bahamas, such as conch salads and fritters, guava duffs and ‘cracked’ battered fish washed down with sky juice or local beers.

Chef David Carter, who grew up in Barbados, says: “The best is at Oistins – a local fish market by day, fish-fry/grill by night. It has fast become one of the islands most famed hot spots, especially on a Friday night. Locals and tourist alike converge in masses to take in the atmosphere. Expect big open grills, picnic trestle tables, open-air market vibes and hearty portions. Beyond the food, there are street hawkers selling local crafts, steel-pan drums and karaoke. Mahi-mahi, known locally as dolphin, is a local meaty white fish. It takes to the grills particularly well. Undeniably, my death row meal.”

Oistins fish market

Tobago’s famous curried crab

In Tobago, get your seafood fix from the Store Bay Ladies, who have been selling their homemade crab and dumplings at the idyllic turquoise bay of the same name for decades. Head to Miss Trim’s – set up by 86-year-old Miss Trim who recently passed the business on to her eighth child, Meisha – to enjoy blue-black crab in a blend of coconut milk and spices. Other iconic spots for curried crab include Scarborough’s Blue Crab, run by charming 80-year-old Alison and her husband Kenneth. Further up the north coast lies Castara, a small Caribbean beach town with a laid-back local culture. Marguarite’s, set back from the beach, is well known for its own take on curry crab and dumplings. Stay at Castara Retreats, a collection of treehouses nestled into lush hillside rainforest, with breathtaking views of the sun setting over the Caribbean Sea, best enjoyed from hammocks strung across large private decks. You can try the island’s fresh ingredients in dishes such as grilled red snapper with homemade salsa, Jamaican jerk fish, and passion fruit mojitos at on-site, open-air restaurant, Caribbean Kitchen. A mooch down the hill leads you to Cheno’s Coffee Shop, a no-frills café that serves as a local meeting point over breakfasts of coconut bake, salt fish and tropical star fruit salads.

Crab and dumplings at Store Bay, Tobago

Restaurant hopping in NYC

New York’s food scene is world-class, with diverse options from street food (iconic pizza slices, hot-from-the-oven cookies and movie-famous hot dog stalls), to an authentic taste of cuisines from all over the world; think pottering through the Upper West Side’s Jewish delis for salmon-filled bagels, pastrami sandwiches and matzo ball soup to tucking into Dominican and Puerto Rican plates in East Harlem and embarking on dumpling tours through Chinatown. There are countless restaurants offering everything from classic steak suppers to hearty American Italian dishes and contemporary American small plates. Visiting New York as a food lover can be overwhelming and expensive, so visit between 16 January and 4 February to taste your way around the city’s most-loved establishments in NYC Restaurant Week. Hundreds of restaurants across New York City’s five boroughs are putting on prix-fixe meals so you can try sushi, burgers, tacos, BBQ and more in one trip. Peruse the menus here.

Brooklyn Bridge New York lit up at night with a view of the Manhattan skyline

Health retreats

Start the new year with a mood-boosting holiday to return nourished, rested and rejuvenated for the months ahead.

Sri Lanka’s south coast boasts plenty of sunshine in January, without much rain. Tropical fruits such as electrolyte-rich coconuts, pineapples and papaya are in abundance all year round, as are vibrant vegetarian curries that include plenty of turmeric and nourishing veg. Peace-seeking visitors seek solace at traditional village Ulpotha, cocooned by mountains and paddy fields. You can stay in a hut on the 22-acre organic farm and spend time swimming in lakes dotted with water lilies or practicing yoga and tai chi. Stomachs are nourished as well as souls, with fresh fruit juices to drink (watermelon, custard apple, hibiscus flower) and homemade organic curries and sambals to eat.

Palmaïa, The House of AïA, offers a secluded sanctuary in Playa del Carmen, Mexico. With oceanfront suites, a jungle spa and five gourmet plant-based restaurants on-site, Palmaïa is truly a place to rest and rejuvenate in style. The all inclusive resort offers a daily schedule of activities from guided meditation to yoga, sound baths, full body workouts and even beachfront art classes. The approach to wellness is very personal so guests can decide how deeply they want to immerse themselves on any given day, whether that’s reading a book by the water and grabbing a fresh vegan taco or waking up early for a sunrise yoga session, you get to decide.

For a retreat closer to home, Drift, on the west coast of Jersey, immerses guests in morning yoga sessions, brisk sea swims, surf lessons and evening beach walks (during which you can forage for wild dinner ingredients). Food is all healthy fuel – mainly vegetarian, organic and raw – and a day’s menu might include chai coconut porridge, raw almond bread with beetroot carpaccio, tiger nut muffins at snack time and chickpea farinata with a local seaweed salad for dinner.

King coconuts, a variety native to Sri Lanka with a yellow orange exterior

Photographer credits: Getty, Brooklyn Bridge Park2-16-17 © Julienne Schaer

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Alex Crossley <![CDATA[Join us for 30 days of wellness]]> https://www.olivemagazine.com/?p=224897 2024-01-17T17:17:08Z 2024-01-15T08:13:03Z

Start the year the olive nourish way with 30 days of wellness ✨ Each day in January, we’ll be sharing an exclusive nutrient-packed recipe or piece of wellness advice to work in to your routine. Sign up for free to get access to four exclusive recipes, including a one-pot winter warmer, feel-good winter salad, get-your-greens soup and winter sunshine breakfast bowl for energy-boosting goodness. Check in each morning for a new way to nourish your mind and body.


1 January – exclusive nourish recipe – one-pot winter warmer

We have created this nourishing one-pot exclusively for our wellness plan. It’s a vegan one-pot packed with plenty of ginger, garlic and turmeric to support your immune system, plus beta-carotene-rich sweet potatoes for vitamin A and eye health.

A hearty one-pot in a yellow broth with vegetables and spinach

2 January – nourishing storecupboard swap – cauliflower couscous salad

Tuesdays are about a bit of pick and mix, the ‘olive nourish’ way. We’ve picked out four easy recipes that use storecupboard ingredients and included tips for healthy swaps and add-ons to make them extra nutritious.

Healthy swap: To make this couscous salad a little healthier, swap the crispy fried onions for a large handful of toasted almonds or walnuts. Toast the nuts for a few minutes in a dry pan while the cauliflower is roasting, leave to cool then roughly chop. This not only increases the protein in the dish, it will also up the good fats – both of which help keep you fuller for longer.

Cauliflower Couscous Salad Recipe with Zhoug

3 January – nourish garnish – gut-friendly sandwich relish

As part of our wellness plan, our health editor has created some handy ‘nourish garnishes’ to make in batches and boost your midweek lunches. Instead of kimchi in this toastie recipe, you could try sauerkraut or even a homemade quick tapenade as a gut-friendly garnish. Sauerkraut has been well publicised for its microbiome benefits, but did you know that olives (in brine) are also a fermented food?

Nourish garnish recipe tip: Make your own tapenade by blitzing a jar of black olives (drained) with a tbsp of capers, 2 anchovy fillets, a dash of red wine vinegar and a glug of olive oil.

Kimchie Grilled Cheese Toastie Recipe

4 January – gut health – crispy spud and sauerkraut salad

Knowing that the health of our gut can impact the function of our whole body, from skin health to digestion, immunity and mood. This sauerkraut salad is a gut-supportive go-to. Don’t worry if you can’t finish it all in one sitting – as potatoes cool, they become richer in resistant starch, which can help to improve blood sugar control by supporting healthy gut bacteria. Plus, as resistant starch is fermented slowly, it causes less gas then other fibres – great for those with a more sensitive gut.

Pea and Ham Hock Salad Recipe with Crispy Spuds and Sauerkraut

5 January – mindful rituals – turmeric latte

Start the weekend with a treat to yourself with our mindful moments and rituals to work into your routine. Cuddle up over a sunshine-hued turmeric latte, that boasts a host of health benefits, including anti-inflammatory and antioxidant properties.

A cup of turmeric late on a stone saucer with a gold teaspoon alongside

6 January – kitchen therapy project – make your own sourdough

We’re dedicating the weekend to slowing down and practising mindfulness. Our ‘kitchen therapy’ projects include with lots of inspiration for soothing cooking, slow simmering and spending some downtime in the kitchen – including nurturing your own sourdough starter. Make this the first rewarding skill you learn in 2024.

The lowdown on sourdough

7 January – slow down, slow cook – sausage casserole

Sundays are for slowing down – in your tasks and in cooking. Give your slow cooker some love with this sausage casserole, packed with hearty ingredients, including sausages, bacon and borlotti beans. Pop out on a bracing walk for some fresh air before returning to this winter warmer.

Slow-cooker sausage casserole

8 January – exclusive nourishing recipe – get-your-greens soup

This nutrient-rich soup is loaded with green veg and leafy greens for a boost of iron, while the vitamin C in the lemon helps you absorb the iron. Immunity boosters such as yogurt, seeds and basil add extra nutrition and vitamins to the soup. It needs just a splash of cream to become a hearty, warming lunch.

Three bowls of green soup

9 January – nourishing storecupboard swap – braised puy lentils with kale

Healthy swap: To give this dish a veggie makeover, leave out the sausages and bacon. This will reduce the saturated fat, making it a heart-healthy meal. To keep it filling, you could add a few small, cooked potatoes in step 4, along with the kale leaves.

Pot of sausage and lentil casserole on a tea towel next to a spoon

10 January – gut health – kimchi baked tofu

A traditional Korean fermented food, kimchi adds more than just flavour to this tofu dish. It’s a natural source of probiotics and fibre, essentially the gut’s favourite things. Studies suggest that regularly eating kimchi has a positive effect on the gut, immune system, brain function and skin health.

Baked Tofu with Kimchi Sauce Recipe

11 January – nourish garnish – nutrient-rich soup topper

Seeds and spices have a host of health benefits, with pumpkin seeds being a great source of antioxidants, so check out our simple soup topper mix to add a nutrient-rich sprinkle to your lunch.

Nourish garnish recipe tip: Add some pumpkin seeds, nigella seeds and chilli flakes to a dry frying pan and toast gently. Swirl some extra virgin olive oil on top of your soup, scatter with the seed mix and finish with a sprinkling of chopped parsley.

Several bowls of red pepper soup, with a swirl of creme fraiche

12 January – gut-friendly mocktail – kombucha spritz

Doing Dry January? Three ingredients is all it takes to make this grown-up alcohol-free cocktail, made tangy and sharp with gut-friendly kombucha.

Two glasses of spritz with slices of apple behind

13 January – kitchen project – homemade marmalade

Set aside some time in the kitchen this weekend while putting seasonal oranges to good use by making your own batch of marmalade.

Three jars of open marmalade with a spoon on the side

14 January – slow down slow cook – baked cod and butter beans

Flaky, pearly-white cod with a rosemary parmesan crust, served on a sweet cherry tomato and butter bean sauce. It’s the perfect midweek meal!

Baked Cod Recipe With Butter Beans For Low Calorie Fish Recipe

15 January – exclusive recipe – winter sunshine breakfast bowl

Get closer to your daily quota of colourful fruit and veg with this breakfast bowl recipe, which also helps to boost your immunity. The kefir or natural yogurt in this recipe contains gut-friendly bacteria, and there’s added fibre from the milled seeds, nuts and dates. It’s high in antioxidants from the fresh fruit, too.

A bowl of overnight oats with fresh fruit on top

16 January – nourishing storecupboard swap – broccoli, chilli and lemon spaghetti

This nourishing spaghetti recipe is already packed with fibre, but you could make it even healthier. Add a tin of anchovies to the pan when you’re cooking the garlic, this will increase the omega-3 fatty acids, which is good for your heart and brain, as well as ramping up the flavour.

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

17 January – gut health – miso salmon

Shake up dinnertime with this salmon dish, flavoured with miso, rice vinegar and ginger. Miso is a Japanese seasoning made by fermenting beans with koji, a fungal culture. It’s rich in healthy probiotics and packed with minerals such as iron, calcium and phosphorus, as well as stress-busting B vitamins.

Miso salmon
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Helen Salter <![CDATA[18 London pubs with great food]]> https://www.olivemagazine.com/?p=202364 2024-01-15T15:25:24Z 2024-01-12T10:29:25Z

Take your pick from our guide to London’s best pubs, including classic British pub food, stuffed vegetarian sarnies and south Indian cuisine. Then, check out the best new restaurants in London, or for more pub inspiration, take a look at the best country pubs, best pubs with rooms and the UK’s best boutique hotels for food lovers. 


Best London pubs

Parakeet, Kentish Town NW5

Being north Londoners and former Brat chefs, Ben Allen and Ed Jennings are the perfect pair to bring The Parakeet to Kentish Town. With dark interiors, stained glass windows and a warm glow cast over the intimate booths, there’s a church-like feel, which makes sense given the religious following from locals. With Ben at the helm as head chef, the menu is informed by the wood-fired oven and grill, and includes grilled lettuce and shrimp head butter, leeks with pecorino sauce, and smoked mushrooms with mackerel. theparakeetpub.com

Parakeet's interiors featuring a dark green bar, stained glass windows, wooden floors

The Holland, Earls Court W8

Having conquered the pop-up world with Oxalis, chef Max de Nahlik has now turned his attention to this refurbished pub near Holland Park. Sustainability is at the core of The Holland’s ethos and underlines every facet of this homely establishment, from décor using upcycled materials to the sourcing of ingredients. With a seasonal, British-ingredient-led menu, a carefully curated European wine list and a changing list of cask ales, The Holland aims to be both a friendly local and a culinary destination in its own right. Expect snacks and starters such as hot wings and pastrami-cured salmon, and mains such as roast wild duck with bramble sauce. thehollandkensington.co.uk

The Holland's pub interior, featuring glossy bottle green tiles, wooden stools, brass coloured lighting and a wine shelf lining the room

Harwood Arms, Fulham SW6

Harwood Arms head chef Sally Abé says it’s the attention to detail at every stage that makes the Sunday menu at this Michelin-starred pub so special. “We carefully source the best beef from Cumbria, use the best [Agria] potatoes for the crispiest roasties, really flavoursome carrots and a rich red wine gravy. The portions are generous and served sharing-style for everyone to dig in, and the relaxed dining room makes guests feel at home, which adds to the enjoyment of it all.”

Unusual cuts often turn up on the Sunday menu, so expect the likes of braised jowl of Tamworth pork with crushed turnip, roast apple and mustard, alongside the more traditional roast sirloin of 45-day-aged Shorthorn beef with yorkshire pudding, roast potatoes, cauliflower cheese croquettes, horseradish cream, root vegetables, bone marrow gravy and greens. harwoodarms.com

A roast dinner served on a large wooden board at Harwood Arms in London

The Guinea Grill, Mayfair W1

“Sunday lunch is a different dining occasion to any other – it’s convivial and there’s less pressure on time,” says charismatic landlord Oisín Rogers of The Guinea Grill in Mayfair’s upmarket Bruton Place. “It’s very easy to make a bad Sunday roast. It’s not that difficult to produce a good one but a brilliant one needs real skill and a huge amount of thought about how to deliver each component on time and in perfect condition.”

This means “big and well seasoned” yorkshires served straight from the oven, potatoes seasoned with ground rosemary and thyme, and gravy made from the stock and roasting juices of the meat. Must-order Sunday options include a chateaubriand for two with duck-fat roast potatoes, yorkshire pudding, honey-glazed carrots, baby parsnips and kale.

“We’re generous with gravy, roasties and veg. We don’t charge for seconds. Where people order steaks from the grill we serve it family-style, sliced for the table with all the Sunday trimmings. For the roast beef we use the rumps of the same brilliant grass-fed, dry-aged quarters that we use for our côte de boeuf, sirloin and T-bone. We sell racks of Welsh mountain lamb and free-range Blythburgh pork.”

Although The Guinea Grill is best known for its meat, Oisín admits that “our chef Nathan’s walnut, truffle and blue cheese gratin has had us many high fives on Sundays”. theguinea.co.uk

A plate topped with rare beef, yorkshire puddings and roasties

The Camberwell Arms, Camberwell SE5

A past winner of The Guardian’s 50 Best Sunday Lunches and the Observer Food Monthly Awards, Sunday lunch at The Camberwell Arms is a celebration of family-style eating with sharing main courses being the focal point.

Everything is made in-house, including the hot mint sauce with the spring lamb, garlic-braised potatoes, peas and spring onions, and the béarnaise accompanying the dry-aged Hereford onglet, roast potatoes and watercress.

As befits a kitchen run by a team that can trace its roots back to influential gastropubs such as The Eagle in Farringdon and the Anchor & Hope in Waterloo, head chef Michael Davies always serves family-size sharing dishes, whether it’s slow-roast salt marsh lamb with dauphinoise potatoes large enough for five people, or a whole spit roast herb-fed chicken with roast potatoes, salad and wholegrain mayonnaise for four. thecamberwellarms.co.uk

Spit roast chicken at The Camberwell Arms

Blacklock, various locations

“Roasts almost as good as your mum’s” is the modest tagline at contemporary chophouse Blacklock, where a starter of pig’s head on toast with gravy might be followed by 55-day-aged beef rump, Cornish leg of lamb or Middle White pork loin cooked over coals with sides of swede and lardo or charred winter greens and chestnuts. All roasts are served with yorkshire puddings, duck-fat roast potatoes, a selection of seasonal vegetables and Blacklock gravy.

If there’s a group of you (eight to 10), order the ‘All In’ where everything’s piled onto a platter for the ultimate Sunday banquet. Either way, make sure you book well in advance as reservations for Sunday lunch tend to fill up two months beforehand. theblacklock.com

Sunday roast at Blacklock in London

King’s Head, Teddington, TW11

The King’s Head in Teddington is owned by The White Brasserie, where Raymond Blanc sits on the board with a mission to bring high-quality, locally-sourced home-cooked food back to British pubs. Based close to pretty riverside walks, the Kings Head is the perfect antidote to a hectic London weekend; inside you’ll find an open log fire, cosy snugs and a spacious brasserie as well as a generous garden room and a hidden courtyard perfect for summer nights.

The Sunday roasts use meat from award winning butcher Aubrey Allen, the grass-fed British beef is beautifully tender and flavoursome, it’s also served with bottomless crispy roast potatoes and gravy. Other must-try dishes are the outdoor-reared applewood smoked pork ribeye and the chalk-stream trout with watercress and toasted almonds. thekingshead.com


The Pig’s Head, Clapham SW4

The Pig’s Head in Clapham Old Town is the second coming of the much-loved The Pig and Butcher in Islington. Like its predecessor, it dishes up meat sourced directly from some of the best farms in the UK and butchered on site.

Sustainability is the key driver of this 40-cover gastropub, from its décor of secondhand furniture to using 100% sustainable electricity and cleaning with fully biodegradable chemicals. Even the daily changing seasonal menu is reflective of the pub’s ethos, from classics including scotch eggs and playful dishes such as the crispy pig’s head, all the way through to mains that showcase the talent of the kitchen.

But vegetarians need not fret. There are some truly divine vegetarian and vegan dishes available, which staff are more than happy to talk you through while you enjoy a glass of wine or two from the double-sided wine list (one side of which is exclusively dedicated to British wines). thepigshead.com

Scotch egg served on a dainty floral plate with a glass of white wine

Ganymede, South Kensington SW1

From the team behind South Kensington’s The Hunter’s Moon, Ganymede in Belgravia serves a menu of elevated British dishes including rabbit and pistachio terrine, suckling pork belly with parsnip purée, and apricot and hazelnut tart. ganymedelondon.co.uk

Check out Ganymede’s recipe for white chocolate crème brûlée.

A crème brûlée dish filled with a caramelised crème brûlée on a wooden table

The Coach Makers Arms, Marylebone W1

Chef and cookbook writer Ben Tish – formerly of critically acclaimed Sicilian-Moorish influenced London restaurant Norma – now celebrates classic British pub food at Marylebone’s Victorian pub, The Coach Makers Arms. It’s part of the Cubitt House group of pubs and restaurants, of which Ben is now chef director. cubitthouse.co.uk

Try The Coach Maker Arms’ recipe for roasted cod, brown shrimp and parsley sauce.

A while plate with a chunk of cod covered in a brand shrimp sauce next to a silver pot and slice of lemon on a wooden table and green background

Mondo Sando at The White Horse, Peckham SE15

Toasted sandwiches are expected on a pub menu but a Mondo Sando sarnie is miles away from a ploughman’s. What started as a lockdown business is now a residency at Peckham’s The White Horse, and best mates Jack Macrae and Viggo Blegvad’s supremely stuffed subs are all hit and no miss – particularly the Thai-inspired larb, Actually. The vegan heavy hitter is an aromatic mix of soy mince, curry paste, zippy lime dressing, umami-rich black bean mayo, plus crispy shallots and toasted, ground Thai rice for texture.

“Larb is basically our favourite food at Mondo Towers – shout-out to The Heron off Edgware Road for its blow-your-head-off version. It’s the perfect dish to veganise, because the meat is often the subtlest flavour – it’s so full of fresh herbs, spices and chilli.” whitehorsepeckham.co.uk

Check out The White Horse’s recipe for larb sandos

Two larb sandos on a wooden board with a pot of cutlery and a green background

Ling Ling’s at The Gun, Hackney E9

There are many East London boozers, but The Gun has the edge on the food thanks to Ling Ling’s, which wows punters with an eclectic take on Chinese food. These mushrooms are representative of chef Jenny Phung’s heritage and memories of holidays in Turkey: “I wanted to make a vegan hummus and meat platter, so I used mushrooms and doubanjiang to make it Asian. I’ve converted many non-mushroom-eaters with this.” thegunwellstreet.com

Try Ling Ling’s recipe for doubanjiang mushrooms.

Doubanjiang mushrooms with hummus and crispy wonton wrappers on a cream plate sat on a dark wooden table

The Tamil Prince, Barnsbury N1

Curries and beer are pretty much synonymous, so newly opened The Tamil Prince – a relaxed pub from chef Prince Durairaj and Glen Leeson serving South Indian cuisine in the north London neighbourhood of Barnsbury – is the spice and hops mash-up of dreams.

The menu, created by Prince, former chef at Roti King, is a mixture of small and large plates served with sides, and the chicken lollipops are a particular hit. “The lollipops have become a firm favourite, both with diners and hungry drinkers. Spicy, masala-style dishes have long been paired with alcohol, especially with beer. Tasty and easy to eat, the lollipops are the perfect addition to an afternoon pub-side.” thetamilprince.com

Check out The Tamil Prince’s recipe for spicy chicken lollipops

a south Indian feast at The Tamil Prince

The Earl of Derby, Telegraph Hill SE14

Saved by the owners of sister pubs The White Horse (Peckham) and Grove House Tavern (Camberwell) from becoming a block of flats, The Earl of Derby is now a bustling community pub with a buzzing atmosphere.

The pub is home to Gengelly’s, or chefs George Genn and Laurence Pengelly. On weekdays, they serve a minimal menu of hearty fare – pies with rich, quality fillings, skin-on homemade chips and warming, comforting vegan or vegetarian mains. Weekends are more extensive, with small plates and puddings and a roast on Sundays.

With regular quizzes, DJs (or just the old-school jukebox) and a changing selection of local ales, the ambiance is fun and friendly. It’s a neighbourhood pub that’s worth a journey. earlofderby.uk

Pork chop on a dish of beans on a pub table

The Princess Royal, Notting Hill W2

Pub puds usually go one of three ways: heavy sticky toffee pud, predictable apple crumble or slightly dry chocolate brownie. Ben Tish’s herbaceous bake, fresh with lemon, and light thanks to ground almonds and cornmeal, is a comforting way to finish a meal without feeling like you’ve overdone it.

“It’s the lemons that make it special,” says Ben. “Buy the best you can afford, ideally ones from Amalfi or Sicily. They give pure Mediterranean flavour and aroma.” cubitthouse.co.uk

Terrace chic at The Princess Royal

Plaquemine Lock, Angel N1

Not content with his offering of Italian flavours from Bocca Di Lupo in London’s Soho, restaurateur Jacob Kenedy added Plaquemine Lock to his repertoire in 2017 – an English pub with some of the best Deep South cooking in London.

Keeping locals happy, head chef Tom Clements creates a Louisiana welcome with Cajun cracklins, sugar beignet bacon sandwiches and smoked duck jambalaya with live jazz and classic cocktails to wash it all down. plaqlock.com

Try Plaquemine Lock’s recipes for blackened chicken with beans and rice, shrimp maque choux, beignets and Miss Ginny cocktail

A white plate topped with a blackened chicken thigh, pot of beans and rice

The Baring, Islington N1

Chef Rob Tecwyn and manager Adam Symonds met while working at gastro pub The Bull and Last. The Baring, a newly refurbished (and renamed) pub, is their first venture together. The menu is strongly seasonal, using well-sourced ingredients presented simply with great big punches of flavour.

It includes classic mains such as pork loin with greens and desserts like financier with seasonal fruits, as well as a Sunday roast. Dishes like quail shish and lamb rump with kofte are refined twists. Cocktails are seasonal, using the same flavourings as the desserts so nothing goes to waste. thebaring.co.uk

Try The Baring’s recipe for financiers with poached plums and pumpkin gnudi

Pumpkin gnudi and a pint served at The Baring, London

The Pelican, Notting Hill W11

The Pelican has been part of the community of Notting Hill since 1872 – and this busy pub is at its pinnacle right now. Chef Owen Kenworthy’s menu is all that’s good about modern British cooking, showing a clear respect for suppliers who produce the best ingredients using regenerative farming methods.

In addition to the recipes featured here, recommendations include raw beef with gentleman’s relish, lobster and monkfish pie, and ginger parkin and custard. And amazing chips. thepelicanw11.com

Try The Pelican’s recipe for mince on toast and turkey, leek and bacon pie.  

Mince on toast dish from The Pelican, London
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Isabella Keeling - health writer <![CDATA[10 gut health foods]]> https://www.olivemagazine.com/?p=225603 2024-01-13T16:01:37Z 2024-01-11T17:19:25Z

Looking for the best foods to support your gut health? It’s no wonder everyone’s talking about gut health – evidence shows there’s a connection between a healthy, balanced gut and good mood, quality sleep, effective immunity and lots more. Recent studies show that our individual microbiome (trillions of bacteria which live in the gut) influence our health as much as our genes do, and these are hugely impacted by what we eat and drink.

That’s why it’s so important to consider your gut when planning your meals. Whether you’re someone who already suffers from digestive issues, or you want to improve your overall wellbeing, you’d be wise to start with the gut. 

Below, we’ve highlighted foods with impressive benefits to your gut, from fibre-rich fruits to anti-inflammatory fermented condiments. Add them to your basket, get cooking and enjoy.  

For more like this, check out high protein foodshow to support your gut health with fibre and 16 recipes for a healthy gut


Best foods for gut health

1. Kiwi

Not only are they rich in fibre, kiwis also contain an enzyme called actinidin which facilitates the breakdown of protein, helping us to digest meat, fish and other protein foods. Blend them into this super-green smoothie for a perfect gut-healthy start to the day.


2. Miso

This traditional Japanese ingredient is made from fermented soybeans and contains millions of beneficial bacteria, which support a healthy gut and good digestion. In this dish, we’ve combined it with gochujang, another condiment made with fermented soya beans, to make a nutritious chicken noodle soup.

Chicken Noodle Soup Recipe with Miso and Chilli

3. Sweet potato

Starchy sweet potatoes are packed with fibre, plus they contain high levels of protective plant sterols. Combine with lentils – another fibre-rich food – and anti-inflammatory turmeric to make this warming vegan curry.

Bowls of sweet potato and lentil curry topped with coriander and lime

4. Mushrooms

Mushrooms are generally cheap, easy to use and good for you, plus they contain compounds including beta glucan, which appear to act as prebiotics, fuelling the beneficial bacteria in the gut. Stuff them with garlic and halloumi for a light, gluten-free meal.

23 Halloumi Recipes and Expert Guide to Cooking Halloumi Halloumi Stuffed Mushrooms Recipe

5. Sauerkraut

Sauerkraut is made from fermented cabbage, which means it’s easy to digest, and is a good source of probiotics. It’s best to make your own as pre-packaged sauerkraut may be pasteurised to extend the shelf-life, killing the beneficial bacteria. If you are buying it ready-made, look for ‘unpasteurised’ products, which should be kept chilled.

Tall glass container filled with sauerkraut

6. Broccoli

Broccoli contains sulphur, which contributes to a healthy balance in the gut and, as a result, supports your immune system. Here we’ve combined it with soba noodles, edamame beans and peanuts to make a fresh and healthy dinner.

Soba Noodles in a Bowl with Broccoli, Peanuts and Limes

7. Chickpeas

If you’re looking to increase your fibre intake, look no further than your kitchen cupboard. Chickpeas are packed with the stuff, meaning they contribute to a healthy digestive system and relieve gut issues. Combine with tikka paste, paneer and yogurt – another gut-friendly food, as it contains probiotics – to make this delicious chickpea curry.

A white plate topped with a chickpea and paneer curry with two chapatis on the side

8. Figs

Due to their high fibre content, figs act as a natural laxative. This fibre also has prebiotic properties, feeding the good bacteria in the gut and improving digestive wellness. When they’re in season, enjoy them in a range of dishes, from porridge to a light and peppery salad.

Halved figs and salad leaves on a plate

9. Kimchi

We’re huge fans of kimchi – it’s a flavour bomb of sour, spicy and tangy. As with other fermented foods, it’s believed to improve intestinal health and may also reduce inflammation. Turn it into an easy tray bake with tofu, broccoli, baby corn and rice.


10. Sourdough

Sourdough is one of the healthier bread options – especially for our guts, thanks to its unique fermentation process. Don’t be afraid of making your own loaf – try our step-by-step starter recipe.

The lowdown on sourdough
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Imogen Hope <![CDATA[Best Ninja air-fryers: a complete guide]]> https://www.olivemagazine.com/?p=215706 2024-01-11T10:15:09Z 2024-01-11T10:15:09Z

Air-fryers have grown hugely in popularity in recent years. In the Lakeland 2023 trends report they beat ovens, hobs or kettles to be voted as the ‘favourite or most relied upon’ cooking appliance among 35 to 44-year-olds.

Air-fryers work by circulating hot air to produce food with a ‘fried’ effect using far less oil, or often none at all, compared to traditional deep-fat frying. Due to their compact nature and ability to heat up quickly (most have a preheating time of just three minutes) they have a much lower energy usage than traditional ovens when cooking smaller quantities.

Ninja is an industry leader in appliances, regularly making headlines like with the viral Ninja Creami ice cream maker, but its air-fryers are hard to beat. Our reviews experts have tested dozens of different air-fryers from numerous brands, and Ninja regularly comes highly recommended.

We’ve found its air-fryers to be stylishly designed, easy to use and great value for money. We’ve also been impressed by Ninja’s sustainability credentials — the air-fryers we’ve tested have, for the most part, been packaged without plastic and in recyclable packaging which is fairly unusual.

But with so many models of air-fryer available from Ninja, it can be difficult to know which one is right for you. Read on for our guide to each air-fryer in the brands range. Looking for some recipe inspiration? Check out our best air-fryer recipes.

  • Visit our friends at BBC Good Food for more tried-and-tested picks of the best air-fryers

Jump to:


A guide to Ninja air-fryers at a glance

  • Best Ninja air-fryer for baking: Ninja air-fryer MAX AF160UK, £129
  • Best Ninja air-fryer for families: Ninja Foodi MAX Dual Zone air-fryer AF400UK, £249.99
  • Best Ninja air-fryer for cooking a complete meal in one: Ninja Foodi Dual Zone air-fryer AF300UK, £149.99
  • Best multifunctional Ninja air-fryer: Ninja Foodi MAX Health grill and air-fryer AG551UK, £199
  • Best Ninja air-fryer for slow cooking: Ninja Speedi 10-in-1 rapid cooker and air-fryer ON400UK, £149.99
  • Best affordable Ninja air-fryer for grilling: Ninja Foodi Health grill and air-fryer AG301UK, £219.99
  • Best smart cooking Ninja air-fryer: Ninja Foodi MAX Dual Zone air-fryer AF451UK, £249.99
  • Best blow-out multifunctional Ninja air-fryer: Ninja Foodi MAX Pro Health grill, flat plate and air-fryer AG651UK, £299.99
  • Best affordable Ninja air-fryer: Ninja air-fryer AF100UK, from £99.99

Best Ninja air-fryers to buy in 2024

Ninja air-fryer MAX AF160UK

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Ninja Air-fryer AF160UK MAX

Best Ninja air-fryer for baking

Star rating: 5/5

This single basket air-fryer impressed us on test. It features a round drawer with a 5.2L capacity which is large enough to fit a roast chicken. As well as air-frying there are functions to bake, roast, reheat, dehydrate and max crisp. When air-frying the machine prompted us to shake the drawer halfway through the cooking time which ensures even cooking and produced well sealed and fluffy chips.

We were particularly impressed by this air-fryer’s ability to bake. The round tray accommodated the same amount of cake mixture as a standard tin and the non-stick edges meant it was easy to remove. Our apple and almond cake was evenly baked with a nice rise in the middle.

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Ninja Foodi MAX Dual Zone air-fryer AF400UK

Ninja dual zone air fryer AF400UK product image with olive accreditation badge

Best Ninja air-fryer for families

Star rating: 5/5

This large capacity, dual zone air-fryer was a joy to use. With a large capacity you get a large footprint, and there’s no denying that you need a lot of counter space to accommodate this air-fryer. After a brief flick through of the manual we were able to get cooking pretty quickly thanks to the easy set up.

Our halloumi cooked in seven minutes and had a golden colour and crisp texture, although the shape of the tray made for some unusual grill marks. Using the Sync function, we cooked a salmon fillet in one basket and a chicken breast in the other. While cooking them at the same time, and there was no smell or taste transfer between the drawers. The salmon had a crisp skin while the chicken retained moisture and had a nice flavour.

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Ninja Foodi Dual Zone air-fryer AF300UK

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Ninja dual zone AF300UK air fryer

Best Ninja air-fryer for cooking a complete meal in one

Star rating: 5/5

With a matte finish, bright interface and shiny metal handles on the drawers, this air-fryer makes an impressive feature in the kitchen. Much like the other Dual Zone offerings from Ninja, the large capacity also makes for a large machine which is an important factor to consider if you’re limited on kitchen space. You can choose to use just one zone, both zones simultaneously to cook the same thing (like a large batch of chips) or each zone independently to cook two different things. While it took us a few tries to get our heads around these cooking options using the sync and match functions, once we were confident we found them easy to master.

We made thin and chunky chips in this air-fryer and both had impressive results. The thick chips kept a fluffy centre while the thin ones didn’t dry out. Our duck breast was perfectly cooked to medium after 15 minutes at 180C with slightly crispy, golden skin.

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Ninja Foodi MAX Health grill and air-fryer AG551UK

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Ninja air fryer health gril AF551UK

Best multifunctional Ninja air-fryer

Star rating: 5/5

Differing from the draw design of classic air-fryers, 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, had a good flavour and while, softer than traditionally fried chips, weren’t soggy. It comes with a cooking probe to help you ensure perfectly cooked joints of meat. We used this to help us cook a whole chicken which took 40 minutes and was juicy and flavourful, if slightly paler than we would’ve liked. We tried the grill function with strips of courgette which had attractive grill lines and didn’t stick even though we didn’t use any oil.

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Ninja Speedi 10-in-1 Rapid cooker and air-fryer ON400UK

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Ninja Speedi 10-in-1 cooker

Best Ninja air-fryer for slow cooking

Star rating: 4.5/5

Notably different from most other models on this list, the Ninja Speedi is a traditional air-fryer rather a multicooker 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 the 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.

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Ninja Foodi Health grill and air-fryer AG301UK

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Ninja air fryer health grill AF301UK product image with olive accreditation badge

Best affordable Ninja air-fryer for grilling

Star rating: 4.5/5

Ninja’s health grills look pretty distinct compared to its traditional air-fryers. This model has a lid that lifts where different elements can be used for various cooking functions. It comes with a grill plate, crisper basket and cooking pot making it super versatile for various cooking styles. As well as the ability to air-fry and grill, this model can also be used to roast, dehydrate and bake.

Once you’ve chosen a cooking function, a helpful progress bar lets you know how much preheating time is left. We air-fried our hand-cut chips for 22 minutes, and they were drier than we expected with very little fluffiness. Next time, we would have cooked them for less time and ensured they were thickly cut. However, the halloumi and aubergine we cooked both had very attractive grill marks with a golden colour and satisfying texture.

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Ninja Foodi MAX Dual Zone air-fryer AF451UK

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Ninja dual zone AF451UK with badge

Best smart cooking Ninja air-fryer

Star rating: 4.5/5

The Dual Zone air-fryer looks impressive right out of the box with an elegant matte finish on the body and stainless steel handles on the drawers. It’s size and stature make it eye-catching on a countertop but means that you need plenty of space. The large capacity makes this a great option if you’re regularly catering for a crowd or want to use your air-fryer to cook two different dishes at once.

We cooked our chips for 20 minutes at 200C and they had a crisp outside while still retaining a fluffy middle. We used the cooking probe to cook chicken breast until the internal temperature registered 75C. This required some trial and error, with consultation of the manual to understand that the meat needs to be removed before it reaches final temperature and allowed to rest. Once we mastered it, the result was a well-cooked chicken breast.

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Ninja Foodi MAX Pro Health grill, flat plate and air-fryer AG651UK

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Ninja health grill and air-fryer product image with accreditation badge

Best blow-out multifunctional Ninja air-fryer

Star rating: 4.5/5

This model is certainly an investment. For just under £300 you get a range of versatility with the ability to air-fry, roast, grill, bake, dehydrate, reheat and cook with a flat plate. It also comes with a cooking probe which lets you choose from a number of presets depending on what you’re cooking. We really liked the look of this model — a combination of matte black and stainless steel which didn’t leave any fingerprints.

We used the grill setting for aubergine and halloumi which both had attractive grill lines and a concentrated flavour. It’s worth noting that the grill plate sits at an angle which can mean food slides down if you don’t keep an eye on it. To test the flat plate we cooked a salmon fillet which resulted in a super crispy skin. We used the probe to cook a chicken breast, which we didn’t find very intuitive, but after close consultation of the manual we had success.

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Ninja air-fryer AF100UK

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Ninja AF100UK air fryer product image with olive accreditation badge

Best affordable Ninja air-fryer

Star rating 4/5

One of the first air-fryers produced by Ninja, this 3.2L model still holds up to the competition of newer models. It has the classic single basket design and looks sleek in dark grey and black. The sturdy machine comes with four functions; to air-fry, roast, dehydrate and reheat. As the most affordable of Ninja’s models it’s missing the bells and whistles that you might get with a pricier option — for example you’ll need to manually pause the timer when turning or shaking food — but it does the basics really well.

When we tested this air-fryer we were impressed by the dehydrating function which produced intense cherries to go on our morning porridge. We preheated the air-frying setting for the recommended three minutes before cooking our chips, which were satisfying but not greasy, while the roasting function produced evenly cooked Mediterranean vegetables.

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Ninja air-fryer accessories

Ninja has a number of accessories compatible with different models of air-fryers to help expand the cooking zones, enable a number of cooking functions, or to help clean the machine. Here are some of our favourites but you’ll find the full range of Ninja air-fryer accessories online.

Silicone mitts

Ninja silicone mitts

Oven mitts are an essential piece of safety equipment when handling anything hot, but unfortunately most regular pairs are too large to be used when handling an air-fryer. This pair of silicone mitts are specifically designed to be less bulky while still protecting your hands from heat, and the inner parts have deep ridges to help grip any hot trays of crisper plates without fear of slippage. Be aware though, these work better for those with hands on the smaller side.

Ninja Foodi Cook and Crisp rack

Adding a rack to your air-fryer can essentially double its capacity, allowing you to cook food on multiple levels. You can either cook double the amount of one food or increase the versatility of your air-fryer by cooking different foods on the two levels. Just note that to do this they’ll need to cook at the same temperature. This rack is designed to fit into a single drawer air-fryer but there are also ones to fit every model.

Ninja cleaning brush

Cleaning your air-fryer is important to making it last for a long time. However, most internal elements need to be cleaned with a non-abrasive brush to make sure the non-stick coating isn’t damaged. This brush has a scraper at one end and bristles at the other to help you get to any hard-to-reach spots.


Which Ninja air-fryer is best for two people?

Due to their capacity, most air-fryers will suit the needs of one to two people, so the most important thing to consider is what you want to use your air-fryer for. There are different types of Ninja air-fryers depending on your needs:

Single basket air-fryers: Single basket air-fryers have one compartment which slides horizontally from the main unit. These tend to be slightly more compact machines which can be useful if you’re limited on kitchen space, but will easily cook enough food for two people. We’ve also found that Ninja’s single basket air-fryers are better for baking than other models which we’ve tried as they have a round drawer so you can use a standard cake recipe.

Dual basket air-fryers: Dual basket air-fryers have two drawers which pull out from the main unit. These tend to be large capacity so might be too large for two people, but could be really useful if you’re planning on cooking entire meals in your air-fryer.

Air-fryer grills: If you’re after versatility, Ninja’s Health grills could be a really good option. Not only can you air-fry using minimal or no oil, but you can also grill meat, vegetables and more. All the models we tested left halloumi and vegetables with attractive grill marks and a smoky flavour.

FlexDrawer air-fryers: The FlexDrawer is a new style of air-fryer from Ninja, featuring one large basket drawer which can be divided into two. It would work well for two people if you’re looking to cook whole meals in your air-fryer or you like to meal prep at the beginning of the week. The large space means you can cook traybakes and one-dish meals. Find inspiration in our best easy traybake recipes.


Which Ninja air-fryer to buy for a family of four?

For a family of four, a priority is likely to be a large capacity as well as versatility. This means that the Dual Zone style of air-fryers will probably be best suited to your needs. These air-fryers usually have room to cook the largest amount of food, which is perfect for when you’re regularly cooking for a crowd.

They also let you cook two different dishes at once, so whether the kids are having one meal and the adults another, or you want to cook protein in one drawer and carbs or vegetables in the other, you have the maximum amount of choices available.


How to clean a Ninja air-fryer?

Because of their compact size, air-fryers are fairly quick to clean. We’d recommend cleaning the trays and/or baskets of your air-fryer before the first use and following every use to deter build up of grease and debris. Anything remaining in your air-fryer could also burn when you use it again, risking imparting this flavour into your food.

As the trays and baskets of most Ninja air-fryers have non-stick coatings, you’ll need to avoid cleaning with any abrasive tools. Instead, once the trays have completely cooled, remove them from your air-fryer and clean using warm, soapy water and a gentle brush, sponge or cloth. If there are any stubborn, burnt-on bits of food or grease, combine baking soda and water to the texture of toothpaste and leave it to sit for 20 minutes.

The main body of any air-fryer cannot be submerged in water, so will need to be cleaned by hand if you’re doing a deep clean. We’d recommend using a sponge or cloth and an eco all-purpose cleaning spray. It’s important to always make sure you unplug the air-fryer before cleaning.

The removable parts of many Ninja air-fryers are dishwasher-safe, but it’s important to check the manual of your particular model. When testing, we found it very quick and easy to clean Ninja air-fryers due to the high quality of the non-stick coating, so it shouldn’t be necessary to use the dishwasher to clean it after every use.


How we test Ninja air-fryers

To put Ninja’s air-fryer through their paces we tested how each performed cooking recipes most suited to the appliance.

One of the most important test was to see how the air-fryers performed for making chips. We peeled and sliced Maris Piper potatoes before leaving them to soak for half and hour and patting them dry. For each test we consulted the manual and used the advised cooking setting, time and temperature for our chips.

We also tested a number of other recipes and ingredients on the air-fryers including air-fryer salmon, air-fryer chicken, aubergine and halloumi.

Our review team test using a set criteria, scoring in each area out of five and then using this average score and the total star rating. The criteria we test for include:

  • Ease of use
  • Value for money
  • Safety
  • Design
  • Quality of materials
  • Sustainability

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Dina Begum <![CDATA[Bangladeshi food: how to cook like a local]]> https://www.olivemagazine.com/?p=225517 2024-01-10T16:00:19Z 2024-01-10T16:00:19Z

Want to learn about Bangladeshi food? Looking for Bangladeshi recipes? Read Dina Begum’s guide below, then check out these Indian recipes. We also have our cook like a local guides to Indonesia and Pakistan.

Words and recipes extracted from Made in Bangladesh: Recipes and Stories from a Home Kitchen, by Dina Begum (£28, Hardie).


Bangladeshi cuisine is vast and varied, influenced by Persian, Moghul and Southeast Asian flavours. Core ingredients include mustard oil, panch phoron (Bengali five spice), date molasses, coconut and dried and fermented fish. There is a focus on locally grown and seasonal produce, which makes Bangladeshi cuisine rich in vegetarian and vegan dishes. While rice is a staple in everyday meals, often featuring in every meal, fish comes a close second. Fish is fried, steamed in banana leaf and cooked into light stews and rich curries.

Bhorta, a mash made of mainly vegetables and also fish and meat, is integral to everyday eating, mixed and eaten with plain rice. These make for a simple lunch or first course to a multi-course meal. Bangladeshi food is traditionally eaten in courses, unlike other countries in the subcontinent, starting with vegetarian dishes, then fish, meat and ending with something sweet. Bangladeshis have an affinity with sweets, and no get-together or celebration is complete without an assortment.

The flora and fauna of the country manifests itself in the many festivals that take place, and can be seen in the artistic motifs of pastries: fish-shaped shondesh (milky sweetmeats) and birds cut into rice dough to make nokshi pitha – intricately decorated pastries. Pitha are rice-based sweets and savouries, which includes crêpes, steamed dumplings, fried pastries and puddings, made with new rice and served during special occasions such as Eid, Pujo or weddings.

Dining out in Bangladesh – especially in the cities such as Dhaka and Sylhet – food options are many, from classic, traditional fare to modern and fusion cuisines. Popular street food offerings include chotpoti (spicy chickpeas and potatoes topped with cucumber, tomatoes, egg and pastry) and puchka, pastry shells stuffed with potatoes and chickpeas in tamarind sauce.


Bangladeshi recipes

Whole braised chicken in a rich gravy (duruj kura)

This showstopper of a dish originates from the Chittagong district, and is traditionally served to welcome a new groom into the bride’s family. Mellow, lightly spiced and creamy, the skinless chicken is melt-in-your-mouth and flavoursome throughout, thanks to slow-cooking and bhagar, or tempering of golden fried onions. Serve it with shada pulao for the ultimate meal.


Fragrant rice with ghee and whole spices (shada pulao)

The scent of onions caramelising in fat is universally regarded as wonderful – and, in this case, it’s made even more so with a generous amount of ghee coating each grain of rice with its nutty aroma. When I was growing up, pulao meant one thing: dawats, or feasts, with aunties and cousins dressed in their finery. Cooked using the absorption method of one part rice to two parts water, this recipe can be quickly rustled up when you’re entertaining, or feel like treating yourself to something to accompany a curry or stew. Any leftovers make a great brunch dish with a fried egg on top.


Ground rice pudding with cardamom (firni)

If you haven’t tasted firni, you are in for a treat. This refined cousin of rice pudding makes appearances at weddings, Eids and other special celebrations. Scented with cardamom and pandan extract, firni is served chilled, scattered with rose petals and pistachios, either in individual portions or in a large sharing dish. I make various versions of this pudding, but this is my favourite when entertaining, as it can be prepared ahead of time and needs to be chilled overnight. The perfume of pandan is matched with the citrussy floral notes of cardamom, and both are delicious with the milk and rice.

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Lydia Anderson <![CDATA[Best KitchenAid mixers – a complete guide to expertly tested stand mixers]]> https://www.olivemagazine.com/?p=185486 2024-01-10T15:59:17Z 2024-01-10T15:59:17Z

The KitchenAid stand mixer is an instantly recognisable countertop showpiece. A kitchen staple for home bakers and professional chefs alike, it comes as no real surprise that it has achieved icon status.

Invented in Ohio in 1919, the original KitchenAid “H5” served simply as an egg beater. The H5 was an instant hit, and the brand gained widespread acclaim. Over the last 100+ years, the shape of the KitchenAid stand mixer has stayed much the same. But, through some pretty major technical developments – along with the addition of eye-catching colourways – KitchenAid has firmly cemented itself as a household name.

We’ve put a number of different stand mixers from the KitchenAid range to the test and found that they’re great for everything from classic bakes to challenging patisserie. With every stand mixer, you can whisk, beat and knead as standard. Plus, there’s a whole host of additional attachments and accessories to ensure you make the most of your new bit of kit. In this guide, we’ll be running you through every KitchenAid stand mixer, plus attachments, accessories and some handy advice to keep your new mixer in tip-top shape.

Ranging in price from around £450 to nearly £1000 for a professional model, KitchenAid stand mixers are a real investment piece. If you’re looking to save take a look at our guide to the best KitchenAid deals.

We encourage you to do your research to find which KitchenAid model is best for you, as each model offers something very different. Our guide to the best stand mixers houses everything you need to know before you buy. You’ll need bakeware, too – check out our best springform cake tins, best loaf tins, best bundt tins and best tart tins for perfect bakes every time.

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Which is the best KitchenAid mixer?

KitchenAid offers three different sizes of stand mixer: small, medium and large. Within the medium and large categories, there are a couple of different models. Although all models on the KitchenAid website are suitable for home baking, those in the large category are very large, so are, in our opinion, better suited to those churning out bake after bake on an almost daily basis. The small- and medium-sized models are more than enough for even the most industrious home baker.

KitchenAid Mini

KitchenAid Mini 001

Alone in the small category sits the KitchenAid mini. This model comes with a 3.3-litre mixing bowl, offering a maximum working capacity of eight egg whites, 1.8kg cake mix or 30 four-inch cookies. It comes with three attachments: a wire whisk, dough hook and beater, and is compatible with all other KitchenAid attachments.

For the occasional baker or someone short on space, the KitchenAid mini is a good choice.

Read our full KitchenAid Mini review

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KitchenAid Classic

KitchenAid Classic 001

Equipped with a 4.3-litre mixing bowl, the Classic is a step up from the Mini. Although only a small jump up in terms of wattage (275W, compared to the Mini’s 250W), this model has been designed to tackle larger quantities. For example, its maximum working capacity for cake mix is 2.5kg. While KitchenAid is known for its bright and varied colours, the Classic range stands out for being only available in black or white.

For a home cook looking for a quality mixer to do the basics, but isn’t fussed about the colour.

Read the full KitchenAid Classic review

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KitchenAid Artisan

KitchenAid Artisans

Perhaps KitchenAid’s most well-known product, the KitchenAid Artisan is the biggest model in the medium-sized range. These KitchenAids come with a couple of different model codes. Simply put, each model code dictates what comes with the stand mixer, but at their very core, the actual engineering of the machine is the same.

5KSM125: Available in red, black, silver or cream and comes with nylon-coated dough hook and flat beater, and a wire whisk.

5KSM175: Available in the largest range of colours (13). Comes with nylon-coated dough hook, flex-edge beater and flat beater, and a wire whisk. This model comes with an additional 3-litre bowl and splash guard.

5KSM185: Available in seven colours and comes with a stainless steel dough hook, flat beater and wire whisk, plus an additional 3-litre bowl and splash guard.

KitchenAid colour of the year product image 2023
KitchenAid

5KSM195: KitchenAid’s colour of the year: hibiscus. Comes with silver-coated wire dough hook, flex-edge beater and flat beater, and a wire whisk. Also included is an additional 3-litre bowl, splash guard and bowl scraper.

KitchenAid limited edition Blossom product image
KitchenAid

5KSM180: KitchenAid’s limited-edition “Blossom” model. The 4.7-litre bowl is copper in the same texture as the hammered steel bowls. Stainless steel dough hook, flat beater, pastry beater and wire whisk included.

Read the full KitchenAid Artisan review


KitchenAid Bowl Lift

Large KitchenAid

From the large collection of stand mixers comes the KitchenAid Bowl Lift range. Rather than having the traditional tilt head of the stand mixers above, as the name suggests, the main bowl sits on two pins on extending arms and simply lifts off. The Bowl Lift range is considerably taller than the other models, so may not fit underneath low-hanging cupboards. The main bowls in this range hold between 4.8 and 6.9 litres.

Artisan 5KSM60SPX: 325W. Comes with 5.6L stainless steel bowl, and a wire whisk, sliver-coated paddle and silver-coated spiral dough-hook. Available in black, white, red and pistachio.

Artisan 5KSM7580: 500W. Comes with 6.9-litre stainless steel bowl and wire whisk, a spiral dough hook and flat beater, plus a pouring shield. Currently available in classics Candy Apple and Empire Red.

Heavy Duty 5KSM7591: 500W. Comes with a 6.9-litre stainless steel bowl, plus nylon-coated dough hook and flat beater, wire whisk and pouring shield. Available in red or white.

Professional 5KSM7990: Includes a wire guard, 6.9-litre stainless steel bowl, dough hook, wire whisk and flat beater, plus a removable pouring chute that attaches to the wire guard. 325W. Available in white, red and silver.


KitchenAid vs Kenwood: how do the stand mixer brands compare?

They’re two of the biggest names in the world of stand mixers, with some die-hard baking fanatics even going so far as to get a tattoo of their favourite mixer.

KitchenAid is now owned by the Whirlpool Corporation, which owns a range of small and large domestic appliance brands. Kenwood’s parent company is the De’Longhi group, which is famous for its coffee machines, but the group also owns a few small domestic appliance and grooming brands.

Where KitchenAid’s stand mixers are similar in design aesthetically, Kenwood’s mixers look very different from collection to collection. Kenwood’s mixers are powered by a much higher wattage – often two or even three times the wattage than their KitchenAid counterparts – meaning they work through tough mixes with total ease. But, it’s worth remembering, the higher the wattage, the more energy the appliance uses when running.

KitchenAid’s stand mixers are a great choice for everyday baking, and many of the models we tested made light work of tough doughs. With a varied colour range and collection of accessories, KitchenAid’s mixers are also designed to be kept on display.


Best KitchenAid mixer to buy 2024

KitchenAid Artisan

KitchenAid Artisan 001

Best stand mixer for stylish kitchens

Pros:

  • Comes in a variety of colours
  • Compatible with KitchenAid accessories
  • Good range of speed settings
  • High-quality, consistent results

Cons:

  • Wire whisk isn’t dishwasher-safe
  • No high-tech features

Star rating: 4.5/5

Is the KitchenAid Artisan good value for money?

This model is great value for money. A mainstay on many of the best cooking shows, the KitchenAid Artisan is a stand mixer to keep on the kitchen counter. The basic model (5KSM125) comes with all the essential attachments, while the other Artisans come with a couple more that push the price up somewhat – consider whether the additions are worth the extra cost.

We found this model sturdy and powerful on test, working through a whole host of basic and challenging tests with absolute ease. The controls are intuitive and there are two simple levers: one to control the speed and one to lift or lock the head in place.

The Artisan is powered by 300W, which means dough comes together slower than expected, but this has no bearing on the overall result. This model produced just the results we were looking for in our cake and meringue tests.

Read our full KitchenAid Artisan review.

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KitchenAid Classic

KitchenAid Classic 001

Best basic stand mixer

Pros:

  • Sleek and muted design
  • Compact
  • High-quality attachments

Cons:

  • No handle on main bowl
  • Slowest setting still fast

Star rating: 4/5

Is the KitchenAid Classic good value for money?

Slightly smaller and 25W less powerful than the KitchenAid Artisan above, the Classic is a good option for cakes, meringues and light bakes, and not something to regularly make doughs with. Although it’s slow to bring mixes together, this caused no real problem in our meringue or cake tests, but the long and slow kneading process did result in some slightly tough buns.

It’s intuitive to use and practical to wash, but we were disappointed by the lack of small but simple features, like the bowl handle. We also found the slowest setting disconcertingly fast, meaning it sent plumes of flour and icing sugar into the air when we were only trying to slowly start the mix off.

For standard bakes, the Classic will get the job done.

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KitchenAid Mini

KitchenAid Mini 001

Best stand mixer for small spaces

Pros:

  • Small and compact
  • Lightweight
  • Sturdy attachments
  • Compatible with all KitchenAid attachments

Cons:

  • Top speed is a little slow
  • No handle on the main bowl
  • Expensive for the size

Star rating: 4/5

Is the KitchenAid Mini good value for money?

One of the most compact stand mixers on the market, the KitchenAid Mini is essentially a scaled-down version of the stand mixers above. Equipped with a 3.3-litre bowl plus 10 speed settings and a half speed starter, this model is simple and intuitive to use.

Like the Classic above, we’d have liked to have had a handle on the main bowl, but we loved the soft-start half setting, which gently brought our mixes together.

We found the speed dial a little stiff to move up and down, but expect this to loosen up with use. The 250W motor lacked a little oomph when kneading bread dough, but produced glossy, stiff peaked meringues and smooth cake batter.

This is a space-saving option for the occasional baker.

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KitchenAid Artisan Bowl-Lift

Kitchen Aid Bowl Lift product image

Pros:

  • Beautiful design
  • Large Capacity
  • Sturdy

Cons:

  • Difficult to insert and remove bowl
  • Slow to react to speed changes
  • Expensive

Star rating: 4.5/5

Is the KitchenAid Artisan Bowl-Lift good value for money?

If you’re regularly catering for a crowd a bowl-lift mixer will offer a wider range of versatility thank to its large capacity.  This new model comes with a 5.6L bowl which is the middle size available — other models cater for 4.8L or 6.9L. With 11 speeds to choose from, this is a powerful machine that easily handled all textures of mixture on test from light cake batter to thick enriched dough.

The design does take some getting used to, especially if you’re used to the tilt-head models. We found inserting and removing the bowl from the pins took a certain knack as there’s a clip and the back of the bowl to hold it in place. Once on though the bowl was certainly secure.

For semi-professional bakers this is certainly the model to go for.

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Best KitchenAid mixer attachments

KitchenAid has a whole host of attachments that fit onto the tilt head of the machine to transform your new stand mixer into a truly versatile piece of kit. These attachments fit into four categories, plus an extra for miscellaneous products.

KitchenAid Pasta Attachments

KitchenAid mixer attachments for fresh pasta

  • Pasta press (six shapes): Make spaghetti, bucatini, rigatoni, fusilli and small or large macaroni. Available from KitchenAid (£158.40)
  • Pasta roller: Evenly roll pasta for lasagne, tagliatelle, linguine and more – no hand crank needed. Available from KitchenAid (£95.20)
  • Pasta cutters and roller three-piece set: As well as the roller above, this set includes cutters for spaghetti and fettuccine. Available from KitchenAid (£159.20)
KitchenAid Fruit and Veg Attachments

KitchenAid mixer attachments for fruits and vegetables

  • Food processor: Dice, slice, shred and julienne with this attachment. Available from KitchenAid (£167.20)
  • Vegetable slicer and shredder: Slice and shred a whole host of produce for salads, slaws and more. Great for cheese, too. Available from KitchenAid (£87.20)
  • Vegetable shredder and grater: Additional shredding and grating inserts for the kit above. Available from KitchenAid (£68)
  • Spiralizer: Peel, core, slice and spiralize fruits and veg. Available from KitchenAid (£100)
  • Vegetable sheet cutter: Cut single sheets of fruits and vegetables for a range of dishes. Available from KitchenAid (£111.20)
  • Food strainer: Create jams, baby food, purées, sauces and compotes. Available from KitchenAid (£87.20)
  • Slow juicer: Turn fruits and veg into juice. Three pulp settings: low pulp, high pulp and saucing/jams. Available from KitchenAid (£151.20)
KitchenAid Ice Cream Attachments

KitchenAid mixer attachments for ice cream

  • Ice cream maker: Pre-freeze bowl that allows you to make up to 1.9 litres of ice cream. Available from KitchenAid (£119.20)
  • Shave ice maker: Shave ice into fine and course textures for a light dessert. Available from KitchenAid (£103.20)
KitchenAid Meat Attachments

KitchenAid mixer attachments for meat

  • Meat grinder: Coarsely or finely grind meat for mince, or grind cheese, veg, nuts and more. Available from KitchenAid (£87.20)
  • Sausage stuffer: Control exactly what goes into your sausages and create fun, exciting flavours. Available from KitchenAid (£28)
KitchenAid Misc Attachments

Other KitchenAid mixer attachments

  • Sifter and scale: Accurately measure dry ingredients and sift straight into the mixer bowl. Available from KitchenAid (£135.20)
  • Grain mill: Create your own flour from any grain. Choose your coarseness, too, from super-fine to rougher flour. Available from Amazon (£182.99)

Best KitchenAid mixer accessories

KA bowls

As well as producing high-quality stand mixers, KitchenAid is all about customisation. Not only can you choose a stand mixer in pretty much whatever colour takes your fancy, there are also a selection of additional bowls that come in a variety of patterns, designs and materials.

Choose from ceramic, glass or classic stainless steel. The majority of the additional mixing bowls on the KitchenAid website are only suitable for the KitchenAid Classic and Artisan, but there are a few bowls for the KitchenAid Mini and the larger stand mixer range.

See the full mixing bowl range at KitchenAid.


What can the KitchenAid mixer do?

Short of baking your food, a KitchenAid stand mixer can do it all. All stand mixers in KitchenAid’s collection come equipped, as standard, with the tools needed to complete both simple and complex baking tasks.

Use the wire whisk to make meringue, whether classic or Italian meringue, for a whole host of treats. It’s the sweet relief on a lemon meringue pie, can be delicately folded through an Eton mess, or made into this tropical passion fruit pavlova centrepiece.

The wire whisk is also your attachment of choice for the lightest angel food cake, genoise sponge and chiffon cake, like this Maltesers chocolate chiffon cake. It’s also great for whipping up cream quickly, too.

The flat beater and flex-edge beater perform the same task, but the flex-edge beater has an added silicone strip that hugs the bowl, scraping mixes back into the centre. This just reduces the need to stop the mixer and scrape down manually.

The beaters are of course ideal for cakes, be it fruity cakes, layer cakes, bundt cakes or birthday cakes. For super-smooth cheesecake, the beaters work well, too.

As the name suggests, the dough hook is best for all manner of doughs. Sweet or savoury, the dough hook mimics the rhythm of hand kneading for a smooth, springy dough. You’ll find a wealth of fantastic bread recipes on olive, including everything from easy sourdough to tomato, feta and rosemary bread. Sweet recipes include cardamom custard buns (skolebrød) (a recipe we use to test all stand mixers) and a chocolatey twist on a classic, in the form of chocolate hot cross buns.

Not just reserved for breads and enriched doughs, the dough hook is also great for homemade pasta. Take a look at olive’s homemade pasta recipes for inspiration.


How to clean your KitchenAid mixer

Both the body of the stand mixers and all the attachments are easy to clean.

Main body: When the stand mixer is off and unplugged, use simple dish soap, warm water and a soft cloth to wipe down the body. To keep the stainless steel accents shining, buff these with a microfibre cloth.
Bowl: For total ease, the main stainless steel bowl is dishwasher-safe. Additional ceramic and glass bowls (which can be bought separately) are also dishwasher-safe. Alternatively, the bowls can be easily hand-washed. Just be sure to buff the stainless steel to remove any streaks.
Attachments: The dough hook, flat beater and flex-edge beater are dishwasher-safe. The wire whisk is hand-wash only. We’d always recommend washing the attachments by hand to ensure their longevity. KitchenAid doesn’t provide any attachment storage, but we like to keep them stored in the bowl (line the bowl with a tea towel to keep both the bowl and attachments scratch-free).


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Recipe inspiration

Rhubarb frangipane cake
Coffee cake with cappuccino buttercream
Apple cake with treacle icing
Salted caramel pear cake
Tres leches cake with drunken plums
Chocolate After Eight cake
Sriracha monkey bread
Vegan french toast
Tiger bread
Challah bread
Roast potato focaccia
Italian flatbread with pear, walnut and gorgonzola
Savoury garlic and cheese swirl buns
Beer and rock salt pretzels with camembert dip

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Alex Crossley <![CDATA[Shoreditch foodie guide: where to eat and drink]]> https://www.olivemagazine.com/?p=56050 2024-01-11T16:31:16Z 2024-01-10T12:08:17Z

Looking for Shoreditch restaurants? Here are some of our favourite restaurants in east London’s buzzing borough around Old Street and Shoreditch High Street stations. Check out our ideas for eating and drinking in Shoreditch, from Brick Lane to Redchurch Street and beyond…


Bistro Freddie, Luke Street – for a neighbourhood bistro feel

Tucked in the quiet back streets between Shoreditch High Street and Old Street stations, almost another world from the hustle of east London that surrounds it, Bistro Freddie has a distinct classic neighbourhood bistro feel, offering generous, down-to-earth hospitality and a menu featuring the best produce of the British Isles. There’s an intimate 45-cover open-plan dining room and plenty of top-quality tipples focussing on small and predominantly independent producers and growers. bistrofreddie.com

The interior at Bistro Freddie, including white tablecloths on tables, a bookshelf filled with wines running along the walls and wooden panelling
Photograph: Oskar Proctor

Sohaila, Shoreditch Hight Street – for Modern Middle Eastern cuisine

Sohaila is a restaurant and natural wine bar created by social enterprise Fat Macy’s (which supports people in temporary accommodation via culinary training), serving modern Middle Eastern food. It’s named after founder Nathalie Moukarzel’s grandmother and a lot of the recipes are inspired by her. Dishes use local and sustainable ingredients, and the menu changes often to minimise food waste. Plates often include labneh and chilli butter, deep-fried mussels, and halloumi and figs. Cocktails use similar flavours, such as the martini overleaf. sohailarestaurant.com

Lamb neck preserved lemon white bean and harissa

BAO Noodle shop, Redchurch Street — for Taiwanese noodle bowls 

The Taiwanese trio behind this mini pillowy bun empire have applied their signature style to this Shoreditch outpost — ruby red leather stools around blonde wood tables, soft globe wall lights and a white tiled bar, where staff in bespoke lab coats mix clever cocktails. An unusual sweet potato sour is creamy and silky with a sweet, earthy depth, and the old fashioned is given extra body from milk-washed whisky and Taiwanese tea. Small plates include crunchy Taiwanese fried chicken pieces, boiled cull yaw dumplings and crispy spring rolls filled with stretchy cheese and soy-cured jalapeños. Pillowy steamed buns are filled with the likes of prawn croquette with black garlic glaze and slow-cooked pork with a peanut crumb. Three noodle dishes join the regulars — the richer Taipei-style broth is topped with slow-cooked beef cheek and short rib, plus a dollop of spiced beef butter to melt through the silky homemade noodles. A lighter Tainan broth features rare sliced beef with melting edges of frilly fat, while sesame fried aubergine sits atop an umami-rich vegan kelp soup. Downstairs, there’s a karaoke den adorned with bespoke wallpaper for those who want to book for a bao-fuelled sing-along. baolondon.com 

A bowl of noodle soup at BAO Noodle SHop Shoreditch

Padella, Phipp Street – for homemade pasta

From the brains behind Borough Market’s buzzing, booking-free pasta spot comes Padella 2.0, an industrial-style space that makes up for its cool interiors with a showstopping selection of antipasti and, you guessed it, pasta. A spacious open kitchen accommodates bar stools, or there are red wooden tables further away from the action. Wherever you sit, the larger space feels like you can linger over your linguine for longer. Start with a bitter, dark-berry blackcurrant americano (Campari, Hereford blackcurrant liqueur, fig leaf and soda) or sip a punchy gorgonzola-stuffed olive martini.

Every plate impresses, from sourdough with a crunch to the crust and satisfying chew to wobbly burrata in a pool of fruity Fiorano olive oil. You’d be missing a trick if you didn’t order at least half the pasta menu (there’s eight that change on the regular). Dexter beef shin ragu cooks for eight hours, clinging to the slippery sheets of pappardelle before being covered in frilly parmesan, while a Westcombe ricotta ravioli zings with lemon, sage and butter. Come for the pasta, stay for the puds. A sliver of seasonal tart (be it lemon, rhubarb and almond or salted caramel) will end things nicely – a buttery, short crust, light filling and dollop of cooling crème fraiche. padella.co

A sleek restaurant with marble bar

Llama Inn, The Hoxton – for modern Peruvian cuisine

Having built a cult following in New York, Juan Correa and chef Erik Ramirez have brought their critically acclaimed Llama Inn and its playful taste of Peru across the Atlantic, taking over the rooftop restaurant at The Hoxton hotel in east London. The menu draws inspiration from the chef’s Peruvian-American background and the drinks list features many of the original NYC signature serves alongside a wine list with a focus on low-intervention and biodynamic wines. thehoxton.com

A rooftop restaurant at The Hoxton hotel

Maene, Spitalfields – for British food in a striking setting

Blink and you’ll miss the entrance to Nick Gilkinson’s latest restaurant, marked with a subtle ‘M’ on a graffiti-clad backstreet in Shoreditch. Head upstairs past the yoga studio to a stunning room that was once a textile factory; white curtains waft against floor-to-ceiling windows, filament lightbulbs hang from lofty ceilings, and rough floorboards are lined with sweeping blue banquettes. There’s a separate concrete bar for cocktails and a soon-to-open large terrace with city views.
Kick off with caramelised whipped brown butter to slather onto Snapery sourdough. Leftovers of the latter are used to make a syrup for a smooth rye whisky old fashioned-style cocktail that shares the line up with other zero-waste drinks (other ingredients include potato skin liqueur, spirulina cordial and used coffee grounds), each with its own thought-out non-alcoholic counterpart. Starter-size dishes include whipped Sussex ricotta with jammy pickled beetroot and citrussy lemon thyme, and multicoloured Nutbourne tomatoes neatly arranged into a wafer-thin tart case. Seared slices of pork loin are accompanied by a hazelnut pesto, and whole Cornish sole is lifted with pickled fennel and Spitalfields City Farm greens whizzed into a bright, grassy sauce. Complement with crispy Morphew Farm heritage potatoes with smoked yogurt. maenerestaurant.co.uk

A restaurant room with a large concrete bar at the back with wooden tables and blue banquette seating

Daffodil Mulligan, Old Street – for Irish food

Chef Richard Corrigan’s partnership with fellow Irishmen John Nugent and Tony Gibney is an unapologetic tribute to Irish craic. The industrial Shoreditch space is modestly decorated with moody portraits of Irish legends – Sinéad O’Connor guides you down the stairs to the basement drinking den; while upstairs is where you’ll find the main restaurant, open kitchen, complete with a wood oven and grill, and oyster bar. Let chef be your guide with six sharing courses and a Gibney’s stout, or work your way around the snacks, small plates, oysters and grill. Dishes include fiery beef tartare served in an oyster shell with oyster cream and vongole, chicken and tarragon best mopped up with homemade soda bread, and cured collar of bacon with creamy mash and fresh pickled shallot rings. Many ingredients are sourced from Richard’s own estate in Ireland, Virginia Park Lodge – including smoky, wood-roasted carrots that punch way above their weight. Biscuity champagne and a light, very gluggable muscadet are winners on the wine list – but drinks nerds should explore the cocktails with infused spirits, from jalapeño-infused tequila in a blood orange margarita to chilli Aperol with mezcal, chocolate and orange bitters. daffodilmulligan.com


Manteca, Curtain Road – for nose-to-tail Italian cooking

Chefs Chris Leach and David Carter opened Manteca’s first permanent home on Curtain Road, Shoreditch, in November 2021 to rave reviews. Inspired by Chris’s travels through Italy, the focus is on nose-to-tail Italian cooking, with hand-rolled pasta, house-made salami, seasonal vegetables and wood-fired breads at the forefront. Expect hearty, knockout dishes including puffy clam flatbreads, a rich pig skin ragu, and rigatoni with a silky kale sauce served in a light, airy setting. There’s a carefully honed wine menu with classic bottles and bolder ‘down the rabbit hole’ wines, and an amari-focussed cocktail list making the most of the Italian herbal liqueur, featuring not-to-be-missed house-made amaro. mantecarestaurant.co.uk

A big bowl of pasta with a fork tangled up in it

Lilienblum, Old Street – for theatrical Israeli cuisine

Israeli chefs Eyal Shani and Oren King have joined forces to open a theatrical ode to Middle Eastern and Mediterranean food, where large groups cheer at celebrations, fresh tomatoes hold down brown paper tablecloths ready to be filled with sharing plates, and a sage burner is paraded round to mingle with spices from the tile-and-copper backed open kitchen. Reserve a spot at the counter to watch chefs stir fresh tomatoes through homemade pasta, bake pizza-like focaccia and grate horseradish over charcuterie-style sliced beetroot. Waiters help decipher playful menu items such as “6 spicy instruments that will swirl your soul”, aka a palate of salsa and spices to lift your dishes, and silky, smoky signature hummus topped with whole chickpeas and green chilli salsa. Meat dishes range from minute steak, prepared crisp like bacon and slathered in tahini, to the “dinosaur bone” short rib cooked over 24 hours. Seafood fans should try the light yet comforting clams slow cooked with springy farro. Strong contenders on the dessert menu include zesty pistachio cake and silky chocolate mousse with salted butter cookies. Pair with a smooth, tahini-laced espresso martini, or refreshing Oren’s Memories cocktail that evokes the aromas of the spice markets in Jerusalem. lilienblum.co.uk

A restaurant with tables laid, an emerald pillar and an open kitchen with a chef chopping

Gloria, Great Eastern Street – for a fun group dinner

A Paris export bringing top-quality Italian food to the streets of east London in its own quirky, seriously OTT and raucous way. Gloria might call itself a “pure and traditional Italian trattoria” but this is signature Shoreditch (by way of Paris) – expect long queues, one-way-glass in the loos and overflowing plants, everywhere. In a nod to 50s Capri, the dining room mixes Carrara marble with colourful antique Italian ceramics, mirrored ceilings and velour banquettes. All produce is sourced from Italy and it shows. Order smoked stracciatella (if you can resist burrata from Puglia), accurately described on the playful menu as “bloody godsent”. If Instagrammable dishes are your bag then look no further than the La Gran Carbonara, for two to share, served in a giant wheel of pecorino, and the “incomparable” lemon pie with a promised 5.9-inch meringue layer. Neapolitan-style pizza is as it should be; big, blistered crust; a sloppy, well-seasoned San Marzano tomato sauce heart – and the spicy “Robert de Nitro” toppings of mozzarella, ricotta, candied onions and salame piccante. There are plenty of classic cocktails to choose from but Gloria’s trophy negroni is unlike anything you’ll see elsewhere in London, with unusual additions of porcini mushroom wine and a truffle foam. Wines are all Italian, naturally. bigmammagroup.com

Blistered Pizzas and Burrata at Gloria Trattoria

Casa do Frango, King John Court – for Portuguese food

This two-floor Shoreditch spot is the second Portuguese chicken joint from Casa do Frango. Start in Bar da Casa on the ground floor, where cocktails have pleasing Portuguese twists – such as a dash of tawny port in a punchy old fashioned, or tropical Licor Beirão to lace the caipirinha-like Caipirão. Continue upstairs in the candlelit dining room where long wooden tables, dusty pink banquettes and plenty of plants fit neatly round curved walls with floor-to-ceiling windows. Friendly Portuguese staff are keen to share wine knowledge and recommend dishes like their grandmas used to make. Try a selection of petiscos (small plates) served in terracotta dishes – shell-on prawns slathered in a garlicky white wine piri piri sauce and deep-fried salgadinhos (empanadas stuffed with caramelised onion, kale and mushrooms). The main event is succulent chicken with crispy, sticky piri-piri skin and extra-hot piri-piri sauce on the side. Accompany with a refreshing chopped salad of tomatoes, cucumber, onions and green peppers or African rice studded with tiny peas, plantain pieces and chorizo, with crisp chicken skin on top to add crunch. Leave room for a delicate, cinnamon-laced custard tart, fresh and warm from the oven. casadofrango.co.uk

A table of Portuguese dishes including half a piri piri chicken at Casa do Frango

BRAT, Redchurch Street – for sharing plates

Brat, slang for turbot – the much ordered and much Instagrammed star dish on the menu at this former Shoreditch strip bar – is grilled over an open wood fire grill to much dramatic effect, along with more prime ingredients. Order the Cornish moorland beef chop – slices of ruby red meat with a darkly charred bark, come lined up like dominos, their border of gamey yellow fat almost better than the meat itself. Italian tomatoes, on the side, are simply quartered, seasoned and drenched in an olive oil so peppery it catches in your throat. The rest of the menu follows the trend for sharing plates – small snacks up to giant platters. Chopped egg salad with bottarga, and bouncy, blistered, pillow-soft grilled flatbread, topped with curls of salty anchovy fillets. Sweet langoustines with earthy spikes of roasted rosemary are barely licked by the flames – still daringly see through. Spider crab, cabbage and fennel salad is refreshingly different – a careful dance between the sweet shellfish, brassica pepperiness and aniseed hit, lemon zest and chervil. For dessert try a Tomos Parry classic, brown bread ice cream marbled with marmalade. The wine list lives up to its promise, too – curated with the help of the cool gang at Noble Rot – there’s plenty for the chipper team to recommend, from supremely sippable sherries, to the grown-up Koehler-Ruprecht riesling trocken. bratrestaurant.com

Brat Restaurant Review. Photo credit Ben McMahon
Photo credit Ben McMahon

Apothecary, Charlotte Road — for Tokyo-inspired izakaya dishes

Though its concept is a bit different from the more traditional, informal izakaya you might find in Japan, Apothecary does bring the social aspect of these Tokyo bars with its two softly divided spaces — a sophisticated dining area serving ‘drinking food’, spilling into a smart bar with live DJ sessions over the weekend. The spacious restaurant is contemporary and bright, with Shoreditch-worthy exposed brick, sleek crescent-shaped booths and wooden partitions, and a clear view of the kitchen assembling its Japanese-inspired small plates: buns, sushi, tempura, yakitori-style skewers and sashimi arrive promptly at the table as they’re ready. Highlights on the menu are yellowtail tiradito, combining the fresh fish with zingy yuzu-soy and jalapeño prawn dragon sushi rolls with crisp tempura in the centre; and the vegan grilled cauliflower with a perfectly paired black sesame sauce. It’s worth trying a side of furikake rice, too, with its umami depth from the nori. Pair these with one of the impressive drinks offerings: plum wine from Japan’s Yamagata Prefecture, or a punchy cocktail, like the sweet pea spritz (tequila shaken with sweet pea syrup and absinthe) or sesame old fashioned.

apothecaryeast.co.uk


Leroy, Phipp Street – for a relaxed dinner

This is a relaxed, affordable bistro, and the sort of place we want to hang out in every damn day. Olive-green tables are gold trimmed, school chairs have red-leather cushions, there’s dark, marble-topped counters and an open kitchen that feels like Brooklyn – but better. The drinks are a draw, from deliciously puckering rhubarb house soda and aromatic vermouth spritzes to a long list of low-intervention, natural wines (although only a few by the glass). When it comes to the food, simplicity and flavour are key – so everything on the menu appeals. One to two plates per person, with a couple of snacks to share for good measure, should do it. Quail skewers are so tender, still pink inside, with a sticky and hot honey sauce. Caramelised and moreish, the tingly heat that gently lingers is a reminder of just how good they were. Ricotta dumplings, under a cloud of parmesan, are like edible pillows sent from heaven, crashing down to earth in their bed of early summer peas and courgette. Don’t miss Muscat crème caramel for dessert – explicit in its wobble, unapologetic with its boozy flirting. leroyshoreditch.com

Leroy Restaurant

Som Saa, Commercial Street – for Thai food

The interior of this popular Thai restaurant wears that trendy East London warehouse look well – it’s a former fabric warehouse – with a mix of exposed brick, thick, battered wooden tabletops, steel girders and tanks of beer from Camden Town Brewery. The staff are really good – friendly, passionate, knowledgeable, efficient. Many have been with the chefs (Andy Oliver and Mark Dobbie who both previously worked at Nahm with chef-patron and Thai food guru David Thompson) from the beginning. But, of course, it’s the food that draws these sorts of crowds: uncompromising, regional Thai. We’re recommended to order four to five dishes between two after sampling a cocktail each. Bangkok-style Som tam Thai screeched with flavour – salt, sour, and chilli fire. Sticky rice was addictively good and the ideal carrier for a mellow, sticky Burmese-style curry (gaeng hung lay) of pork belly and shoulder, topped with pickled garlic and ginger. Nahm dtok pla thort (whole deep-fried sea bass) looked terrifying, but hacking into the crisp, roasted rice-coated skin, gave way to the most tender flesh, and was perked up with sprightly dressed Isaan herbs. For dessert, jackfruit poached in coconut cream and palm sugar ice cream with grilled banana are worth a try.

Overhead shot of Thai dishes on a wooden table at Somsaa

Seed Library, Shoreditch – for sophisticated cocktails

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. 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.

Bellini moscato, factor 50 fizz

Genesis, Shoreditch – for vegan fast food

Organic, vegan fast food eaten against a backdrop of bubble gum-pink banquettes, neon signs and original graphic art. It’s all very Shoreditch. Expect a menu bulging with magically meat-free burgers, hot dogs and tacos. There’s also mac ‘n’ cheese, made with a type of ancient grain called kamut, with its dairy-defying creamy sauce and sweet edge, and roasted turmeric cauliflower. Desserts include vegan ice cream sundaes, while cocktails are fun to drink (try the vividly purple ‘sacred spritz’, made with vodka, lemongrass and blue matcha). eatgenesis.com

Genesis Vegan Restaurant London Review

Voodoo Ray’s, Kingsland High Street – for pizza slices

For some of the best slice of pizza in London, head to Voodoo Ray’s for a New York style slice. With four locations across London, this joint bakes 22-inch pizzas topped with everything from wild mushroom, squash and red onion; salt beef, sauerkraut and emmental and a vegan option, piled high with artichoke hearts and green olives. If you fancy a pizza pie for brunch, Voodoo Ray’s serve 10” pizzas on the weekend topped with classic eggs and bacon or a veggie spinach and ricotta version. With a selection of craft beers (think Beavertown, Red Hook and Kona) and frozen margaritas on offer, Voodoo Ray’s is the place to go for a late-night munch. voodoorays.com

Voodoo Rays pizza, London

Crispin, Spitalfields – for brunch

This all-day and night café can be found on a quiet corner just off Spitalfields and Liverpool Street Station. In a quirky, purpose-built zinc and glass pavilion, designed to look like an origami-folded bird, light pours into the back onto the cool polished concrete bars, and terrazzo-topped ash bar. There’s Assembly coffee from Brixton during the day, and at night Fernando Berry of Otros Vinos has helped curate a rotating wine list focussing on natural and low-intervention wines. Breakfast starts at 7.30am and covers the classics, alongside trendy new contenders. There’s an organic bacon sandwich with house ketchup; bright-yolked, boiled Burford Brown eggs with Dusty Knuckle Bakery soldiers; and Secret Smokehouse (made in London Fields) on sourdough (check out our guide to sourdough here) with soft cheese, lemon and dill. There’s avo on toast, too, plus scrambled eggs with chives and parmesan, and overnight oats with kefir, toasted seeds and compote. Order the super-crunchy, smoked ham toastie – oozing with melted cheddar, topped with a crispy fried egg and showered in finely grated, nutty Berkswell cheese. crispinlondon.com

Click here to read about the best brunches in London

Crispin, London E1

Old Spitalfields Market, Spitalfields – for street food

Spitalfields Market has a selection of street-food traders right at its heart. Berber & Q, Dumpling Shack and Monty’s Deli are a few familiar faces, but there are new names, too, including seasonal fresh pasta from Sood Family and traditional Taiwanese dishes from JiaBa. Don’t miss out on nose-to tail hearty dishes from Flank (by Brighton chef Tom Griffiths), including bone-marrow crumpets with tender beef cheeks and Marmite sauce. For dessert, head along to Happy Endings for indulgent ice-cream sandwiches and next-level hot chocolates.

Click here to read about the best street-food markets in London

Monty's Deli salt beef bagel

Smokestak, Sclater Street – for barbecue

Founder David Carter launched his US-style smoked and barbecued meat stall onto the capital’s street food scene in 2013. Since then Barbadian David, who previously worked front of house at Gordon Ramsay at Claridge’s, The Savoy Grill and Roka, has grown a reputation in London and beyond (praise the lord for the UK food festival circuit) for his USDA brisket, pork and beef ribs. Ribs – beef and pork – collapses from the bone with only the merest nudge. Pigtails, cut into bitesize chunks are fiddly with the bones still intact, but this isn’t a place for airs and graces, or cutlery. It’s a place to gnaw, and spit out bones. Pastrami with sour cabbage and pickles is moreish – rudely blushing pink – amongst the dark, sticky plates that continue to stack up.

Smokestack sticky toffee pudding

Dishoom, Boundary Street – for Bombay brasserie-style outings

Inspired by the all-day Irani cafés that were an integral part of Bombay life, there are now five branches of Dishoom in London (and another in Edinburgh and Manchester), each serving Bombay breakfast, lunch, afternoon chai and dinner. Breakfasts at Dishoom 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.

These are our favourite Indian restaurants in London

Dishoom breakfast

Nightjar – for speakasy vibes

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

A sophisticated coupe cocktail with a large ice cube in the middle

The Buxton, Spitalfields – for a slicked up boozer

A former Brick Lane boozer turned polished pub-with-rooms, reimagined by the team behind Commercial Street’s The Culpeper. The heart of the action occurs in the slickly refurbished Victorian pub, on the ground floor (there are bedrooms and a roof terrace above). Tall, graceful arched windows introduce plenty of light, while a sweeping rosso levanto marble counter acts as a stylish focal point. Diners sit at a polished, oxblood-coloured counter that surrounds a compact open kitchen. Food is affordably priced, with an emphasis on prime produce and seasonality. Meat (high-welfare native breeds from Swaledale in Yorkshire) is butchered in-house, and fish comes from day boats on the south coast. Simple dishes don’t stray far from British and European classics – the pithy menu covers everything from cottage pie to homemade tagliatelle – but they are well executed and deliver on flavour. The wine list is made up of Old World vintages – we had a mineral chardonnay and a silky malbec – while a short cocktail list riffs on classics. Bar snacks include charcuterie and cheese boards, terrines and rillettes, plus classics such as scotch eggs and chips with aïoli. thebuxton.co.uk

With an impressively modest flat rate (including breakfast and a welcome drink) for every room, this an astute option for solo travellers who have outgrown hostels, or those looking for a comfortable yet affordable base in this fashionable and often pricey part of London. Doubles from £135, check availability at booking.com.

A striking bar with marble counter top. There is a man wearing an apron behind the bar and glasses lined up on top

Laurel’s On The Roof, Shoreditch – for rooftop cocktails

This rooftop bar at the Mondrian hotel in Shoreditch is inspired by 70s-era Laurel Canyon in Los Angeles, with a retro, laid-back aesthetic of low-slung rattan chairs and pendant lamps, neon signage, strings of lights and bold chunky patterns. Think luxe pool party and you’re not far off (and there actually is a pool, which you can use if you’re staying at the Mondrian). The bar is mostly covered, but if it’s sunny nab a seat outside to enjoy 360-degree views of the surrounding city. Cocktails are fun and crowd-pleasing – sip on a zesty, long and refreshing Japanese Garibaldi with Campari, yuzu, agave, grapefruit and lime, or a frozen spicy margarita with an earthy, poky kick thanks to tequila, mezcal and Empirical Ayuuk. There’s also an all-day menu of snacks and bigger, retro-inspired dishes – try the OTT Malibu shrimp cocktail with fat chunky prawns, and the pleasingly hearty cobb salad. sbe.com/hotels/mondrian/shoreditch/dining/laurels

Best rooftop bars in London

Boundary Hotel, Boundary Street – for rooftop vibes

In fast-changing Shoreditch, Boundary is virtually prehistoric. Which is a compliment. Opened in 2009, the fact that this hotel – part of the Prescott & Conran empire – is still buzzing means it got its recipe for classy but unpretentious food, wine and bedrooms right from the off.

In the basement is a small bar serving classic cocktails, and the main Boundary Restaurant, an elegant, boudoir-ish, space that wallows in the gloom, with theatrical lighting bouncing off red velvet chairs, the glass walls of its kitchen and polished cutlery. The menu here also has a strong French influence, with dishes such as roast and confit duck with a cherry sauce and salardaise potatoes and herb-crusted rack of lamb, and a good-value menu du jour (there’s also a wine club, for tastings and events, should the all-French wine list not sate your thirst).

In summer the Boundary Rooftop is the ideal spot to rise above the streetside hustle and sip cocktails as the sun sets over a slightly hushed, 360-degree view of London. It’s by no means out of bounds in winter, though, with its heaters, blankets and covered pergola; shelter under a string of fairy lights with a seasonal cocktail and a sharing plate of octopus and chorizo skewers, or fish or meat dishes cooked on a Robata grill. Or just head up after dinner and sit by the outdoor fireplace nursing a digestive glass of vielle prune.

The real hub of the hotel, however, is Albion, an all-day café, shop and bakery on the ground floor, plus various other outlets around the city. For overnight guests, this is also where breakfast is served. There’s a grown-up vibe but an on-trend menu, stretching to a range of cold-pressed juices, marmite scrolls from the bakery and a ‘healthy’ range of cooked breakfasts.

Click here to read our full review of Boundary hotel

Boundary Hotel Rooftop, Shoreditch

Bull in a China shop, Shoreditch High Street – for whisky cocktails

Bull in a China Shop specialises in rotisserie chicken and whisky. The chicken is brined for four hours before being left to marinate for a further 24 hours in a mix of Asian spices and yogurt. It’s then finished with a deliciously-dark, sticky whisky glaze. The result is such incredibly succulent, richly flavoured meat that you’ll have to exercise a great amount of willpower not to finish a whole one by yourself. Pair this with some cauliflower cheese fritters and spicy mayo (we’re obsessed), guacamole salad, and house slaw with mooli. As for drinks, it’s all about whisky. Take a seat at the gleaming copper bar and watch the staff hand-carve the ice for your chosen dram from a 30-strong selection of Japanese and Scotch whiskies.

Bull in a China shop - charcoaled-coloured burger buns with deep fried chicken

Passione Vino, Leonard Street – for wine

Wine importers Luca Dusi and Federico Bruschetta have run this Shoreditch shop since 2013, supplying Italian wines from 75 different producers to top restaurants including Hélène Darroze at The Connaught and The River Café. Behind the shop itself is a ‘secret bar’ which also spills downstairs to the basement with small tables which can be booked. There’s no wine list or menu as customers are encouraged to discuss their tastes so the team can recommend something just a little out of their comfort zone.

Click here for the best wine bars across the country

A colourful room has floral-patterned wallpaper. Between the wallpaper is a section with bottles of wine

Check out more London restaurant guides here:

Best restaurants in Marylebone
Best restaurants in Mayfair
Best restaurants in Fitzrovia
Best restaurants near Oxford Street
Best restaurants in Brixton
Best restaurants in Notting Hill
Best restaurants in Battersea
Best restaurants in Kings Cross
Best restaurants in Camden
Best restaurants in Covent Garden
Best restaurants in Soho
Best restaurants in London Bridge
Best restaurants in Hackney
Best restaurants in Paddington

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Alex Crossley <![CDATA[New UK restaurants 2024]]> https://www.olivemagazine.com/?p=144083 2024-01-12T15:56:55Z 2024-01-10T11:47:26Z
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, the best restaurants with rooms in the UK and if you want to pull out all the stops, find out the UK’s best showstopping restaurants to impress.

New restaurants in 2024

Rind, North Yorkshire

London’s The Cheese Bar swaps the big city for the rolling hills of the Yorkshire Dales. Primely positioned with a view of Ingleborough mountain and next to one of the best cheese shops in the country, The Courtyard Dairy, the restaurant integrates the finest artisan cheeses into its menu of wood-fired pizzas, British cheeseboards and matching wines. thecheesebar.com/rind

A small plate of kale, feta, apple and radicchio
Photograph: Jo Ritchie

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

York Minster Refectory's interior, including dark red banquette leather seating, wooden furnishing and white tiled walls

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

A range of meat, fish and veggie sharing plates at Mexican restaurant Madre in Manchester

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

A selection of small and centrepiece meat dishes at wood-fired restaurant Embers

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

A man holding two plates of oysters

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

The light-drenched interiors at Fort Road restaurant, including dark wooden chairs, pea green painted walls and light wooden flooring

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

Manchester-based Climat, with founders sat on a stools at the bar

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

The large open plan space at Exhibition in Manchester, including boots, large plants and panelled windows

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

Milk brined veal sweetbread with a glass of wine

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

The Boot's beed wellington

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

A variety of pasta dishes at Tutto in Brighton, including a Cacio e Pepe gnocchi

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

A selectoin of French-inspired sharing plates at Margate restaurant Sète

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

A bowl of potatoes and sweet potato salad with two hands reaching in to serve

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

Hand Dived Scallop Miso Soup at Musu

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

The grand exterior at Boys Hall

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

The interior at Catch, with a vaulted timber roof, dark wooden tables and harbour views

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

The downstairs bar at Dulce featuring bright blue chairs, wooden tables and plants

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

A sun-filled dining room with views of Margate harbour

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

A barn conversion with tables and chairs and a view of green landscapes

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

The interiors at laid-back wine bar Lilac

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.

sargasso.bar


Due South, Brighton

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.

duesouthrestaurant.co.uk


Pulperia, Birmingham

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.

Pulperia.co.uk

A dipping dish on a blue patterned table at Pulperia Birmingham

The Old Pharmacy, Bruton

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.

osiprestaurant.com


Burnt Orange, Brighton

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.

Burnt-orange.co.uk

A spread of dishes on yellow plates at Burnt Orange Brighton

Crockers, Henley-on-Thames

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.

Henley.crockersuk.com

Two chefs plating dishes at a chefs table

The Elder, Bath

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.

Theelder.co.uk

Green panelled room with orange banquette and wooden tables laid for dinner

Pensons, Herefordshire

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.

Thepalmerstonedinburgh.co.uk


Wilding, Oxford

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.

Wilding.wine


Pony Bistro, Bristol

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.

Theponynorthstreet.co.uk


Reviews by Alex Crossley, Georgina Kiely, Anna Lawson, Dominic Martin, Ben Curtis

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Mark Taylor <![CDATA[Covent Garden foodie guide: where to eat and drink]]> https://www.olivemagazine.com/?p=3741 2024-01-16T16:00:39Z 2024-01-10T11:20:08Z

Looking for Covent Garden restaurants? Here are our favourite restaurants near Covent Garden for pre-theatre dinners and post-shopping meals. Check out our ideas for eating and drinking from The Strand to theatre land and beyond…


Jamie Oliver Catherine St — for comforting classics

Catherine Street by Jamie Oliver marks the chef’s return
to the London restaurant scene. A menu of comforting classics includes starters of devilled eggs, oysters and mushrooms on toast; sharing dishes like ox cheek pie and Sutton Hoo chicken with stroganoff sauce; homemade pastas, daily fish specials, steak and Trevor’s chicken, named in honour of Jamie’s father. Desserts include sticky toffee pudding and the River Café Nemesis cake, a nod to the restaurant Jamie worked in when he was discovered as a TV chef. Enter through an impressive garden-like courtyard with twinkly lights into a dramatic, buzzing main room with comfortable booths, antique lamps and modern art and photography. Suppliers are name-checked, with meat from HG Walter, Cobble Lane Cured charcuterie and Coombeshead Farm bread. jamieolivercatherinest.com

The interiors at Catherine Street Jamie Oliver, including trees sparkling in fairy lights and rattan furnishing
Photograph: David Cotsworth

Piazza at the Royal Opera House — for modern British dishes

Piazza at the Royal Opera House, the restaurant and terrace housed within one of London’s most iconic buildings – overlooking what was once the city’s most famous fruit, vegetable and flower market, Covent Garden – has relaunched with a modern makeover, coinciding with a reinvigorated menu offering seasonal, modern British dishes and aiming to be every bit as breathtaking as the performances taking place within. Dishes include starters such as London burrata with heritage beetroot, mains including Cornish cod with mussels and pumpkin, and sharing dishes such as Belted Galloway ox cheek pie with bone marrow mash. roh.org.uk

A selection of seasonal, modern British dishes at Piazza at the Royal Opera

Pizza Pilgrims — for pre-show pizza and beer

With its green-and-white chequered plastic tablecloths, chessboard tile flooring and framed film posters hanging on the walls, Pizza Pilgrims feels like an American diner meets Italian pizzeria. Available for walk-ins only, it’s a perfect spot to grab a pre-show pizza and beer in the heart of theatreland. The Naples-style pizza with blistering crust and sloppy centre is proved slowly, then cooked fast. Order ‘You’ve Got Maiale’ with prosciutto cotto, ‘nduja, salsiccia and pepperoni, burrata, red onion and balsamic glaze if you fancy something indulgent. Or, go for ‘The 8-Cheese’, a ramped-up cheese feast with ricotta, buffalo mozzarella, fior di latte mozzarella, gorgonzola, parmesan, provola, pecorino and burrata, beautifully finished with pockets of smoked chilli jam. Or take it back to basics with the margherita, topped simply with tomato, fior di latte mozzarella, basil, parmesan and olive oil. For dessert, make a beeline for the hazelnut-flavoured espresso martini, shaken with Frangelico noisette liqueur and served with a chocolate and hazelnut rim. pizzapilgrims.co.uk

Two different hands reaching across the table for food, with three different Naples-style pizza, salad and drinks

Lahpet West End — for Burmese food in central London

Lahpet West End is set over two floors, with an outdoor mezzanine overlooking a courtyard. Fragrant from cardamon and turmeric, and fresh with lemongrass and coriander, this is one of the few places in the UK to champion the food of Myanmar. The menu is split into small and large plates, bowls and sides which can all be shared or enjoyed as more conventional courses. Cocktails are twists on the classics and the kumquat spritz uplifted a glass of prosecco with orange bitters, lime leaf and kumquat juice. Different fritters are made out of split peas, shan tofu and sweetcorn, and come with a tamarind dip. The grilled chicken thigh and tiger prawn skewers were plump, smoky and worked well with the must-try tea leaf salad — a masterclass in crisp and fermented ingredient layering. The fish noodle soup was packed with seafood, and aubergines are ingeniously served whole and stuffed with chilli, coriander and crunchy fried shallots. We wanted to be left with the flavours of the savoury food so we didn’t order anything sweet but the table next to us raved about the banana parfait with ginger crumble. lahpet.co.uk

The tea leaf salad at Lahpet

Ikoyi — for West African fine dining

Jeremy Chan and Iré Hassan-Odukale’s second iteration of their highly acclaimed West African fine-dining restaurant at 180 The Strand. The spice-focussed menu has evolved to new heights and cooking techniques courtesy of a much bigger space, while keeping the theme more than ever on micro-seasonal British ingredients. Tasting menu £300; ikoyilondon.com

Ikoyi interior, featuring large plants, colourful abstract paintings and mustard coloured seats

El Ta’Koy — for Hawaiian-style dining

El Ta’Koy is the first UK opening from Cuban chef Luis Pous, who has restaurants of the same name in Miami and a pop-up in the Dominick Hotel in New York. Inspired by the tiki bars of Hawaii but with flavour influences that range from Asia to Latin America, El Ta’Koy provides an eclectic menu, with dishes such as ahi poke bowls, lamb barbacoa tacos, sea bass ceviche and pork chicharrón bao all sharing the same space. The menu is split into sharing, tacos and small plates, and there’s an inventive cocktail list that brings fresh updates to some tiki bar classics. el-takoy.com

Sea bass ceviche at El Ta'Koy

NoMad Restaurant — for New York meets London hot hotel dining

Housed in the infamous Bow Street magistrates court, the room is dramatic with its high ceiling — bright or moody depending on time of day. A long comfortable banquette divides the space that’s alive with greenery and London buzz. NoMad’s menu has NYC touches (a nod to its sister hotel) and spans the sublime — oysters with cucumber ice, a delicate sea bream crudo with radishes and teeny picked strawberries; to sturdy (but refined) suckling pig; 30-day dry-aged rib-eye, and a brioche-stuffed chicken dish to share between two — to the sublime again: cherry ice cream with mascarpone within a crisp chocolate shell. The hefty wine list is best navigated with the help of the young, friendly wine team. Dinner bookings are like gold dust so go early or late, but go! thenomadhotel.com 

Sea bream crudo with radishes and teeny picked strawberries

Bong Bong’s Manila Kanteen — for Filipino sharing food 

Head to Bong Bong’s Manila Kanteen in the recently re-opened KERB Seven Dials in Covent Garden for some of the freshest, most delicious Filipino cuisine we’ve tried in London. This restaurant is made for enjoying with a bunch of friends, with the restaurants famed sharing dish of crispy pata pancakes taking centre stage. Sip on creamy, fragrant pina coladas before tucking into a generous feast of slow-cooked melt-in-the-mouth ham hock with a crispy exterior (not dissimilar to hoisin duck), light paper-thin pancakes, fresh coriander and lime, as well as a lip-smacking Mang Tomas sauce. For veggies there’s a crispy mushroom version and an overflowing bowl of adobo-glazed cauliflower that we loved so much it had us ordering more. Round your meal off with a scoop of Bong Bong’s famous Milo ice cream, rich, creamy and malted. Bong Bong’s is everything we want from a sharing-vibe restaurant — big, well thought out portions, zingy flavours and moreish textures, and fab cocktails with some of the jolliest staff we’ve come across. I think one of the most joyful restaurant experiences we’ve had, we cant wait to head back. bongbongs.co.uk 

A green background with Filipino dishes on bamboo plates

Ave Mario — for lavish, camp interiors and superior Italian ingredients

Anyone who loved the OTT charms of Gloria and Circo Populare will find much to enjoy in Big Mamma’s latest opening. Loosely inspired by Florence, it’s a sprawling affair with almost 300 seats spread over three floors of kitschy, Instagrammable interiors, from the ground-floor dining room complete with soaring ceilings, green-and-white striped walls and a towering bar stocked with 3,500 bottles, to a louche, mirrored, 70s-style basement bar complete with an open kitchen where you can watch pizzaiolos work their magic. There’s campy Catholic iconography scattered throughout, pictures of Sopranos characters in the loos, pretty vegetable-shaped crockery and a 60cm marbled stracciatella ice-cream cake on the menu to rival Gloria’s famed supersized lemon meringue pie. It’s boisterously fun and undoubtedly a place you go to soak up the atmosphere, but the food — mostly crowdpleasing spins on classics — also impresses, from luscious carbonara ravioli filed with oozy egg yolk and flakes of guanciale, to the pillowiest of pizzas decadently topped with salty pearls of Venetian caviar. Ingredients, sourced from some 180 artisan suppliers, are top drawer — think 36-month-old prosciutto; dreamily creamy Puglian burrata; silky mortadella; and liberal clouds of umami aged parmesan. coventgarden.london/ave-mario 

Ave Mario's ground-floor dining room complete with soaring ceilings, striped walls and a towering bar stocked with bottles

Blacklock — for a sustainable approach to meat 

The latest Blacklock is in a listed building just off Bedford Street in Covent Garden in what was once the location for the King’s Coachmakers and it’s their biggest yet. The mid-century modern/industrial feel is welcoming and the menu focusses on the affordable and sustainable approach to meat that is central to Blacklock’s approach.

A starter of Cull Yaw Crumpet signals what lies ahead. Dry-aged Cornish mutton shoulder and leg is slow-roasted overnight in a range of spices until it’s soft and ready to fall apart. This is then placed atop a crumpet with English mustard and pickled onions. A jug of gravy is offered to pour over the meal and soak deep into the crumpet, resulting in an impressive depth of flavour. Blacklock’s signature ‘All In’ option is a sharing platter of beef, pork and lamb skinny chops piled high on charcoal-grilled flatbreads, the juice and flavours of the meat flowing into the bread. There are also meat-free options, barbecued halloumi and coal-roasted celeriac. The drinks menu is extensive with a range of cocktails, wine and their own Blacklock Lager and Pale Ales, brewed with Harbour Brew Co. in Cornwall. theblacklock.com/covent-garden

The mid-century modern, industrial interior at Blacklock including glossy wooden tables, black leather seats and exposed brick

Joe Allen — for American classics with a British accent in Theatreland

Beloved by the theatre crowd — that’s those on stage, behind the scenes and in the audience — the USA-inspired all-day restaurant has moved into new premises off The Strand, with new (ex-The Ivy) chef Gary Lee on board. Playful touches kick off the menu; mini shepherd’s ‘tarts’, a truffled cheese toastie and ‘love it or hate it’ — a riff on Marmite. Classic dishes include slow-baked smoked ribs, strip steak with fat chips, hotdogs with or without chilli and a decent caesar along with seasonal mains such as hearty braised beef in barolo and roasted squash risotto. Dessert features the very American peanut butter and jelly ice cream sandwich and the very British eccles cake with cheese. What make Joe’s so special, along with live piano and great cocktails (try a New York Wasp with salt and paprika rim) is its brilliantly laidback but ever-efficient staff who make it seem as fun to work as it is to eat there. The set menu available until 7pm offers great value at three courses for £27.50. joeallen.co.uk


Fafa’s – for falafel pittas

Finnish street food outlet Fafa’s has opened its first London spot, perched at the end of Covent Garden’s Monmouth Street. The low-key spot serves signature crispy falafels stuffed in light, fluffy pittas. Order the halloumi and tzatziki version brimming with cubes of squeaky cheese and a sprinkling of couscous, or go for a classic pitta pocket drizzled with a slick of hummus. If you’re still hungry, order golden halloumi sticks on the side, or salted sweet potato fries. Sit at the counter seats, or take away (with a few napkins in tow).

fafas.fi/en

A large pitta pocket filled with golden falafels and green salad leaves

Parsons – for an intimate seafood dinner

With its Victorian-style white tiles and high marble-counter tables, Parsons has the feel of a traditional, old-school fish restaurant that’s been there for decades, not one that only opened in Covent Garden at the end of 2017.

Sibling to The 10 Cases across the road on Endell Street, Parsons is informal enough to drop in for a half-dozen oysters and a glass of fizz, or settle down for a full-on feast of sea trout tartare with bloody mary jelly; octopus with duck-fat potatoes, paprika and parsley oil; or a hearty bowl of clam chowder packed with smoked bacon, shellfish, potatoes and cream.

parsonslondon.co.uk

A white bowl with a blue rim is filled with open mussel shells

La Goccia Bar – for botanical cocktails

Petersham Nurseries’ verdant Italian restaurant La Goccia has opened a laidback cocktail bar serving seasonal cocktails and snacks. Hidden behind a velvet curtain, discover a space decked in lush flowers and foliage, abstract floral art, plush velvet sofas, art deco chairs, mirrored antique tables and Middle Eastern rugs.

Cocktails are simple and seasonal. We tried the Bitter Orange Blossom – a zesty, smoky mix of mezcal, Aperol, citrus and amaro – and the White Daisy, a perky, fresh twist on a margarita. The bar also has an impressively long list of non-alcoholic cocktails, including an excellent booze-free negroni with punchy, herbaceous bite.

It’s worth delving into the bar menu, too, with well-executed snacks such as the salty-sweet salad of pecorino and pear, or pillowy burrata with smoky roasted agrodolce squash. petershamnurseries.com/la-goccia-bar

The interior at La Goccia, including lush flowers and foliage, floral art, plush velvet sofas, art deco chairs, mirrored antique tables and Middle Eastern rugs

Frog By Adam Handling – for a special occasion

Frog by Adam Handling is the Scottish chef’s second solo restaurant focusing on British seasonal food (with a few Asian twists) paired with unique pre-bottled cocktails and unusual wines. Choose between the five-course (£65) and eight-course (£80) tasting menus, and pair with wines (£70) or matching cocktails (£65). The set menu changes fortnightly, but some of Adam’s signature dishes stick around. You can also choose from an à la carte menu.

Click here to read our full review of Frog By Adam Handling

Frog by Adam Handling, Covent Garden, London: Restaurant Review

Bancone – for pasta

The tagline for Covent Garden’s newest Italian restaurant, just minutes from Trafalgar Square, might be “pasta, prosecco, espresso” – but it’s those first little mouthfuls of arancini from the antipasti that you’ll be raving about, come home time. Created by head chef Louis Korovilas – whose CV lists training under Giorgio Locatelli, at Locanda Locatelli, and Pied à Terre – the arancini arrive as three golden nuggets. Their crisp armour gives way to the lightest rice, still just al dente, no stodge, and bags of flavour – first (on our visit) earthy mushroom, next creamy dolcelatte, and finally saffron with a fiery heart of ’nduja.

It’s hard not to be mesmerised by the rest of the menu, though, particularly if you sit at the marble-topped, brass-trimmed bar, overlooking Louis and his team at work. Fresh pasta, which is made and rolled upstairs, is flash-boiled before being tossed with any of the 10 sauces on offer. Chitarra – guitar-string like spaghetti – is slicked with cacio e pepe and topped with a crisp, peppered cheese wafer.

Oxtail ragu (best ever ragu recipes here), slow cooked for 10 hours until sticky and sweet, clings to bouncy folds of pappardelle. Simple, quality ingredients – the bedrock of good Italian cookery – are shown proper respect. Hispi cabbage is charred and dressed with red chilli, garlic and 2017 Planeta olive oil. Chicory and beans are held up with sweet and sour onions, and a deeply savoury anchovy crumb.

Classic negronis with the right amount of chunky ice and a twist of orange are just as well received as the prosecco, and don’t leave without a palate-cleansing, retro-tastic Amalfi lemon syllabub (recipe below) and granita served in its original host. Holiday vibes for the win.

Click here for our dinner party menu from Bancone

Lamb Ragu Pappardelle Recipe

FishWorks, Catherine Street – for seafood

Classic, maritime-inspired elegance defines the vibe at FishWorks’ third site with soft blue, grey and natural tones, white tiling and playful nautical hints – including knotted robe pendant lights and striking feature walls of copper fish scales.

The restaurant’s central location in the heart of the West End makes it the perfect venue for enjoying a pre- or post-theatre seafood feast, from oysters and champagne at the marble-topped bar to lobster thermidor, whole Devon crab (perfectly sweet and plentiful on our visit) and fruit de mer platters. Dishes from the crowd-pleasing à la carte menu also impress. Brixham fish soup is rich and silky, with a pungently garlicky rouille; portly, hand-dived scallops – generously served four apiece – come in their shells swimming in garlic butter and topped with golden breadcrumbs. Dover sole is served on the bone and either grilled or à la meunière. We opt for the latter and it’s just as it should be, soft and flakingly tender. For drinks make a beeline for their roster of ‘maritime wines’ – all produced within 10 miles of the coast and with subtle saline notes designed to complement the fish and seafood on the menu.

Finally, pick up more piscine treats at the in-house fishmonger before you leave, which, like the rest of the restaurant, offers responsibly sourced fish and seafood selected from Devon and Cornwall’s day boats and fish markets, plus homemade sauces to cook your catch with.

fishworks.co.uk

A plate of oysters on a marble table at Fishworks Covent Garden

Volta do Mar – for Portuguese food

In an area packed to the gills with restaurants, Volta do Mar still manages to offer something a little different, with a menu that celebrates the global reach of Portuguese cuisine.

Husband-and-wife team Simon Mulls (co-founder of the Salt Yard Group) and Isabel Da Silva (Mirabelle, Delaunay) have cherry-picked culinary gems from the likes of Brazil, Mozambique, Goa and Macau, as well as Portuguese regional dishes, to create an accessible medley of small and larger sharing dishes, all served in mutedly elegant period surroundings (think mid-century chairs, wooden floors and a palette of soft, cloudy tones).

Ovos come tomate is a smooth, creamy, quiche-like disc of baked eggs and tomato topped with fronds of sweet white Dorset crabmeat; while vegan aubergine Goan curry sees the veg cooked to collapsing, fudgy softnesss, with creamy cashew yogurt. Arroz marisco is piscine comfort food, with chunky mussels and prawns, and tender rice, in a rich bisque.  Mozambique piri-piri chicken is served with the sauce on the side for good reason – it’ll blow your socks off.

Cool down with the likes of grilled pineapple with chilli and coconut sorbet for dessert, or go rogue with the restaurant’s surprise hit drink of the night, a savoury, punchy pumpkin margarita. Don’t forget to explore the all-Portuguese wine list, too – which ranges from a very gluggable Douro house white to a pinot noir-like bottle from the Azores.

voltadomar.co.uk

A table laid with Portuguese dishes at Volta do Mar Restaurant

Opera Tavern, Catherine Street – for Mediterranean small plates

This popular Mediterranean small-plates restaurant and wine bar has had a makeover, adding a cosy contemporary touch. Walls are lined with exposed-brick walls, and pops of colour (contemporary prints, retro yellow lamps) brighten the place up. Bag the prime spot by the window on the first floor on date night, or perch at the striking brass bar downstairs for pre-theatre drinks.

Twists on classics include silky croquetas sprinkled with truffle shavings, and black linguine with finely chopped squid ragu in a delicate tomato sauce. Cut into a scotch egg through a layer of punchy ’nduja to find a perfectly runny yolk. Opera Tavern’s popular ibérico pork burger with foie gras is also still standing proud on the menu. Traditionalists are also catered for, with creamy burrata livened up with sun-dried tomatoes, toasty pine nuts and a green herb oil.

Spanish drinks include lively Er Boquerón seawater beer and Fauno wine, a grenache, shiraz and mourvèdre mix with soft plum and spice notes, both from Valencia.

saltyardgroup.co.uk

A selection of dishes on a table including croquetas, green peppers, sliced tomatoes and little potato cubes

26 Grains, Neal’s Yard – for porridge and seasonal dishes

Hidden in Covent Garden’s courtyard haven, Neal’s Yard, 26 Grains has grown up from its porridge pop-up into the cosy site you see today. A crammed open-plan kitchen dominates most of the space. Shelves bend with the weight of pretty crockery; hard-working pots and pans hang, ready and waiting, above the hot gas stove; and any other free space is filled with jars of spices, grains and bags of flour.

You can sit at the bar, facing chef-owner Alex Hely-Hutchinson as she beavers away, high up on smooth wooden bar stools, or at another counter facing the wall. Or there are a couple of communal tables with bench seating, inside and out (weather permitting), modestly decorated with dried flowers and twinkling candles.

Seasonality drives the short-but-sweet menu, whether you visit at breakfast, lunch or dinnertime. Visit in late spring, and you might find the likes of porridge with loquat and sweet cicely, whipped ricotta and toasted walnuts, or asparagus, chopped egg and hollandaise before midday. Lunch sees the likes of yellow dal with roasted cauliflower, aubergine pickle, garlic yogurt, almond dukkah and garlic flatbread, alongside fresh plates of courgette ribbons with herbs, nuts and pecorino.

Dinner is an easy choice of one starter, a main of fresh pasta, and a seasonal Poco Gelato ice cream or sorbet (on our visit a must-order, zingy yuzu sorbet). Ingredients are cooked with little fuss – meaning their bright, fresh flavours shine through – and thanks to Alex’s strong understanding of the importance of balance (whether that be crunch to counter softness, sourness to stand up to sweetness) everything delivers.

Click here to read our full review of 26 Grains, plus check out our recipes from the dinner menu

Arrabbiata Pasta Recipe with Crab

The 10 Cases – for wine

The name stems from the fact that this buzzy little Covent Garden bar and bistro only ever buys 10 cases of the wines on the concise list in a quest to offer customers new experiences each time they visit. It was opened in 2011 by Ian Campbell and Will Palmer, who were bored of overpriced wine lists that never changed.

Will says: “I think part of the success of 10 Cases is the constantly changing wine list and having more than 300 wines with very small cash mark-ups and small corkage charges. I think the ability to be able to drink really good and interesting wine in an unpretentious setting strikes a chord with many people.”

Click here for the best wine bars across the country


Lao Café, Chandos Place – for casual Laotian food

Authentic’ is overused on London’s restaurant scene, but Saiphin Moore has managed to do the word justice with her traditional Laotian cooking in newly opened Covent Garden restaurant Lao Café. After successfully running seven branches of cool and casual Thai restaurant Rosa’s, Saiphin’s mission is to bring traditional home cooking from her original Laotian roots to Londoners. After a tip from friend and Bangkok-based Thai food expert Chris Wotton as “the best Lao and Northern Thai food outside of Thailand”, we headed to this little café just off Leicester Square.

Click here to read our full review of Lao Cafe 

Lao Thai food at Lao Cafe, Covent Garden: restaurant review

La Gelatiera – for ice cream

London’s La Gelatiera focuses on unique and intriguing flavour combinations, from blue cheese and walnut to basil and chilli. Each scoop is made with natural, seasonal ingredients and Jersey milk and cream, with the dairy ingredients pasteurised on site for optimum freshness. If you want to keep it classic you can order a scoop of creamy vanilla mananara, but the honey, rosemary and orange is recommended if you fancy something fresher with slightly savoury notes.

Click here for our favourite ice cream parlours across the country

Orange and rosemary ice cream from La Gelatiera

Chick ‘n’ Sours – for fried chicken

Descend from Seven Dial’s Earlham Street down to this buzzy basement dedicated to fried chicken, sours cocktails and kitsch memorabilia. Carl Clarke runs the shop with his business partner David Wolanski, and his former life as a DJ has rubbed off on the fun soundtrack of seventies bangers and hip hop, as well as pop-art-style prints of cassette tapes on the walls.

As its name suggests, this spot is big on sours cocktails, shaken up in the bar lined with house spirits. Try the Mexinese for a refreshing, Mexican-Asian mash-up of tequila, pandan, ginger and lime.

When it comes to the food, fried chuck is what it’s all about. Chicken burgers see succulent pieces of buttermilk-brined Somerset chicken coated in a crunchy batter and sandwiched in brioche buns. Korean gochujang mayo and sriracha soured cream give a fiery punch to the K-Pop, while American cheese and kewpie mayo add a creaminess to The General.

Sides are a must, served on mismatched retro plates. Chunks of watermelon provide a refreshing burst reminiscent of fried chicken shops across the Deep South, here sprinkled with peanuts, coriander, mint and nahm jim. Szechuan aubergine is meltingly soft, coated in a light batter and bathed in a soy-based sauce with spring onion, pickled chilli and sesame seeds.

chicknsours.co.uk

Six patterned plates of fried chicken and sides at Chick 'n' Sours

Temper, Mercer Walk – for crowd-pleasing barbecue and cocktails

“I’m sure there are traditionalists out there who think I’m the devil himself, but I’d rather be knocked for trying something new than just roll out someone else’s recipes – I never saw the point in that,” says Neil Rankin, explaining his philosophy at Temper Covent Garden.

This is a restaurant that likes to push the boundaries when it comes to Italian-rooted food, from the aged beef-fat tallow and pesto ravioli to the wood-fired ‘Detroit’ pizza with its topping of goat ragu, mozzarella, London-cured Cobble Lane pepperoni and San Marzano tomatoes.

“I love traditional pizzas and pastas, but London is full of great places doing both – so I wanted to explore a different side to both and have a little fun. For me, food shouldn’t have restrictions and rules past deliciousness.”

Other standout dishes at Temper Covent Garden include the crab okonomiyaki pizza with crab, fennel, langoustine mayo, hoisin, sesame and katsuobushi.

Neil says: “Certain flavour profiles are almost set in stone, but there is always room within those borders to create something new. I like to see connections between cuisines because they’re all related and when you get an obvious crossover it’s fun to exploit that. Especially in London, which is a multicultural, mixed bag of cuisines.”

Click here to read about all our favourite pizza places in London

Pizza selection at temper, Covent Garden
Credit: Patricia Niven

Frenchie, Henrietta Street – for upmarket French food

During his time at Fifteen restaurant, Greg Marchand was nicknamed ‘Frenchie’ by Jamie Oliver, and has so named his bistro in Paris after gaining further experience in New York, London and his hometown of Nantes, France. More recently, Greg has popped back over la Manche to bring his modern French cooking to Covent Garden in his new branch of Frenchie.

This chic, two-floor restaurant is an excellent fit in the buzzy West End, with set designer Emilie Bonaventure’s light, bright interiors, exposed brick walls, contemporary lighting and soft leather bench seating. Bag a soft grey bar stool at the impressive, marble-topped bar and be entertained by Rudi Carraro’s impressive cocktail skills – look up to catch this mixologist, formerly of the Artesian, pouring steady streams of spirits, bitters and syrups from a staggering height.

We try Once Upon a Time No.2 – a refreshing mix of Ketel One vodka, Mirabelle plum and citrus with a foamy top; and lightly-sparkling Ms. Bubbles, an elegant glass of silky-sweet Tagliatella (aromatic cherry brandy), hazelnut and champagne…

Click here for the full review of Frenchie

A sleek bar at Frenchie in London with a marble bar, desk lamps and grey bar stools

J Sheekey – for seafood in an iconic setting

Dating from 1896, J Sheekey is located in the heart of West End theatreland so it comes as no surprise that the walls are adorned with portraits of celebrity clientele in the four interconnecting dining rooms. Both the restaurant and its adjacent oyster bar serve an impressive choice of oysters and crustaceans, but the famous Sheekey’s fish pie, and monkfish and tiger prawn tikka masala remain firm favourites with the regulars.

j-sheekey.co.uk


Fabrique Bakery, Earlham Street – for cinnamon buns

Whether cinnamon or cardamom is your bun of choice, Fabrique Bakery is a great place to enjoy a spot of fika. This Swedish stone-oven bakery has brought the concept to London, plying in-the-know citizens with squidgy buns and sourdough fresh from the oven.

Try our easy cinnamon bun recipe here

Fabrique bakery, Soho

Fabrique bakery, Soho

Barbary, Neal’s Yard – for counter-dining

Specialising in grilling and baking from the Barbary Coast to Jerusalem, the menu is divided into baking and grinding, land, sea and earth – and you’ve got a prime view over everything as it is cooked (seating is arranged around a horseshoe-breakfast bar facing the open galley kitchen).

Order something from at least every section, and a special if you can manage it. Start with a Jerusalem bagel, a still-warm soft and chewy giant zero-shape, crusted with sesame seeds, and served with a pinch of aromatic za’atar. Roasted aubergine ‘sharabik’ is a smoking melting mouthful of tahini, sweet/sour molasses, toasted almonds and fresh raspberries. Pata negra neck is like no pork we’ve ever tasted – rich, buttery, more like a heavyweight Galician beef in its umami punch.

Knafeh for pud, is crisp, savoury and sweet, with its pistachio crumble hiding angel noodles and melty cheese beneath, but it was the halva ice cream that stole our heart. Elegant, grown-up and yet very, very naughty in the best kind of way.

Click here to read our full review of Barbary 

Barbary Restaurant London Neils Yard

Cora Pearl, Henrietta Street – for modern British small plates

In a nutshell: Cora Pearl brings modern British plates with Parisian accents to Covent Garden. Dishes are simple but impeccably executed, using beautiful ingredients. The kitchen’s way with vegetables especially impressed; creamy goat’s curd, in a generous pool of grassy olive oil, came with lovage and perfectly seasoned tomatoes (click here for more goat’s curd recipes). After this came soft, yielding agnolotti filled with more curd – cow’s this time – on a velvety pea purée, with perfectly pitched earthiness from summer truffle. Best of all was a deeply savoury and surprisingly rich main of courgettes – pickled, puréed and charred –with aubergine, black garlic (roasted whole and as a gel) and Ticklemore cheese. Dessert, as per the rest of the menu, was expertly crafted, our poached peach lusciously rich, paired with an intensely flavoured yet delicate earl grey sorbet.

Click here to read our full review of Cora Pearl

A plate of orange-coloured soup with slices of bread

The Ivy, West Street – for a London institution

The Ivy has been a London institution for over a century but in all that time, it has never welcomed guests for breakfast. Until now, as executive chef Gary Lee and his team have broken with tradition and created a menu that allows you to kick-start your day in style.

Click here to read our full review of The Ivy 

The Ivy Best Restaurants in Covent Garden, London | Covent Garden Restaurants

Din Tai Fung, Henrietta Street – for dumplings

A restaurant with a legacy for seriously good xiao long bao (steamed soup dumplings), Din Tai Fung evolved from half a Taiwanese store in the 70s to a global brand with a cult following and more than 150 restaurants in Asia, Australia and the US today. The latest outpost, its first branch in Europe, is on the edge of Covent Garden, on Henrietta Street.

We’re here for the xiao long bao. The heavy, liquid-filled pouches of umami goodness are very special: the pork and crab version all the better for the rich, iodine tang of the shellfish encased within silky, supple dough.

Click here to read our full review of Din Tai Fung


Sushisamba, The Market Building – for impressive entertaining

A lively rooftop restaurant in the heart of Covent Garden serving inventive Nikkei dishes that fuse JapaneseBrazilian and Peruvian cuisines. This is Sushisamba’s fifth opening – there’s another on Liverpool Street, plus venues further afield in Amsterdam (read our guide to the best places to eat and drink in Amsterdam here), Miami and Las Vegas.

Click here to read the full menu of Sushisamba


The Henrietta Hotel, Henrietta Street – for foodie sleepovers

The Henrietta Hotel, from the Experimental Group (Compagnie des Vins Surnaturels, Experimental Cocktail Club, Joyeux Bordel), makes a great spot to sleep, eat and drink in the heart of Covent Garden.

Click here to book a room at The Henrietta Hotel

The Henrietta Hotel, London

The Petersham, Floral Street – for seasonal dishes

This is the second restaurant from reputable Petersham Nurseries in leafy Richmond. A peaceful haven in Covent Garden, ideal for a celebratory treat. An expansive flower-covered courtyard is peppered with rustic iron table and chairs, while the impressive restaurant space is decorated with grand chandeliers, antique mirrors and contemporary artworks. Palm trees and ornate vases of flowers brings a colourful sense of the outdoors.

The menu focusses on dishes that combine Italian produce along with locally sourced ingredients. Fish and meat play a large part along with seasonal vegetables. We loved the appetisers of crisp buttery pastry tarts filled with smooth pea purée and quinoa that came alongside bowls of fresh heritage radishes served with a creamy crab dip. A fresh salad of subtle Portland crab and thinly shaved fennel followed, alongside slightly too al dente parcels of pasta filled with creamy ricotta di bufala, nettles and citrusy marjoram and came soaked in a rich butter sauce.

For main, order the juicy roast Haye Farm chicken with creamy Mayan Gold potatoes, salty, earthy chunks of mushrooms and pungent wild garlic for a main, but be sure to leave room for exceptional desserts. We loved the quenelles of smooth Original Beans chocolate ganache and rich, grassy Zisola olive oil ice cream sit side by side, surrounded by chunks of chewy honeycomb and shards of slightly bitter chocolate. Or, for a light dessert, order the baked vanilla cheesecake with sweet chunks of poached rhubarb, or a bowl of refreshing, toasty hazelnut sorbet.

The all-Italian wine list, split into reds, whites and rosés, can be easily decoded by the enthusiastic sommeliers – the suggested Fonterutoli chianti classic with warm plum notes worked well with the meaty main course. Visit the well-stocked on-site cellar after your meal to buy your favourite bottles.

petershamnurseries.com

Rhubarb tart with flaked almonds at The Petersham

Rhubarb tart with flaked almonds at The Petersham

Compagnie des Vins Surnaturels, Neal’s Yard – for wine

Sommelier Julia Oudill used to work in three-Michelin-star French restaurants where the service made guests squirm. Opening, decanting and pouring wine was a hushed ceremony, during which, she says: ‘nobody breathed.’

The vibe at Compagnie des Vins Surnaturels, a chic Neal’s Yard bolt-hole where Julia is now general manager, couldn’t be more different. ‘Whether the bottle is £30 or £3,000, I want to sit with the guests, open it and talk about the wine. We serve wines alongside great food, with hip hop on the sound system.’ Compagnie des Vins is determined to make wine appreciation fun and affordable. ‘Great wine,’ insists Julia, ‘doesn’t have to cost a month’s rent’…

Click here for the full review of Compagnie des Vins Surnaturels

The bar at Compagnie des Vins Surnaturels with geometric chairs, a monochrome bar and a brick fireplace

Shoryu Ramen – for quick ramen

Part the noren (traditional Japanese fabric curtains) at Shoryu’s fifth ramen restaurant in buzzy Covent Garden and the friendly staff will shout “Irasshaimase!” (welcome in Japanese) from the white-tiled, sake-lined bar. Interiors are bold and play with angles – classic herringbone parquet timber flooring contrasts the brick walls and a curved wooden booth in one corner. Authentic Japanese touches filter all the way down to garlic cloves piled into pots on wooden tables so you can crush your own for extra welly.

Shoryu specialises in food from Hakata, a district of Fukuoka city in Western Japan. Think Hakata buns – the local version of the pillowy steamed bao buns that are on everyone’s lips at the moment, and most importantly eight varieties of tonkotsu ramen. Shoryu gives this comforting and rich 12-hour pork bone broth a lighter, cleaner consistency with added miso and serves over thin, springy noodles. Plenty of Japanese lagers and craft beers line the bar, or opt for a sake flight.

Read our full review of Shoryu here

A bowl of Shoryu Ramen

Check out more London restaurant guides here:

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Best restaurants near Oxford Street
Best restaurants in Brixton
Best restaurants in Notting Hill
Best restaurants in Battersea
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Imogen Hope <![CDATA[Gozney vs Ooni — which pizza oven is best for you?]]> https://www.olivemagazine.com/?p=214718 2024-01-10T11:00:12Z 2024-01-10T11:00:12Z

Our experts have tested the following pizza ovens — Ooni Karu 16, Ooni Karu 12G, Ooni Koda 16, Ooni Koda 12, Ooni Volt 12, Gozney Dome, Gozney Dome S1, Gozney Roccbox. For more information our friends at BBC Good Food have a guide to the best pizza ovens.

When cooking pizzas at home, it can be difficult to gain restaurant-level quality without a pizza oven. Pizza ovens are designed to reach the high temperatures needed to achieve the classic mottled, leopard-spotted crust and bubbling toppings, with domestic models now able to reach over 400C – much higher than your standard kitchen oven.

Ooni and Gozney are two of the biggest names in the world of pizza ovens. Both brands can be credited with the rise in popularity of at-home pizza-making in recent years. The trend gained popularity in 2020, likely due to lockdown, but is showing no sign of slowing down with pizza parties taking over from summer barbecues.

If you can’t decide between the different styles of the two brands, it can be hard to know which would better suit your needs — both have models at a variety of price points and all the models we’ve tested have been high quality.

Our experts have tested a range of Ooni and Gozney pizza ovens using olive recipes. Read on to find the right pizza oven for you.

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Gozney vs Ooni at a glance

  • Gozney Dome S1, £1,299
  • Gozney Roccbox, £399
  • Gozney Dome, £1,799
  • Ooni Karu 16 multi-fuel pizza oven, £559
  • Ooni Karu 12 multi-fuel pizza oven, £249
  • Ooni Karu 12G multi-fuel pizza oven, £359.95
  • Ooni Koda 16 gas-fuelled pizza oven, £438.95
  • Ooni Koda 12 gas-fuelled pizza oven, £325
  • Ooni Volt 12 electric pizza oven, £719
  • Ooni Fyra 12 wood pellet pizza oven, £299

Gozney vs Ooni pizza ovens: main differences

Ooni Karu 12 pizza
Ooni

Gozney

Tom Gozney first launched the pizza oven company in his own name in 2010. After starting with building a pizza oven in his own back garden, Gozney now makes pizza ovens for both commercial kitchens and for homes.

The three main domestic models of Gozney pizza ovens available in the UK are the Dome, Dome S1 and Roccbox. The Dome is a large, professional-scale pizza oven which isn’t portable, and sold out in under eight hours when it first launched.

The Roccbox is Gozney’s answer to the portable pizza oven, with high quality design. The model is multi-fuel so you can use either wood or gas.

Ooni

Ooni was launched in 2012 when husband-and-wife team Kristian Tapaninaho and Darina Garland found that their domestic oven wasn’t hot enough to keep up with their hobby of pizza-making.

Noticing a gap in the market, the company launched the first portable pizza oven of its kind which could be used in a domestic setting to reach temperatures of over 400C. Since the original launch Ooni has made a number of different models, including gas-powered or multi-fuel options where you can use wood, charcoal or gas.


Gozney vs Ooni pizza ovens compared

We tested the pizza ovens for the following criteria:

  • Packaging and sustainability
  • Overall quality of materials
  • Value for money
  • Ease of use and cleaning
  • Versatility
  • Results of cooking

There are also a number of other factors to consider when deciding which pizza oven might be right for you.

Size: Depending on the outdoor space or garden you have, size is important to consider when purchasing a pizza oven. Some come with stands or have stands which you can buy as an accessory, while others will need a sturdy table to rest on. You don’t have to have a large garden to have a pizza oven — some are compact enough that a well-ventilated balcony will suffice. There are also models, like the Ooni Volt 12, that can be used indoors – although it’s worth noting that we found this model needed a lot of ventilation to avoid the smoke detectors being set off.

Weight: Weight is an important factor to consider if you’re interested in a portable pizza oven (like the Gozney Roccbox or one of the Ooni models). Depending on where you’re planning to take your pizza oven you might have to carry it for considerable distances, for example if you’re heading to the beach.

Fuel type: Some pizza ovens run off gas and need to be connected to a canister, like the Koda 16 and Koda 12 from Ooni. Others are wood-fired which bring an authentic flavour to the pizzas such as the new Ooni Fyra 12 which uses wood pellets or the Gozney Dome which uses logs or kindling. Indoor pizza ovens, like the Volt 12 from Ooni, are electric and will need to be plugged in. There are also multi-fuel options which offer maximum versatility and can be used with gas or wood to achieve the cooking result you want.

Price: Pizza ovens are complicated pieces of kit requiring a lot of different parts, and for the most part their prices reflect that. The most affordable option from Ooni is £314, with the Volt 12 being the most expensive model at £799. For Gozney, the least expensive option is the Roccbox at £399, while the Dome is a much more premium option and will set you back £1,799. It’s also important to consider that there are some accessories you often you need to buy separately from the original machine.

Aesthetic: Both brands make sleek, stylish pizza ovens. It’s important to buy a cover if you’re planning to leave your pizza oven outside for extended periods of time, and many of the portable models will benefit from being brought under cover for the colder months. The Gozney Dome and Dome S1 has a fairly different aesthetic from the other Gozney and Ooni models. It comes in a choice of cream or green, with an attractive storage section to keep kindling and small logs.

Pizza size: The size of the pizza stone inside the oven will determine the size of pizzas you’re able to cook. Some are large enough that you might be able to cook two small pizzas at once, while others will have enough height that you can use your oven to cook other things, for example to roast a spatchcock chicken. The ovens with the largest pizza stones are the Karu 16 from Ooni and the Gozney Dome and Dome S1.


Gozney pizza oven models

Gozney is well known for its premium quality pizza ovens. There are technically five models domestically available, the Roccbox, Dome, Dome S1, Master and Core. However, as both the Master and Core are only available by request and need to be built into a garden – we haven’t tested them or included them here.

Gozney Dome S1

Gozney Dome S1 pizza oven
Gozney

Star rating: 5/5

Best blow-out pizza oven

The latest model released by Gozney in October 2023, this pizza oven is very similar in design to the iconic Gozney Dome. Slightly cheaper than its sister model at £1,299, the Dome S1 is more streamlined than the original model, and is only available with gas fuel. While it might be cheaper than the Dome, the Dome S1 is still certainly an investment piece with essential accessories like a stand, cover and peel needing to be purchased separately. But we were impressed by the oven on test, and if you’re looking for an easy-to-use, showstopping addition to your garden, you don’t need to look any further.

We were impressed by the model straight out of the box. It’s smooth and sleek, with a weight that indicates high quality even if it does mean you’ll need a couple of strong friends to help you lift it safely. The set up took around 15 minutes, followed by a 30-minute cure time which is needed before the oven’s first use. This model’s greatest asset is how easy it is to light. In our experience testing pizza ovens, we’ve never used one which ignited so quickly, with clear instruction in the manual to take you step by step through the process. Once lit, the internal thermometer means keeping track of the temperature is a breeze.

The flame is located on the left of the oven, and we found that putting our pizzas to the far right of the oven made for the most consistent bake. Our pizzas cooked in two and a half minutes and needed regular spinning to ensure an even bake on all sides. The final result was a crisp base with a bubbly crust and beautifully mottled leopard spotting.

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Gozney Roccbox

Gozney Roccbox

Star rating: 4/5

Best portable pizza oven for beginners

The Roccbox is Gozney’s domestic sibling to its professional pizza ovens used in the hospitality industry. The portable model boasts the high quality build that you would hope for from a machine costing nearly £400. Every element feels thoughtfully constructed, with the elegant machine being easy to assemble right out of the box.

It has dual-fuel capacity, and when we tested it using gas it heated up in a quick 20 minutes and was ready to use. Even if you’re not a well-practised dough slinger you’ll likely be able to produce a professional quality pizza with the Roccbox. It comes with a pizza paddle which is essential for inserting and removing things from the oven safely.

This oven only has room for a single pizza, but we found that every time they were cooked to perfection in under two minutes, so you can do a quick turnaround if catering for a crowd. If you’re planning on using the oven regularly we’d recommend buying the protective cover so you can leave it outside all summer long.

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Gozney Dome

Gozney Dome pizza oven

Star rating: 4.5/5

Best blow-out pizza oven for versatility

The Gozney Dome is the feather in the cap of Gozney’s range of pizza ovens. When it first went on sale it sold out in under eight hours and, despite other models being released since, its popularity has hardly waned. There’s no getting around the fact that this is a big investment, especially compared to other models covered here. But for your £1,799, you essentially get a professional-grade pizza oven in miniature, with dual-fuel options and immense cooking precision thanks to internal thermometers.

It might be professional grade, but we found you don’t need professional-grade pizza skills to make use of the Gozney Dome. The wide mouth means you aren’t hampered by the precision which is needed with many domestic ovens — on test we found it really easy to get pizzas in and out. There is room for two small pizzas, although we found that since they cook speedily in under two minutes it’s easier to cook one at a time and devote your attention to the single pizza.

We also really like the versatility of this pizza oven. The size meant we were able to cook a rib of beef and some whole charred aubergines, both of which came out well. It would also be able to fit a whole roasted fish or spatchcocked chicken, plus you can buy the specially designed rope sealed door which turns the Dome into a bread oven and slow roaster. If you’re looking for inspiration, check out the guide to what you can cook in your pizza oven from our friends at bbcgoodfood.com.

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Ooni pizza oven models

Ooni now has seven pizza ovens in its range. Most of the ovens have the same powder-coated steel with three metal legs which fold out from the base. The exception to this is the Volt 12 which sits directly on your table or surface. Any Ooni ovens which are multi-fuel or are purely wood-fired have the eye-catching steel chimney.

There’s also a wide range of Ooni pizza oven accessories available depending on how prepared you want to be as a pizza chef. This includes the paddle which you’ll need, but you can also buy fuel, cooking tools, thermometers and more.

Ooni Karu 16 multi-fuel pizza oven

Ooni Karu 16 pizza oven

Star rating: 4.5/5

Best multi-fuel pizza oven

This pizza oven was released in 2022 and has an impressive versatility with the ability to cook using wood, charcoal or gas. It is larger than many other Ooni ovens with the ability to fit a 16” pizza. On test, we were impressed by how easy it was to assemble and operate and we liked that the glass door meant we could check on how the pizza was cooking without losing heat by opening the door.

A great option if you’re cooking for a crowd, we found the Karu 16 was extremely quick cooking our pizza in under a minute. We enjoyed the pizza which had a fluffy crust with the tell-tale charred spots you can only achieve in a pizza oven.

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Ooni Karu 12 multi-fuel pizza oven

Ooni Karu 12 pizza oven
Ooni

The Karu 12 is the same model as the Karu 16, but more compact with room for a 12” pizza. This not only means it’s convenient to store when not being used, but it could also be a good option if you’ve got limited outdoor space but still want to cook your own pizzas. Just make sure that any outdoor space where you’re cooking is well ventilated.

Unlike the Karu 16, this pizza oven doesn’t have a door, but rather just an opening where you can move pizzas in and out.

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Ooni Karu 12G multi-fuel pizza oven

Ooni Karu 12G pizza oven
Ooni

Star rating: 4.5/5

The Karu 12G is an upgraded model of the Ooni Karu 12. There are a few differences between the two, with the Karu 12G being slightly larger and heavier than the older model. Ooni defines the main difference between the two as energy efficiency — the new model requires 1.1kg of fuel to cook 10 pizzas, while the original Karu 12 needs 1.5kg to cook the same number.

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Ooni Koda 16 gas-fuelled pizza oven

Ooni Koda 16

Star rating: 4.5/5

The Koda 16 is a gas-fuelled pizza oven which means it doesn’t have the distinctive chimney featured on the multi-fuel and wood fired models. This results in a much sleeker look, which makes it an elegant and understated addition to a garden.

Weighing 18.2kg the machine will take some effort to move around. Once you have it in place, the pizza oven uses an L-shaped flame to ensure even cooking, but be aware that when we tested other Ooni models with this same flame technology we found the pizza burnt very easily so it’s best to keep an eye while you’re cooking and turn the pizza as often as necessary.

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Ooni Koda 12 gas-fuelled pizza oven

Ooni Koda 12 pizza oven

Star rating: 4.5/5

Best pizza oven for small spaces

When we tested the Koda 12 we found it impressive and easy to set up. The oven is modest and compact, with room to cook a 12” pizza, and was lightweight enough for us to move it with ease.

While Ooni claims this oven can cook a pizza in 60 seconds, we found a better technique was to cook for slightly longer with the stone at the lower temperature of 450C which allowed us to have more control of the evenness of the cooking.

Because of the compact nature of this model, the opening of the pizza oven is quite tight, and we found that it required a bit of practice along with a deft flick of the wrist to accurately launch our pizzas. Overall this is an accomplished pizza oven and would make a great addition to your garden especially if you’re limited on space.

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Ooni Volt 12 electric pizza oven

Ooni Volt 12 pizza oven

Star rating: 4/5

Best mess-free pizza oven

The first of its kind, the Volt 12 uses electricity rather than wood or gas to reach an internal temperature of 450C and is suitable for indoor use. So if it’s not quite the sunny summer’s day you were hoping for, or if you’d rather avoid the potential mess and expense of wood-fired and gas-fuelled options, this is the pizza oven for you.

The design of the oven is modern and sturdy with a matte shell, tempered glass door and intuitive controls. It is fairly bulky and won’t sit on most standard kitchen countertops, so you will need a designated space with a safe perimeter around the oven.

We were very impressed by the speed of this pizza oven when we tested it. Once it was up to temperature our pizzas consistently cooked in 2 minutes 30 seconds, with an impressively puffed up crust and deliciously crispy toppings.

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Ooni Fyra 12 wood pellet pizza oven

Ooni Fyra 12 pizza oven
Ooni

This is the latest offering from Ooni, using wood pellets to get all the flavours of a wood-fired pizza but with low maintenance. It’s most similar in look to the Karu 12 multi-fuel oven, except it has a second chimney at the back of the oven to insert the wood pellets.

The wood pellets are designed to burn more evenly than logs, which should mean that pizzas cook at a more consistent heat than in a traditional wood-fired oven. You can buy the pellets directly from Ooni but they are an additional cost to the oven.

The oven can reach temperatures of 500C and will take at least 15 minutes to heat.

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Gozney Dome vs Ooni Karu 16

When comparing the two most premium models from each brand, there are some key differences. We really liked both of these pizza ovens when we tested them, in fact they both scored an impressive 4.5/5 stars.

The first difference is a financial one — the Gozney Dome costs over £1,000 more than the Ooni Karu 16. While there are different and arguably more advanced functions available from Gozney’s model, this is no small amount of money and an important factor to take into account.

In terms of size, there isn’t that much between them, although the Karu 16 has folding legs while the Dome needs to sit on a stable surface or a stand. There is a big difference however in weight — at 58kg the Dome weighs nearly double the Karu 16 and will certainly need two people to lift and move it safely.

The primary difference to consider when choosing between these two pizza ovens is function — what will you be using your pizza oven for? Both ovens produce a restaurant-quality, delicious pizza. But if you’re after a greater level of versatility, the Dome comes with an internal thermometer plus two meat thermometers so you can test joints of meat, fish and poultry to make sure they’re perfectly cooked.

Buy the Gozney Dome for £1,799 at Gozney

Buy the Ooni Karu 16 for £599 at Cuckooland


Gozney Roccbox vs Ooni Koda 12

If you’re in the market for a portable pizza oven, the Gozney Roccbox and Ooni Koda 12 are both great options, gaining 4/5 and 4.5/5 on test respectively by our experts. These two models share a lot of similarities, but there are some key differences which might help you to decide which is right for you.

The first difference is financial — the Gozney Roccbox is the pricier of the two at £399, while the Ooni Koda 12 is £50 less at £349. However, if you keep an eye out you might be able to find a good deal, if you’re interested in deals, our friends at bbcgoodfood.com have a guide to the best pizza oven deals.

The main difference between these two pizza ovens is the fuel type. While the Ooni Koda 12 uses gas, the Gozney Roccbox has the capability to be used with gas or wood fuel. There are pluses and minuses to each fuel method, so it really depends on what’s right for you. If you’re looking for ease and consistency, if you plan on making pizzas with kids or with a large group, gas can be really useful. It means the oven is quick to heat up and you can use a dial to control the flame level, thus ensuring a more even cook on your pizzas. The dual-fuel capacity of the Roccbox means you can use wood fuel which imparts the classic taste associated with traditional pizza ovens.

A dual oven doesn’t let you use multiple fuel types simultaneously, but it means you can adapt the oven for different situations. It’s also worth remembering that you’ll need to buy gas canisters or wooden fuel separately to your pizza oven, which will contribute to the overall cost.

Buy the Roccbox for £399 at Gozney

Buy the Ooni Koda 12 for £325 at Cuckooland


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olivemagazine <![CDATA[Best new restaurants in London to visit in 2024]]> https://www.olivemagazine.com/?p=189609 2024-01-12T15:57:27Z 2024-01-10T10:15:04Z

Looking for new restaurants in London? We’ve visited the hot new openings in the capital to come up with our regularly updated best London restaurants list, expertly reviewed by our team…

For more restaurant guides check out our best restaurants in Soho, Covent Garden, Shoreditch, the best private dining rooms in the UK and the best restaurants with rooms in the UK. If you want to pull out all the stops, find out the UK’s best showstopping restaurants to impress. Or listen to the olive podcast where a restaurant critic shares 10 things you need to know about being a food influencer.


2023 London restaurant openings

Jamie Oliver Catherine St, Covent Garden

Catherine Street by Jamie Oliver marks the chef’s return
to the London restaurant scene. A menu of comforting classics includes starters of devilled eggs, oysters and mushrooms on toast; sharing dishes like ox cheek pie and Sutton Hoo chicken with stroganoff sauce; homemade pastas, daily fish specials, steak and Trevor’s chicken, named in honour of Jamie’s father. Desserts include sticky toffee pudding and the River Café Nemesis cake, a nod to the restaurant Jamie worked in when he was discovered as a TV chef. Enter through an impressive garden-like courtyard with twinkly lights into a dramatic, buzzing main room with comfortable booths, antique lamps and modern art and photography. Suppliers are name-checked, with meat from HG Walter, Cobble Lane Cured charcuterie and Coombeshead Farm bread. jamieolivercatherinest.com

The interiors at Catherine Street Jamie Oliver, including trees sparkling in fairy lights and rattan furnishing
Photograph: David Cotwsorth

Bistro Freddie, Shoreditch

Tucked in the quiet back streets between Shoreditch High Street and Old Street stations, almost another world from the hustle of east London that surrounds it, Bistro Freddie has a distinct classic neighbourhood bistro feel, offering generous, down-to-earth hospitality and a menu featuring the best produce of the British Isles. There’s an intimate 45-cover open-plan dining room and plenty of top-quality tipples focussing on small and predominantly independent producers and growers. bistrofreddie.com

The interior at Bistro Freddie, including white tablecloths on tables, a bookshelf filled with wines running along the walls and wooden panelling
Photograph: Oskar Proctor

Bébé Bob, Soho

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

The interior at Bébé Bob, featuring bright red carpets, brown leather booths and modern art pieces

Roketsu, Marylebone

Daisuke Hayashi, trained at Yoshihiro Murata’s three-Michelin-starred restaurant Kikunoi, learned the principles of kaiseki from one of its masters and has been delighting Londoners looking for an authentic taste of Japanese fine dining since opening Roketsu in 2021.

With a more relaxed à la carte experience in mind, Daisuke opened the Bo-Sen wine and dining room downstairs in 2023. With just eight covers, the experience is intimate, the wooden panelling and low mid-century furniture creating an atmosphere that’s just as refined as the minimalist counter-dining space on the ground floor. Daisuke’s handling of seasonal produce remains respectful, balancing flavours and ingredients precisely. Light dishes crafted to be enjoyed alongside extensive wine and sake lists include vegetable takiawase of simmered vegetables with dashi jelly, tsukuri of the day comprising four kinds of beautifully cut sashimi and flavour-packed homemade curry.

Plating is artful and every detail of the Bo-Sen space has been considered, from the elegant furnishings in rich colours to the bespoke Kyoto crockery. roketsu.co.uk

The lounge room at Japanese fine dining restaurant Roketsu

Origin City, Smithfield

Nose-to-tail restaurant in West Smithfield

Provenance is key to the offering at family-owned Origin City. Meat comes from the owner’s farm in Argyll, the seafood from their aquafarm, Loch Fyne Oysters, and the wine list features wines from their organic vineyard in Provence. Butchery and ageing happen in-house, which add to the validity of their promise of pasture to plate and nose-to-tail dining. The room is atmospheric at night, with wooden floors, crisp white tablecloths, and an open chef’s pass allowing you to see the team at work. The seasonal, daily-changing menu favours meat with a small fish and vegetarian selection. Starters range from grilled Morteau sausage, deep Puy lentils and mustard dressing or an excellent pork tonnato with a delicate tuna dressing and caperberries. Mains include a daily chef’s cut of steak, served with rich jus, hispi cabbage and crunchy onions, or a black pig cut of the day with celeriac purée, onion squash and sauce charcutière and diners are given a choice of knife. Desserts are classics such as sticky toffee pudding. origincity.co.uk

Cote de boeuf at Origin City, Smithfield

Pasero, Tottenham

After moving to London and starting a series of supper clubs around Tottenham, Genevieve Sparrow ventured into a bricks and mortar business. As a morning-to-night venture, Pasero serves coffee and pastries, breakfasts, lunchtime sandwiches and small plates with wine in the evenings, as well as a deli shop to pick up fresh local bread and high-quality charcuterie, among other things.

Its new resident head chef, Angelos Angelides – hailing from the likes of BRAT and Honey & Co – delivers a European menu influenced by his Cypriot and Serbian heritage that features simple but flavour-packed dishes. Start with revitalised classics, bright and vibrant tzatziki and – a particular highlight – the creamiest taramasalata with deliciously salty and crispy shoestring fries. Order plenty of Pasero’s sourdough to dredge through all of this; you’ll also need it for a molten disc of baked goat’s cheese topped with sweet roasted red pepper alongside a bitter puntarelle salad. Other veggie-forward dishes also impress: baked giant beans with feta are satisfyingly hearty while a brown chilli butter supercharges the nuttiness of roast jerusalem artichokes. Don’t miss out on afters – a choice of Neal’s Yard cheeses and luxurious desserts including delicate chestnut and nutmeg cake with poached pear and whisky caramel, and, our favourite, almond-based Daim cake with a thick topping of crunchy nut-flecked milk chocolate. pasero.uk

Pasero

Maresco, Soho

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

The interior at tapas restaurant Maresco, featuring a feature brick wall, a blue neon sign and exposed ventilation ducts

Ikoyi, The Strand

Jeremy Chan and Iré Hassan-Odukale’s second iteration of their highly acclaimed West African fine-dining restaurant at 180 The Strand. The spice-focussed menu has evolved to new heights and cooking techniques courtesy of a much bigger space, while keeping the theme more than ever on micro-seasonal British ingredients. ikoyilondon.com

Ikoyi interior, featuring large plants, colourful abstract paintings and mustard coloured seats

Llama Inn, The Hoxton

Having built a cult following in New York, Juan Correa and chef Erik Ramirez have brought their critically acclaimed Llama Inn and its playful taste of Peru across the Atlantic, taking over the rooftop restaurant at The Hoxton hotel in east London. The menu draws inspiration from the chef’s Peruvian-American background and the drinks list features many of the original NYC signature serves alongside a wine list with a focus on low-intervention and biodynamic wines. thehoxton.com

A rooftop restaurant at The Hoxton hotel

Kima, Marylebone

Fin-to-gill dining concept from modern Greek restaurant OPSO

It’s all about the small details at this minimalist dining room in Marylebone; wave-inspired crockery is handmade in a studio in Corfu and the restaurant’s name, which means “wave” in Greek, is elegantly displayed on one wall. Whole fish glisten on ice at the front, while a selection of cuts for the gill-to-fin menu age in glass-fronted fridges. An example of this zero-waste dining style is sea bream crudo lifted by thyme and lemon zest followed by the ‘shank’ of the same fish served with bacon-studded cabbage fricassee. An elegant take on a Greek salad accompanies, with aged feta crowning a bowl of chopped tomatoes and cucumber, doused in Greek olive oil poured from a carafe to meld with the juices, in which diners are encouraged to dip homemade sourdough. The “wave” theme extends to dessert, where caramelised seaweed plays a glorious role in a crisp millefeuille-tiramisu hybrid layered with coffee cream and caramelised nuts. Cocktails are infused with Greek ingredients – mastic Votanikon gin adds herbaceous notes to a basil cocktail, while clarified feta is used to create a unique twist on a sour. The selection of Greek wines includes a minerally white from Santorini, thoughtfully recommended by one of the very helpful, friendly Greek servers. kimarestaurant.com

Kima Restaurant Marylebone

Sparrow Italia, Mayfair

From downtown LA to Mayfair, this plush modern Italian incorporates Med twists into its smart menu. Set over three floors with a secluded courtyard on the first, the menu presents luxe versions of classics including A5 wagyu carpaccio with pickled mushrooms and truffle, and lobster linguine with aqua pazza. sparrowitalia.com

The plush modern Italian interior at Sparrow, featuring large tree pots situated in the middle of the room

Manzi’s, Soho

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

Bateman's lobster roll

Socca, Mayfair

The food of the Côte d’Azur is known for its sunshine and chic, effortless vibes, elements captured exactly in Mayfair’s Socca. The palette of pastels and baby blue inside and out, art from local artists and waiters are decidedly French, and the menu reflects that, too. Informed by Claude Bosi’s memories of eating the food in the south of France as a child, fish and seafood is celebrated, the aperitif menu is plentiful and, of course, there’s the namesake socca – a type of thin, unleavened pancake or crêpe made from chickpea flour. soccabistro.com

Socca's smart, light blue shopfront in Mayfair

Edit, Hackney

This hyper-seasonal restaurant has a real commitment to sustainability with a zero-waste menu that uses ingredients from small farms, producers and foragers. The Daily Edit tasting menu changes to suit what is available. Clever cooking, including a risotto made with British Carlin peas, oat cream and oyster mushrooms, elevates dishes beyond the ordinary. Tasting menu £55pp; edit.london


Chet’s, Shepherd’s Bush

LA chef Kris Yenbamroong has brought his tried and tested Thai-American menu to the lively Shepherd’s Bush Hoxton Hotel. Cocktails are unique, food is playful and flavours are punchy: its signature pineapple rice served in the shell, babka french toast and exuberantly garnished ice cream sundaes. Décor is La La Land chic – a soft warm pink palette, oversized plants, a huge skylight, open kitchen and retro booths – a nod to the American diner. Open from breakfast till late. chetsrestaurant.co.uk

Chet's signature pineapple rice

Akoko, Fitzrovia

Executive chef Ayo Adeyemi’s tasting menu is rooted in tradition but sharply executed with great imaginative flair. Dishes may include tatale (Ghanaian plantain pancakes) with cashew cream and caviar, or moi-moi (a steamed pudding of puréed black-eyed beans with onions, peppers and stock) served with the Afro-Brazilian seafood and coconut milk sauce, vatapá. Tasting menu £120; akoko.co.uk


Taku, Mayfair

The capital is currently enthralled by the intimacy and theatre of omakase dining; where, in sleekly designed counter-dining cocoons, highly skilled chefs prepare seasonal tasting menus for attentive diners. Chef Takuya Watanabe bagged a Michelin star within four months of opening this Mayfair 16-seater. Using mainly British produce, he is creating some of the city’s most elegant, flavourful hot seafood dishes and sushi. Tasting menu from £160pp; takumayfair.com


Harvest, Kensal Rise

Chef Jesse Dunford Wood (Parlour, Six Portland Road) puts a fun, populist spin on seasonal British food. His latest venue, Harvest, offers a good-value lunch (three courses, £20) with mains including mackerel, fried potatoes, sorrel and apple ketchup, while at dinner, family sharing dishes for three or four include a whole roast chicken, chips and salad for £60. Mains from £19; harvestrestaurantuk.com

Interiors at Harvest, feautring green leather booths, tall plant pots and smart wooden chairs

Empire Empire, Notting Hill

The Indian disco era of the 1970s inspired this new opening from Harneet Baweja (Gunpowder). Eat traditional dishes such as bihari boti kebab, tandoori broccoli and chicken malai tikka from the open grill serenaded by 70s Bollywood bangers from the bespoke jukebox. For the ultimate in luxe dining order the showstopping lobster dum biryani to share, £42 – complete with the crustacean’s head emerging from the pastry lid. empire-empire.restaurant


Sushi on Jones, King’s Cross

With omakase menu prices often heading into triple figures, it’s refreshing that this London outpost of a New York fave brings it in for £48 for 12 courses. It’s an intimate space with only eight seats at a counter, so you can watch as head sushi chef Mattia Aranini and his team prepare and explain each course. Tasting menu £48; sushionjones.com

A pair of hands assembling a sushi dish at Sushi on Jones

Bossa, Mayfair

Chef Alberto Landgraf has brought his vision of high-end authentic Brazilian cooking from Rio to Mayfair with punchy sharing plates such as seafood moqueca. But wine is equally the star here with one of South America’s best sommeliers, Laís Aoki, ready to guide diners through the perfect pairing. Small plates from £27; bossa.co.uk

Seafood moqueca, a dish served at authentic Brazilian restaurant Bossa

Speedboat Bar, Chinatown

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

The pool table and decorative wall art in Speedboat Bar in Chinatown

Pavyllon, Four Seasons Hotel at Park Lane

No one does comfort like a five-star hotel, and French chef Yannick Alléno has settled into the Four Seasons in London with the full weight of his 15 Michelin stars. Pavyllon (an outpost of the Paris restaurant of the same name) is run by executive chef Andy Cook when Yannick is away. There’s a huge counter overlooking the open kitchen – sit here for the drama. Try the curry man’ouché; the warm potatoes glazed with lovage mayo, with kombu broth, seaweed and cucumber; and the lamb (recipe, right). Plus, Bar Antoine’s cocktail list by Michele Lombardi can be enjoyed with a bar menu. pavyllonlondon.com

The bar at Pavyllon, featuring a large wrap around bar looking into the kitchen as chefs prep food

Fazenda, Bishopsgate

Modern take on South-American rodizio dining

Fazenda is inspired by the Pampas – the South American grasslands where cattle were raised by skilled horsemen known as gauchos. Co-founder Tomas Maunier, born in Brazil and raised in Argentina, is passionate about churrasco – the method of grilling and sharing meat from the rotisserie. The London restaurant is the latest in the six-strong Fazenda group. The main appeal is the rodizio overseen by chef Francisco Martinez: 12 grilled meats including picanha (beef rump), chuletas de cordero (lamb cutlets), barriga de porco (pork belly) and sobrecoxa de frango (chicken thighs), all carved tableside.

Help yourself from a central table with salads, cured meats and cheeses. A la carte appetisers include choripan de wagyu – wagyu beef éclair with chimichurri mayo – and a starter of tonnato vitello – yellowfin tuna with beef cream emulsion and capers. Desserts continue in a South American vein; caipirinha cheesecake or picada dulce (white chocolate, strawberry and raspberry shortbread). The venue features walnut wood panels, brass, leather seats and parquet flooring – all elegantly lit. At the ground-floor bar, sample the tangy Sour Birdie (pisco sour) and Baby Ferdinand, Fazenda’s take on an Argentinian classic, fernet con cola. There’s also a well-selected wine list, including the fruit-forward Montesco Parral. fazenda.co.uk

Fazenda's London restaurant interiors – wooden floors, candeliers and three tables set up for dinner

BAO Mary, Marylebone

BAO Mary is the fifth iteration of the much-loved cult Taiwanese steamed buns and xiao chi small plates concept which has been delighting Londoners since 2013 when friends Shing Tat Chung, Erchen Chang and Wai Ting Chung served their first gua bao on the streets of the city. They’ve made themselves right at home with modern, sleek interiors and knowledgeable and enthusiastic staff bringing plates out from the open kitchen.

On the menu, you’ll find the full range of bao (featuring the Classic, a lamb bao with garlic mayo and soy pickled chilli, and Taiwanese fried chicken bao with kimchi and Sichuan mayo), plus xiao chi (‘small eats’, including tender beef tendon nuggets with burnt chilli sauce). There’s also a dumpling menu, which draws inspiration from the dumpling houses around Taiwan, and is exclusive to this site. The succinct drinks menu includes just three Japanese and Taiwanese whiskies; three Taiwanese-themed cocktails; one fizz, red and white wine; and a handful of beers and softs. Don’t forget the signature Horlicks ice cream fried bao dessert. baolondon.com

A table with small plates – a bao bun filled with pork, five gyozas and a lobster roll

Bancone Borough Yards, London Bridge

Popular pasta joint Bancone recently opened its third restaurant in buzzy Borough Yards. The renovated railway arch allows lots of light to shine through onto diners, while the open kitchen and bar add a familiar but unobtrusive clatter of pasta tossing and cocktail shaking to the buzz. Kick off with a negroni – classic, white or floral orange blossom. Simple, elegant antipasti let hero ingredients shine – grilled artichoke hearts on crunchy romesco ends with a subtle chilli kick, while lardo is melted onto thick toast and drizzled in truffle-laced honey. Tarragon lends a hint of aniseed to duck ragu folded between layers of jaggedy fazzoletti pasta. Unique to the Borough Yards menu is the gorgonzola, Swiss chard and guanciale pappardelle – a rich, grown up, glossy take on carbonara. The signature silk handkerchiefs are a Bancone crowdpleaser, bathing in walnut butter and topped with a confit egg yolk to stir through. To finish, the praline cannolo is the sweet hit you need with a coffee, coated in crunchy crystallised hazelnuts. Or the flourless chocolate cake is just rich enough, balanced with an arty swipe of mascarpone and lime zest to lift. bancone.co.uk


Parakeet, Kentish Town

Being north Londoners and former Brat chefs, Ben Allen and Ed Jennings are the perfect pair to bring The Parakeet to Kentish Town. With dark interiors, stained glass windows and a warm glow cast over the intimate booths, there’s a church-like feel, which makes sense given the religious following from locals. With Ben at the helm as head chef, the menu is informed by the wood-fired oven and grill, and includes grilled lettuce and shrimp head butter, leeks with pecorino sauce, and smoked mushrooms with mackerel. theparakeetpub.com

Parakeet's interiors featuring a dark green bar, stained glass windows, wooden floors

Campaner, Chelsea

Set in a new building at Chelsea Barracks, Campaner provides a modern look at Spain, from the Barcelona restaurant group Los Reyes del Mango. Dishes make use of local ingredients or those sourced from producers of excellence. Seafood is a star, whether that’s oysters with bloody mary cream, Catalan socarrat with prawns, or fish from the Josper grill. Hidden away under the airy restaurant and accessed by an outer door is The Clandesti, a bar with the opposite vibe – darkly secret. thecampaner.com

Lobster and monkfish casserole

Chung’dam, Greek Street

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

An array of Korean dishes on a table at Chung'dam in Soho

Kapara, Soho

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

A selection of meat and salad plates at Kapara in Soho

Story Cellar, Covent Garden

The new Covent Garden restaurant from Tom Sellers (of Restaurant Story) is inspired by Parisian brasseries, with a specific focus on rotisserie chicken. A comfortable space with marble, plush red leather seating and dark, panelled walls, the emphasis is on countertop dining – sit here to feel the heat from the spit, and watch and interact with the team at work. Head chef Stephen Naylor serves up relaxed small plates which allow the ingredients to shine: house-cured meats; a salad of grilled roots, smoked onion and Old Winchester cheese; and snail bolognaise on toast with wild garlic butter – the bread is smoked, a detail that makes a food dish outstanding. A hand-dived scallop in rich, hot XO sauce is another highlight. Direct from the grill is fish of the day, such as red mullet with ratatouille and red pepper, and a half or whole rotisserie chicken, served with French fries and sauces including cowboy (buttery, peppery, garlicky) and a glossy chicken jus. Puddings range from must-order almond and dill soft serve, tart of the day, or trifle with preserved rhubarb and pistachio. Next-door neighbours Neals Yard Dairy supply seasonal British cheeses. A range of rare and fine wines can be ordered by the glass (thanks to the Coravin system) and is aided by expert, but never stuffy, service. storycellar.co.uk

A plate of rotisserie chicken with a side of chips and salad

Mayha, Marylebone

This Japanese omakase features just 11 covers – guests sit around a curved wood and stone bar, behind which chef Jurek Wasio sends out plate after meticulously crafted plate in a daily-changing tasting menu that, in keeping with the omakase tradition, is entirely the preserve of the chef. As a guest, all you need to do is sit back and enjoy the ensuing feast.

Start with a sparkling sake and a round of raw dishes – blue fin tuna belly tartare on sourdough topped with a briny mound of Polish caviar is a particular highlight. Meat dishes include wagyu tenderloin dusted in shaved summer truffle, as luscious and deeply umami as you might expect. The sushi sequence of the meal is the highlight – a stream of plump nigiri that showcase the impeccable quality of the produce used at Mayha: creamy scallop; lightly seared, butter-soft salmon belly; delicately sweet langoustine; dry-aged blue fin tenderloin; the list goes on. Fragrant cups of bamboo dashi and lobster miso, and a palate-cleansing rhubarb sorbet punctuate the meal. It all ends simply, but effectively, with a scoop of chocolate ice cream in a grassy pool of Sicilian olive oil and balsamic vinegar.

Head downstairs before or after dinner to Mayha’s intimate six-seater bar, which offers its own five-course omakase meal paired with cocktails. mayhalondon.com

A small dish of delicately sweet langoustine served at Mayha in Marylebone

Nessa, Soho

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

Black Pudding Brioche dish at Nessa restaurant in Soho

Sohaila, Shoreditch

Sohaila is a restaurant and natural wine bar created by social enterprise Fat Macy’s (which supports people in temporary accommodation via culinary training), serving modern Middle Eastern food. It’s named after founder Nathalie Moukarzel’s grandmother and a lot of the recipes are inspired by her. Dishes use local and sustainable ingredients, and the menu changes often to minimise food waste. Plates often include labneh and chilli butter, deep-fried mussels, and halloumi and figs. Cocktails use similar flavours, such as the martini overleaf. sohailarestaurant.com

Lamb neck preserved lemon white bean and harissa

Lilienblum, Old Street

Israeli chefs Eyal Shani and Oren King have joined forces to open a theatrical ode to Middle Eastern and Mediterranean food, where large groups cheer at celebrations, fresh tomatoes hold down brown paper tablecloths ready to be filled with sharing plates, and a sage burner is paraded round to mingle with spices from the tile-and-copper backed open kitchen. Reserve a spot at the counter to watch chefs stir fresh tomatoes through homemade pasta, bake pizza-like focaccia and grate horseradish over charcuterie-style sliced beetroot. Waiters help decipher playful menu items such as “6 spicy instruments that will swirl your soul”, aka a palate of salsa and spices to lift your dishes, and silky, smoky signature hummus topped with whole chickpeas and green chilli salsa. Meat dishes range from minute steak, prepared crisp like bacon and slathered in tahini, to the “dinosaur bone” short rib cooked over 24 hours. Seafood fans should try the light yet comforting clams slow cooked with springy farro. Strong contenders on the dessert menu include zesty pistachio cake and silky chocolate mousse with salted butter cookies. Pair with a smooth, tahini-laced espresso martini, or refreshing Oren’s Memories cocktail that evokes the aromas of the spice markets in Jerusalem. lilienblum.co.uk

A restaurant with tables laid, an emerald pillar and an open kitchen with a chef chopping

Joia, Battersea Power Station

With a view that looks out over the transformed Battersea Power Station, Joia, with its floor-to-ceiling windows pouring light onto the warm pastel interiors, literally shines – which is apt, given that its name means ‘jewel’ in Portuguese. Perched at the top of Art’otel, Joia is London’s first offering from Michelin-starred Henrique Sá Pessoa, with the main restaurant, a vermouth and wine bar, and an additional rooftop bar spread over three floors. The menu, simply created using the best ingredients available, includes dishes such as bulhão pato mussels, suquet – a monkfish and red prawn stew – and hand-dived scallops with black aïoli sabayon. joiabattersea.co.uk

Carabineros prawns: Orzo, bisque, coriander

Maene, Shoreditch

Blink and you’ll miss the entrance to Nick Gilkinson’s latest restaurant, marked with a subtle ‘M’ on a graffiti-clad backstreet in Shoreditch. Head upstairs past the yoga studio to a stunning room that was once a textile factory; white curtains waft against floor-to-ceiling windows, filament lightbulbs hang from lofty ceilings, and rough floorboards are lined with sweeping blue banquettes. There’s a separate concrete bar for cocktails and a soon-to-open large terrace with city views.
Kick off with caramelised whipped brown butter to slather onto Snapery sourdough. Leftovers of the latter are used to make a syrup for a smooth rye whisky old fashioned-style cocktail that shares the line up with other zero-waste drinks (other ingredients include potato skin liqueur, spirulina cordial and used coffee grounds), each with its own thought-out non-alcoholic counterpart. Starter-size dishes include whipped Sussex ricotta with jammy pickled beetroot and citrussy lemon thyme, and multicoloured Nutbourne tomatoes neatly arranged into a wafer-thin tart case. Seared slices of pork loin are accompanied by a hazelnut pesto, and whole Cornish sole is lifted with pickled fennel and Spitalfields City Farm greens whizzed into a bright, grassy sauce. Complement with crispy Morphew Farm heritage potatoes with smoked yogurt. maenerestaurant.co.uk

A restaurant room with a large concrete bar at the back with wooden tables and blue banquette seating

Cinder, St John’s Wood

With its interior of exposed brick and original tiling, this gem of a small restaurant serves punchy, open-fire, modern Mediterranean plates. Dishes are to be shared, and many are vegetable-focussed. We nibbled on exemplary arancini, stuffed with a putanesca-like mixture of sun-dried tomatoes, olives and capers, and velvety taramasalata served with chunks of burnished bread, and perky radishes with their peppery leaves. From the ‘vegetable patch’, the aubergine tahini with tomatoes and mint was rich while still being fresh, and the burnt leeks had been rendered to an almost purée softness then punctuated with the crunch of hazelnuts seasoned with salty pecorino. Rude not to try the signature cedar salmon, a fish that takes well to smoke, and when enjoyed with a side of the triple-cooked new potatoes, it felt like a classic combination brought right up to date. From the meat section the glazed confit of duck fell off the bone and, with a hint of star anise, fermented chilli sauce and coriander salad, felt more Asia than Med, not that we’re complaining. Not a dull note hit and, while we didn’t have room for the two desserts on offer, we’ll be back again for sure. cinderrestaurant.co.uk

A courgette dish, bread, salad and two glasses of wine set on a table

Caia, Notting Hill

Rishabh Vir and Tim Lang aren’t new to the Notting Hill area, with restaurant/bar/lounge Fiend under their belt. But Caia brings something fresh – open-fire cooking and a knowing hand from chef Jessica Donovan. If the dimmed, relaxed space doesn’t keep you (the downstairs dining room feels like a living room with a record player and vinyl), the surprisingly complex flavours will. Rich flavours filter throughout from the grilled smoky potatoes with roast garlic, miso and parmesan, to the octopus with burnt pepper and ’nduja crumb. Just there for drinks? Head to the wine room with expertly curated bottles from Beth Brickenden. caia.london

Caia's dish of Bavette steak slices, served on a plate with greens and pesto

Jacuzzi, West Kensington

Jacuzzi is the fourth London outpost from the Big Mamma Group. Spread over four floors, this decadent Italian mansion is kitted out with a giant lemon tree, botanical mezzanine and even a disco bathroom. Luxury menu highlights include truffle pasta served in a 4kg wheel of pecorino, a caviar and bottarga-topped pizzette and Valrhona chocolate fondue. bigmammagroup.com


Rambutan, Borough Market

Cynthia Shanmugalingam has launched her first restaurant inspired by her Tamil roots. It incorporates fresh market ingredients into dishes inspired by Sri Lanka’s northern capital Jaffna. Try street-food snacks including aged mutton rolls and spicy fish malu buns, as well as Jaffna crab fried rice and grilled turmeric and tamarind mackerel. rambutanlondon.com

Coconut dal with kale

Stay tuned for more reviews of new restaurants in London

Reviews by Christine Hayes, Lulu Grimes, Helen Salter, Hannah Guinness, Alex Crossley, Esther Clark, Miriam Nice and Marianne Voyle

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Tracey Raye - Health Editor & Nutritionist http://www.traceyraye.com <![CDATA[How to improve your gut health]]> https://www.olivemagazine.com/?p=118422 2024-01-12T15:53:31Z 2024-01-10T10:13:43Z

Want to improve your gut health? Get inspired by our top gut healthy recipes and favourite breakfasts to support your digestion plus browse our list of high fibre foods and learn more about how fibre affects your gut health, or why not listen to our gut health special podcast series? Now discover 10 gut health foods.


Gut health has been en vogue for quite a few years now, and for good reason. Scientists have discovered that instead of being a simple part of the digestive system, the gut is actually central to several important systems in the body, including brain function and mental resilience, skin health, hormonal balance and even supporting a robust immune system.

The terms ‘gut microbiome’ or ‘gut flora’ are often used in the context of gut health, and simply refer to all the microorganisms such as bacteria and fungi, living within your intestines. Most of us house roughly 300-500 different species of bacteria within our digestive tract, with some of these being potentially harmful and others beneficial or even essential to our health and well-being.

As it’s such a dynamic system, it can be hard to define exactly what constitutes a healthy gut; however, something that researchers can agree on is that diversity of gut flora is key. So, what lifestyle choices can support gut diversity?


How to improve your gut health

1. Manage your stress

Did you know that excess stress can impact the diversity of your gut flora? In fact, stress may even reduce beneficial bacterial species such as lactobacilli. While our bodies are relatively well-equipped to deal with a little bit of stress, it can impact the health and balance of our gut in the long-run. For this reason, try to identify and manage the causes of your stress – you may find that all you require is some more structured relaxation time.

2. Embrace dietary diversity

Are you a habitual eater who generally eats the same few meals every week? Even if these meals are balanced with plenty of fresh fruits and vegetables, choosing the same foods repeatedly isn’t necessarily the best thing for your gut. This is because different foods contain a variety of fibres and nutrients that feed different strains of bacteria in your gut. Therefore, in order to maintain bacterial diversity, you want to consume as great a variety of healthy foods as possible.

Check out our guide to high-fibre foods and be inspired by our ‘eat the rainbow’ guide.

Roasted Vegetables with Halloumi Recipe

3. Move your body regularly

Regular exercise is important for a variety of reasons, as it contributes to muscle tone, mental well-being and heart health (to name a few), but did you know that higher fitness levels can also have a beneficial effect on your gut health by supporting bacterial diversity?

4. Consider an enzyme or probiotic

While you can’t ‘supplement away’ issues with the foundation of your health (i.e. a healthy diet and lifestyle), taking a probiotic or digestive enzyme may be a welcome support. Some individuals can find benefit from digestive enzymes which aid the body’s natural ability to breakdown proteins, fats and carbohydrates, while probiotics can support a healthy balance of beneficial bacteria.

There are plenty of foods that contain natural enzymes such as bananas, papaya and pineapple, while things like kefir (check out our recipes here), sauerkraut, yogurt and tempeh offer a source of probiotics. If you are interested in considering a supplement, speak to your dietitian or nutritionist for advice on the right one for you.

Pineapple Kebabs with Tempeh on a White Plate

Want more on gut health? Give our special podcast special on gut health a listen, and check out our best recipes for a healthy gut.


All health content on olivemagazine.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. Any healthy content featured by olive is provided as a suggestion of a general balanced diet and should not be relied upon to meet specific dietary requirements. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information.

Tracey Raye is the health editor for olive and BBC Good Food. Tracey, MSc, is a registered nutritionist, holding a master’s degree in personalised nutrition. She is passionate about harnessing the power of all things health and well-being in a way that enhances, rather than limits, our lives. She covers our nourishing recipes and collections, oversees our health strategy and stays adrift of the latest health and lifestyle trends in order to bring you the tools and inspiration you need to find what health means for you.

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Lucy Roxburgh <![CDATA[Best Valentine’s Day gifts for food lovers]]> https://www.olivemagazine.com/?p=48135 2024-01-09T17:04:32Z 2024-01-09T16:30:20Z

Looking for Valentine’s Day gift ideas for your favourite foodie? Treat your partner, loved one or best friend to our pick of gifts, including romantic meal kits from our favourite chefs, indulgent edible treats and great-value gifts to give on the day. We have plenty of gifts to deliver to treat your Valentine from afar, as well as our guide to the best chocolate gifts or special best champagne gifts

Valentine’s Day falls on Wednesday, 14 February, so one gift idea is to prepare a special meal for you and your loved one to enjoy. Check out our romantic meal ideas, date night recipes and Valentine’s Day cocktails here. If you want to celebrate with cake, we’ve tested out the best online cake delivery services too.


Best Valentine’s Day gift ideas 2024

 

Biscuiteers Art of Love biscuit tin

Biscuiteers art of love tin

Have you ever seen a prettier biscuit tin? Inspired by famous artists from around the world, each heart-shaped shortbread biscuit is hand-decorated with a creative design – our favourite is the graphic Mondrian. They’re too gorgeous to eat! And, the signature tin makes for a deliciously sweet keepsake.

Available from:
Biscuiteers (£39.95)


Slingsby rhubarb gin

Slingsby rhubarb gin

London Dry gin is infused with Yorkshire rhubarb to make this attractive, award-winning gin. It’s the perfect addition to any gin collection at this time of year.

Available from:
Amazon (£29)
Waitrose (£29)


Amara pink heart bowls

Oliver-Bonas- heart bowls

In three sorbet pink shades, these lovely bowls are the perfect nod to romance. Use for dips and crisps, or fill with marshmallows and fruit ready for dipping in chocolate fondue.


The Real Cure letterbox charcuterie selection

Letterbox Charcuterie

Why not put together your own charcuterie board and choose a nice bottle of wine for a romantic evening in. Try this flavoured-packed charcuterie from Dorset. The punchy smoked sloe and garlic venison salami is a winner.


Fortnum & Mason caramels selection

Fortnums & Mason caramels copy

That classic Valentine’s Day gift – a box of chocolates – gets a luxe upgrade. This delectable Fortnum’s caramels selection contains 24 milk and dark offerings in 12 different flavours, from buttery salted caramel to fruity rhubarb, raspberry or elderflower.

Available from:
Fortnum & Mason (£30)


Apple love heart print

Apple-Love-Art-Print, alex

Brighten up walls with this simple and colourful apple heart print that’s perfect for hanging in a kitchen. Plus, for an environmentally friendly bonus, Fy! will plant a tree for every print sold.

Available from:
Iamfy (from £15)


Inverroche living giving gift pack

Inverroche

A boozy gift with a sustainable heart. One for gin fans, South African gin brand Inverroche have paired a bottle of their delicately floral Verdant gin with a packet of wildflower seeds – a twist on giving a classic bouquet. Plant the wildflower seed bomb to enjoy flowers while creating new habitats for bees to protect the UK’s biodiversity.

Available from:
Spirits Kiosk (£37.95)


The Sweet Roasting Tin by Rukmini Iyer

Sweet-roasting-tin book

The latest in this successful roasting tin series by Rukmini Iyer gives the premise a sweet twist and is filled with 75 one-tray recipes. A pretty addition to any cookbook collection, it’s got everything from brownies and traybakes, to cookies and crumbles.

Available from:
Amazon (£15.68)
Waterstones (£18.99)


Ealing gin

Ealing gin

This elegantly packaged gin has orange and floral notes, with gentle spice and a rounded character. Use this gin to make our Valentine’s Day gin cocktail. See the best gin gifts for gin lovers.

Want to celebrate Valentine’s Day with pink gin?

Click here for the results of our taste test

Flavours include:

  • Pinot noir gin
  • Pink grapefruit gin
  • Rhuabrb gin

Four bottles of pink gin lined up in a row

Heart ravioli stamp

A metal heart shaped pasta stamp with a wooden handle

Ravioli, but make it heart-shaped.

Available from:
Sous Chef (£6.49)


Blossoms rhubarb syrup

Blossoms Rhubarb Syrup

Add a touch of pink to your Valentine’s cocktails with intense Buckinghamshire-made rhubarb fruit syrup. Great with just water, it’s also delicious in a rhubarb gin sour or drizzled over ice cream.

Available from:
Blossoms Syrup (£6.85)


Fig tree

A tree in a pot

Looking for a Valentine’s gift that lasts a bit longer than chocolate? There’s no better way to symbolise your flourishing love than with a thriving young fig tree. The romantic shape of the fig adds a special touch, and the tree is delivered alongside a jar of the finest fig jam, perfect for breakfast in bed. Make a pretty fig tart with your figs.

Available from:
Glut (£48)


The Chocolatier strawberry and vanilla chocolate box

Chocolatier strawb heart chocolates

You can’t go wrong with chocolates on Valentine’s Day. This chic box contains nine decorative, heart-shaped dark chocolates each filled with strawberry jam and vanilla chocolate ganache. Irresistible.

Available from:
The Chocolatier (£13.50)


Related reviews

Best baking gifts
Best birthday gifts
Best chocolate gifts
Best sustainable gifts
Best letterbox gift deliveries for foodies
Best housewarming gifts for foodies
Best wedding gifts for foodies

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