Adam Bush Chef Portrait

Adam Bush

Deputy food editor

Adam Bush is olive magazine’s Deputy Food Editor and has been at olive since 2016   He is a professionally trained chef and has worked in some of London’s swankiest kitchens (including Fera at Claridge’s, The Jugged Hare, Chiswell Street Dining Rooms) and a sourdough baker in hip East London, so his expertise comes in writing delicious, imaginative recipes for the people at home, and giving handy, trusted tips for the home cook. When not in the kitchen, he’s eating at London’s plethora of restaurants or travelling for inspiration.

Recent articles by Adam Bush

1 h 40 mins serves 4-6
45 mins serves 4 as a starter or side
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15 mins serves 4 as a side
1 h 5 mins makes 2 x 500g jars