olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2024-12-10T14:44:56.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Foodie producers in Kent
items: Foodie producers in Sussex
items: Northern Scottish Highlands foodie guide: where locals eat and drink
items: Foodie road trip in the North York Moors
items: Foodie road trip in The Severn and Wye valleys
items: Padstow, Cornwall foodie guide: where locals eat and drink
items: Foodie road trip on the Isle of Mull
items: Langford Fivehead, Somerset: restaurant with rooms review

Foodie producers in Kent
type: item
date: 2020-03-31T09:58:24.000Z
creator: Clare Hargreaves
subject: South East travel
subject: Travel
subject: UK
description: Ruby-red blackthorn liqueur, seaweed-flecked sourdough and stuffed roast mallard are on the menu in this coastal county
encoded: Food and travel writer Clare Hargreaves takes us on a virtual foodie road trip through Kent, stopping off at country pubs, smokehouses and cheesemakers. Looking for more places to visit in Kent? Read our foodie guide to Margate here Many of us take the frothy white blossoms of the blackthorn tree as a sign that spring has finally sprung. But for forager Miles Irving, the thorny leaf shoots that follow are even more exciting. He gathers them from Kentish hedgerows for customers, some of whom blend the leaves with red wine and brandy to create épine (thorn) aperitif, a drink that hails from France. The ruby-red liquor tasted, surprisingly, of of almond, as I discover when I join the locals (and resident cat Monty) at the bar of The Red Lion in Stodmarsh, a traditional clapboard building buried among the lanes of north-east Kent. The only passing traffic is wellied walkers visiting the neighbouring nature reserve. “You only come here if you want to be here, or you’re lost,” says front-of-house Mark Winstone. Bottles of épine join the rainbow of homemade infusions that line the bar’s shelves. There’s vodka infused with watermint (an edible plant found in streams), horseradish gin (used in the pub’s bloody mary, alongside foraged wild celery) and spirits flavoured with anything from moss to porcini and wild passion fruit. As I sip my aperitif, its subtle almond flavours remind me of amaretto – this is the homemade, Kentish, version. Épine is just one of many collaborations between Miles, who’s been foraging professionally for nearly two decades, and The Red Lion’s chefs, Morgan Lewis and John Young. This is a pub that’s always had a reputation for being eccentric. But now, thanks to enthusiastic chefs and a wild larder, its eccentricity has an off-the-wall flavour – nothing is ordinary here. Wood ants that taste of balsamic vinegar give an acidic crunch to salads, Whitstable oysters come with seaside succulents, and if you order a dirty martini it will be made not with o…

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Foodie producers in Sussex
type: item
date: 2020-02-07T14:54:22.000Z
creator: Clare Hargreaves
subject: South East travel
subject: Travel
subject: UK
description: Locally grown yuzu, new-wave ciders and caramelised goat’s cheese are just some of the culinary surprises hidden in this region’s rolling hills and beech woods
encoded: Looking for pubs in Sussex? Want to know what to eat in the South East region? Food and travel writer Clare Hargreaves takes us on a foodie road trip though Sussex, stopping off at dairy farms, microbreweries and gastro pubs. They’re rebellious, inquisitive, sometimes bolshy and their pet hate is fresh air. No, not your stereotypical teenager but the 220 coffee-and-cream milking goats belonging to Kevin and Alison Blunt of Greenacres Farm in East Sussex. Neither of the Blunts hail from a farming family – he trained as a biochemist, she as a nurse – but in the late 1980s the couple decided to apply their expertise to a different science: making an exquisite soft mould-ripened goat’s cheese, which they christened Golden Cross after their hamlet. I meet the Blunts on their six-acre farm, north of Eastbourne. Kevin is herding the goats from their straw-bedded barns out into the fields, where they make a beeline for the hawthorn hedges. “Goats are browsers not grazers so they find hedges a lot more interesting than grass,” says Kevin. “They hate the wet and cold, so after a few minutes outside they’re usually asking to go back in.” In the dairy, Alison and son Matthew ladle raw goat’s milk curds into log-shaped moulds, following a recipe bequeathed to them by a French cheesemaker. Once salted and dried, the cheese logs are dusted with charcoal, which creates a pleasing border between the pure white cheese inside and the velvety penicillium mould enveloping it. Golden Cross is not just making awards judges and cheese-lovers happy but also local chefs. One of them, Matt Gillan, has just set up shop in nearby Slaugham (pronounced Slaffam) following a successful crowdfunding campaign. Previously head chef at The Pass at South Lodge hotel, near Horsham, where he won a Michelin star, Gillan’s latest venture is Heritage, a gastro-pub-with-rooms hidden among the thick beech woods of the High Weald, West Sussex. Matt is best known for goat’s meat rather than cheese, having featur…

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Northern Scottish Highlands foodie guide: where locals eat and drink
type: item
date: 2019-08-08T13:39:13.000Z
creator: Clare Hargreaves
subject: Travel
subject: Travel Scotland
subject: UK
description: Sutherland might be one of the wildest and most remote corners of the British Isles, but that doesn’t mean you won’t find exciting, unexpected places to eat and drink there
encoded: Looking for restaurants in the Scottish Highlands? Want to know where to eat in Sutherland? Food and travel writer Clare Hargreaves shares here insider tips for the best restaurants, along with where to find bowls of mussels, mugs of marshmallow-topped hot chocolate and jars of rhubarb jam. Want to enjoy a taste of Scottish botanicals at home? Try one of our favourite Scottish gins here... olive’s must-visits for foodies in Sutherland West Coast Deli, Ullapool – best deli Cradled by mountains, and on the shore of Loch Broom, Ullapool is the northwest coast’s main hub. So before heading to remote Sutherland, our advice is to do a big shop at this well-stocked deli/café. Its impressive range of Scottish cheese includes Errington’s Lanark Blue, made from unpasteurised milk from the farm’s own Lacaune ewes, and both the heather honey and Arran wholegrain mustard dressing come from Saladworx in Dornoch, on Sutherland’s east coast. If the weather is fine, enjoy a cup of Matthew Algie coffee on the terrace outside. westcoastdeli.co.uk Elphin – best weekly market Blink and you could miss this cluster of houses on the scenic route between Ullapool and Lochinver. On Wednesdays, however, Elphin’s village hall buzzes with a food and crafts market. The cured meats on the Highland Charcuterie stall are all sourced from local estates or farms, and many of them are rare-breed – don’t miss the wild highland venison salami, flavoured with local blackcurrants and bog myrtle, and the bite-sized “walking sticks” (a great hiking snack), made from free-range Elphin-reared pork and pepper dulse seaweed. On the same stall you’ll also find local chanterelles, bog myrtle, seaweed and wild garlic, all of which are foraged from the surrounding mountains, woods and shores. Climb the track opposite to Elphin’s tea rooms, for homemade cake (try a slice of lime polenta) and views of the mighty Suilven mountain. facebook.com/Elphin-Market Summer Isles Hotel, Achiltibuie – best for views Choose betwe…

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Foodie road trip in the North York Moors
type: item
date: 2019-06-11T10:03:40.000Z
creator: Clare Hargreaves
subject: Travel
subject: UK
subject: Yorkshire & Humber travel
subject: Road trips
description: This pretty North Yorkshire market town is home to a raft of small food producers, the revamped coaching inn at its heart shining a spotlight on local herb-fed chicken, mellow nutty cheeses and rhubarb and raspberry gin
encoded: Looking for restaurants in Yorkshire? Want to know where to eat in Malton? Food and travel writer Clare Hargreaves takes us on a foodie road trip through Malton, stopping off at herb-fed chicken farms, coaching inns and artisan coffee roasters. As I watch Yorkshire farmer Ed Wilkinson’s clutch of birds pecking at fragrant fronds, I wonder if this is the sweetest-smelling chicken farm in Britain. Ed believes his free-range chickens are also among the tastiest in Britain, thanks to their special diet of herbs. It started by accident. Ed trained as a chartered surveyor but, after a stint in London, the stone-walled fields of his native Yorkshire beckoned, so he returned to the family farm near Thirsk to raise turkeys and chickens. His aunt, meanwhile, had set up a herb-growing business and Ed noticed that the eggs produced by her chickens, fed on the waste herbs, were exceptionally flavoursome. He wondered how poultry fed on herbs would taste, so gave it a try. “Birds are inquisitive and, as soon as they saw the herbs, went for them,” says Ed. Like the rest of us, though, they have their dietary preferences. They prefer soft, aromatic herbs such as coriander and basil, both on the menu on the morning I visit Herb Fed. “They’re less partial to hard herbs, and they won’t touch sage,” says Ed. “The herbs give an incredible depth of flavour.” Diet is equally important for the 35-odd butterscotch cows grazing the buttercupstudded meadows around Botton Creamery in Danby Dale, beneath the heather-clad rumps of the North York Moors. Most British dairy herds are Friesian, but here the cows are Dairy Shorthorns, native to this region, and their rich, unpasteurised milk is being turned into exquisite cheeses right on the bucolic farm itself. Botton’s standout cheese is Dale End, a tangy cheddar that can rival any of its better-known Somerset equivalents. The work of ‘cheddaring’ and pressing the cheeses into cloth-lined moulds is orchestrated by Alastair Pearson, aided by residen…

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Foodie road trip in The Severn and Wye valleys
type: item
date: 2018-08-24T09:20:28.000Z
creator: Clare Hargreaves
subject: Guides
subject: UK
subject: Travel
subject: Road trips
description: These two mighty rivers, River Severn and River Wye, and their fertile valley, woods and orchards produce everything from eels and salmon to apples, cheeses and wild boar
encoded: Looking for places to eat in Monmouth and in the nearby Severn and Wye Valleys? Head on a foodie road trip through the Wye Valley area of outstanding natural beauty, stopping off in towns and villages including Newnham-on-Severn, Awre, Whitebrook and Monmouth... Where to eat and drink in Monmouth A border town, on the crossing of the Wye and the Monnow, Monmouth has recently upped its gastronomic game. In pretty, pedestrianised Church Street, for instance, Munday & Jones greengrocers (mundayandjonesmonmouth.co.uk) has been joined by #7 Church Street (numbersevenchurchstreet.co.uk), a café-restaurant owned by Roux-trained Mark Turton, former head chef at The Whitebrook, whose gutsy pulled beef main and buttermilk panna cotta dessert hit the spot; and nearby is Madeleine’s (madeleinesbakery.co.uk), a dinky artisan bakery run by illustrator-turned-baker Dilly Boase (yes, her repertoire includes Proust’s favourite sponge cakes, too). In Monmouth Priory, another sourdough supremo, cookery tutor Katherine Marland (katherskitchen.co.uk), hosts a fortnightly cooking club. And down the road you’ll find all things honey-related at the charity-run Bees for Development shop (beesfordevelopment.org). Monmouth’s main drag, Monnow Street, is home to two more foodie stalwarts, Fingal-Rock (pinotnoir.co.uk) wine merchants and Salt & Pepper kitchen shop (saltandpepper.co.uk) whose upstairs café does brilliant cakes, plus ice cream made in the valley by Brooke’s Dairy (brookesdairy.com), using milk and cream from their pedigree Jersey cows (Welsh Gold honeycomb is my winner). Other must-visits include Monteas (monteas.co.uk), for over 80 loose-leaf teas, and The Marches Deli (marchesdeli.co.uk) – if you’re lucky you’ll find both single Gloucester and Wye Valley mature cheese (lowergockettfarm.co.uk) in stock; a fitting taste of these two mighty rivers. Severn & Wye Smokery Millions of transparent elvers (baby eels) arrive in the Severn at the end of their epic journey from the Sargass…

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Padstow, Cornwall foodie guide: where locals eat and drink
type: item
date: 2018-08-15T15:02:56.000Z
creator: Clare Hargreaves
subject: Restaurants
subject: South West
subject: South West travel
subject: Travel
subject: UK
description: Check out our favourite restaurants, cafes, bars and foodie spots in Padstow, Cornwall, including plenty of fresh fish and seafood
encoded: Looking for Padstow restaurants? Few stretches of British coast harbour more culinary talent than the Atlantic-bashed area around Padstow, where Ainsworth and Rick Stein reside have their seafood restaurants. Here's our pick... No 6 Paul Ainsworth There are only a handful of restaurants we’ve been to where we’ve wanted to book a return visit upon first bite. Chef Paul Ainsworth’s pin-sharp No 6, located in a tiny Georgian townhouse in Padstow, is one of them. The morsel that did it? A plump, deep-fried Porthilly oyster served with charcoal mayonnaise and chunks of soul-satisfying sourdough. Despite the hype around it, No 6 avoids being stuffy. Ainsworth, who trained under Gordon Ramsay and won TV fame through Great British Menu, has the playfulness and boyish energy of a labrador puppy. The décor is just as lively, with outrageously bright Cole & Son Miami wallpaper (bring your shades), and windows on to the kitchen’s theatricality. The food is equally free of fussiness, stripped of cheffy canapés and tasting menus in favour of à la carte dishes such as a Jacob’s ladder ragu with spaghetti; raw seabream served on a slaw of sand shrimp with tuna-rich katsuobushi mayonnaise; and tournedos Rossini made with chicken instead of the usual steak. The latter – a stuffed chicken breast topped with morels and a cold parfait of livers from duck, goose and chicken – is laced with a rich madeira sauce, its stock derived from an entire chicken. number6inpadstow.co.uk Caffè Rojano, Padstow Are we in Cornwall or on the sun-baked Med? Neapolitan-style pizza is one draw at Paul Ainsworth’s Caffè Rojano. Elsewhere, its menu, capably executed by chef Mike Probert, ranges from baby squid with romesco mayo or pasta with pork shoulder, chilli and Balearic sobrassada sausage, to an epic hot dog with truffled mayo, fontina cheese, sweet Cévennes onions and remoulade. Mains from £13; paul-ainsworth.co.uk Prawn on the Lawn A few cobbled streets from No 6, Padstow's Prawn on the Lawn offers ta…

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Foodie road trip on the Isle of Mull
type: item
date: 2017-09-14T14:39:38.000Z
creator: Clare Hargreaves
subject: Travel
subject: Travel Scotland
subject: UK
description: This rugged island off the west coast of Scotland is well known for its wildlife and mountain scenery. But its produce is just as spectacular – from langoustines and squat lobsters, to succulent Highland beef and homemade whisky marmalade ice cream
encoded: Looking for foodie producers on the Isle of Mull? Travel writer Clare Hargreaves takes us on a foodie road trip through Mull, stopping off for fresh local produce, from lobsters to langoustines and cheddar-style cheese. There can’t be many restaurants in Britain where you have to hail a ferry to get there by flashing a red card from the opposite shore. But The Boathouse on Ulva, just off Scotland’s Isle of Mull, is just such a place. I duly wave the card and, soon, I’m being whisked across a steely sea in a tiny launch to the black basalt rocks on which the restaurant’s whitewashed croft perches. As we land, the whiskered head of an otter pops above the water, checking out the new arrivals. Donald, our Captain Birdseye lookalike ferryman, is the father of Emma, who runs The Boathouse along with her sister-in-law Rebecca. The shellfish that the restaurant is famed for is creel-caught off Ulva by Emma’s two brothers who, like her, were raised on the island (current population: six). Want to enjoy a taste of Scottish botanicals at home? Try one of our favourite Scottish gins here... I navigate the Fisherman’s Catch, one of the classiest shellfish platters I’ve eaten, with its salty oysters, fresh langoustines and squat lobsters (they look like fat, curly, peeled prawns). The supporting acts, from home-baked bread and oatcakes to hand-wrapped butters, are terrific, too. Having tried in vain on other Scottish islands to nab local shellfish before the Spanish do, I’m impressed by how The Boathouse and numerous other places on Mull are harnessing their fantastic produce, from shellfish to meat and milk. I also notice that virtually all the businesses are run by women. “Women here have the choice of low-paid, dead-end jobs or setting up their own business, so many decide to go for it,” says Rebecca. Back on Mull’s west coast, I meet other equally enterprising female foodies. There’s Brighton-raised Jeanette Cutlack, who makes her own haggis, which she serves with home-cooke…

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Langford Fivehead, Somerset: restaurant with rooms review
type: item
date: 2017-08-31T11:48:12.000Z
creator: Clare Hargreaves
subject: South West
subject: South West travel
subject: UK
subject: Restaurants
subject: Travel
description: Read our expert review of this farm-to-table restaurant with rooms in the West Country countryside. Expect classic French cooking techniques using local food and luxurious bedrooms, ideal for a romantic break
encoded: We love a weekend getaway (check out our favourite bed and breakfasts for couples here), especially when there's great food involved, too. We check out Langford Fivehead in the Somerset countryside. Here’s our review of the farm-to-table restaurant and luxurious bedrooms… A gorgeous pre-Tudor manor, on the Somerset Levels, Langford Fivehead oozes history from every one of its flint- and fudge-coloured stones. Inside are vast Ham-stone fireplaces, four-poster beds and an ancient staircase of oak and elm. But if all of this smacks of stuffy country house hotel, it’s anything but. Thanks to Olly and Rebecca Jackson, the dynamic couple who run it (he in the kitchen, she front of house), Langford Fivehead is friendly rather than fusty, and intimate and indulgent rather than intimidating. And contemporary touches, such as the swanky bathrooms and artworks by local artists, mean it pleases young urban-based foodies and local retirees alike. This is very definitely a relaxed restaurant with rooms (six of them) and not a hotel. Rebecca is a natural and diligent hostess with a knack for making you feel instantly at home, while Olly is so chilled he’s happy for you to watch him cook if you wish. The food Having previously manned the stoves at Suffolk’s Crown and Castle and Cornwall’s Trelowarren Estate, Olly understands plot-to-plate eating. Here, the couple have put their seven acres of grounds to productive use so much of the vegetables and fruit come fresh from the kitchen gardens and orchard. But while ingredients are local, Olly’s techniques are firmly classical French, so expect braises, sauces and confits rather than techie tomfoolery. Dinner is available Tuesday to Saturday, lunch Wednesday to Friday, and guests eat in one of two intimate dining rooms (one a library housing Olly’s amazing collection of cookery books), choosing from a menu that’s pleasingly concise with three choices per course. Olly’s cooking is confident, creative and beautifully presented. The highli…

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