olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2026-01-23T12:47:01.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Best restaurants in Brighton: where locals eat and drink in this vibrant city
items: How to make charcuterie
items: How to smoke food at home
items: Who makes the best peanut butter in the UK?
items: Salt beef
items: Cacciatore salami
items: ’Nduja
items: Beef jerky

Best restaurants in Brighton: where locals eat and drink in this vibrant city
type: item
date: 2025-04-22T13:01:22.000Z
creator: Andy Lynes – Food writer
subject: Drink
subject: South East
subject: UK
subject: Restaurants
subject: Travel
subject: Local city guides
description: Discover where to eat in Brighton, from buzzy food halls to unique cocktail bars and special occasion fine dining restaurants, as chosen by a local expert
encoded: Looking for restaurants in Brighton? Want to know where to eat in the popular south coast town? Local expert Andy Lynes, a Brighton resident, shares his insider tips for the best restaurants, from the best seafood restaurants to fresh pasta, Japanese small plates, fine dining and much more. Plus, where to find the best brunches, bakeries and foodie markets. For more exciting restaurants and weekend ideas for food lovers, check out our best UK city breaks, best pubs with rooms and foodie day trips from London by train. Also discover more of the best restaurants in Cornwall, best restaurants in Bristol, best restaurants in Cambridge and best restaurants in Bournemouth. Jump to: Foodie neighbourhood spotlight: Kemptown Where to stay in Brighton Foodie day trips from Brighton Best restaurants in Brighton Maré – for modern fine dining Brazilian-Italian chef Rafael Cagali (owner of London’s two Michelin starred Da Terra) and his partner Charlie Lee have opened this ambitious high-end restaurant in Hove led by Rafael’s protégé, head chef Ewan Waller. With such credentials, expectations are high, and Ewan and his young team rise to meet them with an à la carte menu of masterfully balanced dishes, highlights of which include sharing mains of umami-rich, meltingly soft Freedown Hills wagyu picanha with chimichurri, and smoky lobster rice infused with ox tongue. Beautifully presented small plates and one-bites are exceptional, miniature crumpets with Dorset crab, lovage, radish and dill, and delicate yellowtail crudo with tomato, ajo blanco and cobnuts the standouts. Desserts are luxurious – we enjoyed the baba soaked with a hefty kick of cachaça and topped with silky chantilly cream – and the well-considered wine list is strong on small producers and English sparkling wines. Maré’s décor is warm yet refined, with an emphasis on natural shades and textures, and there’s attention to detail from the covetable tableware to the subtly sound-dampened walls taking the edge off the r…

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How to make charcuterie
type: item
date: 2021-02-20T12:59:35.000Z
creator: Dominic Martin
subject: Entertain
subject: Guides
subject: Meat and poultry
subject: Recipes
subject: Charcuterie
subject: Make your own
description: Check out how simple it is to make your own cured meats, including a seriously moreish duck ham, beef jerky and a stunning bresaola
encoded: Want to know how make your own homemade charcuterie board? With a few simple steps you can create your own charcuterie meats, from easy beef jerky to duck cured ham and Italian bresaola. Check out our how-to guide and create the best cold meat platter. There are few things more satisfying in the kitchen than carefully preparing something and, over days, weeks and even months, watching it slowly transform into a delicious delicacy to share with family and friends. And, what’s more, your creation won’t taste like it came from a shop – its flavour profile will be unique to the cut of meat chosen, the time given, the preserving environment and your personal choice of aromatics. After your first success, we guarantee you’ll be hooked. We've also compiled all the best British cheeses and classic cheeses for the ultimate meat and cheese platter. How to make charcuterie Good things come to those who wait, and charcuterie is all about waiting. Think of classics like Spanish jamón, French saucisson, Italian prosciutto and British bacon – they’ve all been preserved in some way, requiring time and patience as they are elevated from a raw piece of meat to something truly unique and wonderful to taste. There are countless methods of preservation, including dry curing (think gravadlax and salt cod), air drying (chorizo and salami), smoking (pastrami (check out how-to-make pastrami at home, here), kippers and smoked cheese) and brining (salt beef and rollmops). These techniques have been used for centuries, primarily as a way to stop food spoiling. Today, with modern refrigeration, preservation is now mostly used to transform ingredients by imparting on them distinct flavours and textures. Some of these processes can seem pretty daunting to the home cook, often involving specialist equipment, plenty of space and lots and lots of patience – some top-grade jamón ibérico hangs for up to four years. Having said that, if you fancy giving charcuterie a try at home, there are a number of …

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How to smoke food at home
type: item
date: 2020-03-08T12:43:34.000Z
creator: Dominic Martin
subject: Guides
subject: How to
subject: Make your own
description: Getting started with smoking your own food at home is easier that you might think, and the results are spectacular
encoded: What is smoking? Smoking food has played an important part in cooking cultures around the world for thousands of years. In the past, smoking, combined with curing, was a means to preserve food, so it was a useful way of keeping scarce provisions for longer. Today, however, the technique is primarily prized for the unique way it changes the way food tastes. Smoking gives food an extra dimension of flavour. There are many techniques used, ranging from hot smoking to cold smoking, warm smoking and liquid smoking, and there is a huge range of sophisticated gear available today to do the job. Having said that, it’s surprisingly easy to have a go at smoking yourself and get some great results with a small amount of knowhow and some fairly basic equipment. Types of smoked food (and drink) Everyday examples that everyone will be familiar with include smoked salmon, bacon and ham; while kippers, Arbroath smokies and pastrami are also classic smoked delicacies. Beyond meat and fish, however, are products as varied as scotch whisky (which uses peat smoke to dry the barley), lapsang souchong tea, smoked cheese, smoked garlic, smoked paprika, chipotle chillies and smoked salts – all of which can utilise the smoking process to transform their appearances, textures and flavours. Different smoking methods The two most common techniques are hot and cold smoking. Hot smoking (think pastrami, arbroath smokies) involves simultaneously cooking and smoking raw food; while cold smoking (cheese, garlic, smoked salmon) is done at a much lower temperature so the food is not cooked, just smoked. Hot smoking usually involves a heat source such as charcoal or a gas stove to cook the food, coupled with burning wood to provide the smoke. Cold smoking does not use a heat source, but instead just uses the smoke from wood (usually burned separately and piped into a cold-smoking chamber) to impart flavour. Equipment You don’t need expensive kit to start smoking. You can begin experimenting with hot s…

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Who makes the best peanut butter in the UK?
type: item
date: 2019-09-27T10:29:44.000Z
creator: Adam Bush
subject: Best ever
subject: Guides
subject: Reviews
subject: Taste tests
subject: Products
description: Whether you spread it on toast or spoon it straight from the jar, peanut butter is a storecupboard essential, so we’ve found the best smooth varieties to add to your shopping list
encoded: Looking for the best smooth peanut butter? Want to know which nut butter to buy? Read on for the results of our peanut butter taste test… What is peanut butter? Peanut butter is a spread made from ground, roasted peanuts. Some are made from 100% pure peanuts, while others add sea salt, sweeteners or oil. How the best smooth peanut butters taste test worked Four members of the olive team conducted a blind taste test to find the best smooth peanut butter, awarding gold, silver and bronze awards to the ones we were most impressed with. All products have been chosen and reviewed independently by our editorial team. This page contains affiliate links and we may receive a small commission for purchases made, but this comes at no extra cost to you and helps us to continue providing top-quality content for our loyal readers. The results for the best smooth peanut butters taste test Joint gold: Meridian organic smooth peanut butter, £8.70, 1kg, Amazon Comments: 100% peanuts, roasted with their skins on, give this smooth peanut butter a natural flavour. A great artisan purchase if you’re after a pure nut butter to dip apple slices in, drizzle over pancakes or add to a curry. Buy now Joint gold: Marks and Spencer smooth peanut butter, £1.30, 340g, Marks and Spencer Comments: A mixture of peanuts (90%) with sunflower oil, palm oil, cane sugar and sea salt gives this nut butter a gentle sweetness and salty kick. With a dark roast and creamy texture, it’s the one to slather on toast. Buy now Silver: ASDA smooth peanut butter, £1.50, 280g, Asda Comments: Like monkey nuts? Then this nut butter (made from 100% peanuts), with its raw flavour profile, is the one to go for. With a lighter roast, it’s got distinctly different flavour notes to others on the market. Buy now Bronze: <a href="https://www.anrdoezrs.net/click-100565798-16998092?sid=olivemagazine-723&url=https%3A%2F%2Fwww.tesco.com%2Fgroceries%2Fen-GB%2Fproducts%2F300226319%3Fsc_cmp%3Dppc%2AGHS%2B-%2BGrocery%2B-%2BNew%2APX%2B%…

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Salt beef
type: item
date: 2019-03-02T14:18:53.000Z
subject: Entertain
subject: Meat and poultry
subject: Recipes
subject: Beef
subject: Make your own
description: Salt beef is best eaten warm from the pot, so get a gang over to help you enjoy this as soon as it’s ready. If possible, use bagels freshly made on the day
encoded: If you’re looking for a straightforward brining project with spectacular results, then have a go at making your own salt beef. It takes a week for the beef to brine, so it makes an ideal weekend activity, ready for you to enjoy the following weekend. And, seeing as you’ll need to be a little patient while the brining process does its thing, why not use the time to conjure up a couple of jars of homemade dill pickles? What do I need to make salt beef? To make the salt beef, you’ll need an airtight container and a zip-lock freezer bag large enough to store the beef brisket flat while it brines for a week. For the dill pickles, you’ll need two 500ml jars (such as Kilner jars) – one jar of pickles is enough to serve with the salt beef bagels, the other you get to keep as a storecupboard treat. Salt beef recipe

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Cacciatore salami
type: item
subject: Entertain
subject: Meat and poultry
subject: Recipes
subject: Charcuterie
subject: Make your own
description: We show you how to make these classic Italian sausages at home to serve as part of a charcuterie board
encoded: Make sure you have plenty of worksurface available when filling the long sausage casings, and an undisturbed corner for hanging them

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’Nduja
type: item
date: 2019-02-02T11:58:35.000Z
subject: Entertain
subject: Meat and poultry
subject: Recipes
subject: Make your own
subject: Pork
description: We show you how to create this classic spicy sausage from scratch, including how to get the perfect amount of heat and make sure the texture is just right. Serve as part of a charcuterie platter at your next drinks party to really impress guests
encoded: To get that distinctive tangy ’nduja flavour with just the right amount of heat, it’s essential to use authentic Calabrian chillies. And use the best quality pork meat and fat you can get your hands on – your ’nduja will be all the more delicious and well textured for it.

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Beef jerky
type: item
date: 2018-02-20T12:36:28.000Z
subject: Entertain
subject: Meat and poultry
subject: Recipes
subject: Beef
subject: Charcuterie
subject: Make your own
subject: Worcestershire sauce
description: Ever wanted to make your own jerky at home? This simple recipe is super punchy and has just the right amount of chew. Serve as a snack with an ice cold beer

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