olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2024-12-10T07:39:17.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Farm-to-table eating: top five UK restaurants
items: Best kids cooking courses in the UK
items: Best Italian cookery courses in the UK
items: Ben Chapman, Kiln and Smoking Goat, London: chef interview
items: Demuths Cookery School, Bath: Myanmar Teahouse Cooking review
items: Best ever ragù recipes
items: Santiago, Chile: 10 best places to eat and drink
items: The best chocolate Easter eggs for 2017
items: Dani Soto-Innes, Cosme, New York: chef interview
items: How to drastically reduce food waste
items: Woky Ko, Wapping Wharf, Bristol: restaurant review

Farm-to-table eating: top five UK restaurants
type: item
date: 2017-04-20T14:30:15.000Z
subject: Guides
subject: Restaurants
subject: Travel
subject: UK
description: We've found five farm-to-table restaurants in the UK to enjoy local produce. From feasting on cured meats at Coombeshead, to enjoying a gourmet picnic at Soho Farmhouse, we've rounded up our favourite places.
encoded: The farm-to-table movement is taking place all across the UK, with local produce being used in new and imaginative ways. From Yorkshire to Cornwall, Scotland to Somerset, there are chefs smoking, curing and pickling produce, hens laying eggs that are freshly poached as well as kitchen gardens growing fruit and veg. We've put together a list of our five favourites, including chic cabins, farmhouses and an indulgent lodge to rest after all the feasting. Coombeshead As a guesthouse with its own restaurant you’ll need to stay over in one of Coombeshead Farm’s five bedrooms if you want to enjoy a farm-to-table dinner at this Cornish farmhouse. And you definitely should. Run by Pitt Cue co-owner Tom Adams and April Bloomfield (of New York’s the Spotted Pig), the food here is exceptional. For breakfast there’s homemade yoghurt, bread, freshly milled oats and grains, preserves, butters, ham, bacon and cheeses, while dinner is served at a ‘feasting table’. It’s an apt description; produce from the farm’s smokehouse, curing and pickling rooms is served, dependent on what the farm is producing at the time. For the sweet-toothed, dessert is given as much attention as the savoury dishes. Cream cheese mousse (made by culturing raw Guernsey cream) with fresh raspberries, perhaps. And, if you want to get more hands-on, look out for a planned series of guest workshops. These are set to range from whole-carcass butchery to breadmaking, pickling and curing lessons. coombesheadfarm.co.uk Killiehuntly At this Danish-owned farmhouse in the Cairngorms (cue the building’s pared-back Scandi aesthetic) food is supplied not only from the kitchen garden but from the wider estate; guests can sign up for a catch-and-cook fishing experience or stride out on a hike through the surrounding hills to spot deer. Start the day with eggs fresh from the estate’s hens, and granola topped with homemade apple and cinnamon compote. At dinner, expect the likes of hot-smoked salmon salad with fresh peas, aspar…

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Best kids cooking courses in the UK
type: item
date: 2017-04-10T12:10:53.000Z
creator: Eileen Malone
subject: Family
subject: Guides
subject: Recipes
description: Looking to keep the kids entertained over the school holidays? We've rounded up the best cooking courses for children in the UK. From baking and chocolate workshops for little ones to MasterChef-worthy classes for teenagers, they will learn new recipes and certainly have lots of fun along the way!
encoded: Fat Hen Wellies aren’t the first thing you might think to wear when you’re signing up for a cookery course, but they’re a good idea for this course, run by Fat Hen in Cornwall. For children who prefer learning outdoors, it focuses on the natural origins of food. The company’s Children’s Cookery Club class teaches children how to forage during a short walk to pick up safe, easily identifiable wild foods and garden flowers including blackberries, crab apples, nettles and wild strawberries. The foraging trip is then followed by a cooking session where parents and children learn together how to prepare a two-course lunch with the ingredients they have gathered. Expect to make anything from bread with wild herbs and blackberry jam to nettle pizza and elderflower ice cream. The course is for children aged 5-12 years old; those younger than seven must be accompanied by an adult. fathen.org Edinburgh New Town Cookery School Located in the heart of Edinburgh city centre, Edinburgh New Town Cookery School offers a diverse range of courses. It’s particularly good for teenagers, offering one-day and week-long courses for those aged between 13 and 17 who want to get to grips with basic cookery skills. During the one-day course, students cover topics such as weighing ingredients accurately and how to read recipes before making a range of simple, seasonal dishes to take home. The one-week course provides a more in-depth introduction to cooking skills and techniques, including pastry making, cooking meat, baking bread, cake making, cooking vegetables and more. entcs.co.uk The Little Kitchen Cookery School If you want to keep the kids entertained over the school holidays, The Little Kitchen Cookery School in Bristol regularly runs a Holiday Cooking Club for children aged 8-12 years old where they can learn how to make simple dishes from scratch and pick up new kitchen skills. Simple step-by-step instructions are given for each recipe so children should come away having learnt how to…

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Best Italian cookery courses in the UK
type: item
date: 2017-03-30T11:50:25.000Z
creator: Eileen Malone
subject: Guides
subject: Italy
subject: Europe
subject: Travel
description: Try an Italian cooking class and master the art of making your own pasta and pizza from scratch. These are our top ten Italian cookery courses in the UK including quick tutorials, wine and cheese pairing tips and foodie weekends away
encoded: Learn about Italian coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing. Burro e Salvia, London If you’ve enjoyed a meal at Burro e Salvia in Shoreditch or East Dulwich, roll up your sleeves and get stuck in learning how to make your own pasta from scratch the next time you visit by signing up for one of the company’s three types of fresh pasta workshops. From lasagna sheets to tagliatelle, or tagliolini made from fresh egg and flour pasta, go for one of the basic pasta-making classes. For a more advanced session, try a filled pasta workshop and learn to work with different shapes and fillings for tortelli and cardinali. Or opt for the semolina pasta workshop and work with water-based dough and pasta shapes including ‘ear-shaped’ orecchiette. burroesalvia.co.uk Venturi’s Table, London If you fancy getting a group of friends together for some homemade Italian food and fine wine, sign up for one of Venturi’s Table cookery school’s private group classes in London. Menus are tailored to suit all types of dietary requirements and for any occasion including hen parties, stag dos, birthdays and children’s parties. Hire one of their exclusive kitchens and create a bespoke menu from a wide variety of dishes (carpaccio, fresh pasta and homemade pizza among them), and learn how to make your chosen dishes with the help of the school’s professional chefs. At the end of the class, sit down to an Italian dinner party feast and enjoy all the food you’ve made. venturistable.co.uk The Bertinet Kitchen Cookery School, Bath The Bertinet Kitchen, in Bath, runs a range of relaxed and imaginative courses for food lovers, including many that have an Italian twist. If you’re looking for an Italian pasta- or bread-making class this is the place. Learn how to make your own fresh tagliatelle from scratch, for instance, by joining Valentina Harris (author of Perfect Pasta) for an intensive pasta-m…

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Ben Chapman, Kiln and Smoking Goat, London: chef interview
type: item
date: 2017-03-19T12:00:36.000Z
subject: London
subject: Meet the chef
subject: Restaurants
subject: Guides
description: In our series of discovering the world's most exciting young chefs, we meet Ben Chapman, owner of Kiln and Smoking Goat in Central London
encoded: Ben Chapman’s career trajectory is of the kind not normally associated with a chef who opens a restaurant that has a fair claim to being the best of the year – but it’s 2017, and things don’t tend to happen like they used to. For more than 40 years, a good barometer of restaurant class has been the number of stars issued by London Evening Standard restaurant critic Fay Maschler, who famously reserves the maximum score only for something truly special. She gave Kiln – a Thai restaurant in Soho that uses only charcoal as a means of cooking – full marks. Ben, previously an art gallerist, DJ and designer, only started cooking three years ago. With its unusual and brilliant iteration of highly specific rural northern Thai cooking, Kiln is hardly the kind of restaurant we’d imagine would secure such universal approval from industry commentators, nor draw the kind of queues normally seen outside the city’s best, if populist, burger, steak and gourmet fast food restaurants. Kiln is different and reflects the learning that Ben has dedicated himself to since entering the restaurant game. His obsessive and daring quest to cook food “more pungent, sour, spicy and bitter” is in line with his self-declared attraction to “unfiltered things”. A sort of ‘why compromise when you don’t have to?’ It’s a question more chefs have the confidence to ask now, and a feature of the modern restaurant industry that’s unleashed specialised personal passion projects like Ben’s. When Ben moved to London from Birmingham 12 years ago it was to study art history. Though he didn’t finish the degree, he wound-up opening an art gallery as well as doing casual bar work. The gallery aimed to promote upcoming – but comparatively unknown – artists. Indicating his acute eye for talent, Ben recalls the last show he put on with Eddie Peake: “The next show he went on to do was at The White Cube, the biggest commercial art gallery in Europe.” He “never made any money” and subsequently moved into the music indust…

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Demuths Cookery School, Bath: Myanmar Teahouse Cooking review
type: item
date: 2017-03-13T14:00:41.000Z
subject: Guides
description: We review Demuth’s short evening course, Myanmar (Burmese) Teahouse Cooking, and learn how to make bitter aubergine curry, shan tofu, pumpkin and peanut curry and Burmese noodle stir-fry
encoded: Set in the shadow of Bath’s landmark abbey, in the very centre of the city, Demuths is highly regarded for its rigorously organised vegan and vegetarian cooking courses (so highly regarded that one couple on our course had driven all the way from Yorkshire just for the evening to join the class). Founder Rachel Demuth ran a long-established vegetarian restaurant in the city before selling it to focus on her cookery school and cooking holidays. And, while the school runs a wide range of skills courses - from Fermentation to Vegan Cakes and Puddings, Food Photography, Pasta Workshops and Low Carb High Veg - it has a particularly strong reputation for its world cuisine classes, influenced by Rachel’s extensive travels. These range from Indian Street Food to Exploring the Spice Route, a Middle Eastern Mezze class, Korean and Totally Moorish but the class that caught my attention was Myanmar (Burmese) Teahouse Cooking. A short (three-hour) evening class this vegan course was aimed at beginners and offered a chance to explore a cuisine I knew relatively little about (beyond the country’s famous fish stew, mohinga) without needing a raft of sophisticated kitchen skills. Kicking off on a dark winter’s evening at 6.30pm, the course began with a quick introduction – and a welcome cup of ginger tea - around the school’s classroom before moving downstairs to the teaching kitchen. Here we were given aprons and name stickers, and asked to tie back long hair and wash our hands (so far so much the tightly-run ship we had expected). With 12 students and two tutors – Jan Berridge and school founder Rachel - it also meant a good ratio for hands-on guidance. Putting Burmese food in context, Rachel started with a quick rundown on the country’s food culture. India may be brilliant for veggies, she said, but, surprisingly, the menus in many South East Asian destinations – including Thailand and Laos – are not so easy to navigate as many meat-free meals come spiked with fish sauce. This is…

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Best ever ragù recipes
type: item
subject: Best ever
subject: Collection
subject: Guides
subject: Meat and poultry
subject: Recipes
description: A ragù bolognese is comfort food at its best and, with that, we've put together our guide to the best ever recipes of this Italian classic. Expect rich pasta sauces as well as healthier variations of this delicious dish
encoded: Ragu is a rich, meat-based sauce usually served with pasta, that is most commonly associated with Italian cuisine. In our guide to ragu sauce recipes, we've included different variations of this family favourite to suit everyone. Try the pheasant ragu for an impressive party dish with friends or, for a more traditional option, give our best ever ragu bolognese a go (it really is amazing!). Experiment with different pasta shapes and always remember to have plenty of grated parmesan on standby... For more inspiration, check out our beef mince recipes, lamb mince recipes and pasta sauce recipes. Easy ragu recipes Best-ever spaghetti bolognese When most of us think of ragu, it's good old spag bol that springs to mind first, so here's our best ever version. We've spent years perfecting this beef mince ragu and even have tips on how to make it in a slow cooker, too. You can find more of our favourite spaghetti recipes here. Lamb ragu pappardelle This easy yet impressive recipe comes from Italian restaurant Bancone in Covent Garden. The lamb is melt-in-the-mouth tender, and we love the way the wide ribbons of pappardelle hold it. Duck ragu Simmer duck legs in a garlic and red wine sauce until tender, then shred into a luxuriously rich ragu – perfect for tossing through pappardelle. Healthy spaghetti bolognese This spaghetti bolognese has slightly less meat in than usual but no less flavour, and is bulked out with lentils for healthy fibre. You could also use vegetarian mince, if you like. Turkey ragu Like a healthier spaghetti bolognese, this turkey mince ragu comes packed with celery, courgette and carrots, plus a little Marmite for added flavour. We have more healthy pasta ideas over here. Vegan mushroom bolognese Make your bolognese meat-free with a rich ragu of dried porcini and chestnut mushrooms, and plenty of vegetables. A great, low-fat vegan meal. Click here for more great vegan pasta recipes. Vegan pasta bake Make an umami-rich vegan ragu with mushrooms and carro…

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Santiago, Chile: 10 best places to eat and drink
type: item
date: 2017-03-06T13:00:39.000Z
subject: South America
subject: Travel
description: New flights have just made Chile’s capital easier to reach from the UK, an added incentive to try its oven-baked empanadas, artisanal sausages and silky carménères
encoded: Market master When Rolando Ortega was named Chile’s chef of the year in 2015 many Santiaguinos were surprised; his restaurant, Salvador Cocina y Café, was a humble lunch spot in Santiago’s city centre. Two years later, expect to queue to try the chef’s market-inspired creations which change daily but typically include dishes such as pork and mussel stew or beef tongue sandwich. facebook.com/SalvadorCocinaYCafe Meticulous eats Don’t be fooled by the casual vibe and recycled furnishings at 99 Restaurante Chef Kurt Schmidt’s dishes are highly sophisticated, from carrot sorbet with coconut foam to ‘fungal textures’ – a playful dish of raw, cooked, puréed and pulverized mushrooms. Choose between a six or nine-course tasting menu at dinner, or three courses at lunch. 99restaurante.com Teatime traditions Missing your elevenses? Never fear: Chileans have la once (‘the eleven’), though theirs takes place in the late afternoon rather than the morning. Head to Café de la Candelaria after 5pm, order the set menu for two and watch as your table fills up with a pot of loose leaf tea, cherimoya juice, passion fruit cheesecake and a basket of warm breads with mashed avocado and local jams. cafedelacandelaria.cl Empanada break Deep-fried turnovers are ubiquitous elsewhere in Latin America but the oven-baked empanadas at La Punta really must be tried. As the line outside attests, this fast-food staple doesn’t get any better than this with a wide selection of imaginative stuffings, including artichokes, palm hearts and prawns. comidaslapunta.cl Foraged finds Chef Rodolfo Guzmán is on a one-man mission to revive the dormant cuisines of Chile’s indigenous Mapuche people at his restaurant, Boragó. Order the 18-course endémica tasting menu and you’ll sample dishes made with an array of local produce, including tola (an edible moss) and merkén (a smoked chilli pepper). borago.cl Market tour Head out with La Bicicleta Verde at 9:30am for a three-hour bicycle tour of Santiago’s best markets.…

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The best chocolate Easter eggs for 2017
type: item
date: 2017-02-23T15:24:34.000Z
creator: Eileen Malone
subject: Guides
subject: Chocolate
subject: Praline
description: We've found 21 of the best chocolate eggs for Easter 2017. From classic chocolate eggs to floating balloons and contemporary cocoa art creations, egg-spect the unegg-spected!
encoded: As Easter approaches, you're probably spoilt for choice on what chocolate Easter eggs to buy your loved ones. To make the big decision a little easier, we sampled over 30 different types of eggs from 2017's offering and narrowed the list down to our favourites. Milk, dark, white chocolate - you name it, we've tried them all (someone had to do it!). In terms of originality, we loved Artisan du Chocolat's Balloon Easter egg for its playful design and think this one will probably 'fly' off the shelves. Another favourite was the latest creation from Selfridges, an art-inspired hand-painted Easter egg that's part of a limited edition of just 200 eggs released for 2017. It looks like a work of art and it tastes great too. Read on to find your favourite... Prestat Milk Chocolate Hot Cross Bun Spiced Easter Egg Prestat, chocolatier to Her Majesty The Queen, has added a hot cross bun inspired egg to their collection. This lightly spiced milk chocolate egg is filled with a clutch of mini gold foiled eggs with distinctive hints of orange zest and clove. Wrapped in a simple ribbon and placed in a beautifully designed lidded box, this chocolate egg certainly has the royal seal of approval. £17.50/170g Lindt LINDOR Stracciatella Easter Egg Created by Lindt's Master Chocolatiers, this smooth and creamy white chocolate egg is accompanied by melting Stracciatella truffles. The truffles are encased in a hard chocolate shell with a soft white chocolate and cocoa nibs centre... a cookies and cream dream! £8.99/285g Artisan Du Chocolat Balloon Egg This balloon inspired creation from Artisan du Chocolat is a really quirky design and will leave you nostalgic for your childhood. The egg is made with fine milk chocolate and passionfruit flavouring, with hints of caramel. The edible liquorice laces are a really nice touch and add to the floating balloon effect. Mini eggs are also hidden in the packaging and flavours include ginger coulis and pecan caramel. £25.00/300g Lidl Deluxe Fudge Feast…

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Dani Soto-Innes, Cosme, New York: chef interview
type: item
date: 2017-02-08T11:00:18.000Z
subject: Meet the chef
subject: Guides
description: Introducing Dani Soto-Innes, one of New York City’s most exciting young chefs, who likes to make her kitchen sweat
encoded: For many people, 2016 will be a year to forget. But for a young chef in New York City it was a one to savour. Daniela (Dani) Soto-Innes, 25-year-old chef de cuisine of modern Mexican restaurant Cosme, in the Flatiron district, was given the prestigious James Beard Award for Rising Star Chef of the Year just eighteen months after opening with her longtime mentor and collaborator Enrique Olvera. The restaurant, which fuses Mexican dry ingredients – corn, beans and chillies – and great local products, also entered the world’s top 100 for the first time. They are the kind of accolades that not only dramatically raise a chef’s profile but the formal cachet attached to it invites a new level of scrutiny. Suddenly the world is watching. But, for a relentless learner like Dani, the award (and accompanying status) is met with a mixture of shock, pride and polite indifference. “A lot more people know who I am now but that just helps reinforce to me that I can’t stop – I’ve got to keep getting better. Prizes don’t mean anything,” she says. On learning that she had been nominated, she arrived at the ceremony with a small bottle of mezcal, ready to cheer on her friends, never expecting her own name to be called out. When it was, she recalls thinking “I’m not going up there! I so wasn’t expecting it to be me.” In the time it takes to speak about the effect the award has had on her career in the six months since, she demonstrates the focus that marks out those who reach the top of their profession. She says that more than awards, what matters to her is, “how happy my staff are, how full the restaurant is and how good our food is.” If an award has a positive effect on any of those things, then great, but that “if it changes you [regardless], then that’s stupid.” Even if that’s a PR-prepared answer that intentionally conceals the recognition of its importance, it’s an answer that matches the facile line of questioning that inevitably follows a high-profile award, and the sudden inte…

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How to drastically reduce food waste
type: item
date: 2017-01-31T13:39:11.000Z
subject: Guides
subject: How to
description: Eco chef and activist Tom Hunt gives some practical ways to reduce food waste at home
encoded: Food waste is at the top of the global agenda, and for good reason – as individuals we can each make a difference through mindful eating and reducing our waste at home. The simple act of not putting left-over or uneaten food in the bin will save an impressive amount of resources and energy and help reduce climate change. It’s not often that our own small actions can create change and have a positive impact on the environment, but reducing our waste does make a difference. Waste is not just the produce we see wilting in the fridge or in bins at the supermarket, waste includes all the resources, energy and human power that goes into making that food, and the emissions that are created by that food being thrown away. This is why, through our own small choices, we can have a huge impact on the environment. To describe my love for food and ethical living, I’ve coined the phrase ‘root-to-fruit eating’ which means to eat mindfully, reconnecting with the value that we place on our food, the planet and the farmers who grow our ingredients, thus reducing waste. At my restaurant, Poco, we practice root-to-fruit eating, which has led us to use the best-quality products we can find and to become zero waste. Tips on Root-to-Fruit Eating By giving a little extra thought to your food habits you can reduce your waste and increase the quality of your diet 1) Eat for pleasure Take time to shop, cook and eat for pleasure. Buy direct from farmers and producers and from shopkeepers who take pride in the quality of their produce. And, whenever possible, grow your own. Having a connection with your food will help you savour it all the more. 2) Eat seasonally Choosing to eat seasonally improves the quality of our food while simultaneously reducing the cost of the ingredients. Seasonal food goes hand-in-hand with eating locally and eating more vegetables, all factors which reduce your impact on the environment and reduce waste in the food industry. A short, local food chain produces less was…

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Woky Ko, Wapping Wharf, Bristol: restaurant review
type: item
date: 2016-11-27T14:47:35.000Z
subject: Guides
subject: Restaurants
subject: South West
description: This pint-sized eatery serves top-notch, street-food-inspired dishes – whipped up by a MasterChef finalist, no less
encoded: In a nutshell Woky Ko is one of many new, remarkably small restaurants and bars housed in CARGO, a converted shipping container part of the Wapping Wharf housing development on Bristol’s harbourside. The menu is made up of flavours you'll recognise, but all have been cleverly lifted or shaken up a little. These are dishes that could easily be greasy or heavy, but, instead, taste fresh and lively. Who’s cooking You might recognise Woky Ko’s creator and head chef, Larkin Cen: he made it to the final of MasterChef in 2013. After his success on the show, Larkin quit his job as a solicitor to start his own foodie business. Following his first venture (Hokkei, a takeaway delivery service), Larkin began working at the five-star Celtic Manor Resort in Wales. He took time to refine the ideas that Hokkei was originally based on, and Woky Ko was born. What's cooking Plates arrive as and when they’re ready – swiftly, and in quick succession. Larkin pops out from behind the pass to have a chat, and talk us through the menu. He tells us how, after MasterChef, he felt there was an expectation that fine-dining should be his next move. But that wasn’t what excited him: having grown up in a Chinese takeaway in Wales, and fallen in love with the hustle and bustle of Hong Kong’s eateries, Larkin wanted to create food that was more personal to him. So the dishes at Woky Ko offer everything street food stands for: they’re fast, flavoursome and accessible, and are made with obvious care too. Plus, the whole menu is pleasingly healthy - there’s no MSG, and all ingredients are responsibly sourced. What’s the room like/atmosphere The space seems impossibly small from the outside – more cupboard than restaurant. But it still manages to feel cosy and companionable. Due to the unusual size of the place, all the wooden, minimalist furniture is bespoke. The open kitchen takes up a third of Woky Ko’s space, which leaves room for around 20 covers. It’s easy to forget that the open kitchen is right …

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