olivemagazine 2026-11-12T15:03:59.000Z https://www.olivemagazine.com/feed/atom Alexina Anatole <![CDATA[Simple short ribs with parsley and shallot salad]]> https://www.olivemagazine.com/recipes/meat-and-poultry/simple-short-ribs-with-parsley-and-shallot-salad/ 2026-11-12T15:03:59.000Z This short rib with parsley and shallot salad recipe is the 28th in olive talent resident Alexina Anatole's video series, One Good Thing, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her reverse-seared rump steak with sauce chien, hojicha tiramisu and salted lemon pie.

Simple short ribs with parsley and shallot salad recipe

]]> Lucy Roxburgh <![CDATA[Best foodie Advent calendars for Christmas 2026]]> https://www.olivemagazine.com/guides/best-foodie-advent-calendars-christmas/ 2026-11-12T14:45:21.000Z 2026-11-12T14:45:21.000Z Looking for the best foodie Advent calendar or a new chocolate Advent calendar to enjoy this year? We've chosen our favourite calendars from those available, and there's sure to be something for everyone. In the world of chocolate calendars alone, you can take your pick from truffles, pralines, mini bars and more. Alternatively, treat yourself to a decadent whisky or hot sauce calendar might be a new favourite for those who prefer savoury over sweet. Read on to discover the best Advent calendars to buy this year.

For more inspiration, see our round-ups of the best alcohol Advent calendars, the best coffee Advent calendars and best tea Advent calendars. Once your Advent calendar is sorted, check out our best gifts for coffee lovers, best beer gifts or gin gifts for gifting inspiration.

Best foodie Advent calendars to buy 2026

Daylesford Organic Farmshop Christmas Advent calendar

• Available from Daylesford (£275)

For the ultimate decadent Christmas, this beautiful Daylesford Organic calendar could easily replace a Christmas hamper. We were impressed by the generous size of products within, as well as the variety, from plenty of food and drink (plenty of mini cocktails) to Christmas decorations and candles. The impressive design could be refilled year after year.

Available from:
Daylesford Organic (£275)

Hotel Chocolat The Grand Advent calendar

• Available from Hotel Chocolat (£80)

Go all-out with a luxury chocolate Advent calendar from Hotel Chocolat. It's a reliable luxury chocolate calendar choice every year. There's more than just a single square behind each door – in this giant calendar, you'll find a whole range of chocolate treats, from truffles and chocolate penguins to hot chocolate and even minis of the famous Hotel Chocolat Velvetised creams.

Available from:
Hotel Chocolat (£80)

Cartwright and Butler Grand Christmas Countdown

• Available from Cartwright & Butler (£200)

For a truly decadent Christmas, you can’t top this luxury offering from Cartwright & Butler. The mammoth calendar is filled with full-sized products, including plenty of biscuits (the salted caramel ones are our favourite), plus cake, marmalade, sweets, hot chocolate and much more. A Christmas hamper in calendar form – you’ll just need a large place to display it!

Available from:
Cartwright & Butler (£200)

Grind coffee pod Advent calendar

• Available from Grind (£29.95)

Your morning coffee just got a fun makeover for December with this stylish coffee pod Advent calendar. The fun Christmas grocery store design is filled with 17 different coffee pod flavours (more variety than last year), plus two pods to share on Christmas Day in the limited-edition Christmas blend. The pods are Nespresso-compatible and compostable. For more like this, check out our full round-up of the best coffee Advent calendars.

Available from:
Grind (£29.95)

Chilli No.5 hot sauce Advent calendar

• Available from Not on the High Street (£135)

Credit: Chilli No.5

Who says all Advent calendars have to be sweet? This hot sauce Advent calendar was a fun new launch last year that returns again for 2026. It's a great luxury choice if you're looking for a savoury calendar. Inside the double-door design is 18 different hot sauces, three seasonings and two varieties of chilli flakes – all in a huge range of styles, from chimichurri and harissa, to spicy ketchup and sriracha. We love the presentation, in quirky test tubes and miniature bottles that offer just enough to try each flavour without getting overwhelmed.

Available from:
Not on the High Street (£135)

The World Whisky Advent calendar

• Available from Master of Malt (£134.95)

Get in the festive spirit with 25 drams of whisky from around the world, each presented in a wax-sealed bottle. The selection is a great way for a whisky lover to discover a new favourite tipple from top distilleries.

Available from:
Master of Malt (£134.95)

Bonne Maman jam Advent calendar

• Available from Ocado (£28), Selfridges (£34.99)

A beautifully designed Advent calendar that is perfect for opening in the mornings and using for your breakfast: the double door design opens out to reveal 24 windows, each containing a mini jar of Bonne Maman jams and spreads – with plenty of quirky flavours to discover throughout December.

There are exclusive flavours in here that aren't usually available in the UK, such as mango with ylang-ylang or blueberry with lemon balm. These are great to try, although you may fall in love with a new favourite that you won't be able to buy a full size jar of. Interestingly, only one flavour is repeated – you'll find three jars of the hazelnut chocolate spread across the month. If you've had the calendar in previous years, there are some new flavours added for 2026 so still plenty to discover. It’s a delightful choice for jam lovers.

Available from:

• Ocado (£28)
• Selfridges (£34.99)

Lindt Chocolate Christmas market Advent calendar

• Available from Lindt (£20)

This is our pick for an extra special chocolate Advent calendar that will feel like a true treat every day you open it. The design ticks all the festive boxes with a snowy Christmas market scene. Behind each door is a variety of Lindt chocolates – you'll find plenty of signature truffles in different flavours, plus solid chocolate shapes. Guaranteed to please chocolate lovers of all ages.

Available from:

• Lindt (£20)

Laithwaites Advent calendar

• Available from Laithwaites (£99.99)

Go all out Christmas decadence with a wine Advent calendar this year – it would also make a great gift for any wine lover. The Laithwaites Advent calendar is always a giant one, so you'll need space to display it, but the size is understandable given that there are 24 mini bottles of wine inside. 

You can choose between an all-red, all-white or mixed wine Advent calendar to suit your preferences, and all three options are selling fast. There's an impressive variety of top-quality wines to discover whichever option you choose so you'll build up a great mini wine collection for the season. On Christmas Eve, you'll find a full size bottle of fizz to crack open.

Available from:

• Laithwaites (£99.99)

Tony’s Chocolonely countdown calendar

• Available from Waitrose (£12.50), Amazon (£13)

This giant calendar contains 24 ‘Tiny Tony’s’ in ten of Tony’s classic flavours, including milk, dark and white chocolates. The inner door is printed with tiny missions, tying in with Tony’s ethical principles and commitment to eliminating slavery in chocolate production. Read these carefully (especially if giving to children), as there is one controversial day when you won't get any chocolate...

Available from:
Waitrose (£15)
Amazon (£15)

Fortnum's Tea and Biscuits sharing Advent calendar

• Available from Fortnum & Mason (£100)

Another luxury Advent calendar choice that is perfect for traditionalists at Christmas. This gorgeous colourful Advent calendar would be a pleasure to display in December and is impressively compact considering how fully loaded it is with goodies.

This tea and biscuits calendar is made for sharing. Tucked in each drawer you'll find two teabags and two biscuits for every day. It's a supremely cosy way to spend the festive season. There's a wide variety of teas, covering black, green, herbal and fruity styles. The biscuits are majority buttery shortbreads with lots of different flavours – we were intrigued by the plum and ginger biscuits, and didn't want to share the melting chocolate-dipped bear claw biscuits. On a couple of days, you'll get Fortnum's iconic Mochalossus and Merilossus biscuits.

Available from:
Fortnum & Mason (£100)

Popcorn Shed gourmet popcorn Advent calendar

• Available from Popcorn Shed (£27.99), Not on the High Street (£32), Amazon (£27.99)

If you're looking for an alternative sweet Advent calendar, this could be a pick for you. This popcorn calendar is one of our favourite Advent calendar designs: it's festive, colourful and large, without being OTT. The 12 flavours inside have impressive variety, so you won't get bored – from pumpkin spice to the Great Taste Award-winning ‘Berry Licious’ and salted caramel.

Available from:
Popcorn Shed (£27.99)
Not on the High Street (£32)
Amazon (£27.99)

Related reviews

Best coffee advent calendars
Best boozy advent calendars
Best Christmas foodie baubles
Best Christmas hampers to buy
Best cheese gifts

]]> Jo Williams <![CDATA[I'm a nutritionist – this is what I eat to support my immune system (and what I ignore)]]> https://www.olivemagazine.com/wellbeing/nutritionist-immune-system/ 2026-11-11T15:46:43.000Z 2026-11-11T15:46:43.000Z As the weather gets colder and the days get darker, it feels as though everyone is coming down with something. With coughs and sneezes fairly constant, cold and flu season can make us think a little more about what we can eat to stay well.

However, despite being bombarded with advice about immune boosting foods, supplements and tinctures promising to keep winter bugs at bay, the honest answer is that there is no single solution to avoid getting ill.

As a nutritionist, I prefer to focus on giving my body the nutrients it needs through a varied, balanced diet, rather than chasing individual ingredients or expensive products. That means plenty of fruit and vegetables, a good mix of protein sources, fibre rich foods and some healthy fats. Here’s what I include during the winter months, along with a few things I’ve stopped worrying about altogether.

Breakfast: start the day with colourful fruit and fibre

Breakfast is an easy opportunity to include some of the vitamins and minerals which support immune function. I particularly like porridge made with milk, topped with berries, sliced banana and a sprinkle of seeds.

Berries are a great source of vitamin C and other antioxidants, while oats provide fibre, including beta-glucan. Adding milk gives you protein and calcium, while nuts and seeds contribute healthy fats and minerals such as zinc.

Vitamin C is particularly important because it supports the normal functioning of the immune system and helps protect cells from oxidative stress. It’s found in plenty of fruits and vegetables including berries, citrus fruits, kiwi, peppers and broccoli. You don't need to rely on expensive powders or concentrated wellness shots to get it. I’m a big fan of frozen berries, or fruit mixes which are a good affordable option available all year round.

The British Heart Foundation explains that no individual food can boost your immune system. What matters is consistently getting a wide variety, rather than relying on one particular ingredient.

Mid-morning: keep snacks simple

If I'm hungry between breakfast and lunch, I'll usually have a piece of fruit, a handful of nuts or some natural yogurt. Nuts and seeds are particularly useful because they provide a combination of healthy fats, fibre and minerals. Pumpkin seeds, for example, contain zinc, which is important for immune function. Other sources of zinc include beans, lentils, wholegrains, eggs, dairy products and seafood.

Zinc is an essential mineral, but that doesn't mean taking extra amounts will necessarily make you less likely to catch a cold. It's about getting enough to meet your body's needs, rather than assuming more is better.

Lunch: focus on vegetables and protein

For lunch, I'd opt for something like a homemade vegetable and lentil soup with wholemeal bread, or a chicken, avocado and mixed salad wrap.

The reason I like meals like these is that they bring together several nutrients rather than focusing on just one. Lentils provide protein, fibre, iron and folate, while vegetables contribute a variety of vitamins and minerals. Adding wholegrains helps increase fibre intake too.

Iron is another nutrient worth paying attention to. It contributes to normal immune function, and low iron levels can affect the body's ability to function properly. Good sources include red meat, beans, lentils, spinach and fortified breakfast cereals. If you're eating plant-based sources of iron, pairing them with vitamin C rich foods can help your body absorb more of it.

I also try to include a variety of vegetables across the week. Different coloured fruit and vegetables provide different nutrients and plant compounds, so ‘eating the rainbow’ is a useful principle to follow.

Once again, don't underestimate frozen vegetables. They're convenient, often more affordable and can be just as nutritious as fresh options.

Afternoon snack: don't forget about your gut

Gut health and immunity are closely connected, with 70% of our immune tissue sitting in and around our gut. This is one reason I like to include a variety of fibre-rich foods throughout the day.

For an afternoon snack, I might have natural yogurt with fruit, a handful of nuts or oatcakes with hummus. Fibre is particularly important because it provides nourishment for beneficial gut bacteria. You can find it in foods such as oats, beans, lentils, wholegrains, fruit, vegetables, nuts and seeds. Fermented foods are helpful too. A spoonful of kimchi or sauerkraut alongside lunch, kefir in a smoothie or natural yogurt all count. The NHS has a useful guide to probiotics and what the evidence actually tells us.

Dinner: include oily fish and plenty of vegetables

Dinner is another opportunity to bring together a range of nutrients. One meal I particularly like is baked salmon with sweet potato and broccoli, lemon and herbs.

Salmon provides protein and omega-3 fatty acids, while sweet potato is a source of beta-carotene, which the body can convert into vitamin A. Vitamin A contributes to the normal functioning of the immune system, as does vitamin D. Other good sources of beta-carotene include carrots, butternut squash, spinach and kale, making it easy to include through everyday meals.

If fish isn't your preference, a bean and vegetable chilli, chicken traybake or tofu stir-fry can provide a similarly varied combination of nutrients.

I also try to eat oily fish regularly, in line with the recommendation to have at least two portions of fish a week, one of which should be oily. If you don't eat fish, there are plant sources of omega-3, such as walnuts, chia seeds and flaxseeds.

The key is not to make dinner a complicated nutritional exercise. A balanced plate containing protein, vegetables and a source of carbohydrates is a good place to start.

Don't overlook vitamin D

One nutrient I pay particular attention to during the colder months is vitamin D. Vitamin D contributes to the normal functioning of the immune system, as well as helping maintain healthy bones, teeth and muscles. In the UK, we make most of our vitamin D through sunlight on our skin, but between October and early March, the sun isn't strong enough for us to make sufficient amounts.

This is why the NHS advises everyone to consider taking a daily 10 microgram supplement (400 IU) during autumn and winter. Some people, including those with darker skin or limited exposure to sunlight, may need to take a supplement throughout the year. You can find the full advice on Vitamin D here.

Although some foods contain vitamin D, including oily fish, eggs and fortified cereals, it's difficult to get enough from diet alone. This is one instance where a supplement is worth considering. However, don't assume that taking higher doses will offer extra protection. More isn't necessarily better, and excessive vitamin D supplementation can be harmful.

What I wouldn't worry about when supporting my immune system

It's easy to get caught up in the latest immune support trend, particularly when we're surrounded by products promising to protect us from winter bugs. There are a few things I wouldn't spend too much time or money worrying about.

1. Anything labelled ‘immune boosting’

Ginger shots, superfood powders and 'immunity' blends are often pricey and rarely backed by meaningful evidence. Enjoy a ginger shot if you like the taste, but it won't do more than a varied, colourful diet.

Contrary to what the adverts may make you believe, supplements are not the magic answer either. The NIH's review of dietary supplements and immune function explains that, while getting enough nutrients is essential, increasing vitamin and mineral intake beyond what your body needs doesn't generally prevent infections.

2. Megadoses of vitamin C

Vitamin C is important for immune health, but it isn't a guaranteed cold remedy. A review of vitamin C and the common cold found that taking it regularly did not reduce the likelihood of catching a cold in the general population, although it may modestly shorten the duration of symptoms. Simply eating a variety of foods rich in vitamin C is a sensible everyday approach.

3. Worrying about getting every nutrient into every meal

Your immune system doesn't work according to a daily checklist. It's much more useful to think about your overall eating pattern across the week than to worry about whether every individual meal contains a particular vitamin or mineral.

4. Assuming zinc will stop you catching a cold

Zinc is essential, but supplements aren't a guaranteed preventative. A review found that zinc supplements may make little or no difference to the risk of developing a cold, with some uncertainty around their potential benefits and side effects.

The bottom line

Ultimately, supporting your immune system isn't about finding a magic ingredient or following a particularly restrictive diet. It's about consistently giving your body what it needs through a varied diet, plentiful sleep, staying active and managing stress.

Keep things simple. Colourful plates, something fermented, enough protein, a vitamin D supplement and sleep. You don't need an expensive supplement routine or a cupboard full of wellness products to look after yourself this winter.

More nutrition guides

I'm a nutritionist and this is what I eat to avoid the afternoon slump
I'm a nutritionist and this is what I eat to lower cholesterol
I'm a nutritionist and this is what I eat for a healthy gut
Forget fresh: the 6 healthy foods nutritionists recommend you buy frozen, canned or jarred
Think you need more protein? These are the foods a nutritionist actually recommends

]]> Dr Dan Baumgardt <![CDATA[I'm a doctor – these are the three things I'd STOP doing at 40 to stay healthy at 80]]> https://www.olivemagazine.com/wellbeing/stop-to-stay-healthy/ 2026-11-11T15:28:45.000Z 2026-11-11T15:28:45.000Z My darling nan is nearly ninety now and still going strong. At over double my age, she’s always been the person I’ve wanted to emulate when it comes to living a long, healthy and happy life. After all, whatever she’s been doing since she was my age has obviously been working rather well. But hers hasn’t been a life of health misery, defined by chewing celery stalks through gritted teeth, counting every calorie or denying herself any indulgence. She’s taught me, as have all my grandparents, that a long life is only worth striving for if you’re going to enjoy it along the way.

Advancing age is inevitable, as are the changes it brings to every system of our body. Our hearts become less effective pumps, leaving us tired or short of breath, whilst our kidneys become less capable of filtering waste, regulating electrolytes and controlling blood pressure. Our bones may become weaker and more liable to fracture, and our livers less effective at detoxifying our insides and regulating our metabolism. Even our brains aren’t immune – undergoing changes which impact memory, concentration and movement.

But while we can’t turn back time, it is possible to influence how well our bodies can withstand the ticking of the clock. Sometimes the question we should be asking ourselves is not what should we start doing, but instead what we should stop doing.

So, if, like me, you’re aged 40 or above and plan on being around by 80, what is it that we should be curtailing?

1. Stop smoking. NOW

Many are aware that smoking is bad for your health, but seem to focus upon lung cancer or heart disease. The clinical picture however is much wider than that.

Smoking is associated with at least sixteen different types of cancer – including the mouth, throat and oesophagus. The effects of inhaled carcinogens can affect other more distant tissues, including the bladder, cervix, kidneys and pancreas.

Smoking also damages the insides of blood vessels, raising the risk of cardiovascular disease like heart attacks and strokes. It can also increase the likelihood of chronic obstructive pulmonary disease (COPD), osteoporosis, dementia, type 2 diabetes, and visual loss. It also negatively impacts fertility and sex life, causing erectile dysfunction, and can also impair the immune system meaning more susceptibility to infections, or slower wound healing.

What more reason is needed to quit? But if you’re still not convinced, perhaps some statistics will do the job.

Put into literal terms, you gain more years of life expectancy in stopping at an earlier age. The WHO estimates that quitting at 40 gives you 9 years of life expectancy back, falling to 6 years by 50, and 3 years by 60. And the effects can be almost immediate – since even one cigarette can elevate both your heart rate and blood pressure. Within 20-30 minutes, this effect will have dissipated, and within twelve hours, levels of toxic carbon monoxide carried in the bloodstream will return to normal. Lung symptoms and function begin to improve over a period of weeks to months.

Decreasing disease risk will take years to achieve, but is genuinely worth achieving. It’s estimated that coronary heart disease risk falls by half within a year of quitting, and by 15 years it’s practically the same as a non-smoker. For lung cancer, fall in risk is slower, typically taking 10 years to fall by half, alongside a risk reduction in many of the aforementioned cancers.

But quitting smoking isn’t about living longer: it’s an achievement that will make living better – reducing the risk of breathlessness, blindness, frailty and the other effects of chronic disease. And for those thinking of cutting down to a smaller amount, you have to remember that there is no safe level of smoking – even small exposures can carry still significant risks. Best to nip it in the bud completely.

2. Stop drinking to excess

Alcohol is a bone of contention. Many adults aged 40-plus continue to drink, and do so in different ways. Drinking to excess can mean exceeding recommended weekly limits, or binge drinking – either at home, or on a night out.

Excess alcohol has as many systemic effects as smoking – and it can also cause the stealthy development of illnesses that won’t rear their head for another decade or two. It can affect almost every single organ of the body, generating widespread symptoms and complications. Its effects on the liver are well known, causing inflammation, fatty deposits and eventually cirrhosis – irreversible scarring which impairs liver function. Given that the liver has hundreds of functions within the body, that’s a lot to lose.

Alcohol also impacts the function of the brain on both acute and chronic timescales, increasing the risk of dementia. It can also negatively impact cardiovascular health, metabolism and sleep, and is also a risk factor for cancer too – including breast, bowel, liver and oesophageal cancers.

I could go on for longer, I promise. But I won’t.

A common misconception among patients I discuss alcohol habits with, is that they’ve neglected to count how much and how often they’re consuming alcohol over a particular week. They may also have assumed that because they’re not getting drunk each evening that somehow they’re protected from these effects. But this isn’t the case – the cumulative effects of alcohol build up over years, and can still be silently contributing to disease progression.

You don’t necessarily need to completely give up alcohol in your forties, unless you’ve been advised otherwise – but it’s wise to take note of the recommended limits, and to take stock of what you are drinking. The NHS weekly limit for alcohol is 14 units for both men and women (it used to be 21 for men) – and additional guidance is that this should be spread out over at least 3 days, with alcohol-free days in between them. This helps the body handle alcohol in smaller doses and gives time to recover in between. It’s a low-risk, but not no-risk approach – like smoking, even smaller exposures can still carry risks.

Cutting down in your forties can have some short-term, almost immediate effects; improving sleep, reducing blood pressure and helping people on new diet and exercise regimes to lose weight – alcohol is a deceptive source of calories. In the long term, cutting down can also reduce the risk of developing liver disease, cancer and more.

One caveat though; those who drink heavily and regularly, or have become dependent on alcohol, should always consult a doctor before attempting to cut down. Alcohol withdrawal can be dangerous – so don’t do it without assistance.

3. Stop eating ultra-processed foods

I’ve always been an advocate for home-cooked food, which can be deceptively simple and needn’t be an onerous undertaking. Yet I understand why people turn towards ready meals and snacks – hectic lives, lack of knowledge or confidence in cooking, or needing to cater for particular dietary requirements or preferences.

The problem is that many of these factory-manufactured convenience meals are ultra-processed foods (UPFs); containing a myriad of additives including flavourings, emulsifiers and preservatives. And it’s not just these additives that matter; many UPFs can also be chock-full of refined sugars, salt and saturated fat to make them taste nice, but making them less healthy and nutritionally balanced.

Diets high in UPFs have become associated with increased risk of obesity, high blood pressure, diabetes and cardiovascular disease. They also tend to be low in fibre and may be low in protein, which is essential for developing and maintaining muscle mass, good metabolism and immune function.

But it’s not all bad news – some processed foods can be good for you, especially those which are high in fibre, balanced in macronutrients, or fortified with essential vitamins and minerals. Examples include wholemeal and grain products, including breads and cereals. And some ready meals are becoming more nutritionally balanced, though often come at a higher price-tag. They’re the ones I’d advise turning to on really busy days where cooking even a boiled egg seems impossible.

Simple, home-cooked food is not only better for you, but cheaper in the long run. Get into the practice of simple, nutritious dishes – or consider batch cooking whole dishes (or elements of them) to save time and get ahead. Check out our batch cooking recipes for plenty of ideas to fill your freezer.

So, perhaps we ought to be thinking not just about the things we should start doing, but putting the brakes – sometimes permanently – on habits that might be doing us harm. And from a psychological point of view, it may actually be easier and more sustainable to press the stop button on an old habit, than start adopting an entirely new one.

But remember that you don’t have to go it alone – there are accessible NHS services that can help support you in making positive changes like stopping smoking or drinking, and provide advice on diet. You just need to ask.

More health guides

I'm a doctor – these are the 3 things I'd start doing at 40 to stay healthy at 70
I'm a doctor – these are the things I'd do now to protect my bones later
I'm a doctor – here are four things you're doing for your gut health that could be making you feel worse

]]> Rob Kemp <![CDATA[Think walking isn’t enough exercise? 7 simple ways to make every step count]]> https://www.olivemagazine.com/wellbeing/walking-exercise-tips/ 2026-11-11T15:28:35.000Z 2026-11-11T15:28:35.000Z Walking is one of the most accessible forms of exercise, requiring little more than a comfortable pair of shoes and a willingness to get moving. Done regularly, it can improve cardiovascular health, help manage weight, support blood sugar control and boost mental wellbeing. And unlike more demanding workouts, it's something most people can fit around their everyday lives.

But there's a difference between walking for general activity and walking to improve fitness. While a leisurely stroll is always worthwhile, making small adjustments to your speed, terrain and duration can increase the demands on your heart, lungs and muscles.

"Walking is one of the simplest and most accessible ways to improve overall health," says Joseph Monachello, expert trainer at EGYM Hussle. "Different walking speeds place different demands on the body, meaning that the ideal pace will vary depending on an individual's fitness level and experience."

You don't need to turn every walk into a gruelling workout, invest in expensive equipment or obsess over your step count. Here are seven expert-backed ways to make your walks work harder.

1. Pick up the pace – but don't go flat out

The simplest way to make walking more effective is to increase your speed. A brisk walk requires more energy than a gentle stroll, raises your heart rate and challenges your cardiovascular system.

But how fast is fast enough? Monachello suggests thinking in terms of three broad intensity levels. An easy stroll, typically around 1-3km/h, can help beginners establish a routine and improve mobility. Moderate or brisk walking, roughly 3-5km/h, places greater demands on the heart and lungs, while faster walking above 5km/h can provide a more challenging cardiovascular workout.

These are only rough guides, however. Your height, age, fitness and the terrain all influence how hard a particular speed feels.

Sports medicine doctor Tetiana Tereshchenko, who works with walking fitness app WalkFit, recommends an even simpler measure: the talk test. "During a brisk walk, your breathing should become faster, but you should still be able to hold a conversation, but not able enough to sing," she explains. "If you can comfortably sing, you may need to pick up the pace a little."

For beginners, there's no need to chase a particular speed. Start comfortably and gradually increase your pace as your stamina improves.

"Walking consistently is more important than walking fast," adds Monachello. "The key is to build a consistent routine which suits your current fitness levels, physical ability and lifestyle."

2. Head for the hills

Want to make your usual walk more challenging without covering extra miles? Find a hill.

Walking uphill forces your muscles to work harder against gravity, particularly your glutes, quadriceps and calves. Your heart and lungs also have to work harder to supply those muscles with oxygen.

"Adding inclines, hills or stairs increases the physical demand of walking without necessarily requiring you to move much faster," explains Monachello.

Tereshchenko points to research showing that walking on a treadmill at a 5% incline increased the metabolic cost of walking by an average of 52%, while a 10% incline increased it by 113%, compared with walking on the flat under the study conditions.

That doesn't mean everyone will burn twice as many calories on a steep hill, but it demonstrates how significantly gradient can influence effort.

If you live somewhere flat, stairs or a treadmill incline provide alternatives. A StairMaster offers a more sustained stepping challenge, but you don't need gym equipment to enjoy the benefits.

"Start with manageable inclines and build gradually," advises Monachello. "Try adding a few uphill sections to a familiar route, maintaining a pace at which you can still control your breathing."

Keep your steps relatively short, maintain an upright posture and avoid leaning excessively forwards. If you have knee, hip or ankle problems, introduce hills and stairs cautiously.

3. Try interval walking

If you've ever struggled to maintain a fast walking pace for more than a few minutes, interval walking could be the answer.

The idea is simple: alternate short bursts of brisk walking with easier recovery periods. It's a little like interval training at the gym, only without the sprinting or high-impact movements.

"Alternating faster periods with slower recovery periods allows you to spend some time working at a higher intensity without having to maintain that effort throughout the entire walk," says Monachello.

The faster sections challenge your cardiovascular system, while the slower periods allow your breathing and heart rate to settle. Over time, this can help improve stamina, walking speed and your ability to sustain more demanding activity.

Tereshchenko recommends starting with one minute of brisk walking followed by one minute at a comfortable pace. Repeat the pattern five to ten times, with a gentle warm-up and cool-down.

Don't worry if you need longer recovery periods initially. Even 30 seconds of faster walking can provide a useful starting point.

And there's no need to make every session progressively harder. As Monachello explains, intervals aren't automatically superior to steady walking. Both can improve fitness, so choose whichever you enjoy and can maintain.

4. Mix longer walks with shorter bursts of movement

Is it better to complete one hour-long walk or three 20-minute sessions? Fortunately, you don't have to choose.

"Neither approach is inherently better; the most effective option depends on your goals, current fitness levels and daily routines," says Monachello.

Longer walks are useful for developing endurance. Sustaining movement for 30, 45 or 60 minutes helps your body adapt to prolonged activity, making longer hikes or days on your feet feel easier.

Shorter walks, meanwhile, can be invaluable for breaking up sedentary days. A ten-minute walk before work, a lunchtime circuit of the park or a stroll after dinner can all contribute to your activity levels.

UK physical activity guidelines recommend adults accumulate at least 150 minutes of moderate-intensity activity each week, or 75 minutes of vigorous activity, alongside muscle-strengthening activities on at least two days. Brisk walking can count towards that aerobic activity target, and it doesn't need to happen in one continuous session.

"If your goal is to improve cardiovascular fitness and stamina, try to gradually build towards longer periods of brisk walking, while keeping shorter walks throughout the day where possible," advises Tereshchenko.

The best approach may be a combination: shorter walks on busy weekdays and a longer outing at the weekend.

5. Don't get too hung up on 10,000 steps

Fitness trackers have made step counts a daily obsession, with 10,000 steps often treated as the magic number for good health.

But it's not a compulsory target, and there's no reason to consider a day unsuccessful simply because you've fallen short.

For someone currently averaging 3,000 steps, increasing to 5,000 represents a meaningful improvement. Equally, a brisk 30-minute walk may provide a greater cardiovascular challenge than accumulating the same number of steps at a leisurely pace.

"Consistency is more important than trying to hit an arbitrary step count every day," says Monachello.

His advice is to start from your existing activity level and build gradually, allowing your body time to adapt. Try adding a short walk after lunch, taking the stairs occasionally or getting off public transport a stop earlier.

The goal isn't simply to accumulate steps for their own sake, but to create opportunities for regular movement throughout the day.

6. Think twice before adding weights

Weighted vests and loaded backpacks have become increasingly popular ways to make walking more challenging. But are they worth the effort?

"Adding resistance can make walking more demanding, but it is not essential to get good results," says Monachello.

Carrying additional weight increases the load on your muscles and can raise energy expenditure. However, it also places extra stress on your knees, hips, back and feet. If you're determined to try it, Monachello generally favours a properly fitted weighted vest over carrying hand weights, which can interfere with your natural arm swing and strain your upper body.

A securely fitted backpack is another option, provided the load is comfortable and evenly distributed.

But beginners, particularly those with joint problems, back pain or balance difficulties, are better off building fitness through regular walking before considering additional resistance.

"For most people, walking a little faster, adding an incline or introducing intervals will be a more accessible starting point than carrying extra weight," says Monachello.

And remember, while weighted walking increases muscular effort, it isn't a substitute for dedicated strength training.

7. Make your walking routine something you'll stick to

Perhaps the biggest mistake is believing every walk must leave you breathless to count as exercise.

Walking works best when it becomes a sustainable habit rather than another demanding task on your to-do list.

Some days that might mean a brisk 30-minute lunchtime walk. On others, a gentle stroll after dinner or a longer weekend ramble might be more appealing.

You can also vary your route, explore local parks, walk with friends or use your regular journeys as opportunities to move more.

"The key is to find a balance between structured walks that challenge your fitness and everyday movement that helps you stay active," says Tereshchenko. "Both have a role to play, and the best routine is one you can maintain consistently."

Try this: the 20-minute walking workout

A simple interval session from EGYM Hussle trainer Joseph Monachello, suitable for adapting to your fitness level.

Minutes 0-5: Warm up

Walk at a comfortable pace, gradually increasing your speed as your muscles warm up.

Minutes 5-17: Pick up the pace

Alternate one minute of brisk walking with one minute at an easier recovery pace. Repeat six times. Aim to feel challenged during the faster sections without becoming completely breathless.

Minutes 17-20: Cool down

Reduce your speed gradually until your breathing begins to return to normal.

Ready to progress? Increase the brisk intervals to 90 seconds or two minutes, introduce a gentle incline or extend the overall session. Change one element at a time rather than increasing everything together.

The takeaway: You don't need to run, join a gym or turn every walk into a workout to improve your health. A little more pace, an occasional hill and regular movement can make a significant difference. The best walk is the one you'll actually do.

More exercise guides

You're probably doing these 10 exercises wrong – here's how to fix them
Hate running? A personal trainer shares 8 cardio workouts to get fit without jogging
The exercises you should be doing for sustainable weight loss
Digestion and exercise: 7 common mistakes you might be making
The best pilates exercises to try (and how to know you're doing them right)
No time for exercise? Micro workouts could get you fit in 10 minutes a day
Why we should all be doing tai chi – and how to get started

]]> olivemagazine <![CDATA[Best afternoon teas in London 2026]]> https://www.olivemagazine.com/guides/best-afternoon-tea-london/ 2026-11-12T10:38:26.000Z 2026-11-11T10:50:09.000Z Welcome to our collection of the best afternoon teas in London, updated quarterly to make sure you get the best afternoon tea of the moment. This round-up includes reviews of classic high teas at luxury London destinations such as Claridge's, The Ritz, Fortnum & Mason and Harrods; as well as quirkier afternoon teas at The Shard, Sketch and Rosewood London. For more, check out our guide to the best afternoon teas outside of London and then discover the best dining experiences in London.

What are the origins of afternoon tea?

Afternoon tea (here are our favourite afternoon tea recipes) was apparently introduced to Britain in the 1840s by Anna, the 7th Duchess of Bedford, who complained of hunger during the late afternoon... something we can relate to!

What's the difference between afternoon tea and high tea?

And in case you didn't know, there is a difference between afternoon tea and 'high tea' the former is taken in the late afternoon (between lunch and dinner) and involves cakes, scones, cream and sandwiches; while high tea is a substantial evening meal, usually entirely savoury. A traditional afternoon tea is often called 'high tea' in other parts of the world though, which probably explains the confusion.

Our expert's personal recommendations

"I’ve tried over 30 afternoon teas all over London and the best ones stay with you as a memorable experience for a long time. The Ritz has a grand reputation for a reason – it’s unbeatable for a classic, luxurious tea with impeccable service. For a more modern twist, Aqua Shard offers brilliant views and The Landmark London will transport you with dramatic palm tree surroundings." Lucy Roxburgh

Best afternoon teas in London at a glance

Best traditional afternoon teas

• Best iconic afternoon tea: The Ritz, from £95pp
• Best traditional tea for tea and shopping: Fortnum & Mason The Diamond Jubilee Tea Salon, from £84pp
• Best traditional afternoon tea: Claridge’s, from £95pp
• Best afternoon tea for art lovers: Mirror Room, Rosewood London, from £80pp
• Best afternoon tea for tea lovers: for The Athenaeum, Piccadilly London, from £60pp
• Best vegan afternoon tea: Coda restaurant at Royal Albert Hall, from £68pp
• Best for historical surroundings: Raffles London at the OWO, from £82pp
• Best American-inspired afternoon tea: Gatsby's Room, The Beaumont, from £70pp
• Best afternoon tea for bohemian glamour: Petersham Nurseries, from £65pp
• Best afternoon tea for theatre lovers: Theatre Royal Lily Vanilli afternoon tea, from £59pp
• Best for luxury menu options: Corinthia Hotel, from £75pp
• Best value iconic afternoon tea: The Wolseley, from £46.50pp
• Best Asian-inspired afternoon tea: The Rosebery Lounge at Mandarin Oriental, from £89pp
• Best afternoon tea for pretty surroundings: The Landmark London, from £79pp
• Best for rare teas: NoMad London, from £50pp

Best contemporary afternoon teas

• Best dim sum afternoon tea: Banquet 88, from £20pp
• Best quirky afternoon tea: Sketch, from £95pp
• Best cheese afternoon tea: Brasserie Max, from £56
• Best afternoon tea for scenic views: Aqua Shard, from £70
• Best for modern design: JOIA in art'otel, from £45pp
• Best afternoon tea for dessert enthusiasts: Cake & Bubbles, from £60pp
• Best al fresco afternoon tea: Number Sixteen, from £45pp
• Best afternoon tea for kids: The Ampersand Hotel, from £59.50pp
• Best contemporary riverside afternoon tea: OXO Tower, from £50pp
• Best budget afternoon tea: Cinnamon Bazaar, from £27.50

Best traditional afternoon teas in London

The Ritz, William Kent House

• Book now at The Ritz, from £95pp

Best iconic afternoon tea

The Ritz is one of London's most iconic afternoon tea destinations. It's a lavish affair – the formal dress code requires men to wear a shirt and tie, the doors are opened for you by folk in top hats and your tea will be accompanied by the twinkling sounds of a live piano, harp or instrumental trio.

Afternoon tea at The Ritz is currently taken in a trio of rooms in the 18th-century William Kent House (once used for royalty), which are suitably ornate with intricately engraved ceilings, plush velvet curtains, white tablecloths and a smattering of gold leaf detail on the walls.

The afternoon tea is generous, so make sure to go hungry. The sandwiches were a highlight of our tea, filled with a range of classic British flavours and each served on a different fluffy bread (think: chicken with tarragon mayo on malt bread, ham with mustard in brioche and Scottish smoked salmon with lemon butter on soft sourdough). These are followed by warm scones with clotted cream and strawberry jam, then a rotating menu of patisserie. During our summertime visit, these included a strawberries and cream mousse and pineapple frangipane tart, and all options were intricately decorated. The tea doesn't finish here – you also get to choose a slice of cake from the daily selection (or have it boxed up for a take-home treat).

Choose from the 20-strong tea menu to accompany your feast – there are black tea blends, complex oolongs, herbal fruit teas and even The Ritz’s own masala chai. We tried The Ritz Royal English, a classic black tea blend combining aromatic ceylon orange pekoe and rich assam.

Available from: The Ritz
Price: traditional afternoon tea £95pp
Address: 150 Piccadilly, London, W1J 9BR

Fortnum & Mason, The Diamond Jubilee Tea Salon

• Book now at Fortnum & Mason The Diamond Jubilee Tea Salon, from £84pp

Best traditional tea for tea and shopping

Head to Fortnum & Mason for a traditional London afternoon tea, taken in an elegant salon opened by HM The Queen to mark her Diamond Jubilee. Fortnum's pitch-perfect finger sandwiches – with not a curling corner in sight – are filled with the usual suspects, only far more luxurious: Suffolk cured ham with piccalilli, and rare bread hen egg with cress. Thick slices of soft smoked salmon, available in Fortnum’s food hall downstairs, are also excellent. Plain and fruit scones come warm, fluffy and served with whole pots of spread – the best of which was a velvety lemon curd (available to buy in the food hall) – and even more clotted cream.

Individual patisseries change with the seasons, with standouts including a subtly floral rose éclair, a modern take on Eton mess and lighter-than-air meringue topped with fresh berries. These are followed by more sweet treats chosen from the cake carriage (this time serious cakes, such as battenberg and matcha layer cake). Fortnum's tea varieties include the famous smoky Earl Grey (the original blend to be sold at Fortnum’s and The Queen’s personal favourite); a sweet and floral New Zealand oolong; and an unusual sparkling tea. For champagne, highlights include a light Brut rosé, Fortnum’s Brut Sparkling from Cornwall and a perfectly smooth Blanc de Blancs.

Available from: Fortnum & Mason
Price: £84 for afternoon tea with a pot of Fortnum’s Tea
Address: Fortnum & Mason, 181 Piccadilly, London, W1A 1ER

Claridge's

• Book now at Claridge’s, from £95pp

Best traditional afternoon tea

Afternoon tea has been a ritual here for almost 150 years and this luxurious redoubt for the rich and royal (no flip-flops, no intrusive photography), has turned it into an art form. In the stunning art deco lobby, guests are treated to a parade of perfectly rectilinear finger sandwiches, warm scones and beautiful, tweezer-precise cakes, delivered to linen-clad tables by staff who operate as smoothly as a Swiss timepiece.

Every detail is exquisite. Corn-fed chicken on rye comes with truffled mayonnaise. Chocolate choux are made with fine Valrhona chocolate. Claridge’s even stresses the heritage of the cucumbers (English, organic) which, dressed with chamomile-infused buttermilk, go into its version of that summer classic: cucumber sandwiches. Rare Tea Company expert Henrietta Lovell curates Claridge’s menu of loose-leaf infusions.

Available from: Claridge's
Price: Traditional afternoon tea £95pp, champagne afternoon tea from £110pp
Address: Brook Street, Mayfair, London, W1K 4HR

Mirror Room, Rosewood London

• Book now at Rosewood London, from £80pp

Best afternoon tea for art lovers

The Rosewood London is renowned for its theatrical and refined portrayal of the city's best artworks in the form of an exquisite afternoon tea. The inspiration changes regularly, so guests can discover different artists on repeat visits. When we visited, the tea was Hokusai inspired, capturing elements of the artist's most notable works, showcasing beautiful and precise designs through vibrant yet delicate flavours. The essentials are all still there – sandwiches, scones and patisserie, served in the grand Mirror Room – but it is interspersed with curated décor inspired by traditional Japanese aesthetics.

Glossy, neat mini scones (plain and raisin) are sluerved warm and were some of the best we’ve tried – beautifully soft and light. Alongside jam and cream, they come with a stand-out homemade lemon curd which is smooth, buttery and rich. The final rounds of patisserie resemble mini works of art and are incredibly intricate, with complex layers of mousse, sponge and jelly depicting Hokusai’s art in vivid colours and detail.

The colourful illustrated menu outlines the inspiration behind each creation. There are a range of drinks to accompany, from champagne to a fruity cocktail and an extensive selection of Mariage Frères teas. Service is speedy and friendly, guiding you through each element with confidence.

Available from: Rosewood London
Price: Art afternoon tea £80pp
Address: 252 High Holborn, London WC1V 7EN

The Athenaeum, Piccadilly

• Book now at The Athenaeum, from £60pp

Best afternoon tea for tea lovers

The Athenaeum sits in the heart of Piccadilly, overlooking the horse chestnut trees of Green Park. Step inside for a truly luxurious experience, where the staff treat you like an old friend, and a bottle of champagne is never too far out of reach.

As well as the choice of classic teas, you can curate your own thanks to the tea trolley, where you're guided through different leaves and aromatics to make your own unique blend. The selection of sandwiches includes delicate and creamy Singaporean kaya eggs on sourdough, inspired by executive chef's favourite breakfast.

The handmade cakes and pastries are served on a specially designed stand that looks like a tree, with individual leaves holding each cake. When we visited, a matcha cake encircling a sharp yuzu curd was a standout.

There’s also a savoury afternoon tea, which is a great option for those who want to enjoy this English ritual but don't have a sweet tooth.

Available from: The Athenaeum
Price: Afternoon tea £60pp
Address: 116 Piccadilly, London W1J 7BJ

Coda restaurant, Royal Albert Hall

• Book now at Royal Albert Hall, from £68pp

Best vegan afternoon tea

Acclaimed chef Éric Chavot brings his love of French cuisine to the Royal Albert Hall’s Coda restaurant. Although the menu may be inspired by traditional cooking, the vegan afternoon tea breaks from the conventional mould with vegan feta, whipped vegan cream, plant-based passion fruit curd and many more inventive dairy- and egg-free treats to delight its guests.

From within the opulent yet unstuffy surroundings with sparkling glass chandeliers, statuesque orchids and monochrome Royal Albert Hall crockery, guests can enjoy freshly prepared sandwiches with the likes of grilled aubergine, baba ganoush, sumac onions, rocket and piquillo pepper, alongside carrot hummus, grilled courgette, spinach and tapenade. The loose tea offering features the classics of darjeeling, assam, earl grey and green varieties, as well as chamomile and peppermint, to enjoy alongside the plain and sultana scones with jam and plant-based cream.

The selection of bite-sized seasonal vegan afternoon tea cakes included a rich chocolate and berry mousse, as well as an outstanding mini torched meringue pie filled with a tangy passion fruit curd. Before you leave, choose a slice to take home in a Royal Albert Hall gift box.

Available from: Royal Albert Hall
Price: Afternoon tea £68pp
Address: Royal Albert Hall, Kensington Gore, London, SW7 2AP

Raffles London at the OWO

• Book now at Raffles, from £82pp

Best for historical surroundings

The conversion of the Grade II-listed Old War Office into a luxurious hotel has led to a plethora of new restaurants to discover, and our top pick is The Drawing Room, where afternoon tea is served. Deep leather sofas, panelled walls and a live pianist on a grand piano create a real sense of atmosphere. A quintessentially British setting, the tea overlooks Whitehall and Horse Guards Parade for a sense of classic London people-watching.

The afternoon tea menu changes seasonally. As well as a selection of classic sandwiches (think coronation chicken, egg mayo and cucumber), the tea kicks off with a delicate heritage carrot tart for an amuse-bouche. On our spring visit, patisserie highlights included a delicate elderflower and cucumber pavlova and a mini rhubarb tart filled with creamy rice pudding. Warm scones are served with classic clotted cream and strawberry jam.

There's an array of teas from around the world to choose from to pair with your delicacies: we tried a memorable apricot tea that was immensely fragrant and fruity. All teas are served with a tea timer to make sure your pot brews perfectly to your desired strength. Service is exceptional: knowledgeable, attentive and super friendly. It's also possible to pair your tea with a one hour tour of the hotel, to discover more about the historic surroundings.

Available from: Raffles at the OWO
Price: Afternoon tea from £82pp
Address: Raffles London at The OWO,  Whitehall, London SW1A 2BX

Gatsby's Room, The Beaumont

• Book now at Gatsby's Room, The Beaumont, from £70pp

Best American-inspired afternoon tea

Enjoy a transatlantic afternoon tea in the luxurious Gatsby's Room at The Beaumont hotel. The atmosphere is relaxed and intimate, with stunning art deco decor and live piano music. Located in the heart of Mayfair, it's a great escape from the hustle and bustle of central London.

The menu consists of traditional afternoon tea classics with a subtle American twist. Tuck into coronation chicken, oak-smoked lox, devilled egg mayonnaise and salt beef. Choose from fluffy raisin or plain scones, and finish with delicate desserts – think salt water taffy, yuzu cream pie and vanilla pudding. Vegan alternatives and a children's afternoon tea are also available.

The immaculate setting, friendly service and incredible food make The Beaumont a fantastic option for afternoon tea.

Available from: The Beaumont
Price: Traditional afternoon tea £70pp, children's afternoon tea £35
Address: 8 Balderton St, Brown Hart Gardens, London W1K 6TF

Petersham Nurseries, Richmond

• Book now at Petersham Nurseries, from £65pp

Best afternoon tea for bohemian glamour

Petersham Nurseries is an eclectic mix of sculptures, vintage furniture, artfully decorated greenhouses and beautiful displays of plants and flowers. It’s quintessentially British with a hint of eccentricity which makes you feel slightly like you've stepped through the looking glass into a magical garden. Adding to the bohemian glamour is the imaginative and beautifully presented afternoon tea, which is served from a handblown cake stand adorned with a bunch of seasonal flowers.

The seasonally changing menu makes the most of locally sourced ingredients. We enjoyed a still-warm savoury vegetable muffin, beef and horseradish sandwiches on ciabatta and fruity Eton mess choux buns. And of course there was a basket of fresh scones with cream and seasonal jam. Wash it down with a glass of rose petal prosecco for the ultimate treat. Browse the shop on your way out for trinkets, glasses and chic gardening wear.

Available from: Petersham Nurseries
Price: Garden afternoon tea £65pp, with prosecco £70pp.
Address: Church Lane, Richmond, Surrey, TW10 7AB

Theatre Royal Drury Lane

• Book now at Theatre Royal Lily Vanilli afternoon tea, from £59pp

Best afternoon tea for theatre lovers

With its sophisticated millennial pink and green marble-lined room with shining chandeliers, the Grand Saloon shares the grandeur of the Theatre Royal Drury Lane that it’s located in. As you enter, the glamorous Regency era scene is set by a speaker playing a string quartet versions of popular songs. This style is replicated throughout the afternoon tea with cakes changing seasonally from ‘queen of cakes’ Lily Vanilli. From miniature fluffy canelés with pickled beetroot to smoky lapsang souchong glazed salmon on madeleines, the tea's inventive savoury options, steering away from the traditional sandwiches, takes it to the next level.

A surprisingly quirky standout was the final dish, an absinthe mint chocolate chip ice cream which was inspired by the Regency era’s trend of exotic ices. Adding a touch of theatre, this was served on an opulent wooden ice cream trolley. The subtle aniseed flavour of the absinthe complemented the creamy mint ice cream. This is an afternoon tea full of sophistication and luxury.

Available from: Theatre Royal Drury Lane
Price: £59 for adults and £20 for children.
Address: Theatre Royal, Drury Lane, Catherine Street, WC2B 5JF

The Crystal Moon Lounge, Corinthia Hotel

• Book now at The Corinthia Hotel, from £75pp

Best for luxury menu options

Afternoon tea at The Corinthia is set in the glamorous Crystal Moon Lounge dominated by a striking Baccarat crystal chandelier, underneath an array of fresh flowers. Traditional afternoon tea (£75 pp) comes with a choice of house blend teas served in three different strengths, including No 1 Aromatic, a delicate combination of flowery earl grey and soothing oolong; and No 3 Robust, a full-strength blend of assam, oolong and earl grey (stronger smoky notes with light tones of honey). For ultimate luxury, there is even a caviar afternoon tea option.

A gold board showcases modern takes on classic British finger sandwiches – fine slithers of cucumber, light egg mayonnaise with mustard, smoked salmon with subtle hints of lemon curd, and salt beef with creamy horseradish on soft sundried tomato bread. Light, fluffy scones with honeyed glaze tops are kept warm in a small wooden presentation box. Accompaniments include classic strawberry jam, moreish rhubarb and Tonka bean jam and thick clotted cream.

Patisserie change with the seasons: we had dainty canelés kick off the sweet round (they were slightly overdone but packed a good kick of rum), followed by exotic passion fruit choux buns encased in a craquelin shell, a boozy trifle with crunchy apple and calvados chantilly cream, and a delicate dark chocolate brownie topped with a chocolate crémeux.

Available from: The Corinthia
Price: Traditional afternoon tea from £75 pp, champagne afternoon tea from £102pp
Address: Whitehall Place, Westminster, London SW1A 2BD

The Wolseley

• Book now at The Wolseley, from £46.50

Best value iconic afternoon tea

The classic room at The Wolseley has become an institution over the years – choose a simple cream tea (scones and tea), the classic afternoon tea, or go all out and order the champagne afternoon tea, complete with a glass of Pommery Brut Royal NV. Neatly cut finger sandwiches are made with various breads – succulent beef and horseradish on white, as well as cucumber (which was a little bland), smoked salmon on squishy brown bread, and Branston pickle on tomato bread. The coronation chicken sandwich was exemplary, with a lightly spiced curry mayo and plump sultanas.

Scones were pleasant and fluffy, but came on the stand with the rest of the sandwiches and cakes – by the time we got to them, they were a little less fresh than desired. Simple strawberry jam and clotted cream came in generous portions. A silky lemon meringue tart was finished with a shiny blow-torched meringue dome; well-spiced Dundee cake came packed with juicy fruit; and the sherry trifle included a fragrant vanilla set custard, topped with a tart, shiny sherry jelly. If you’re still peckish, the smartly dressed staff bring round trays of the tart of the day, on our visit, a large blue cheese and caramelised onion one, with a dark crunchy crust.

Available from: The Wolseley
Price: Cream tea £19.50, classic afternoon tea from £46.50pp, champagne afternoon tea £59.90pp
Address: 160 Piccadilly, St James's London, W1J 9EB

The Rosebery Lounge at Mandarin Oriental

• Book now at Mandarin Oriental, from £89pp

Best Asian-inspired afternoon tea

Afternoon tea at the Mandarin Oriental Hyde Park is taken in The Rosebery Lounge, a grand yet unstuffy dining room with high ceilings and a small, stylish bar offering a selection of wines and spirits, including Chêne Bleu Domaine De la Verrière rosé, Goose Island IPA and Hendrick’s gin. Speckled antique mirrors and contemporary abstract art line the walls, and individual metal coat stands (tree-like) are brought to intimate, low, dark-wood tables. Elegant chandeliers and large windows facing onto Knightsbridge high street make the lounge bright, and a rose and ginger scent infuses throughout the room.

We were greeted by a friendly and informative waiter who explained the options available: beer afternoon tea, teamaster’s choice, sake (read our guide to sake here) afternoon tea, mini afternoon tea (for children under 12) or traditional champagne afternoon tea. We opted for the latter, which came with R de Ruinart rosé champagne and R de Ruinart white champagne, both smooth, chilled and crisp, the rosé leaving slight floral notes after each sip.

Available from: The Rosebery Lounge
Price: Traditional afternoon tea £85pp, extra supplement for champagne, beer or sake pairings
Address: 66 Knightsbridge Green, London, SW1X 7LA

The Landmark London

• Book now at The Landmark from £79pp

Best afternoon tea for pretty surroundings

Towering palm trees, giant orchids and an elaborate glass roof – you may mistake the Winter Garden atrium at The Landmark London for a luxury hotel in Dubai. But comfortable armchairs, soft lighting and crisp white tablecloths brings a bit of British to the table, and helps provide the perfect setting for an afternoon tea.

The Landmark London has a variety of special blend teas – the Landmark Blend has a subtle sweet hint of Bourbon vanilla, while the Winter Garden Blend is a more traditional and aromatic afternoon tea blend (we highly recommend both). Finger sandwiches were traditional, but the bread was fresh and scattered with mixed grains. Free-range corn fed chicken was given a subtle twist with tarragon crème fraîche and the thick-cut Lapsang Souchong smoked salmon was soft and delicate. The two varieties of scones were not as large and fluffy as we hoped they would be, but the delicate jam saved the day.

Available from: The Landmark London
Price: High Palms Afternoon Tea £79pp
Address: 222 Marylebone Road, London, NW1 6JQ

NoMad London

• Book now at The Nomad, from £50pp

Best for rare teas

Indulge in a delightful afternoon at NoMad, where the tranquil, light-filled orangery, nestled within the historic Grade II-listed old police station, offers a serene escape from busy Covent Garden.

Embark on a culinary journey with a three-course tea menu, available Thursday-Sunday. You choose from an array of teas curated by London's esteemed Rare Tea Company, ranging from exotic global blends like jasmine silver tip and genmaicha to timeless classics such as earl grey or English breakfast. For those seeking an extra touch of indulgence, add a glass of champagne or signature cocktail to your visit.

The menu changes regularly to suit different themes and seasons. On our visit, the first course is savoury sandwiches, ranging from the classic egg salad elevated with black truffle and chive, to pastrami, daikon and mustard – paying homage to NoMad's New York roots. The sweet delights are crafted by pastry chef Martha Hernandez, whose artistic flair shines in creations like the sacher-torte, tropical cheesecake and the cassis and shisho tart, marrying zesty fruit with buttery, crumbly pastry. Unable to finish? Leftovers can be boxed up for you to enjoy later, too.

Available from: NoMad London 
Price: Classic afternoon tea £50pp
Address: 28 Bow St, London WC2E 7AW

Best modern afternoon teas in London

Banquet 88 afternoon tea, St Katharine Docks

• Book now at Banquet 88, from £20pp

Best dim sum afternoon tea

In Hong Kong, going out for tea means dumplings. Yum cha (literally ‘drink tea’) is the original afternoon tea, and Banquet 88 swaps sandwiches and scones for tiers of dim sum.

There are three set menus, at £20, £30 and £40 each with a pot of Chinese tea. Ask for a window or terrace table for the view of the docks and the royal barge Gloriana. It’s a perfect spot to impress an out-of-towner. Everything arrives at once on elegant stands, so you can work your way from top to bottom, pick and share or simply grab a piece with your chopsticks and devour it whole.

Black truffle har gau have translucent wrappers that show the pink of the prawn beneath. Alongside abalone siu mai, wagyu thousand-layer pastry flakes into buttery shards around rich minced beef, while crab roe noodles are slick with a glossy, briny-sweet sauce. My favourite was prawn cheung fun with crispy red rice skin – a lattice of fried, crimson rice crisp is rolled inside a silky rice-noodle sheet around whole prawns, so each mouthful goes crunch, then slip, then snap.

Dessert was a pistachio egg tart, its green-tinged custard set in short, flaky pastry, and strawberry mochi – fruit and cream wrapped in a soft, snow-white skin. To make the occasion extra regal, order a glass of champagne (£8).

Available from: Banquet 88
Price: Afternoon tea £20pp
Address: Unit 2 Commodity Quay, London E1W 1AZ

Sketch

• Book now at Sketch, from £95pp

Best quirky afternoon tea

Aside from the other-worldly surroundings, the highlight of afternoon tea at Sketch has to be the tea itself. Waitresses scoot golden tea trollies around the room, each one stacked with glass jars of aromatic loose leaf teas – there are at least 40 to pick from, including whole rosebud, matcha, white peony and Taiwan red jade. Feel free to sniff before you choose, and refills are complimentary.

Expect fun surprises, changing themes and plenty of little extras along the way during a Sketch afternoon tea. The volume of food is generous with sandwiches, six different patisserie, scones, cake from the trolley and more to enjoy.

Available from: Sketch
Price: Classic afternoon tea £95pp
Address: 9 Conduit Street, London, W1S 2XG

Brasserie Max

• Book now at Brasserie Max, from £56pp

Best cheese afternoon tea

Brasserie Max at Covent Garden Hotel offers a bold twist on afternoon tea, swapping sugary treats for a savoury celebration of British cheese. Head chef Martin Sweeney’s inventive menu, sourced entirely from Neal’s Yard Dairy, sees the likes of Colston Bassett stilton, Baron Bigod, Ragstone, and two standout cheddars transformed into pastries, doughnuts, macarons and scones.

Highlights include the Ragstone and caramelised onion macaron and a stilton éclair with pickled walnut and chives, both delivering unexpected flavour pairings. The Hafod cheddar Welsh rarebit doughnut with Worcestershire sauce is a playful revelation, while Montgomery cheddar scones with goat’s curd and caramelised onion jam offer a clever riff on the classic cream tea.

A single sweet note arrives in the form of a Westcombe ricotta cheesecake with poached rhubarb, balancing the savoury feast perfectly. With English wines by Gusbourne available by the glass and a thoughtful tea selection, Brasserie Max’s afternoon cheese is an unmissable experience for those who favour savoury over sweet.

Available from: Brasserie Max
Price: From £56pp (£72 with a glass of Gusbourne Blanc de Blancs 2017)
Address: Covent Garden Hotel, 10 Monmouth Street, London WC2H 9HB

Peter Pan afternoon tea, Aqua Shard

• Book now at Aqua Shard from £70pp

Best afternoon tea for scenic views

Aqua Shard offers magical views over London which feel particularly apt for this Peter Pan themed tea. Close attention to detail and magical touches which have gone into making this a memorable experience – kicking off the moment the afternoon tea arrives on a custom crafted ship in an impressive cloud of dry ice.

Perfectly cut sandwiches are light, soft and fluffy, with flavoursome fillings of smoked salmon, cream cheese and cod roe, along with the standout truffle egg mayo.  After the savoury course you can expect freshly baked scones served with homemade preserves and jam and plenty of clotted cream. All courses are replenished on request and the service is seamless.

Leave room though, as the highlight of the afternoon tea is the desserts and pastries. A miniature chest hiding a selection of sweet treats and a shortbread Tinkerbell covered in edible gold dust are bound to bring out your inner child. The ‘Peter’s secret never tree entrance’ is a standout – a soft chocolate sponge with chocolate mousse, ganache and sour cherry. In winter it's worth booking a late-afternoon slot so you can watch the city light up from the comfort of your seat before you return home.

Available from: Aqua Shard
Price: from £70pp
Address: 31 St Thomas St, London, SE1 9RY

JOIA, art'otel

• Book now at JOIA, from £45pp

Best for modern design

Battersea Power Station has garnered a reputation for a certain level of luxury and neighbouring Art’otel is no different. It’s beautifully designed by Spanish artist Jaime Hayon, with a mixture of sculptures, paintings and photography that lean into colourful surrealism. The JOIA bar and restaurant is on the 14th and 15th floors, with views spanning over the power station and across the river. The restaurant feels bright and elegant, bolstered by knowing there’s a rooftop pool and bar just one floor up if you want to extend your visit. Its décor is art deco inspired with lots of gold accents and plush pink velvet chairs. Service is friendly and attentive, helping it to feel like a high-end experience without any stuffiness.

The afternoon tea menu features a selection of 12 teas from classics like earl grey and darjeeling to lesser-seen options like Iron Buddha oolong and white peony tea. The food starts with tangy salted beef and horseradish; traditional egg mayo; and creamy dill, smoked salmon and soft cheese sandwiches (which are offered ‘unlimited’).

Move on to warm plain scones with raspberry jam and cream, before the vibrantly decorated patisserie that evokes the hotel’s art-forward aesthetic. We tried a raspberry and cinnamon custard tart, a pear and almond choux bun and, the highlight, a rich chocolate and banana mousse cake bookended by tempered shards of melt-in-the-mouth chocolate. This would make an excellent option for a special occasion, with the option to add champagne, too.

Available from: JOIA
Price: From £45pp, champagne afternoon tea £65pp
Address: art’otel London Battersea Power Station, 15th Floor. 1 Electric Boulevard, London SW11 8BJ

Cake & Bubbles by Albert Adria, Hotel Café Royal

• Book now at Cakes and Bubbles, from £60pp

Best afternoon tea for dessert enthusiasts

Cake & Bubbles is a dessert and champagne experience designed by multi-award-winning pastry chef Albert Adria. Located at the Hotel Café Royal in London, Adria has created a spectacle of sweet sensations, offered alongside a carefully curated selection of champagne and sparkling wine.

Born out of Adria’s desire to open a dessert-only venue, the Sweet Afternoon Bubbles menu comprises three sweet courses, with an optional glass of (highly recommended) N.V. Venue Clicquot Brut. Upon arrival of the first course, beautifully presented on a golden embossed cake stand, Adria’s deep passion for delicate confections is clear. We were guided through the experience by friendly staff, starting from the bottom tier with baklava pistachio pillows that were light as air and a passion fruit crème with a touch of burnt caramel to balance the flavours. By far, the highlight of the menu was the ‘cheese cake’, a twist on traditional cheesecake, using sharp Baron Bigod cheese, enveloped in sweet white chocolate with hazelnut – an absolute must-try for cheese and cake lovers alike.

Available from: Cakes & Bubbles
Price: Sweet Afternoon Bubbles menu £60pp (with a glass of N. V. Venue Clicquot Brut £75pp)
Address: 70 Regent St., London, W1B 4DY

Number Sixteen

• Book now at Number Sixteen, from £45pp

Best al fresco afternoon tea

As soon as you step through the door of this pristinely manicured mid-Victorian white townhouse, co-owner Kit Kemp's bold statements make themselves known. Textiles in the suite of drawing rooms range in colour from pistachio and pink to stylish yellow and purple, with unique artwork throughout – a huge wall-mounted birdcage marks the entranceway, books line the walls, and hand painted puppets guard the honesty bar stocked with spirits, wines and bubbles.

The selection of sandwiches and cakes offers something a bit different to traditional afternoon tea. On our summer visit, hick-cut honey roasted ham with refreshing dill coleslaw comes on black rye bread; beautiful courgette flowers are coated in a crisp and light tempura; and herbes de provence chicken fills a squishy glazed brioche bun. Pastries are pretty and dainty – a hint of violet adds depth to a creamy lemon-filled choux profiterole, rose cupcakes are subtly floral and the silky raspberry panna cotta provides a pleasantly tart finish.

Available from: Number Sixteen
Price: Traditional afternoon tea £45pp
Address: 16 Sumner Place, London, SW7 3EG

Science afternoon tea, The Ampersand Hotel

• Book now at The Ampersand Hotel, from £64.50pp

Best afternoon tea for kids

Just a stone’s throw from the Science and Natural History museums in South Kensington, it’s easy to see where The Ampersand got their inspiration from for this wacky afternoon tea – the perfect treat for budding scientists.

The room we take tea in is part English drawing room, part French tea salon, and comes adorned with comfortable sofas. As for the food, everything is made in-house – there’s a meticulously decorated raspberry cake planet with a white chocolate planetary ring, and moreish hazelnut and chocolate cake with a sharp mango mousse volcano. There are also chocolate dinosaurs and a citrus cocktail served in a laboratory beaker, to add to the Dr Jekyll experience. Portions are generous too, very welcome after a morning spent museum-hopping.

Available from: The Ampersand Hotel
Price: Science afternoon tea £64.50pp, with champagne from £79.50, (vegetarian options available), £39.50pp for children
Address: 10 Harrington Road, London, SW7 3ER

OXO Tower

• Book now at OXO Tower, from £50pp

Best contemporary riverside afternoon tea

OXO Tower Wharf is one of London’s most famous landmarks, noted for its iconic branded windows and sky-high restaurants. It’s hard to find the entrance if you’ve never been before – head to the pavilion in the middle of the building, then catch the lift up to the 8th floor, for the restaurant. Enjoy stunning views on your way to your table, that stretch all the way from Waterloo Bridge to St Paul’s Cathedral.

The atmosphere is considerably formal – think leather seats and slate tables with crisp ironed white tablecloths, and a slanting glass roof to make the most of those beautiful views. Afternoon tea menus are carefully explained and although the selection of sandwiches and cakes seems endless, portions here are dainty so it’s possible to try everything.

Available from: OXO Tower Wharf
Price: Traditional afternoon tea £50pp
Address: OXO Tower Wharf, Barge House Street, South Bank, London, SE1 9PH

Chai afternoon tea, Cinnamon Bazaar

• Book now at Cinnamon Bazaar, from £27.50

Best budget afternoon tea

One of the best afternoon teas in London for savoury palates is the high chai tea at Cinnamon Bazaar. It doesn't have the glitz and glamour of The Savoy, but it's comfortable enough and the service is friendly.

The menu puts a unique Indian-inspired view on afternoon tea, inspired by chef Vivek Singh's roots in Kolkata, completely transforming it into something new. The tea is divided into chaats, nibbles (including a fish finger sandwich and chicken spring roll) and sweets. It makes a tempting change from finger sandwiches and scones and you're sure to find a new favourite dish.

Available from: Cinnamon Bazaar
Price: Chai afternoon tea for two £27.50
Adress: 28 Maiden Ln, London WC2E 7JS

Still in the mood for cakes? Check out our best ever afternoon tea recipes now, and create your own feast at home...

]]> Lucy Roxburgh <![CDATA[olive Christmas Taste Awards 2026 – the best supermarket buys you need this year]]> https://www.olivemagazine.com/guides/christmas-supermarket-awards/ 2026-11-10T16:57:24.000Z 2026-11-10T14:30:13.000Z Looking for easy Christmas party food for the festive season? From Christmas cakes and mince pies to cranberry sauce, we’ve got it covered. We've included links to buy where products are available online already, so you can get planning.

olive Christmas Taste Awards 2026

Starters and snacks

Best smoked salmon

Winner: Sainsbury’s Taste the Difference Discovery Signature Cure applewood smoked Hebridean salmon

• Available from Sainsbury's (£6)

There's a lot of quirky innovation around smoked salmon at Christmas, but sometimes we like a classic option best. This is deeply orange, with a smoky oak flavour that lingers on the palate.

Runner up: Waitrose Great Western Cornish cure smoked salmon

• Available from Waitrose (£7.50, available soon)

These generous thick slices of salmon have a gentle oak smoked flavour and clean, buttery finish.

Best seafood starter

Winner: Tesco Finest seafood gratin

• Available from Tesco (£30/4-pack)

These individual seafood gratins (in smart terracotta dishes) have a pretty herby garlic topping and generous seafood filling. The prawns are a good texture and the sauce is nice and cheesy. It's moreish and decadent and would go well with crusty bread and a crisp white wine.

Runner up: Morrisons Signature Collection Scottish smoked salmon layered terrine

• Available from Morrisons (£9.50)

An impressive layered terrine that would look impressive brought to the table. The texture is soft and creamy with plenty of herbs and capers in the salmon layer.

Best hot canapé

Winner: Aldi Specially Selected king prawn toast

• Available from Aldi (in-store, £3.99/280g)

A good Christmas party will always benefit from passing round some hot and crispy prawn toast. These are crisp, with plenty of nutty sesame seeds and fragrant lemongrass.

Runner up: Morrisons fish & chip mushy pea cones

• Available from Morrisons (£3/8-pack)

A popular family-friendly choice and a quirky take on familiar flavours. The impressively crisp rosti cone holds well-seasoned mushy peas and light battered fish – it's sure to be a talking point.

The main event

Best turkey crown

Winner: M&S Oakham turkey crown stuffed with caramelised Italian chestnuts, pancetta, Calabrian orange & thyme

• Available from Marks & Spencer (£70/2kg)

This attractive turkey crown is a great centrepiece to serve – it has a glossy glaze and deep golden, crispy bacon on the top. The turkey stays juicy and we love the generous amount of fruity stuffing inside, which has good texture and a kick of sweetness to balance the smoky bacon.

Runner up: Waitrose No.1 slow cooked double butter Basted free-range turkey crown

• Available from Waitrose (£80)

This juicy crown has an indulgent double butter basting that leaves a golden skin and moist meat. The bacon has good flavour and there's a simple pork, sage and onion stuffing inside.

Best gammon

Joint winner: Aldi Specially Selected the ultimate crackling gammon

• Available from Aldi (in-store, £19.99/2.5kg)

This impressive joint makes gammon a true Christmas centrepiece. The crackling is impressively crunchy whilst the meat stays juicy with great smoky flavour – ideal for Boxing Day leftovers.

Joint winner: Sainsbury’s Taste the Difference sticky fig & wildflower honey glazed gammon joint

• Available from Sainsbury's (£25)

This has a unique sticky fig and honey glaze that give a glossy, sweet finish to the gammon joint, which has a delicate flavour.

Best alternative Christmas main

Winner: Lidl Deluxe whole duck

• Available from Lidl in-store (£8.99/2kg)

Stick with a whole bird this Christmas, but go with duck instead of turkey. With crispy skin and tender, gamey meat, its an impressive main to bring to the table.

Runner up: M&S Hampshire Down Lambchetta

• Available from M&S (£50), Ocado (£50)

A clever rolled lamb joint made using a duo of lamb, with lamb shoulder and lamb breast slow cooked together. We love the generous and well-seasoned, garlic and herb filling, and the meat stays juicy throughout.

Best vegetarian main

Winner: Morrisons The Best roasted vegetable tart

• Available from Morrisons (£5.25)

This colourful roasted vegetable tart tatin impressed with a crisp, golden, flaky pastry base and generous variety of tender veg on top – combining celeriac, courgette, sweet potato and red onion with apple and cranberries for sweetness.

Best vegan main course

Winner: Waitrose No.1 mushroom, Malbec & port wellington

• Available from Waitrose (£16/800g)

A deeply savoury wellington that makes a comforting main course for any point in the festive season. Mushrooms are well-seasoned and the pearl onions provide texture in the rich sauce.

Runner up: Lidl Deluxe no turkey vegan wellingtons 

• Available from Lidl (in-store, £4.99)

These crisp mine pies are well-filled with layers of the vegan non-turkey and cranberry sauce fillings, with a strong hint of sweetness coming through.

Best pigs in blankets

Winner: Tesco Finest 8 signature pigs in blankets

• Available from Tesco (£4.50/336g)

These chunky pigs in blankets feature rich, stocky cocktail sausages generously wrapped in bacon, which crisps up beautifully after cooking.

Runner up: Asda Exceptional Outdoor Bred pigs in blankets

• Available from Asda (£3.17/10-pack)

This chunky pig in blanket is coated with a good layer of crisp smoky bacon, with a herby, juicy sausage.

Desserts and sweet treats

Best classic mince pie

Winner: M&S Collection 6 mince pies

• Available from Ocado (£3.50)

We love a generously filled mince pie, and these deep ones tick that box. They have a pretty holly decoration on the lid, plus crisp, buttery pastry and a jammy, well-balanced filling.

Runner up: Tesco Finest all-butter 6 mince pies

• Available from Tesco (£3/6-pack)

These pretty snowflake-topped mince pies have impressively crisp pastry and a delicately spiced, super jammy filling.

Best flavoured mince pie

Joint winner: Tesco Finest 4 amaretto mince pies

• Available from Tesco (£3)

If you want a simple upgrade to a classic mince pie, try these amaretto-infused pies. We like the smart swirled lid, crisp golden pastry and generous filling with a clear festive amaretto flavour.

Joint winner: Waitrose no.1 pistachio & sour cherry mince pies

• Available from Waitrose (£4)

These unique pies have a layer of soft pistachio frangipane on top of juicy mincemeat, which has the addition of sour cherry juice to balance out the sweetness.

Best classic panettone

Winner: Angela Hartnett with Waitrose panettone classico

• Available from Waitrose (£25/750g)

Top quality ingredients such as Calabrian citrus and Italian wildflower honey help this simple, classic panettone shine. It has a lovely, airy texture inside, with gentle spices and good distribution of juicy fruit.

Runner up: Sainsbury’s Taste the Difference classic panettone

• Available from Sainsbury’s (£18)

A very impressive looking panettone – both the super tall loaf itself and the pretty tin it comes in. The outside has a lovely sugar coating and the inside has a generous amount of mixed peel and fluffy texture.

Best flavoured panettone

Winner: M&S chocolate & stem ginger panettone

• Available from Ocado (£20/1kg)

A fragrant panettone with good, soft texture. We liked the mixture of dark chocolate and stem ginger chunks, which are generously dispersed throughout.

Runner up: Aldi Perfect Christmas chocolate panettone

• Available from Aldi (£5.99/750g, in-store soon)

A fairly compact panettone with a buttery vanilla flavour and generous amount of chocolate for extra decadence.

Best showstopper dessert

Winner: M&S Collection snow much fun

• Available from M&S (£25/1kg)

This adorable Christmas showstopper would wow any table. It will be a hit with chocolate fans as it is filled with chocolate mousse, a silky caramel centre and crunchy cornflake base.

Best Christmas cake

Winner: Sainsbury’s Taste the Difference rich iced Christmas cake

• Available from Sainsbury's (£13.50/900g)

A pretty Christmas cake with a delicate holly and star design on the icing. Underneath the generous layers of marzipan and icing, the cake is rich, filled with juicy fruit and nuts, and has a pleasing brown sugar flavour.

Runner up: Aldi Specially Selected iced rich fruit cake

• Available from Aldi (in-store soon)

This dense cake (the soft texture almost reminded us of Christmas pud) is one for grown-ups with a generous hit of booze. It has a generous amount of fruit throughout, including luxurious whole glacé cherries.

Best Christmas pudding

Winner: Aldi Specially Selected 24-month matured Christmas pudding

• Available from Aldi (in-store, £6.99/800g)

This has a classic rounded appearance and glossy finish. It has a moist, slightly crumbly interior, wonderfully rich aroma and some lovely fruit and spice notes. These really follow through on the palate, with a really balanced flavour, delivering all the anticipated fruity and boozy notes. The texture is moist and a bit sticky – in a good way – with a slightly dry finish.

Available from:
Aldi (in-store, £6.99/800g)

Best alternative Christmas cake

Winner: Booths blood orange stollen cake, £25/1.1kg

• Available from Booths (£25/1.1kg, collect from 21st Dec)

Serve up a classic sponge cake with a festive twist for an impressive dessert. It still has Christmas cake flavours of dried fruit and spices but with a generous icing topping and pretty decoration.

Runner up: Tesco Christmas pudding celebration cake

• Available from Tesco (£12)

Looks like a Christmas pudding, tastes like chocolate cake! This alternative one is for the dried fruit haters – layers of nostalgic chocolate fudge cake with smooth and creamy icing.

Best biscuit tin

Winner: Sainsbury’s Taste the Difference shortbread gifting tin

• Available from Sainsbury's (£8/250g, available soon)

Pretty enough to gift or share, this tin is filled with crunchy, buttery shortbread – perfect for Christmas snacking.

Runner up: Tesco Finest chocolate & hazelnut cookies

• Available from Tesco (in-store soon)

These come in a pretty tin for a gift. The biscuits have thick chocolate and a pleasant crunchy texture.

Best vegan mince pies

Winner: Tesco Plant Chef 6 mince pies

• Available from Tesco (£2)

A pretty star-stamped pie with good pastry: thin, crisp and with a hint of salt to balance the sweetness of the classic filling.

Runner up: Co-op mince pies

• Available from Co-op (£1.25/6-pack)

Another pretty mince pie with delicate crimping decoration. The pastry tastes super buttery and crisp, and the filling has a good texture.

Best gluten-free mince pies

Winner: Tesco Free From 4 deep filled mince pies

• Available from Tesco (£2.25)

These mince pies are Christmas party-ready with a pretty snowflake topping and deeply golden pastry. They're deep-filled with a generous amount of spiced, citrussy mincemeat.

Best sweet edible gift for host

Winner: Marks & Spencer pistachio muddles 

• Available from Ocado (£10)

A unique gifting treat (which also comes in a lovely tin) – these have a great chewy texture and flavour, with whole pistachios mixed with chewy caramel and coated in good quality chocolate.

Runner up: Lidl Deluxe dark chocolate mint batons

• Available from Lidl (£4.99)

Smart chocolates that will appeal to even those without a super sweet tooth, perfect for after dinner drinks.

Drinks

Best champagne alternative

Winner: Booths E H Booth & Co English Sparkling

• Available from Booths (£25/75cl)

Once poured, this offers plenty on the nose, with buttery brioche notes on the palate and a good mouthfeel. Perfect for Christmas parties.

Runner up: Aldi Specially Selected Crémant du Jura

• Available from Aldi (£10.99)

A pleasant, full bodied fizz with a good texture and opulent feel.

Best festive gin

Winner: Aldi Specially Selected Haysmith's sloe gin

• Available from Aldi (£15.99/70cl)

A lovely festive gin for gifting or stocking up the bar cart this Christmas. This has a rich fruity flavour – great for a G&T or festive spritz.

Runner up: Sainsbury’s Taste the Difference Blackberry & Corsican clementine gin 

• Available from Sainsbury's (£21.50)

A unique, attractive bottle that would make a great gift for a host this Christmas. There's a nod to festivity with the clementine, and the overall gin is bursting with juicy fruit flavours.

Best Christmas spirit

Winner: Tesco Finest hazelnut & caramel Irish cream liqueur

• Available from Tesco (£12/70cl, coming soon)

Sipping on a rich cream liqueur is a Christmas tradition for many. This gives a nutty twist to the classic tipple, and is rich, sweet and silky.

Runner up: Marks & Spencer clemencello liqueur 

• Available from Ocado (£13)

Limoncello gets a juicy, festive makeover in this citrus liqueur made with Italian clementine extract. Bring a little sunshine to Christmas festivities and use in a spritz or add a dash to a mimosa to boost the orange notes.

How we chose the winners

The olive team chose categories to test. The supermarkets then selected the products they wanted to nominate (we allowed them one entry per category). Every product was prepared according to pack instructions and our expert panel of judges blind-tasted them, rating each on taste, texture and appearance. We then chose our winning products in each category, plus runners-up where worthy.

]]> Christine Hayes <![CDATA[Best restaurants in Chelsea: our editors’ picks]]> https://www.olivemagazine.com/restaurants/london/best-restaurants-in-chelsea/ 2026-11-11T12:25:29.000Z 2026-11-10T12:15:12.000Z Looking for Chelsea restaurants? Here are our favourite restaurants in Chelsea, covering top spots along the King's Road, Sloane Square and more. From irresistible tandoori lamb at Kutir to delectable gildas from The Prince Arthur, these are the spots worth knowing.

For more restaurant guides, check out our picks of the best restaurants in Mayfair, best restaurants in Knightsbridge, where to eat in Marylebone and lots more.

Our local expert's personal recommendations

"I’ve lived in west London for nearly 20 years and worked in food media for over a decade, but the buzz of finding a neighbourhood restaurant worth shouting about hasn’t worn off. Chelsea is never short of an exciting new opening, while still being home to long-standing institutions – hard to beat for people-watching, too. These days, with a young family, meals out are less frequent, so the bar is higher. I’m looking for places that feel warm and relaxed but offer a menu you’ll daydream about afterwards. For me, good hospitality is all about how you feel when you walk out the door," Lily Barclay, olive team member

Best places to eat and drink in Chelsea

The Prince Arthur, Draycott Avenue

Prince Arthur has traded its Belgravia pub roots for a polished new home on Chelsea’s plush Draycott Avenue. The ground-floor restaurant evokes classic European elegance, with soaring arched windows, a central fireplace and a fresh seafood counter, with a cocktail bar upstairs.

It’s a more luxurious setting but the Basque inspiration remains, with a seasonal menu built around high-quality ingredients and live-fire cooking. It’s also secured two consecutive years of Michelin Guide recognition.

We started with gildas: briny, punchy bites made richer by plump chunks of tuna. Familiar signatures still earn their place. Ruby-red lobster rice arrives with a dollop of saffron aïoli, while Australian wagyu steak finds its perfect partner in salty beef-fat fries.

For dessert, it would be remiss to skip the Basque cheesecake. Marvellously gooey, creamy and light, it arrives draped in a berry compote for a burst of sweetness.

To drink, head upstairs for a cocktail or explore the extensive wine list, which champions Spanish and French producers. princearthurchelsea.co.uk

The Sea, The Sea, Pavilion Road

Pick where to sit at this elegant seafood spot depending on the occasion – perch at the raw seafood bar, watch the world go by on the terrace or relax in the chic, light-filled upstairs dining room.

Be prepared to splash out, as each section is well worth ordering from. First up, rock oysters or a round of caviar if you’re feeling plush. Bite-size snacks include lobster and seaweed dumplings, and aged seabream wrapped in shiso leaf. Must-order red prawns on the raw section are nestled in a medley of peas, broad beans and gooseberries.

Next comes cuttlefish ragu ribbons tangled with salsify and green almonds, and john dory fillets with frilly maitake mushrooms. Whole Cornish plaice to share is dressed with wild garlic capers and pickled dulse, while Shetland turbot sits in a flecked asparagus sauce moat, with piattoni beans tossed in lovage and goat’s cheese on the side. Finally there’s intriguing potato ice cream with smoked eel or a trio of Kirkham’s Lancashire cheese, summer honey and olive oil crackers.

The wine list is peppered with plenty of English choices, from Westwell sparkling to South Downs Salt Éire and Essex pinot noir. Elegant cocktails include The Sea martini lifted with floral apple eau de vie, delicate fig leaf highballs and pink peppercorn negronis. theseathesea.net

Ixchel, King's Road

Tucked away on an unassuming corner of the King’s Road, Ixchel feels designed for long lunches and fun, cocktail-fuelled dinners. The dining space blends earthy tones with hand-painted murals and soft, draped curtains that separate it from Chelsea’s bustle. There’s room for intimate dates in alcove tables, while larger groups can take over the downstairs private dining space. The mood is relaxed yet refined – effortlessly put together without trying too hard, perfect for post-shopping margaritas.

If it’s on the menu, don’t miss the spicy mango margarita, a thick, tropical special laced with just enough Tajín to keep things interesting. Guacamole is generously portioned, best scooped up with crisp totopos (though they could do with an extra hit of salt). The sautéed prawn tacos deliver beautifully smoky char against fresh, crunchy cabbage, wrapped in some of the best tasting homemade tortillas. The Hereford ribeye – substituted for T-bone on this occasion – arrives with grilled chorizo and chiles toreados, all cooked to perfection, though a touch of freshness wouldn’t go amiss.

Service is swift – perhaps even a little too swift – but the lively, well-designed space makes it easy to settle in. If you’re after something sweet, the Mexican mango with chamoy and lime sorbet is a simple pleasure, like a deconstructed margarita. A polished, fun Chelsea take on Mexican dining. ixchellondon.com

Kutir, Lincoln Street

Walking into Kutir is akin to entering someone’s home – someone with an eye for interior design and a penchant for elegance. With its mint green and floral walls and dramatic chandeliers, the Georgian townhouse – in a smart side street off Chelsea’s King’s Road – oozes intimacy. Come here with a loved one or friend for a special occasion. But, most of all, come for Rohit Ghai’s cooking – an extensive exploration of India’s vast food heritage.

Tasting menus are the way to go, with or without wine pairings. The signature Expedition menu (£75 per person) delivers six dishes, plus tadka dal, breads and rice. Plump, pink prawns are elevated with a dusting of coconut, sesame and peanuts. The richness of salmon tikka – so tender it’s spoonable – is off-set by pickled radish. Tandoori lamb chop – the star of the menu – is as fat as a cushion and just as luxurious, marinated with smoky black cumin. Then, choose between the nation’s favourite, chicken tikka masala, or spicy duck madras, with a hint of tamarind sourness.

Finish with an unctuous date pecan pudding or refreshing pineapple and coconut. Kutir’s new garden is a sun-drenched terrace made for summer sipping. From 1-5pm, a three-course menu at £35 offers excellent value – expect familiar favourites like chicken tikka masala alongside standout plates such as truffle khichdi, a luxe twist on the classic lentil and rice kedgeree. kutir.co.uk

Rabbit, King's Road

This King’s Road farm-to-fork restaurant has had a glow-up, now with added robata grill and rotisserie to add an extra sense of theatre to this always-heaving dining room.

Continuing to offer countryside classics, its original small plates concept has been replaced with more robust, bistro-style mains like chilli glazed pork with pickled red cabbage; spiced cauliflower and mixed wild mushrooms; and venison haunch with celeriac. Signature snacks remain – Marmite éclair with egg confit and cornichon is a one-bite wonder; as is a whipped cod’s roe rice cracker. Puddings – sticky toffee, chocolate mousse, vanilla set cream – are gloriously rich and unpretentious.

Owned by the Gladwin brothers, of Sussex’s Nutbourne Vineyards, the wine list features their own sparklings. The Daily Loosener cocktail, which might be a sloe gin and Aperol with soda, reflects the team’s playful ethos, albeit underpinned by a more serious commitment to sustainably across all aspects of the restaurant. rabbit-restaurant.com

Three Darlings, Pavilion Road

Jason and Irha Atherton’s ‘English bistro’ is named for their three daughters. Its all-day menu appeals equally to families, to groups of friends and for date nights, with seasonal variations and sensible pricing to encourage regular visits.

Choose your spot on the covered terrace off Pavilion Road or take a seat in front of the pass and watch the chefs cooking on the Josper grill. Sharing small plates include woodfired fermented Orkney scallop with fermented miso; char siu Shorthorn short ribs; octopus with butter bean aïoli and Yukon Gold cooked in the embers with Lincolnshire Poacher – a posh twist on a cheesy baked potato. The quality of ingredients elevates the experience and surprising twists are designed to delight: monkfish tail is served with a wedge of vibrant Baches citrus; and skate wing schnitzel with katsu sauce and lime.

Desserts range from comforting to luxe – bun and butter pudding or soft serve topped with caviar. The wine-curious may be rewarded with a trip to the secret cellar. threedarlingslondon.com

Bottarga, King's Road

On a corner spot on the King’s Road, this Greek restaurant is a visual treat: cleverly lit, with playful modern art. Lovingly sourced ingredients in hero dishes ensure food is the focus, best enjoyed at a counter seat along the open kitchen. Silky taramasalata is topped with cod’s roe; anchovies served with sheep’s milk butter and slivers of crisp flatbread are a must-order; signature dish bottarga orzo is creamy and rich, perfectly paired with lamb and a superior Greek salad with caper leaf, barrel-aged feta and rusks. While chef Tzoulio Loulai sources ingredients from his homeland, the menu is not slavishly Greek: chocolate burnt cheesecake and salted caramel is a big hit on Instagram. A Greek house soundtrack ensures a buzzing atmosphere. bottarga.london

The Pig’s Ear, Old Church Street

The new incarnation of the pub that’s been around since 1870 focusses on all the good stuff: oysters, Sussex beer, wine from owners the Gladwin brothers’ Nutbourne vineyard and seasonal veg from their farm, pies, hearty Sunday roasts. Snacks to kick off are a little more refined: devilled quail’s eggs and signature mushroom Marmite eclairs borrowed from the Gladwins’ other restaurant menus, and alongside comfort puddings is the must-order bun filled with meadowsweet cream and salted caramel.

The curated set menu pairs six seasonal dishes with Nutbourne, French and Italian wines. Eat in the chandeliered but informal and cosy bar or the more sedate upstairs dining room. pigsearpub.com

The Campaner, Chelsea Barracks

Hidden within the new Chelsea Barracks development and opposite the stunning Garrison Chapel, The Campaner offers an exciting Catalonian menu. When the sun’s out, there’s an ample terrace to people-watch and enjoy the dining experience alfresco. It’s rare in London to find somewhere so close the hustle and bustle of city life while remaining peaceful.

The menu has a good selection of dishes with a grounding in Catalan cuisine. Particular favourites were the iberian ham croquetas which had the perfect balance between ham and cheese in the filling as well as the seafood salpicón salad and ajoblanco, which was like a chopped seafood salad full of fresh summer flavours. For meat lovers, the iberian pork rice with brava sauce is a great sharing dish with smoky, perfectly cooked pork and a handful of jalapeños on top to give you true Spanish flavours.

To finish, the pa amb oli I xocolata is a lovely, rich chocolate ganache, or the strawberry mille-feuille is a fresh way to finish, especially during the summer months. Ask for a view of the church to give you Spanish village vibes, especially when the sun is shining. thecampaner.com

Azzurra, Sloane Street

With its plump, stripy banquettes, seafood bar and striking trawler net sculpture, this elegant restaurant evokes memories of sunnier climes. It is your portal to southern Italy on Chelsea’s Sloane Street. Exec chef Andrea Mura’s menu pairs impeccable British seafood with gourmet Italian ingredients, not least in a dish of lorighittas, a twisted, hooped pasta from Andrea’s native Sardinia: “One of the few in the world that cannot be made by machinery.” It is served with octopus cooked in a Calabrian chilli and Datterini tomato sauce, finished with parsley emulsion and Sardinian olive oil. azzurrarestaurant.co.uk

Elystan Street, Elystan Street

Elystan Street comes from restaurateur Rebecca Mascarenhas and chef Phil Howard, previously of The Square in Mayfair. Open all day, it serves “delicious, clean, ingredient-led dishes, full of natural vitality,” according to Phil, in an elegant space designed by Clare Nelson. It’s a 64-seat dining room with near floor-to-ceiling windows lining two walls, blue and soft salmon coloured chairs, and teal leather banquettes. The food is modern British, with dishes typically including smoked mackerel velouté with Porthilly oysters, leek hearts and eel toast; fillet of cod with lightly curried cauliflower purée, golden raisins, coriander and lime; and roasted figs with goat’s milk ice cream, lemon and thyme fritters and olive oil.

There’s also a dedicated lunch menu and an elevated Sunday lunch menu – roast chicken thigh comes with chou farci, chanterelles, slow cooked leeks and truffled consommé. elystanstreet.com

The Fuji Grill at Beaverbrook Town House, Sloane Street

Take a counter seat to see the sushi masters at work as they prepare an exquisite omakase (chef's choice) menu at this plush new Chelsea hotel. Around 20 bite-sized dishes are prepared with skill, precision and imagination and offered with short introductions and suggested wine pairings. From the first dish of red bream with pickled kohlrabi through to a dinky dessert of matcha cake with poached pear, there are intriguing combinations of Japanese and British ingredients.

Highlights are hamachi with smoked aubergine purée and caviar; texturally interesting squid and cauliflower; home-smoked salmon and British finger lime; and six-day dry-aged akami zuke, chu toro and o toro (tuna). The meal closes with a 'cheese' course of ankimo (monkish liver) with chutney and fennel cracker and a bowl of delicate clear broth.

While the entrance to the restaurant is through the lively hotel bar, the restaurant itself is quieter and soothingly art deco in style with walls featuring pictures of Mount Fuji. There are two sittings, 6pm and 8.30pm, with counter space for just six guests. beaverbrooktownhouse.co.uk

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 Shoreditch
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

]]> Lucy Gornall <![CDATA[Is your ‘healthy' lunch leaving you hungry all afternoon?]]> https://www.olivemagazine.com/wellbeing/healthy-lunch-leaving-you-hungry/ 2026-11-05T14:21:00.000Z 2026-11-05T14:21:00.000Z At lunch, you tucked into a delicious vegetable and chicken soup, with a slice of bread and a piece of fruit. You felt great for eating so well and you were positive you could hold out eating until dinner.

But, it’s only been two hours since lunch and now you're rummaging around in the biscuit tin, ravenous.

Your lunch just might not be doing enough to stop the mid afternoon munchies.

“A healthy lunch shouldn't leave you battling hunger all afternoon. It should nourish you, satisfy you and give you the energy you need to get through the rest of your day,” says Nichola Ludlam-Raine, registered dietitian and author of How Not To Eat Ultra Processed.

On the flip side, Nichola explains that hunger is a normal biological signal, and appetite naturally varies depending on activity, sleep, stress and how long it's been since your last meal.

But if you’re finding that afternoon hunger is a daily occurrence, it might be time to assess what you’re eating…

A green salad filled with veggies

It’s colourful and packed with nutrients and plants, but your salad might not be doing much for your satiety.

“This is something I see quite often: someone makes what looks like an incredibly healthy lunch, with lots of colourful vegetables, but finds themselves hungry again by 3pm,” says Nichola.

“Vegetables are fantastic for health, however, many salad vegetables are naturally low in calories, protein and fat. So, while a large bowl of lettuce, cucumber, tomatoes and peppers might look substantial, it may not provide enough energy to keep you satisfied for several hours.”

For a balanced salad, Nichola suggests starting with your vegetables and then adding three key components.

“Add protein, such as chicken, tuna, eggs, tofu, chickpeas or lentils; fibre-rich carbohydrates such as quinoa, brown rice, wholegrain pasta, bulgur wheat or a slice of wholegrain bread on the side; and healthy fats, like olive oil, avocado, nuts or seeds.

Research consistently shows that protein is a more filling macronutrient than carbs and fat, so making sure you add a generous portion to your salad can help stop the mid afternoon munchies.

“Protein influences several hormones involved in appetite regulation, including peptide YY (PYY) and GLP-1, which help signal fullness to the brain,” says Nichola.

“As a general guide, include a meaningful source of protein at each main meal, rather than saving most of the protein intake for dinner.” Check out our healthy salad recipes for all the filling inspiration you need.

A smoothie or soup

Liquid lunches can be nutritious, but you might find that they don’t leave you as satisfied throughout the afternoon.

“Liquid lunches can be less satisfying as they often require very little chewing. Chewing, eating speed and the physical structure of food all play a role in how our bodies register fullness, and liquids can sometimes be consumed much more quickly than solid meals,” says Nichola.

Plus, your smoothie or soup might also be lacking in nutrients which your body needs to keep your energy up.

“A fruit smoothie might provide plenty of vitamins, antioxidants and some fibre, but if it's predominantly fruit and liquid, it may be relatively low in protein, fat and overall energy. Similarly, a vegetable soup might be packed with nutrients but contain very little protein or carbohydrate, meaning you could find yourself reaching for a snack an hour later,” says Nichola.

To make your soup more filling, try adding lentils or beans and enjoy it with wholegrain bread, or make a smoothie with natural yogurt, oats, berries and nut butter.

A ‘healthy’ lunch after an intense gym workout

Ok so you’ve nailed the lunch itself but if you trained in the morning or completed a gruelling workout at lunch, you might need to fine tune your meal to support your workout recovery.

“Depending on the type, intensity and duration of your workout, your body may need additional carbohydrates to replenish glycogen (sugar) stores and protein to support muscle repair and recovery,” explains Nichola.

Although your appetite might drop temporarily after exercise, this doesn't necessarily mean your body doesn't need refuelling.

“Hunger may increase later in the afternoon or evening. For example, if you've been for a 45-minute run or completed a strength-training session, a salad might not provide enough energy to support your activity and keep you satisfied. Include a good source of protein alongside carbohydrates after exercise. This could be a chicken and avocado sandwich on wholegrain bread, a rice bowl with salmon and vegetables or a jacket potato with beans, cheese and salad,” adds Nichola.

Don’t forget to replace any fluids lost through sweating too.

Ham sandwich with white bread and a bag of crisps

A nostalgic classic and while there’s substance, there’s very little fibre in this lunch. In fact you may get around 1 to 2g of fibre; a far cry from the recommended 30g of fibre per day. As it stands, UK adults get an average of just 16 to 18g per day, according to the British Nutrition Foundation.

Fibre can help with fullness and is important for gut health. “Some fibres absorb water and form a gel-like substance in the digestive tract, which can slow digestion and help prolong feelings of fullness. Fibre-rich foods also often require more chewing and add bulk to meals, both of which can contribute to satiety,” says Nichola.

“Look for wholemeal, seeded or rye sourdough bread as an easy way to increase fibre,” says Sasha Watkins, registered dietitian and Head of Health at Mindful Chef.

Aside from the fullness factor, Sasha recommends keeping your intake of processed meat, such as ham, to a minimum.

“Processed meat has been linked to an increased risk of bowel cancer, and it’s often high in salt. UK guidance recommends eating no more than around 70g of red and processed meat a day. That’s roughly two or three slices of ham, so it’s worth mixing up your fillings.”

Plus, this lunch also lacks ‘good’ fats. Instead, crisps contain saturated fat – the type of fat that can lead to high cholesterol levels. While neither fat will keep you fuller, one does trump in the other in terms of health benefits.

“The type of fats we’re eating matters; the key is to focus on unsaturated fats which are found in foods such as avocado, nuts, seeds, olives, oily fish and olive oil,” says Sasha. These fats can actually support your heart health.

“A small handful of nuts and olives alongside your lunch is an easy way to include healthy fats that’ll help you feel full throughout the afternoon.” We've rounded up the best healthy sandwich recipes for more ideas, from chicken wraps to falafel-filled pitta breads.

Two wholemeal rice cakes with avocado and chicken

Carbs? Tick. Fibre and good fats? Tick! Protein? Tick! You’ve nailed the perfect lunch right? The components are there, but is it enough food to stop you raiding the fridge in an hour or two? If you’re hungry very soon after eating or struggling to concentrate, you might simply not be eating enough.

“Rice cakes are relatively low in energy, so you may find yourself hungry again quite quickly which can lead to making less healthy choices as your energy crashes,” says Sasha.

“To make this more satisfying, try adding some vegetables, boiled eggs or hummus on the side, or swapping the rice cakes for rye bread or a wholemeal wrap. You could also add a sprinkling of nuts and seeds on top.” You could try our spiced chicken and avocado sandwich for a delicious alternative.

Of course, there’s no single portion size that suits everyone as it depends on your activity levels, body size and general appetite.

No lunch because you’re fasting

Fasting has been given a health halo on many occasions, dubbed as a key way to lose weight and boost longevity. But you might not reap the benefit of skipping lunch if you end up gorging later on.

“Skipping lunch might seem like an easy way to reduce calorie intake, but it can leave you feeling irritable and struggling to concentrate, particularly if you have a busy afternoon,” warns Sasha.

“It can also lead to intense hunger later on so you’re much more likely to reach for highly processed or high sugar snacks later on in the day.”

If you are trying to lose weight, balanced meals are best; include protein, fibre-rich carbohydrates, vegetables and healthy fats at lunch to keep you energy up and to keep you full.

“If you’re taking weight loss medications, go for smaller, lighter meals and healthy snacks to graze on throughout the day instead. Good options include boiled eggs, mixed nuts and seeds, a piece of smoked salmon on wholegrain toast, cottage cheese and crackers or a bowl of quinoa or grains topped with fresh cucumber, tomatoes, tuna and avocado.”

More nutrition guides

I'm a nutritionist and this is what I eat to avoid the afternoon slump
I'm a nutritionist and this is what I eat to lower cholesterol
Why do I crave sugar every afternoon? What your body might actually be asking for
Forget calorie counting: 8 simple ways to eat less without feeling hungry

]]> Lucy Gornall <![CDATA[Women are more likely to be lower in these 4 nutrients. Here’s what you need to eat to avoid a deficiency]]> https://www.olivemagazine.com/wellbeing/women-nutrient-deficiency/ 2026-11-05T14:20:50.000Z 2026-11-05T14:20:50.000Z If you’re feeling permanently exhausted, struggling to concentrate, noticing your skin and hair has become drier or you simply just don’t feel yourself, it could be down to a nutrient deficiency.

Both women and men face the risk of deficiency across all nutrients, from vitamin D to B12. However there are some specific nutrients that women are more likely to be lacking in.

“A balanced diet should be able to provide us with everything we need. But there are times in a woman’s life when she might be more prone to low levels of certain nutrients. Or, as a woman, she simply requires more of particular nutrients,” says Natasha Draycott, lead nutritionist at Rheal Superfoods.

So which nutrients should women be keeping an eye on, what are the signs that levels might be low, which everyday foods can help and when might a supplement be useful? We asked the experts to explain.

4 nutrients women are more likely to be lacking

Iron

Women lose iron during their period because menstrual blood contains red blood cells, which carry iron. So if periods are heavy you’re more likely to have low iron levels. Iron is needed to make haemoglobin, the protein in red blood cells that carries oxygen around your body, helping to fuel everything from your brain to your muscles.

“Low iron often goes unnoticed,” warns Reshma Patel, a consultant dietitian and founder of The Dietitian Global. “On average, women live with iron deficiency for around two years before it’s discovered, as iron levels aren’t routinely checked as part of a standard health check, and a basic blood count can look normal while your iron stores (ferritin) are running low.”

Reshma adds that during pregnancy and postpartum, the level of iron needed rises in order to support a growing baby, while blood loss at birth can also lead to low iron.

Signs you’re low Fatigue, losing more hair than usual, breathlessness and a low mood are all common signs of low iron.

Topping up “Haem iron, the type found in animal foods, is the best absorbed. Try red meat, dark poultry meat, sardines, mussels and eggs,” says Reshma.

“Non-haem iron, found in lentils, beans, chickpeas, tofu, dark leafy greens, pumpkin seeds, dried apricots, wholegrains and iron-fortified breakfast cereals, isn’t absorbed as well by the body. Pair plant iron with vitamin C, such as orange segments on fortified cereal or peppers in a bean chilli to help boost absorption.” Check out our iron-rich recipes for inspiration.

Supplements can help boost your iron if your diet alone cannot. However, these should only be taken after a blood test with your GP.

“Ask specifically for your ferritin to be checked and if a supplement is recommended try taking it every other day which can improve absorption and reduce side effects such as tummy pain,” warns Reshma.

Calcium

Women are at a much higher risk of bone issues such as osteopenia, where bone density is lower than normal, and osteoporosis, where bones become more fragile and prone to fractures.

In fact, the latest data from the National Hip Fracture Database (NHFD) found that women account for around seven out of ten hip fractures in adults in England, Wales and Northern Ireland.

“Supporting our bones becomes particularly important around menopause because as the hormone oestrogen declines, the cells that break down bone, called osteoclasts, become more active, and bone loss can accelerate,” says Natasha.

For bone support, turn to calcium. “Calcium is needed to help keep bones strong and dense,” says Natasha. “It’s also an electrolyte, involved in nerve signalling and muscle contraction.”

Signs you’re low Mild signs can include numbness and tingling, fatigue and muscle cramps. Brittle hair, nails and teeth might also indicate low calcium. Visit your GP if you're concerned.

Topping up Although dairy foods such as milk, cheese and yogurt are famous for packing in calcium, you can also find this bone-boosting nutrient in tofu, kale, broccoli, almonds and sesame seeds.

“Many plant milks are fortified with calcium but check the label,” adds Natasha.

“People avoiding dairy without suitable alternatives may struggle to get enough. If you’re not meeting your needs through food, a supplement can help make up the shortfall. The Royal Osteoporosis Society recommends women need 1000mg in perimenopause and 1200mg postmenopause.”

To further boost your bones, include resistance-based exercise and don’t forget to take your vitamin D too.

Folate (Vitamin B9)

It’s often known as the pregnancy nutrient because taking folic acid (the synthetic version of folate) before conception and during early pregnancy reduces the risk of your baby developing neural tube defects such as spina bifida.

But Natasha warns that women need folate throughout life, not just during pregnancy.

“It helps us make DNA and healthy red blood cells, and supports methylation, a process involved in normal cell function and brain chemistry, including pathways linked to mood and cognition.”

Signs you’re low “Fatigue, palpitations, lack of concentration, mood changes, a sore tongue and mouth ulcers are all potential symptoms of low folate,” says Natasha.

“People with coeliac disease or inflammatory bowel disease can be at risk because of absorption problems.”

Think you might be low? A blood test via your GP can confirm your folate status.

Topping up Leafy greens such as spinach and kale, broccoli, beans, chickpeas and fruit are all good sources of folate.

If you’re supplementing, look for methylfolate or 5-MTHF, as this provides folate in an active form that your cells can use straight away.

“For pregnancy, the usual recommendation is 400mcg daily before conception and throughout pregnancy, with a higher prescribed dose for some people. Outside of pregnancy 200mcg is a good place to start for most people,” adds Natasha.

Iodine

It might not be as commonly known as other nutrients but for young women and those planning to fall pregnant, iodine is a mineral that you are increasingly likely to fall short on.

“Unlike many countries the UK doesn't add iodine to salt, so milk, dairy and fish have become our main sources,” says Reshma.

“Young women are the most likely group to switch to dairy-free – however, unfortified plant milks contain just 2% of the iodine found in cow's milk. Plus iodine is essential for an unborn baby's brain development, and building good stores before conception is important.”

Signs you’re low A lack of energy, constipation, dry skin and hair, feeling colder than usual, weight gain and brain fog can all be signs of low iodine.

But these symptoms could indicate a deficiency in another nutrient, so it’s best to visit your GP to get tested.

Topping up Milk, yogurt, cheese, white fish such as cod and haddock, shellfish and eggs are all good sources of iodine.

“Iodine-fortified plant milks are a good option too – look for potassium iodide on the label,” says Reshma, who warns that organic versions can't be fortified.

Seaweed is famous for its iodine content but it’s wise to be cautious. “Brown varieties such as kelp can contain too much iodine,” says Reshma.

Need to supplement? “If you don't eat dairy or fish, or are trying to conceive, choose a supplement providing no more than 150mcg a day – many pregnancy multivitamins include this,” explains Reshma.

More nutrition guides

6 nutrients you're probably not getting enough of – and the foods that can fix it
The 6 principles of no-nonsense nutrition
Why do I crave sugar every afternoon? What your body is actually asking for
6 foods you think are healthy – but nutritionists wouldn't eat every day
The midlife health mistakes a women's health expert sees again and again
9 nutritionist-approved tips to boost nutrients when you cook
Think you need more protein? These are the foods a nutritionist actually recommends

]]> Alex Crossley <![CDATA[Best new restaurants in London to visit in 2026, picked by olive's editors]]> https://www.olivemagazine.com/restaurants/london/best-new-restaurants-in-london/ 2026-11-06T11:34:41.000Z 2026-11-05T10:00:24.000Z Looking for new restaurants in London? We've visited the hot new openings in the capital to experience the restaurant for ourselves, so we can bring you our regularly updated best London restaurants list. 

Read on for all the best new openings and we'll be continually adding new spots for 2026 as they launch, after we've personally reviewed each one. 

For more restaurant guides check out our best restaurants in Soho, Covent Garden, Shoreditch 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 try the best chef's table experiences in the UK.

Best new London restaurant openings 2026

Talli Queen, Shepherd's Bush

Shepherd’s Bush regulars have called the Queen Adelaide ‘the Queen’ for 120 years. When Avi Shashidhara (ten years at the River Café, then head chef at Bib Gourmand Pahli Hill) took it over, he kept the nickname and added talli, Hindi for tipsy. The Grade II-listed Edwardian pub now takes its cue from India’s toddy shops, with 18 beers on tap and cocktails made with Indian spirits, including mahua, which is distilled from the flowers of the mahua tree.

Appropriately, we started with bar snacks. Aloo bonda (turmeric-spiced potato balls fried in gram flour batter) were crisp and golden, with a spicy squash chutney for dipping. Goat sausages, coarse and gamey, were sharpened by onion salad and mint chutney. Mangalore buns (puffed, soft and faintly sweet from banana in the dough) are made for prising open and spooning in Scottish crab sukkah, a dry, coconut-rich fry.

Charcoal-charred Cornish lamb chops were worth every penny of the tenner per cutlet: blackened crust, pink at the bone, seasoned with stone flower (a lichen with a woody, smoky aroma) and served with a silky mint sauce in which to dunk and devour. A claypot of Bihari paneer thoofani (thoofani means stormy) was a tumble of cheese chunks with tomato, Bombay onion, chopped ginger and chilli. Malwani tiger prawn came bathed in a tangy coconut sauce studded with meaty king prawns. It was a dish to shed inhibitions, roll up our sleeves and fight over the shell. thetalliqueen.co.uk

Waterhouse, Hackney

Husband-and-wife team Gabriel Waterhouse and Patricia Wakaimba have refined their hospitality style for almost a decade, culminating in this beautiful next chapter. On a blustery autumn day, the converted Victorian warehouse off Columbia Road provided a Sunday sanctuary. With only one sitting per day, the team are acutely focused on their guests’ experience. There’s an invitation to arrive early for an aperitif, in our case a delicate fig leaf martini, before gliding into the whitewashed brick dining room, all tables set up to face the open kitchen.

Gabriel is a craftsman as well as chef – he built the raised herb beds out front, throws ceramics and dabbles in intricate kintsugi, restoring the beautiful bowl for our opening umami-rich celeriac, kohlrabi and black garlic broth. The restorative tasting menu focuses on the north-east – think butter-basted crumpets, chestnut tartlets and deconstructed Lindisfarne oysters, the flesh buried in green chilli, cucumber and sorrel granita. We’re advised to cut mini rye bread loaves lengthways like a book before stuffing with cultured butter.

My visit was Sunday, meaning a slightly shorter menu but hearty main event – slow-cooked Herdwick hogget hotpot served piping hot from the oven, a mini milk bread roll alongside to lick up the juices. To finish, warm Northumbrian whisky madeleines have custardy centres and caramelised edges. The optional cheeseboard is a hook up between Doddington Dairy in Northumberland and London’s Paxton & Whitfield (the Yorkshire girl in me was delighted with the fat rascal crackers to pair). Decanters of digestifs are laid out on the counter to end the meal in dinner party style, encapsulating the memorable hospitality. restaurantwaterhouse.com Reviewed by Alex Crossley

Nakimushi, Notting Hill

With its wood-panelled walls, Nakimushi feels as much like a Swiss chalet as a Japanese townhouse. But that's where the Alpine comparisons end. This lively newcomer serves excellent ramen and inventive Japanese plates at surprisingly reasonable prices. Don't expect an intimate supper. It's loud, lively and cramped. Downstairs, you'll knock elbows with strangers perched on stools, while upstairs offers tables, still very much cheek by jowl.

Thankfully, the food gives you plenty to concentrate on. Generously sized karaage chicken has a delicate crunch and beautifully succulent thigh meat underneath. A tuna summer roll with blackberry and hibiscus is fresh and vibrant, the blackberry bringing sharpness rather than sweetness.

We shared two larger dishes. Luxurious lobster ramen had a deeply flavoured broth with all the richness of a good bisque. Then came a thick iberico pork chop, decidedly pink – perhaps too pink for some but perfect for us – alongside a funky red almond miso that was practically a dish itself.

The only dessert, a take on crème caramel, was unavailable. Nakimushi is somewhere we'd happily return to for its energy and interesting cooking. Unfortunately, everyone else seems to agree. Good luck getting a table. nakimushi.co.uk Reviewed by Barney Desmazery

ALBA, Knightsbridge

ALBA’s 10-seat omakase counter, overlooking Harrods, is set slightly back from the main restaurant, though the surrounding buzz carries through. The atmosphere is livelier and less hushed than a traditional omakase counter. Led by chef Dmytro Pak, formerly of UNI Paris, the menu brings Japanese technique to coastal Italian and Sicilian ingredients, with each course introduced by the staff.

I began with hamachi, its sweet, reduced soy glossy against the sharp lift of yuzu kosho. Scallop with bottarga was delicate, while the salmon nigiri came with a homemade sauce that brought a gentle sweetness. The Sicilian prawn with mayonnaise, sweet chilli and chive was a softer, more familiar note among the raw seafood.

The otoro with foie gras was my bite of the night: gloriously fatty, melting almost as soon as it reached the tongue. Wagyu had the same yielding tenderness. A hand roll added a crisp finish before the final course: a foie gras crème brûlée topped with uni and caviar, served with toasted brioche for scooping. It was a little more spectacle than substance, though a memorable way to end. At £95 all in, it’s a very good way to enjoy an omakase experience in London for less than £100.

I drank the Ki no Kaze, a savoury mixture of vodka, green tea umeshu, mango cordial and sparkling hojicha tea. The green tea came through strongly, though I’d have welcomed more mango. alba-ldn.uk Reviewed by Lydia Anderson

Bubala, Covent Garden

Perched on the corner of Garrick Street, the fourth spot from Marc Summers' celebrated Middle Eastern-inspired restaurant group is its biggest site yet, offering a moody, cosy escape from the surrounding tourist bustle.

The set menu, 'Bubala knows best', is decently priced at £39pp and showcases Bubala favourites plus a few fresh seasonal offerings. Start with the pickle plate – three types, each in a different brine – before dragging fluffy laffa flatbread through creamy confit garlic labneh and impossibly silky hummus. The hummus is laced with burnt butter for rich, nutty, toasty depth.

Next came halloumi-style cheese, handcrafted by Curlew Dairy, a micro-dairy in Wensleydale. Drizzled with chamomile and fennel honey, it had a gentle, mildly floral sweetness. A bowl of crunchy Kentish corn with feta and coriander was pepped up with red shatta – a fiery, traditional Middle Eastern chilli paste. The highlight of the menu was the Honeypatch squash: silky and charred, with nutty chestnut and orange blossom brown butter adding fragrant sweetness.

Do not miss the chocolate crémeux, with pools of tahini and cocoa nib shards for a decadently sweet, nutty finish. Wash it all down with a spicy marg or choose from the low-intervention wine list. The bottles favour freshness, texture and plenty of flavour to complement lemon, tahini, smoke and spice. We enjoyed the Enguera Orange 2025 from Spain, a light, fresh, organic skin-contact wine with notes of orange peel, chamomile, citrus and herbs. bubala.co.uk Reviewed by Helen Salter

BeefBar at Dear Jackie, Soho

Magic wands, a crystal ball and a magician sawing his assistant in half: BeefBar's menu looks bonkers and it made me wonder whether the food would be equally side-eye provoking (owner Noel Hayden's father was a stage magician, which explains a lot). In fact, it's magic – especially the steaks.

Beefbar started in Monaco and now has 43 restaurants around the world, which may bring certain macho preconceptions. In the basement of Broadwick Soho, under coloured-glass chandeliers, with red walls lined with decorative plates and deep red velvet chairs, it has the intimacy of a Parisian supper club.

The menu moves from street-food snacks and pizzette through comfort dishes to steaks grouped by origin, ending with Japanese wagyu priced by the gram. We started small: Mini Big Smash burgers, gone in two bites, and Sticky & Spicy chicken, fried in wagyu tallow and lacquered in chilli caramel.

Then those steaks: wagyu tagliata, with a crisp sesame crust and goma (Japanese sesame) sauce, and wagyu skirt were on another level – so soft they barely needed chewing, the marbled fat bursting into a beefy broth that flooded our mouths. Buttery mash caught the juices, and scorched jalapeños were fiery but tolerable.

Beefbar Magic Fingers – pistachio, caramel and kadaif (shredded filo pastry) in milk chocolate – arrive for two with a rather menacing cleaver to separate them at the table. A theatrical end to a rather magical experience. broadwicksoho.com/beefbar Reviewed by Keith Kendrick

Cassette, Covent Garden

The founders of Peckham’s modern European favourite Levan have opened Cassette, an alluring Covent Garden restaurant billed as a "modern French bistrot with Parisian energy". A few minutes from the piazza, the restored 19th-century gothic townhouse boasts double-height ceilings, large original windows, an intimate dining room and a sun-kissed terrace.

The seasonally changing menu is divided into snacks, starters, mains and desserts, with modern dishes rooted in classic French techniques and centred on deep, rich flavours. We started with three too-good-to-skip bites: golden panisse pepped with pickled mussel and a splodge of aïoli; a dainty raw beef croustade with comté; and E5 Bakehouse baguette with salt-flecked butter. Next came fromage de tête, lifted with tarragon and tangy wholegrain mustard, with a chunk of buttered toast.

Mains of pigeon chou farci – a classic French dish of tender meat and farce wrapped in blanched cabbage leaves – and pork chop with apple mustard and luxurious talleyrand sauce set the bar higher. Don’t skip the leafy greens: silky grilled cabbage dressed in smoked eel vinaigrette added a sharp dimension to an already flavour-rich feast.

Finish with silky mousse au chocolat, crowned with grassy olive oil and a scattering of sea salt, or try the red wine-poached pear with whipped mascarpone for a bowl of autumnal comfort. The low-intervention wine list starts at £29 a bottle and changes quarterly, championing winemakers whose bottles are available only in small allocations. cassettelondon.co.uk Reviewed by Helen Salter

Nettle, Covent Garden

Perched on the fifth floor of The Conduit, Will Devlin's new restaurant is a bright, open space where generously spaced tables allow for an intimate, well-paced meal – a rarity in London.

The room is built around a huge, endlessly adaptable grill, while nearby a fermentation wall shows off the team's ongoing experiments with an array of beautiful produce. Most of the meat, fruit and veg comes from Will’s farm in Kent, with meat butchered at his own Block Butchery at Spratsbourne Farm in Goudhurst. That focus on hyper-seasonality means the menu is constantly changing.

If you visit with any of the following on the menu you must try the pigeon pasty with house brown sauce, its fermented apples adding a sweet, tannic punch; or a wild rabbit skewer in a sauce of peaches and fermented chilli.

Larger plates are made for sharing: chops, steaks and whole fish cooked over the fire, paired with beautiful vegetable sides, including gem lettuces hung over the grills to take on the smoke over time.

For dessert, if you are there at the right time, roasted cobnuts from the farm, or soft serve with the last of the season's strawberries and a dehydrated koji crumb.

The wine list champions natural bottles from independent growers, with a focus on local producers. It moves easily between the traditional, for those who want something classic and familiar, and the funkier end of the spectrum, with cloudy, skin-contact and lightly wild styles that stand up to the smoke and ferment of the kitchen. nettle-restaurant.co.uk Reviewed by Lucy Bridge

Kobe, Mayfair

Steaks so buttery you could spread them on toast are the reason to go to Kobe Mayfair. It’s one of the few London restaurants built around certified Kobe beef, graded for marbling so fine the fat melts below body temperature. It’s rare, prized and, let’s be honest, expensive. But for a special occasion (very special) it is worth saving up for. They’re steaks like no other I’ve experienced. The decadence started with our server presenting us with raw prime cuts to choose from, the flesh on each so marbled it was virtually white. That fat is flavour. You knew that. But it’s also how the beef gets its texture: soft and creamy, barely chewable. It’s richer than Kobe Mayfair’s clientele, so you won’t need to order more than 200g to feel fully satiated.

Razvan Marcu opened this London flagship in the spring, on the former Lusin site on Hay Hill, after the success of his first Kobe in Cambridge. The room is spacious and opulent: a dark obsidian bar, charred timber and deep leather booths. Starters of seared scallops with caviar and a single sweet potato raviolo in miso broth were sublime. Dessert was a crème brûlée nestled inside a whole pineapple, revealed at the table in suitably theatrical style. You can’t go wrong with the wines – let the sommelier guide you – but everything pales into insignificance alongside those steaks, which I’ll be dreaming about for some time to come. kobe-restaurant.co.uk Reviewed by Keith Kendrick

Island @ The George and Dragon, Clerkenwell

Chefs Brad Carter and Tom Brown have been wowing guests with their bold, inventive take on surf ’n’ turf upstairs at Mare St Market since 2025. This new opening sees them move Island to a smart, airy dining room on the first floor of this refurbished Clerkenwell pub – think French bistro vibes with crisp white tablecloths and a grown-up feel.

There’s some old favourites from the original menu including the epic lamb and clam skewers: meltingly tender little cubes of lamb with sweet salty clams in an umami glaze, one of our standout dishes. Other hits include oysters served three ways (we particularly loved the jungle mignonette, a mixture of jalapeño, shallot, pineapple and coriander – briny and sweet/savoury).

Brad’s take on a steak tartare sees the punchy tartare served with prawn crackers dusted with what seems like the essence of prawn cocktail crisps. The mixed grill brings piri piri chicken, giant grilled prawns, scallops and steak together, and is a great way to dip into all the flavours.

A plate of sweet slow-cooked beetroot with herby sauce, pine nuts and dressed leaves lightened things up a bit on a menu that is all about big umami flavours, surprising combinations and confident cooking with a real sense of fun. island-restaurants.com Reviewed by Janine Ratcliffe

Da Pino, Stoke Newington

Da Pino is a confident neighbourhood Italian on the former site of N16 favourite Bianca’s. From the team behind Casa Fofò, it’s led by Puglian chef Giuseppe ‘Pino’ Pepe and restaurant manager Federico Giannuzzi. The space remains minimalist, chic and understated, with a vintage sound system and a bar overlooking the tall open kitchen.

The modern Italian menu moves from antipasti to primi and secondi, infusing southern Italian cooking in subtle Asian influences. Start with juicy chunks of baby aubergine with pickled herbs and wild garlic and yogurt sauce, then move on to the delicate raw beef and stilton wrapped in a nasturtium leaf and eaten by hand.

Both primi raised the bar: tomato ravioli showered with Spenwood cheese and basil, and smoky grilled rice with mussels and crisp potatoes.

Next, flaky trout with blistered, pickled fushimi peppers and impossibly tender chicken with a light sabayon and silky cabbage made a mouth-watering main event.

Finish with shiso semifreddo, drizzled in coffee caramel and thick cultured cream – a perfect end to a faultless meal.

To drink, expect punchy Italian aperitifs and beer, plus wines from small-scale independent producers.

We can’t wait to return for Sunday service, with its more casual line-up of wine, antipasti and snacks. dapinolondon.co.uk Reviewed by Helen Salter

Kismet, Borough Market

Order the set menu at Kismet and loosen your belt! The dishes come in waves of textures and flavours and heat, starting with an array of creamy dips moving through squeaky halloumi, bitter chard and smoky meats before landing on squares of crisp, sweet baklava.

Kismet is a meyhane, a Turkish-Cypriot tavern built around meze and raki, Turkey's iconic anise-based drink. It's the latest residency above The Globe Tavern in Borough Market, from restaurateur Dom Hamdy (Crispin, Bistro Freddie) and chef Keiran Mustafa, who cooks from his roots.

The set menu is £48 a head, with a £4 cover charge for water, bread and Turkish tea. A flickering TV greets you at the top of the stairs. Inside, it's candlelit and intimate: two small rooms adorned with family photographs, with tables so perfectly positioned you don't brush elbows with your neighbours.

Dips are designed for swiping and sharing with chunks of honeydew melon, cucumber and fluffy ekmek (bread). The star was atom: strained yoghurt with a pool of chilli butter at its centre. And hibeş, whipped tahini with citrus, was so silky you could make pyjamas with it. Köfte (beef and lamb meatballs) and tavuk şiş (chicken thigh) came off the mangal (charcoal grill), both smoky, both succulent. The Cypriot fried potatoes that accompanied them were some of the best chips I've ever tried.

We had a bottle of minerally, dry Zambartas, a white from Cyprus, a perfect pairing for the smoky dishes. kismet.london Reviewed by Keith Kendrick

Bistro Sable, Islington

It’s a rare treat to find a restaurant that leans heavily into the classics, without feeling the need to put a modern ‘twist’ on everything. Bistro Sable does just that and does it brilliantly.

Taking over a corner plot on Canonbury Road, the space has been transformed into a beautiful dining room with crisp white tablecloths and quirky Paris flea market art lining the walls. We visited on a sunny afternoon so sat out on the pretty terrace but I’d love to return and experience the room lit by candlelight.

We started with an exceptional, airy cheese souffle, baked in a blanket of rich cheesy sauce (our server told us a local celeb comes in once a week for just for that soufflé and a glass of wine – a habit I’d very happily adopt). Mains of a crisp-skinned sea bream with petit pois al la Francais and golden rotisserie chicken with a gorgeously creamy vin jaune sauce and a mound of crisp frites kept the standard high. There’s a great all-French wine list with the house red (a lovely Syrah-Grenache blend) starting at a very reasonable £27. We shared a crème caramel for dessert, the creamy custard just holding its shape and the caramel sauce dark and complex. A perfect end to a faultless meal. bistrosable.co.uk Reviewed by Janine Ratcliffe

Romy Gill at The Pem, St James

Romy Gill’s first permanent restaurant in six years is a sumptuous space. Taking over The Pem inside Conrad London St James in Westminster, it’s huge in scale but cosy in feel, with plush banquettes giving way to intimate corners. The vibe is special occasion, matched by exquisitely presented sharing dishes in Romy’s Tasting Journey menu, drawn from the MBE chef’s career and travels across India.

We started our adventure with a glass of alphonso mango wine from Pune – a revelation, served alongside warm, texturally exciting samosa chaat. Sukha crab stood out for me: spiced with mustard seeds, curry leaves and coconut, piled onto crisp toasted bread. Then panch phoron and tamarind octopus, tender yet firm, its tamarind and black mustard poaching liquor rounded out by a sweet potato purée.

Tandoori lamb chop, yogurt-marinated and charred, came with avocado chutney and pickled onions cutting through the smoke. Romy’s take on classic butter chicken was elevated by chargrilling the meat before folding into a rich tomato and cashew sauce that had an eye-widening chilli kick.

Dessert paired rose pistachio cake, milk-soaked and light, with a saffron and black cardamom-poached pear, both complemented by a chilled glass of poire granit from Normandy. romygillatthepem.com Reviewed by Keith Kendrick

Celeste, Notting Hill

Tucked away on a Notting Hill backstreet, Celeste is a smart Italian-American restaurant cooking modern classics very well.

It occupies the ground floor of an exclusive private members’ club but, luckily for west Londoners, this is the one part open to the public. A doorman awaits, while the staff are dressed as if Abercrombie did waiters’ uniforms. The main restaurant has a high-end, late-night New York feel, while the light-filled conservatory at the back gives more Hamptons vibes, all played out to a pleasing disco soundtrack.

The extensive menu comes with luxury touches – a crudo section, plus caviar and truffle popping up throughout – though you could just as easily come for a plate of pasta. Polenta fritta arrived as fat, freshly fried chips topped three ways, including girolles and provolone, and caviar. King crab tagliolini with datterino tomatoes showed expert pasta-making skills, though a little more of the advertised chilli would have lifted it.

An extra-crisp pizzette topped with bresaola, fior di latte, girolles and rocket hit all the right notes, as did monkfish cooked on the bone with stewed peppers and aïoli.

A ganache-rich chocolate tart with buttermilk ice cream and olive oil finished things perfectly.

Notting Hill’s dining scene has exploded in recent years but there’s been little noteworthy and Italian. Welcome, Celeste. celestenottinghill.com Reviewed by Barney Desmazery

Trèsind, Mayfair

Tasting menus aren’t usually my thing – too many dainty plates, not enough of what I actually crave – but Trèsind Mayfair gets the balance right. The sleek, modernist room, a short walk from Oxford Circus, is the London debut from the team behind Dubai’s three-Michelin-starred Trèsind Studio.

As the name suggests, the food is inspired by the whole of the subcontinent. Two classic tasting menus are offered: veg and non-veg (there’s also a chef’s signature taster), which made the decision easy: we had both.

Seven courses had the rhythm of a rollercoaster – some just a couple of bites, others sharing sized. My standouts were the mushroom chai, smoky with a crisp za'atar cannolo for dunking; and the tandoori morels, blistered from the clay oven in a rich chilli gravy. My partner swooned over the chaat, creamy with yogurt, surprising with strawberry, avocado and pomelo; and dramatically presented tandoori tiger prawn, sitting up, begging to be admired.

Curries were a perfect balance of portion size and variety: silky butter chicken and Bengali kosha mangsho (mutton), soft enough to eat with a spoon. Optional khichdi – head chef Amit Bagyal’s personal favourite – is a theatrical must: a nutty dhal finished tableside with 20 ingredients.

Dessert reworked payesh into a delicate structure of yogurt, ice cream and milk crisp. Neither of us had tried Indian wine before but we’re happy we have now: Fratelli Vineyards' chardonnay-sauvignon blanc was crisp and cool, cutting cleanly through the spice. tresind.co.uk Reviewed by Keith Kendrick

Appalachia, Shoreditch

There's probably nowhere else in London cooking food like this. Appalachia brings the mountain cuisine of America's Appalachian region to Shoreditch, led by head chef Alistair Borer (formerly of Smoking Goat) with a fire-driven, boldly seasonal menu. The space feels warm and a little rugged: lichen-like marble curves at counter seating overlooking the open kitchen, and staff who are engaged without being overbearing.

The menu is peppered with ingredients that feel uniquely American: Kool-Aid, pimento cheese, sweet tea, all used expertly. Start with the cheddar and jalapeño madeleines: soft, spicy, with the comforting flavour of cheese around the edge of a toastie, paired with a dill-forward ranch.

Don't hesitate over the tongue and head skewer: compressed layered squares of meltingly soft meat, crisped at the edges. The charred corn on a garlic and ginger base is another must. The tomato and watermelon salad arrives bright and perfectly in season, the tomatoes swimming in a pickled broth split with herb oil, the fried green tomatoes an excellent addition.

A limited number of pimento cheeseburgers are made each night, the cheese sauce piped and blow-torched with real drama. Served in a bun with thick tomato, caramelised onion and waffle fries. Book early and order one.

The Ambrosia Paloma has sherbet notes and a yogurt tang; the Sweet Tea Cooler delivers real peach thickness with a bergamot lift from the earl grey. We finished with the Kool-Aid jelly, a little soft but the popping candy and amaretti crumb made it fun.

olive tip: only a handful of pimento cheeseburgers are made each night, it's reason enough to book early. appalachia.co.uk Reviewed by Lydia Anderson

IGNI, Mayfair

Chef Theo Clench takes the reins in the replacement of fire-led Humo, this chapter with a seafood slant. I recommend sitting at the statement counter to experience the graceful live-fire theatre. There's a meditative atmosphere as chefs meticulously tend coals and flames to transform ingredients – rolling shell-on oysters over scorching embers to bring out creaminess, fire-roasting cuttlefish to serve with umami-rich katsuobushi flakes and smoking whole duck above pine needles to pair with a soy-glazed cherry smoke duck bonbon.

Six courses is plenty, but the nine-course menu gets you three extra seafood dishes, including my highlight of the night, 'tuna in three textures' – a trio of parfait, tartare and aged belly, the latter doused in foie oil for a unique silkiness.

Both menus kick off with pre-bites, each as stunning as the next – black tea smoked eel, Devon crab charcoal cups, and yellowtail hamachi on sticks fashioned from dried turbot bones. After the oysters comes bao-style, beech ember grilled Yukon gold potato bread served with spiced butter and BBQ tomato and raspberry consommé. To finish, delicate feuilletine autumn leaves are individually placed atop creamy tofu parfait, a Papua New Guinea chocolate sauce providing smoky undertones.

The same attention to detail is evident in cocktails – I loved the lingonberry and rhubarb blossom, with the sourness of a marg and a Cosmo’s fruitiness, while my partner matched the fire theatrics with a nutty toasted sesame oil-laced old fashioned, brimming with cherry smoke as it's presented. ignilondon.com

Bulbul, Blackfriars

Bulbul is named after the bird that ranges through the forest, picking up the best finds – and that's exactly the brief chef-restaurateur Rohan Dsouza and restaurateur Twinkle Keswani gave their chefs, sending them to cherry-pick India's best regional dishes and bring them home to Temple, nicely wedged between the City and Mayfair's usual high-end Indian haunts.

The room plays its own trick: a former office space turned sumptuous, with a waterfall at its centre and a deceptive sense of space, courtesy of mirrored ceilings.

The theatre starts before a fork is lifted: your server brings a box of cocktail herbs and spices for you to smell your way to a drink. The menu runs small plates, tandoor, then large plates. We kicked off with dadi ka dabba, a collection of one-bite morsels including a plump, battered deep-fried oyster, then crab dosa, exquisitely presented for you to fill, dollop with coconut chutney, wrap.

Dish of the meal was Aunty Marie's Goan shrimp balchao – aged for 48 hours and served in a mini clay pot. Dive in, balance it onto melba toast and devour. Vasco da Gama pork belly sorpotel, served with spongy rice cakes to mop up the spicy stew, had us fighting for the last scrap. Then the mezbaan – a round-up of the grill's greatest hits – from which fist-sized, meaty prawns were the standout. Don't skip the butter chicken either: a dish Delhi native Chef Yash is rightly proud of. Trust him. bulbullondon.com Reviewed by Keith Kendrick

Taq, Notting Hill

Chefs Eduardo Yishima and Jackson Boxer (Brunswick House, Dove and Vesper) have joined forces to breathe new life into one of London’s original Mexican restaurants, Taqueria. The result is TAQ, an energetic spot with a sleek look and an entirely new menu.

Dishes are made for sharing, with a packed menu centred on classic staples – tacos, tostadas and quesadillas – plus distinctly non-traditional blackboard specials.

Start with the shrimp taco dorados, two crunchy golden shells packed with juicy sweet meat, dunked into chipotle mayo; then move on to our highlight, the tuna tostada: plump cubes of raw line-caught tuna piled onto a toasted heritage corn tortilla with avocado salsa and chipotle mayonnaise, finished with crispy shallots.

From the taco section, the two must-orders are the fish taco (fried line-caught coley, shredded cabbage, chipotle mayo), plus carnitas piled with slow-roasted heritage pork, salsa verde and escabeche pickles. But they are all exquisite.

Finish with silky chocolate mousse pepped up with chilli, or tres leches piled with strawberries and chantilly cream.

The focused drinks list champions Mexican favourites, with classic and playful margaritas (the salty jalapeño variety is a must-order), palomas and mezcalitas, plus Mexican lagers, micheladas and a short, sharp wine list of easy-drinking bottles. taq.london Reviewed by Helen Salter

SlowBurn, Walthamstow

Eating a vegetable-focused dinner among the machines and bolts of cloth of a craft jeans maker in Walthamstow is about as east London as you can get. And it is marvellous. Tables are varied in height, size, location and material depending on their daytime function, napkins are linen (ours were embroidered with carrots), the kitchen overlooks the space and there’s a chilled air to the whole proceedings.

The menu is made up of small plates, slightly larger plates and main courses, most are veg-based, because in the words of Slowburn, “more vegetable, more nutrition, less waste”, but meat/fish lovers won’t be disappointed. We seem to have eaten most of it. Black bean gyoza tacos with tomatillo and coriander salsa are always on the menu, and quite rightly, the fried gyoza wrappers make a shatteringly crisp taco shell. Slow-cooked Limousin beef shin that comes studded into a fine slaw of carrot, onion, cabbage and green beans in a togarashi dressing is satisfyingly punchy; coco de Bretagne cooked Bulgarian-style in a tomato sauce with flat and bobby beans, and a lovage salsa showed how good beans can be; and aubergines were tempura’d and roasted with damson salsa.

We had smoked Fosse Meadows chicken that was the right side of smoky, hinting rather than overpowering, a piece of perfect Cornish cod with a crisp skin in a pool of silky bisque beurre blanc, and some fine roast baby potatoes with smoked garlic mayo – it would have been rude not to.

Desserts included a chocolate tart and peach semi freddo, we drank sbagliatos of various hues and a very fine chilled red, and the service was exemplary.

Chef Chavdar Todorov has built one of the nicest restaurants in London – it’s open Friday night to Sunday lunch because the rest of the time jeans are being crafted on site. slowburn.london

MIKO Mei Fair, Mayfair

MIKO Mei Fair, the new Thai dining room in a Georgian townhouse in Mayfair, comes with expectations: restaurateur Samyukta Nair is the brains behind Jamavar, Bombay Bustle, MiMi Mei Fair, the kind of pedigree that sets the bar high. We weren't disappointed. The kitchen is led by chef Soonthorn Apaipat, previously head chef at KOYN Thai, whose ingredient-first instincts of balance, depth, and freshness shape a menu built for sharing. The setting yells special occasion – teal and timber panelling, red leather banquettes and gold-leaf lotus motifs split the space into salon-style rooms – but the food whispers from the streets of Bangkok and Chiang Mai.

Tableside larb set the theatrical tone: herbs, spices and rice pounded and mixed and stirred through chicken mince. Want it hotter? It's yours. Want it sharper with lime juice? Or an extra splash of salty fish sauce? Your larb, your choice. Black pepper squid followed, nuggets that were both crispy and appropriately chewy; chicken satay came loose-sauced and properly tender, nothing like the sad version supermarkets sell; tiger prawn pla-ra arrived as impressive as a small lobster, meaty as monkfish.

Then two dishes competing for stardom: apple wood-fired Panang duck curry, sliced on the bias, bathing in an aromatic coconut sauce; and crab fried rice, the best we've had, every grain separate, the crab running through it as seasoning rather than sitting in chunks. Both exceptional. mikomeifair.com Reviewed by Keith Kendrick

Vesper, Exmouth Market

Jackson Boxer’s (Brunswick House, Dove, Henri) latest project has got everyone buzzing, and for good reason. Swish but unfussy, the romantically candlelit dining room off Exmouth Market is centred around a large zinc bar, complete with craggy, whitewashed stone walls, sconce wall lights and white tablecloths.

Mine’s always a negroni over a martini and the ‘dirty’ red pepper-washed version, laced with saffron bitters and gobstopper olive, is brimming with savoury edge. Pair with bite-sized spring onion pancakes – wafer-thin layers stacked with thick-cut tuna sashimi and rolled anchovy, à la hefty gilda.

I visited Dove last year, so knew the score on the off-menu burger front. My dining companion was immensely grateful that I enquired before we even ordered drinks, resulting in us securing the last one. And thank goodness – Dove's same gorgonzola-doused rare, juicy patty made from aged beef rib off cuts complete with jammy caramelised onions in bubbly brioche bun, here in a moat of peppercorn sauce. Other dishes are so brilliant that this is only one of the highlights. Namely grilled Atlantic prawns slathered in fenugreek and black lime butter and al dente agnolotti parcels bursting with silky chicken liver parfait, finished with glossy madeira sauce.

Baked saffron and crab fat rice accompanies large sharing cuts – middle white double loin chop, coal-fired chicken or 42-day aged Galloway beef rib if you missed out on that burger! To finish, toasted canelé drenched in rum butterscotch sauce, lifted with tangy goat’s milk ice cream. vesper.restaurant Reviewed and photograph by Alex Crossley

Mour, Seymour Street

The Blind Faith Martini is the essential way to start a meal at Mour, an elegant new restaurant in a townhouse setting near Marble Arch. Mixologist Riccardo asks you for a base spirit and a vibe, then conjures up the rest. Trust him! Our gin, Chambord, cucumber, elderflower and lime creation was magical: zingy and well-balanced, and literally unique.

Service matches the warmth and calm of the room: professional yet informally friendly. For a Med-inspired atmosphere, book the ‘secret’ all-weather courtyard. Flooded with natural light, its glass roof opens on a warm evening and retracts when the weather threatens. It’s a great solution to the problem every al fresco table in London has.

The menu leans towards Mediterranean but roams – Italian pasta sits alongside Greek sauces and Japanese technique. It’s a hospitality family's instinct to make everyone welcome, which makes sense given this is a prime location for tourists from all over the world.

We began with courgette flower, tempura-light and shattering over soft goat's cheese. Brie tortelloni was the dish of the meal – rainbow chard threading through a grana padano foam that clung to each parcel. Chicken milanese came golden-crusted, with juicy meat beneath. Seared seabass, in a sharp avgolemono, matched the refinery of the room. Apple tarte tatin closed things, layers of pressed apple, soft enough to spoon and scoop its accompanying caramel sauce. mour.uk Reviewed by Keith Kendrick

Johnny Boy's, Stoke Newington

Serving breakfast through to dinner, Johnny Boy's dishes up SoCal comfort food inspired by East LA’s family-run DIY joints. This cool, casual spot is a love letter to the food LA native Julian Denis (from Hackney’s Facing Heaven and Easy 8 in London Fields) grew up on, drawing on Mexican, Jewish, Greek and Japanese influences.

The slim space leans into Californian sunshine charm: tangerine counters, cosy rust-brown booths and scalloped stained-glass shades give it the feel of an old-school neighbourhood joint, with salsa hits pulsing from the speakers.

Dinner is the answer to late-night cravings, from tacos to cheeseburgers and pastrami sandwiches. Start with the crab tostada: a tangle of fresh and imitation crab, radish and jalapeños is sharpened in lime juice and piled onto a crispy fried corn tortilla. The signature patty melt – a cross between a cheese toastie and cheeseburger – is deliriously hearty, still pink and oozing with Russian dressing, caramelised onions and Swiss and American cheeses. The chicken dinner sees hunks of fried, juicy chicken leg and thigh served with herb-flecked potato salad and an extra-soft Hawaiian roll. Finish with the suitably fun root beer float – thick, foamy and perfect for sharing.

The concise drinks list covers American favourites like Pabst Blue Ribbon and Modelo, plus punchy cocktails: sharp margs and ruby red micheladas are finished with a spicy Chamoy rim.

We can't wait to return for a leisurely weekend breakfast, living out our American sitcom dreams with big breakfast burritos and bottomless filter coffee. eatatjohnnyboys.com Reviewed by Helen Salter

Clio, Marylebone

Want to know where to get the best Greek salad without hopping on a flight to Greece? Clio, a new Greek restaurant on Marylebone’s Chiltern Street, is the place. Hunks of chunky tomato and discs of baby cucumber support a whole slab of aged feta, topped with seaweed and dressed with olive oil and lemon juice, which your server then breaks up tableside to harmonise the flavours. It's a starter but deserves main status.

The room transports you to the Med, too: big, light and airy, with foliage cascading from the ceiling and walls hung with Hellenic sculptures and artwork. A watermelon margarita, ordered on a hot evening, hit the refreshment spot.

To snack on, a plate of olives and plump radishes, and a tangy, creamy cheese called xigalo, eaten alongside soft yogurt flatbread, dragged through a smoky aubergine dip.

For starters, the prawn saganaki – suck the head, where the best briny reward is hiding.

For mains, the Huntsham Farm suckling pig was the highlight, the meat meltingly soft, strands pulling away like silk ribbons. The lamb chop and slow-cooked shoulder delivered earthy herbiness with each forkful.

Get your camera out for the dessert of frozen yogurt with strawberries – gigantic yet light, easily enough for three, one of those dishes you wish you had a bigger stomach for. cliorestaurant.co.uk Reviewed by Keith Kendrick

Café Clement, Temple

The corner of London that is 180 The Thames is a contradiction, both a hive of activity with plenty of potential celebrity spotting and an area of riverside calm. What with Ikoyi, Toklas and Corner Shop, this is now quite the block to be seen on.

Café Clement is an all-day café and bar in the best of grand brasserie styling: there’s a luxe, comfortable dining room that faces both an inner courtyard (still a WIP when I visited) and a terrace facing the river (though not on the river). We had breakfast on a very sunny heatwave Saturday morning and sat on the mercifully cool terrace.

The menu (think hotel prices here, this is part of The Clement) runs from toast and Fortnum’s preserves for £4 to a brùléed grapefruit (£8), croque madame with a sunny side up egg (I was tempted) at £18, to an eye-watering £36 for an open lobster omelette, so something for everyone.

The garden breakfast, two eggs (I had fried), braised spinach, avocado, grilled tomato and portobello mushroom was a good version of a meat-free English breakfast, well seasoned and with the kind of base ingredients that make you happy that veg takes so good, and the avocado toast had two very perky poached eggs perched on top. It was too hot for sausage and bacon so the full English will have to wait for another visit.

Service was charming and the right side of attentive, the coffee is good and the people watching is epic. stclement.co.uk Reviewed by Lulu Grimes

Tangra, Soho

Vegetarian restaurant Tangra celebrates India's Indo-Chinese food culture in the heart of Soho. At the helm is chef Nikesh Sawant, formerly of Mildreds and Mallow, who brings his experience in proving that vegetables never need play second fiddle.

The Frith Street room is every bit as lively as the menu. Warm timber and exposed brick are lit by neon signs, Bollywood legends gaze down from the walls, and bright red booths invite lingering late into the evening. It feels more like a buzzing late-night diner than a polished Soho restaurant.

We began with one of Tangra's playful cocktails – the mezcal-laced Spice Trader, ir if you prefer, the house Tangra beer. Then on to the food: bold, inventive and packed with texture.

Crunchy smacked cucumbers were slicked with soy, vinegar and crackling with chilli oil, while burrata watermelon chaat balanced creamy cheese with tamarind, green chutney and crisp lotus root. Lollipop Chick’n & Gobi was gloriously crisp beneath a sticky Bombay chilli glaze but the standout was the laccha paneer: delicate layers of paneer threaded with green chutney and kashmiri chilli, scattered with smoked almonds and served in a rich makhani sauce. Parathas and jeera rice were essential for mopping up the sauce.

We finished with soft serve in rotating flavours such as mango darsaan or smoked oil chai. Even devoted carnivores are unlikely to leave feeling they've missed a thing. tangrarestaurant.com Reviewed by Keith Kendrick

Zylia, Covent Garden

Midway between Covent Garden and Leicester Square, Zylia is a new Greek Cypriot taverna from Nick Molyviatis (Singburi, Kiln, Oma) and Barry Karacostas, inspired by Nick’s upbringing in Athens and Barry’s Cypriot heritage.

Step inside and the postcode disappears: painted exposed brick, Greek tin posters, doilies, old ornaments and the faint smell of briny olives in the air. It feels transported rather than themed, with comfortable banquette seating facing towards the bustling floor and open kitchen.

The menu is built for sharing, so come with friends. We started with the bread basket. Thick sesame-crusted slices and pillowy pitta, charred at the edges and hard to stop at one. The aubergine dip is toastier and sweeter from the peppers, with a pleasing depth from the coal roast. The taramasalata is punchy, fishy and so smoothly whipped it's closer to mousse.

The Greek salad was exactly what it should be: crunchy and briny, with perfectly ripe tomatoes and generous chunks of feta. From the grill, the chicken souvlaki came juicy and nicely charred on a bed of sumac onions and parsley. The sheftalia, similar in spirit, were a little dry on the night.

The drinks lean into the theme: there's an all-Greek wine list alongside a cocktail menu inspired by traditional pastries. We ordered the Custard Pie: Metaxa brandy, fino sherry, fig leaf and honey, which left a creamy film on the palate. Unusual and worth it.

Come with at least three others – the meze format rewards curiosity and more people means more plates. zyliataverna.com. Reviewed by Lydia Anderson

Casa Felicia, Queen's Park

As soon as you walk into this gem of a local Italian, with its whitewashed walls and shelves of Campari bottles, you’re transported to a stylish neighbourhood find in downtown Naples. Full and buzzing early on a sunny Monday evening, word has clearly spread among Queen’s Park locals about just how good the food is.

We worked through the menu with classic and alcohol-free spritzes that were surprisingly difficult to tell apart. Everything we ate was brilliant, from the salty, crusty, moreish pane cafone and carpaccio of Sorrento tomatoes and peaches with stracciatella, basil and mint, to deep-fried aubergine that was wonderfully light and crisp.

Some elements reappear across dishes but when it’s rich parmesan cream and fragrant herb oil, we’re not complaining. Possibly the best courgette pasta we’ve tried combined almost-crisp baby courgettes with both.

Mains are designed for sharing. Our roast john dory had burnished skin, pearly flesh and a light, herb-fragrant pil pil sauce, alongside sweet roasted peppers dotted with black olives.

We were stuffed but a pistachio ice cream sandwich made with a sugar-dusted croissant proved irresistible.

Casa Felicia would be a perfectly acceptable local at half this quality. Lucky Queen’s Park, it’s exceptional. casa-felicia.com Reviewed by Barney Desmazery

Rosina, Wandsworth Common

Adam Byatt, newly named Restaurateur of the Year 2026, has turned to Italy for Rosina: named after his daughter, built on family cooking he's made for years and sharpened by a deep dive through Italy, chasing inspiration and ingredients.

After two decades building a reputation on modern British cooking with a French backbone (Michelin-starred Trinity, Bistro Union, Brasserie Constance), this wrap-around site on the corner of Wandsworth Common marks his first Italian venture: a cool, grassy green palette and a calm open kitchen, led by head chef Will Bee, previously interim head chef at Lita and a graduate of Paul Ainsworth's kitchen in Padstow.

Rabbit stars in a couple of dishes: livers braised in chianti, on bruschetta, open as a snack; then the meal’s showstopper, coniglio alla milanese – breaded fried rabbit leg, bone left on for drama, all crunch outside and pristine white meat within. Although a salt-baked turbot, cracked open at the next table, drew an audible oooh from the room. Next visit, that's ours.

Before then, peeled datterini tomatoes with ripe nectarine and burrata brought colourful freshness; veal tongue with mustard fruits was as soft as butter; then a couple of shared pasta bowls: cavatelli cacio e pepe, deliberately humble, and the post-service spaghetti – Adam’s own off-duty plate of anchovy, chilli and garlic.

To finish, a tiramisu, spooned tableside straight from its tin, light enough to justify another helping. rosinarestaurant.co.uk Reviewed by Keith Kendrick

MAZA, Mayfair

There’s a retro Athenian house party feel at this vibrant restaurant from the owners of Mazi and Suzi Tros. Homely Greek tavern style touches include framed handwritten recipes from owner Christina’s grandmother and custom-made rugs, plus plenty of disco glitz, from mirrored bathrooms to a DJ spinning uplifting 80s tunes.

As well as classic retro cocktails, there's a seven-strong martini list. Tzatziki has bags of savouriness thanks to mastiha and cucumber, while Santorini is a delicate, clarified take on bloody mary flavours. The restaurant also boasts the largest all-Greek wine list in the country, with prestigious names competing for a spot.

We’re alerted that food portions are generous, demonstrated by three hunks of griddled brioche-like leek bread to scoop up thick, creamy tzatziki. Next, a zippy tuna carpaccio dressed in Mediterranean-style ponzu.

The eyes of our server lit up when describing the Georgian-influenced chatsapouri. This truffle-topped baked dough filled with a trio of melting Greek cheeses and aubergine marmalade is an indulgent must-order. Balance with the Greek salad, a riot of fresh, crunchy classics blanketed in crumbly, herb-flecked feta.

For sharing mains, sliced octopus is as tender as you’d expect from hours cooked low and slow, then charred on the grill, served simply with fried capers, while chicken souvlaki is some of the juiciest meat I’ve come across, with pots of paprika and honey mustard sauce for a final touch.

Mazi’s much-loved baklava ice cream sandwich has made the dessert menu, with high-quality pistachios offering a deep, nutty flavour to the semifreddo-style ice cream blocks and crisp wafer edges. mazamayfair.com Reviewed by Alex Crossley

KINZ, Notting Hill

KINZ occupies a 1930s former Lloyds Bank on Notting Hill Gate and steps in from the street reveal a soaring, multi-storey dining space with a gallery mezzanine and a canopied bar built around sunken backgammon boards.

Rasha Khouri Bruzzo, who also owns Akub, opened the restaurant with brothers Jad and Karim Lahoud, and the result is a generous, unfussy version of Lebanese cooking geared towards long shared meals rather than quick plates.

Small meze dishes lead into bigger plates for the table and the team – friendly and well clued up on the menu – guided us through a good spread of both. The chicken taouk skewers are succulent inside with a delicate smokiness running through the meat, while halloumi skewers arrive bouncy and soft within a golden, crisp crust: proof that good grilling needs little embellishment. Bread is there throughout for scooping up whatever's left on the plate, reinforcing the relaxed help yourself approach to the meal.

Desserts close things out well: we tried a traditional osmalieyeh, its shredded pastry crisp against the creamy filling and sweet syrup, and a flourless chocolate cake that's dense without tipping into heavy.

The drinks list focuses almost entirely on Lebanese producers. Try a glass of Lebanese wine, a solid introduction to the country's high-altitude vineyards, or, if you like something stronger, the sumac martini. We opted for the fruity and refreshing non-alcoholic Mazahar Spritz.

olive tip: ask for a table in the old bank vault. It still has its original safe door and it's easily the most memorable seat in the building. kinzrestaurant.com Reviewed by Samuel Goldsmith

No. Forty Nine, St John’s Wood

From the team behind neighbourhood favourite Cinder, this all-day bistro and wine bar captures the same relaxed, ‘pop-in’ feels. There’s a cosy vibe thanks to exposed brick, sage green tiles and a piano promising live music evenings. Back-to-back banquettes split the front section into an open bar/bakery and bistro, where you can also perch at a marble counter looking over the terrace lined with planters of lavender.

The aperitif list is pick-and-mix style – negronis come classic or laced with blood orange juice for a more refreshing garibaldi-style serve, plus a trio of martinis (vodka, gin, espresso) and sours including a pistachio number. As well as classic spritzes, there’s choice of the moment Hugo or seasonal pear and elderflower. White wines by the glass lean towards Spain, while reds to France, with plenty of English sparkling, one Abruzzo orange and a couple of Provence rosés to boot.

Pair drinks with a selection of nibbles – cornbread Madeleines to scoop up scotch bonnet honey better perhaps, or crisp polenta batons layered with whipped ricotta. Or go full hog with three courses. Handmade tagliolini is ready to swizzle with red prawns and cayenne bisque. Hot honey lifts the hefty four cheese chicken parmigiana. And for dessert, Baby Guinness sundae is a riot of Baileys ice cream, coffee fudge and Graham cracker crumble topping. nofortynine.co.uk

Temaki, Mayfair

Having visited Temaki's original Brixton site, I was thrilled to see the cult favourite hand roll bar return in smart new Mayfair surroundings. The intimate 15-seat counter keeps the focus firmly on the chefs, who deftly assemble each order in front of you, creating a relaxed, lively atmosphere where dinner comes with a side of theatre.

As you'd expect, hand rolls are the main event, backed up by a selection of small plates. We started with crispy rice topped with buttery akami tuna before moving on to a line-up of temaki filled with spicy trout, salmon and avocado, and miso aubergine. Our favourite, though, was the day's special: seabass with crispy chilli, balancing delicate slices of fish with just the right amount of heat and crunch. Bottles of soy sauce fitted with pipettes are a clever touch, allowing you to season each roll without softening the crisp nori, and the quality of the ingredients shines through in every bite.

Our waiter recommended a bottle of Soñadora macabeo, whose fresh acidity was a great match for the seafood. The Japanese-inspired cocktail list looked equally tempting, featuring drinks such as a Hojicha & Black Sesame Manhattan, Yuki Nori Margarita and Yuzu & Sakura Sour – reason enough for a return visit. Before ordering, check the handwritten chalkboard for the day's hand roll specials, which are well worth trying before they sell out. temaki.co.uk Reviewed by Zazie Atkinson

The Victory, East Dulwich

The Victory is to East Dulwich what Llewelyn's is to Herne Hill: a neighbourhood eatery punching so far above its weight that it's become a destination itself. Born from neighbourhood loyalty, it was launched by a group of Franklin's regulars who partnered with the Begging Bowl's owner to revive the site.

A gentle refit of the restaurant has done just that – minimally decorated with navy wood panelling and exposed brick walls, and chalkboards dotted around with seasonal specials. Modern British in spirit, the menu nods firmly to Europe: a foie gras parfait that is at once light and rich, and octopus that absorbs the deep spicy heat of chorizo, finished with a vivid aïoli.

For mains, order the dish The Victory is quickly becoming famous for – whole roast poulet jaune served two ways, as two consecutive courses. The first brings the breasts in a deeply savoury sauce of morels, madeira, fresh broad beans and tarragon; the second lets the bird's gloriously crisp skin take centre stage, its legs served on a bed of lamb's lettuce in a sharp, bright vinaigrette.

Round things off with warm ricotta doughnuts and a glass from the concise dessert wine list. The Victory has all the makings of a destination restaurant – the good news for locals is that it's also just around the corner. victoryrestaurant-bar.co.uk Reviewed by Tamarah Green

Cue Point at The Garden Bar, Notting Hill

The Garden Bar on Bramley Road is essentially a pub with one of London's biggest beer gardens – but with a giant smoker called Betty at its heart. Now Mursal Saiq and Josh Moroney have made it the permanent home of Cue Point, their Afghan-Texan halal BBQ concept, after 10 years of pop-ups and residencies. The story behind the food matters here. Mursal was born in Afghanistan, her family fleeing the war in the 90s before settling in Mumbai and then London. Josh, a British-Guyanese classically trained chef, became pitmaster and head chef at Smokestak before the two joined forces. Their food marries American low-and-slow smoking techniques with Afghan spicing. Big flavours, bigger portions.

Pimento chilli cheese flatbread set us off, along with brisket burnt end skewers – hefty cubes of barky meat, their richness offset by the tang of pickles and garlic yogurt. Black lime pepper chicken bites brought a zesty, earthy edge to the familiar crunch of fried nuggets.

Seating 200, Cue Point screams ‘come with a crowd’ but there were only two of us so we asked co-owner Josh to choose our main. He picked oak-smoked lamb shank over wagyu brisket and it arrived with a thud: thick slabs of smoky meat to pull away from the bone, served on kabuli pilau. The borani banjan – aubergine curry, one of Afghanistan’s most beloved dishes – worked as both a vegetarian main and a generous side. cue-point.co.uk Reviewed by Keith Kendrick

Oudh 1722, Borough

Taking its name from India’s Awadh region and the year when it flourished under Mughal rule, Oudh 1722 is the first London opening from Aktar Islam, the chef whose Birmingham restaurant Opheem holds two Michelin stars.

Set in a three-storey listed Victorian building near London Bridge, the tables to covet have a view of the open-plan kitchen where the alchemy happens.

We started with shorba: spiced lamb tartare over which a silky, umami-rich broth is poured at the table. Tangy gol guppa followed (pop the whole thing in your mouth or it will get very messy), then chaat, a portion so generous it could be a meal on its own. The gilawat kebab, Herdwick lamb ground impossibly fine, was spreadably soft and historically significant: the dish was originally devised for toothless Nawabi nobles.

From the kebabs, the malai murgh chicken leg stopped the table, presented with the claw still on. It’s the dish to show your friends. Lasooni jinga brought giant prawns with raw mango, then mutanjan dum biryani, oxtail on the bone with aged basmati, was a riot of colour and deep savouriness.

From the curries, two stood out. Gulnaar – tandoori chicken in smoked tomato cream – was the best butter chicken we've ever eaten, while kara masala ka gosht, confit goat, was dense, rich and fall-apart. oudh1722.com Reviewed by Keith Kendrick

Impala, Soho

Most restaurant menus need no explanation – Impala’s does. There are dishes that are so thrilling and unfamiliar that you should start by having a detailed chat with your server. Inspired by chef Meedu Saad’s research trips to Egypt, the eastern Mediterranean and Japan, dishes sit outside easy categorisation but make complete sense on the plate.

We began with kibbeh of white crab and sun-dried wheat, wrapped in shiso leaf: a fresh, briny and grassy croquette. Aish baladi (pillowy Egyptian flatbreads) arrived for tearing and dragging through olive oil and harissa. Then a palate-livening summer fruit salad, including a peeled plum tomato, with chilli salt to sprinkle.

Sheftalia of Tamworth pork – essentially Cypriot sausages – are wrapped in caul fat to baste the spiced mince as they’re grilled. Chunks of short rib with three peppercorns and rosemary-scented oil rewarded mopping and a slow chew. The revelation was molokhia with braised jute leaf and aged beef: incredibly soft pink beef rib in an earthy, seaweed-like sauce built on ingredients that form the base of stews across the Middle East and North Africa.

Cull yaw (ewe) chops on sheep fat potatoes divided opinion. The chops were a little too fatty and dense but the potatoes were sublime, like soft fondants.

There is only one dessert – date and pistachio tart – and it earns that status: salted date paste, thick set custard, a carpet of pistachio in a crisp tart case. A big enough slice to share – but don’t! impalasoho.com Reviewed by Keith Kendrick

Teal by Sally Abé, Wilton Way

Considering it's rooted in classic British dishes, Teal has one of the most refreshing menus I've come across lately. Sally Abé is a real talent – after years at The Harwood Arms and The Pem, a gripping book and a successful stint at The Bull at Charlbury, this is her first solo restaurant.

On entering, my plus one claimed the pint-sized space feels like stepping into a Pullman train carriage, and I wholeheartedly agree, thanks to the elegance of linen bistro curtains, low lit lamps on marble tables, teal panelling and mustard banquettes. Top shelves are used to showcase co-owner Abe Drewry’s excellently curated wine list, bursting with the likes of Oregon chardonnay, South African pinot noir and five champagnes and English sparklings by the glass.

The succinct menu is full of tributes to Victorian Britain. Traditional salty "savouries" are reignited here as bite-sized appetisers – pig head scotch eggs, angels on horseback (tempura-fried oysters with a lemony hit) and jammy devils on horseback stuffed with chicken liver parfait.

Unique four day-cured knife and fork bacon is brushed in treacle and slow cooked then served with mushrooms, pickled shallots and sour cream. Plump spears of asparagus sit alongside deep-fried ricotta dumplings finished with toasted hazelnuts and lemon dressing, and seared chicken is dressed with bright spring veggies and verjus sauce.

Desserts shine. A layer of jelly, bright strawbs and fresh mint elevate panna cotta-style buttermilk pudding, while tart marmalade purée runs through parfait-like ice cream in a delicate wafer sandwich. Don't leave without a refreshing penny lick, justifiably bumped up to £1 for modern times. tealbysallyabe.com Reviewed by Alex Crossley

The Golden Tooth, Newington Green

The Papi team – responsible for beloved Papi in London Fields – is bringing refined pub classics to this Green Lanes gastropub. The space has undergone a refit with a smart split venue. Picture white tablecloths, dark green paint and parquet wood floors. It's a chic neighbourhood spot to drink Guinness on tap or impress out of towners.

Chef Matthew Scott has created a more grown-up menu divided into small plates, larger dishes and sides. Quality British ingredients shine. Sweetly acidic brined tomatoes arrive under a blanket of Dorstone cheese. Mussel toast comes encased in lardo for a briny melt in the mouth bite.

Papi's crowd-pleasing approach to food is personified in the red prawn and chicken stargazy pie, mingling salty and creamy flavours with a gloriously golden crust. It's designed for sharing and you'll find yourself battling for the last bite.

For dessert make a beeline for the crème caramel: light, silky and offset by slivers of citrus-tart todoli blood orange.

Wine is central to the experience too with wine merchant Charlie Carr championing low-intervention English bottles. We enjoyed a delicate light red from Somerset-based Mayland vineyard, which was halfway between red and rosé. The six-strong cocktail list features a quaffable pickle martini and a smoky-sweet mezcal paloma. goldentooth.co.uk Reviewed by Helen Salter

Tavern, Shoreditch

The team behind Nest, that much-loved neighbourhood spot in Hackney, went on to launch St Barts to critical acclaim and recently transformed Nest Shoreditch into an elegant British bistro, with a new name to boot.

As suggested, it has a cosy tavern feel with an elegant sheen: white tablecloths, shaggy sheepskin throws and cream panelled walls studded with antique mirrors and wall plates. A shelf, displaying wine bottles and knick-knacks, snakes round the horseshoe-shaped dining space, from the gnarled wooden window booths to the open kitchen counter.

Select a cocktail while checking out the menu. If a salty pickleback martini sounds too much, the cardamom margarita with green chilli salt rim and bright carrot gimlet make refreshing alternatives.

On the food front, we were tempted by Lincolnshire poacher gougères (fondly named ‘chunion puffs’) blanketed in shaved cheese and wild garlic powder, alongside fire bread slathered in miso tomato butter and pickled garlic capers. Next, a kofte stick is coated with beef fat mayo, fermented chill and strands of apple mint. Our surprise highlight was a medley of romanesco courgettes, Nutbourne tomatoes and ewe’s curd accented with pickled strawberries, monk’s beard and fresh herbs.

For mains, delicate spatchcock quail is marinated in tandoori-spiced lemon yogurt, finished with pools of vibrant coriander oil, while a crispy potato skin crumb coats poached turbot in a flecked laverbread, cockle and broad bean sauce.

There’s always room for the dessert options here – elderflower ice cream with milk crumb and blackberries or individual brown butter cakes crowned with a generous frill of chantilly cream. tavernlondon.co.uk Reviewed by Alex Crossley

The Sea, The Sea, Chelsea

Frequenters of Chelsea’s elegant seafood counter will be pleased to hear that the restaurant has expanded, so you can pick where to sit depending on the occasion – perching at the raw seafood bar is great fun, while the tables spilling onto pedestrianised Pavilion Road are prime position to watch Sloane Square’s clientele glide past. We slid into a burnt orange leather banquette that swoops round the main dining room on the first floor, given a loft-style feel thanks to large skylights.

Be prepared to splash out, as each section is well worth ordering from. First up, three types of rock oysters or a round of caviar if you’re feeling plush. From the bite-size snacks we particularly loved the deep-fried lobster and seaweed dumplings, and aged seabream wrapped in shiso leaf. Must-order red prawns on the raw section are nestled in a medley of peas, broad beans and gooseberries.

Next comes cuttlefish ragu ribbons tangled with salsify and green almonds, and john dory fillets with frilly maitake mushrooms and red rice vinegar. Whole Cornish plaice to share is dressed with wild garlic capers and pickled dulse, while Shetland turbot tranche sits in a flecked asparagus sauce moat. Don’t miss piattoni beans tossed in lovage and goat’s cheese – a side that shines in its own right.

Finally there’s intriguing potato ice cream with smoked eel or, for traditionalists, a triumphant trio of Kirkham’s Lancashire cheese, summer honey and olive oil crackers.

The wine list is peppered with plenty of English choices, from Westwell sparkling to South Downs Salt Éire and Essex pinot noir. Elegant cocktails include The Sea martini lifted with floral apple eau de vie, delicate fig leaf highballs and pink peppercorn laced negronis. theseathesea.net Reviewed by Alex Crossley

Auguste, London Fields

Right under the arches in London Fields, Auguste has the kind of self-assurance that doesn't need to announce itself. We were told the meal would follow a traditional Italian progression, antipasti through to dolci. It didn't but nobody seemed to mind. Figurines perch on picture frames, the art sits tactfully over the extractor hood and someone has clearly thought about the Campari-heavy drinks list. It buzzes but corners stay intimate. When we arrived the place smelled of pastry. Later the coals took over.

Bread and oil to start: nutty, peppery, with enough vinegar to wake you up. The rösti is a very elevated hash brown crowned with a melting blue cheese. The stracciatella with peppers and tomatoes is punchy and creamy, the vinegared peppers catching at the back of the throat. Then asparagus with peas, crème fraîche and wild garlic: beautiful, fragrant, quietly excellent.

The cappelletti comes in a broth made from the lamb skewer offcuts: deeply roasted, somehow both robust and delicate. The skewers are tender and well charred, served with a garlicky anchovy sauce (bagna càuda) and a yogurty green goddess thick with tarragon. We finished with a semifreddo: creamy, a little acidic, dressed with olive oil. Not the strongest note to end on but by that point the evening had done more than enough.

olive tip: order the bread and oil at the start, and keep it on the table. Every sauce that arrives after it deserves mopping up. Auguste. Reviewed by Lydia Anderson

Med Salleh, Kentish Town

A couple of minutes from Kentish Town tube station, this cosy but vibrant 30-seat Malaysian restaurant has got the neighbourhood buzzing about the food co-owner Med Pang grew up eating in Kampar, Ipoh and Penang.

The name is a play on mat salleh, the Malay term for Westerners, but the food is entirely of the East: roti canai, laksa and claypot chicken rice that feel closer to a Malaysian hawker stall than north London.

Roti canai is the essential opener – as fluffy as a duvet, flaky and hot. Tear it apart, dunk it into the curry sauce, then use the rest to mop your mouth. The stuffed tofu that followed was the revelation: triangular slabs, like toasted bookends, crisp on the outside and packed with peppery minced pork. A triumph of texture and proof that tofu can be the most interesting thing on the table.

The signature claypot chicken rice is the anchor. Lift the lid to reveal a sticky concoction of aromatic, slightly caramelised rice with hunks of tender thigh. There's enough for a crowd, so ask for a carry-home box.

Laksa is the dish that makes the room go wow, arriving in huge colourful bowls filled with broth heavy with coconut, brimming with prawns, clams, cuttlefish and egg. The cliché soul in a bowl was made for this.

Get kangkung belacan on the side – water spinach fried with shrimp paste – salty and sharp to cut through the richness.

We made room for dessert with one of the most intriguing cheesecakes I’ve come across. Durian fruit cheesecake, a pleasing contradiction to its smelly reputation. medsalleh.co.uk Reviewed by Keith Kendrick

Bánh Bánh, Brixton

Though not technically new, this stylish cocoon is worlds apart, in menu and design, from the place I used to pick up my Vietnamese takeaway when living nearby last year. Fresh from two weeks feasting in Vietnam, I was eager to try it out. The space’s elegant uplift includes hand-painted Vietnamese murals, wood panels and concrete, with unique seating areas divided to create intimate corners.

Starters include crispy spring rolls in nước chấm dipping sauce, newly added steamed pork cabbage rolls in rich tomato and old timer favourite chicken and herb salad with shrimp crackers. The most prominent addition is the section of bamboo grazing platters designed for sharing, just how they’re served in Vietnam. We picked flash-grilled monkfish pieces lifted with turmeric and galangal nestled alongside frills of dill, peanuts and vermicelli noodles, with salad leaves to wrap everything up in before dunking in fermented shrimp dip. For main course, braised pork belly cubes are slow cooked in fish sauce and coconut until caramelised. On the side, unctuous pan-fried green beans tossed in garlic fish sauce. I’ll be back to try sweet and sour mussel and dill broth, vibrant with pineapple, okra and tomato.

Bookmark your meal with Thai-inspired cocktails, kicking off with refreshing coriander and kumquat margaritas, and ending on a sesame boulevardier, the whisky-spiked negroni garnished with a sweet, crunchy sesame cracker. Wines are sourced from Vining Street Wine down the road, with a rotation of zippy natural numbers by the glass.

The original menu lives on at lunchtime and for takeaway, so locals can still get their fix. banhbanh.com Reviewed by Alex Crossley

Café East Pho, Holborn

Café East Pho isn’t trying to reinvent the wheel. From its original location in Deptford to its newest in Holborn, it has dedicated itself to serving the same down-to-earth Vietnamese home cooking since 1997.

Most people will come in for the pho and rightly so. Its signature pho tai pairs thin rice noodles with lean rare beef in a clean, delicate broth simmered for more than 12 hours.

But the smartest move is loading up on starters. The banh guon is a sleeper hit: silky steamed rice rolls topped with chả lụa (pork sausages), fried shallots and a punchy fish sauce. Then there’s the salt and pepper dishes: trust us and skip the usual prawn or chicken and go with the crispy tofu or king oyster mushrooms.

With summer finally here to stay, there’s only one way to finish a meal: a bold Vietnamese iced coffee and a towering glass of che ba mau, a traditional technicolour ice dessert packed with generous helpings of red beans, mung beans, coconut milk and pandan jelly. cafeeastpho.com Reviewed by Ao Lan Guo 

Sale e Pepe Mare, Marylebone

If you like your dinner with a side of theatre, then this could be the place for you. Caesar salad for two mixed tableside in an impressive copper bowl, dover sole deboned with a flourish by a tuxedo-ed server and a roaming champagne and dessert trolley all add to the drama. The space is glam too, with high ceilings, huge chandeliers, crisp white tablecloths and a gorgeous glowing golden bar at one end.

The menu is inspired by the Amalfi coast and the Italian riviera, and leans heavily on the simple, beautiful seafood found there. From the antipasti we chose scallops, grilled in the shell with delicate garlic and lemon butter, and huge whole prawns with Calabrian chillies and a delicious smoky char.

That theatrical dover sole appeared for our main course – our charming server expertly removing the fillets before serving with a delicious butter sauce. A dish of herb-marinated lamb chops came perfectly pink with a zingy chimichurri sauce and a side of crunchy rosemary potatoes.

We ended with a generous slice of Amalfi lemon tart, piled high with a cloud-like Italian meringue – a perfect mixture of sharp and sweet that finished off the meal perfectly. saleepepe.co.uk Reviewed by Janine Ratcliffe 

Lokal, Fitzrovia

Lokal is a big, buzzy room – canteen in scale, warm in feel – and the mangal grill sits at its centre, wood charcoal smoke threading through the air before the menu arrives. From the team behind Fred Bakery and Faros, this Market Place opening takes Turkish cooking region by region, drawing on Anatolian traditions with seasonal British produce at its heart.

We began with bread (wild thyme, sesame, tulum cheese, burnt butter) and a pot of atom, the spiced roasted pepper, wild garlic and labneh spread. Tear, scoop, devour. From the meze, tender braised artichoke and cigar-shaped sarma (in-house stuffed vine leaves) came first, before the İçli köfte: bulgur wheat parcels stuffed with spiced lamb and beef, crunchy outside, yielding within. They were the dish of the meal.

From the mangal, lamb loin from Suffolk x bluefaced Leicester lamb came charred and pink within, while beef saslik (buttermilk marinated and grilled over charcoal) was tender and smoky. Roasted baby carrots with tahini yogurt and çemen spice were an unexpected highlight on the side.

The cocktail list maps Türkiye's seven regions. The Mesopotamia (padrón pepper infused tequila with Campari and rosehip) is bitter, spiced and built for the food. Turkish wines are well represented and reasonably priced – worth asking the server rather than defaulting to anything more familiar. lokalrestaurant.co.uk Reviewed by Keith Kendrick 

Meet Bros, Shoreditch

Most steakhouses serve wine. Meet Bros doesn't, and that's the point. This Malaysian-British collaboration between Palace Butcher Resources and the Serai Group is fully halal-certified and entirely alcohol-free, and it wears both facts as a badge of identity rather than a footnote.

The Shoreditch site, neighbouring Legado and Singburi, is the second, following Paddington, and the menu pulls premium beef into a punchy partnershjp with Southeast Asian flavour. We started with pulled duck pancakes – hoisin and crispy chilli oil slicked and loaded with spring onion and cucumber; then sweet spicy chicken wings with Thai danok, the sauce worth knowing about. It's a nam jim style condiment: tamarind for body and sourness, palm sugar, chilli and fish sauce hitting salty and spicy in turn.

On grilled meat, it's banging. Mains were a shared wagyu striploin and BBQ lamb ribs. The wagyu (sourced from Australia, where it isn’t fed beer, in keeping with the halal commitment) comes with the option of house Asian marinade or straight salt and pepper. It is an astonishing piece of beef (and, to be fair, a price to match): deeply marbled, a cut that makes you sigh and swoon, flooding your mouth with beefy unctuousness. Lamb ribs are a great companion, sticky, well rendered, soft and generous. Thai danok worked here too, cutting through the richness. Grilled broccolini with chilli and shallots, and an Asian slaw provided the counterpoint.

And we must talk about the drinks. There’s no booze but some dazzling mocktails ensured we didn’t miss it. Lychee mojito – lime, lychee, fresh mint and palm sugar – was cooling and fragrant, while the Passionita (passion fruit, rosemary, pineapple and forest honey) brought a more complex, herbal sweetness.

Olive tip: ask for the Thai danok alongside your steak, even if you've ordered the house marinade – it works as both sauce and table condiment, and the contrast is great. meetbros.co.uk Reviewed by Keith Kendrick 

Idalia at Pillar Hall, Olympia

The first thing that hits when you walk into Idalia is the sheer size and drama of the room – a huge, theatrical space filled with tall columns, impressively high ceilings and a stunner of a central circular bar. And yet somehow with clever use of warm lighting, botanical flourishes and gentle acoustics it still manages to feel date-night cosy.

The menu from the female-led team is full of crowd-pleasers. We tried a beautifully balanced steak tartare and, from the seafood bar, a delicate crab, coconut and mango salad (the latter served in a pretty Insta-friendly shell plate). Fish is a speciality and the miso-crusted black cod was cooked to pearly, flaky perfection with a deep umami crust. We didn’t need the beef tallow fried chunky chips but they were a lovely addition: crisp, hot and dusted with rosemary salt.

Desserts are generous – the light and airy tiramisu, served in a cappuccino cup with a tableside pour of chocolate sauce, would easily feed two.

If you fancy a nightcap after dinner, head down to the intimate Pepperbird speakeasy which has a rock ’n’ roll theme in homage to the building’s history as a music venue – there are lots of playful touches like a Hendrix-inspired cocktail served in a ceramic cup crafted in the musician’s likeness. pillarhall.co.uk Reviewed by Janine Ratcliffe 

Tiella, Hackney

Dara Klein has been creating flutters in the food world with residencies, a soon-to-launch cookbook and now standalone trattoria, all rooted in traditional Italian home cooking.

The buzz is palpable on entering the 1860s building for Sunday lunch, tulips from neighbouring Columbia Road flower market in hand. Designer Herb Palmer has helped breathe new life into the former pub – wood panelling, mounted dressers and a chic bar brightened with coloured glass, decorative wall plates and green-trimmed lamps, plus a sun trap of a terrace out front. Dara and her team cook from the open kitchen in the corner, many of the recipes passed down through generations.

From the mains, braised lentils with mozzarella and artichokes come from Dara's father, while her nonna and mother's polpette meatballs have been adapted to create one of the restaurants most talked about dishes, served simply with a hunk of bread to mop up the rich tomato sauce. Don't miss the sprawling chicken schnitzel – balanced with a fresh, crunchy medley of fennel, apple, celery, dill and parsley.

To start, ricotta di Romagna is coated in Calabrian chilli and wild honey for a ‘swicy’ hit, while anchovies are marinated Venetian saor style with pickled sultanas, pine nuts and onions, both best paired with sourdough from Italian bakery, Forno.

Primi are exceptional – ribbons of hand-rolled, perfectly al dente trie pasta soak up a sweet sauce of tropea onions and datterini tomatoes, balanced with pools of creamy, tangy squacquerone cheese. Cavatelli ears bathe alongside borlotti beans in the soothing stew, and Dara's favourite zuppa imperiale beef shin bone broth is soaked up with parmesan croutons – I will be back to try this when in need of a hug.

Amarena cherries dress the chocolate torta caprese for a superb end to a practically flawless meal. tiella.co.uk Reviewed by Alex Crossley

Burro, Covent Garden

Anything that the Trullo team touches is gold, in my opinion – the Islington restaurant is everything you could want in a neighbourhood Italian, while Padella’s pastas truly live up to their cult status. Having a pre-theatre option from co-owner Conor Gadd is a real treat, this one larger and glossier than its cousins.

Burro means butter in Italian, and the dishes are slathered in the stuff – melting pancetta-covered asparagus spears come in pools of peppery butter reminiscent of Padella’s iconic cacio e pepe, while pan-fried half chicken (a must-order sharing main) is dressed with morels and buttery masala sauce, and I have my eye on the monkfish with cannellini beans and mussels for next time.

Olive oil more your thing? Dip glistening, squidgy focaccia into pools of it while you sip on a top-notch negroni or zippy rhubarb amaro americano. Primi pastas sing as expected – order one each between starter and main to share amongst the table – the strozzapreti all'amatriciana was the highlight, knobbly guanciale adding depth to the tomato sauce, while fettucine is folded through surprisingly light duck and porcini ragu. For dessert, five springy sugar-coated diddy doughnuts sit atop a tiramisu-inspired sauce for a contemporary take on the classic. trattoriaburro.com Reviewed by Alex Crossley

Cometa, Fitzrovia

For bold Mexican seafood made for sharing

Cometa, the latest from the Carousel collective, brings contemporary Mexican seafood to Charlotte Street with confident ease. It sits comfortably in the old bones of the building yet feels fresh, as though it has already found its rhythm.

Terrazzo floors and warm details give the room an inviting glow. Banquettes suit groups, window tables are perfect for two. Come ready to share and order widely.

The menu runs from crudos to larger plates, with seafood at its heart. I began with the house margarita and, usually wary of mezcal, was won over. Bright and citrus-led, with a touch of tamarind sweetness and a faint sherbet lift, it was dangerously easy to drink.

Prawn ceviche was delicate and sweet, its smoky heat softened by lemon cream and crisp tostadas that appeared generously. Crab chilpachole rice with eel cream was deeply savoury, smoke and warmth in every spoonful. Fried chicken was the standout: shatteringly crisp, juicy within, lifted by agave and fresh mint. There are only 15 portions a day.

Ex-dairy sirloin followed, boldly charred and topped with bone marrow fried tortilla and chilli. A caesar salad brought anchovy and parmesan comfort. Dulce de leche crème caramel closed the evening, silky and gently bitter.

Technically assured yet relaxed, Cometa pairs flair with generosity. carousel-london.com Reviewed by Lydia Anderson

Cooper's Cut at Four Seasons Hotel Tower Bridge

Set inside the grand former Port of London Authority building – now the Four Seasons at Tower Bridge – Cooper’s Cut takes its name from Sir Edwin Cooper, the British architect who designed the building in 1922. His work combined scale with detail and the restaurant follows his inspiration: grand surroundings and cooking that is impressively precise.

The centrepiece, and the reason to come, is Australian executive chef Luke Armstrong’s pride and joy: Japanese hokkaido A4 wagyu fillet. The steak arrives with a golden crust and a deeply succulent interior that all but dissolves as you eat. A quenelle of Kristal caviar and a silky Pomerol sauce push the classic surf and turf idea somewhere more refined.

The wagyu is the star of a concise, elegant lunch that works as a guided tour of what the restaurant does best. We began with an amuse-bouche of Belted Galloway beef tartare and smoked scallop, followed by heritage beetroot with dijon mustard, crème fraîche and merlot vinegar: a simple, bright plate that set the tone. Next came chargrilled Scottish langoustines with saffron and citrus beurre blanc, sweet and lightly smoky from the grill.

Dessert was a neat finish: granny smith apple tarte tatin with crème fraîche ice cream.

There are plenty of other steaks on the main menu – Angus côte de boeuf and blue grey chateaubriand from the Lake District among them – but the wagyu is the dish that made our eyelashes flutter. cooperscutlondon.com instagram.com/cooperscut Reviewed by Keith Kendrick

Bambi 2.0, London Fields

James Dye first opened his music-led bar and restaurant in 2023 and has recently refurbed to double its capacity. Playful vibes remain, with contemporary art, a cosy mezzanine space and a large vinyl library at the back, from which DJs spin the decks every evening (plus, on weekends tables are cleared after dinner for dancing).

Get up close and personal at the stainless steel counter while you work your way through the menu. Head chef Jamie Thorneycroft takes inspiration from around the world, most notably in the butterflied bream, dressed half and half in parsley and adobo sauce – a firm nod to his visit to Contramar in Mexico City (having tried both myself, this version certainly does the original justice).

Kick off as we did with sourdough from neighbouring E5 Bakehouse to scoop up whipped ricotta drizzled in hot honey. Next comes miso trout atop mini blue corn tostadas, crunchy buttermilk fried chicken pieces with Szechuan gremolata and plump Atlantic prawns, still in their charcoaled armour, slathered in peri-peri sauce alongside sweet black garlic aïoli.

Our sommelier Francesco recommended a Czech skin contact to complement the latter, my first time trying a wine from the region. The low-intervention wine list includes chilled reds and skin contact aplenty, all served in jazzy bespoke glasses.

For dessert on our visit a choice of blood orange sorbet or basque cheesecake catered to post-lunch indulgence as well as a lighter option, to ensure nothing’s holding you back from that martini-fuelled dancefloor come 11pm. bambi-bar.com Reviewed by Alex Crossley

Noodle Nova, The Strand

Londoners are no strangers to hand-pulled Chinese noodles. Noodle Nova, tucked in a 400-year-old building on the Strand, is that latest kid on the block. Opened by Linhui Hu and Ziqi Wang out of nostalgia for the cooking of their hometown, the restaurant is an homage to Lanzhou, a city in north-west China famous for its hand-pulled beef noodles.

Noodles come in all forms at Noodle Nova: you can choose not only between signature toppings (including yuxiang shredded beef and mapo tofu) but also thickness, which come in eight varieties. Though noodles are sure to be the main draw, the stir-fries are where we feel the kitchen shines. The aubergine, green peppers and tomatoes dish is tangy and well balanced, while the shredded beef with Chinese cabbage and glass noodles delivers a satisfyingly spicy kick.

Our unassuming star of the show is the san pao tai, a traditional north-western Chinese herbal tea served in a large gaiwan (covered bowl). Brewed with tea leaves, dried fruits and fragrant herbs, this warming drink is a symbol of hospitality in Chinese culture and only grows sweeter with every sip. noodlenova.co.uk Reviewed by Ao Lan Guo 

Hoppers, Shoreditch

For Sri Lankan and South Indian dishes

Ten years after the Soho original, Hoppers has its fourth London site at the Tea Building in Shoreditch — and this one acts as a bridge between Sri Lanka and South India, bringing Bangalore, Madurai and Kochi into the mix alongside Colombo and Jaffna.

The menu moves between regions. Prawn paniyaram – crisp, golden balls filled with masala prawns – come with a Chettinad rasa for dipping, hot and peppery. Kochi chilli chicken chop arrives in a curry leaf crumb, fried until shattering. Then there’s the crab kari omelette, inspired by Madurai: fluffy, spice-laced egg wrapped around crab, served with flaky thread parotta, podi-coated soft shell crab and a glossy crab gravy for mopping up. It’s the dish that will have you reaching for your phone camera.

From Bangalore comes lamb benne dosa – buttery and pliable, wrapped around pulled lamb shoulder masala with sharp pickled onions. The Kerala sizzling fish kari lands theatrically, salmon cooked in banana leaf, aromatic and gently spiced. Alongside it, Lanka chicken kari delivers that familiar red warmth of pandan and lemongrass.

The Shoreditch space, designed by Atelier Wren, channels South Indian palaces and Chettiar homes through Hoppers’ tropical-modern lens. It’s louder, more social and encourages ordering across the menu rather than sticking to one region. To drink, we balanced the spice with Hoppers’ signature Toddy Ale and an Arrack Attack highball, bringing Sri Lanka back into focus.

olive tip: order across both regions – dosa next to kari, paniyaram next to omelette – to taste how closely Sri Lanka and South India intertwine. hopperslondon.com Reviewed by Keith Kendrick

Stay tuned for more reviews of new restaurants in London

Reviews by Janine Ratcliffe, Keith Kendrick, Lulu Grimes, Helen Salter, Hannah Guinness, Alex Crossley, Lydia Anderson, Ao Lan Guo, Tamarah Green

Check out more London restaurant guides here:

Best restaurants in Marylebone
Best restaurants in the City of London
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 Shoreditch
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

]]> Keith Kendrick <![CDATA[Best Indian restaurants in London]]> https://www.olivemagazine.com/restaurants/london/best-indian-restaurants-london/ 2026-11-06T12:01:18.000Z 2026-11-05T09:40:00.000Z Looking for an Indian restaurant in London that isn't your average curry house? From regional Indian street food at Masala Zone to popular traditional Bombay cafe empire Dishoom. Here are the top best Indian restaurants in the capital... Next discover Bangladeshi food: how to cook like a local. Now find out how to celebrate Holi.

For something extra special, try one of the best chef's table experiences in the UK, then find out the best female-owned restaurants in the U.K. Now discover the best Japanese restaurants in the UK, the best dining experiences in London and the most romantic restaurants in London.

Our expert's personal recommendations

"Backpacking around the subcontinent as a young man made me fall in love with Indian food, and London lets me keep exploring its many regional variations. Trishna’s early-sitting Taste of Trishna menu is a stellar-value showcase of South Indian coastal cooking, and the soft shell crab masala is a must. At BiBi, Sharmaji’s Lahori chicken in a caramelised whey and cashew sauce is the star among stars. Oudh 1722’s oxtail biryani has vibrant colour and depth, while Dishoom Permit Room’s sticky, fiery Chicken Pick-Me-Ups are impossible to eat quietly." Keith Kendrick

Best Indian restaurants in London

Talli Queen, Shepherd's Bush

After ten years at the River Café and a stint as head chef at Pahli Hill, which holds a Bib Gourmand, Avi Shashidhara has taken over a Grade II-listed Edwardian pub in Shepherd’s Bush. The space takes its cue from India’s toddy shops, with 18 beers on tap and cocktails made with Indian spirits, including mahua. This is distilled from the flowers of the mahua tree.

We began with bar snacks. Aloo bonda (turmeric-spiced potato balls fried in gram flour batter) were crisp and golden, with a hot squash chutney for dipping. Goat sausages, coarse and gamey, were sharpened by onion salad and mint chutney. Mangalore buns (puffed, soft and subtly sweet from banana in the dough) are made for tearing open and dolloping in Scottish crab sukkah, a dry, coconut-rich fry.

Charcoal-charred Cornish lamb chops were worth every penny of the tenner per cutlet: blackened crust, pink at the bone, seasoned with stone flower (a lichen with a woody, smoky aroma) and served with a glossy mint sauce in which to dunk and devour. A claypot of Bihari paneer thoofani (thoofani means stormy) was a jumble of cheese chunks with tomato, Bombay onion, chopped ginger and chilli. Malwani tiger prawn arrived covered in a tangy coconut sauce studded with meaty king prawns. It was a dish to shed inhibitions, roll up our sleeves and fight over the shell. thetalliqueen.co.uk

Quilon, Westminster

If you're a lover of seafood with spice, Quilon is the place for you. A stone's throw from Buckingham Palace, the restaurant serves a range of coastal south-west Indian dishes that are fit for the king.

Chef Sriram Aylur's Michelin-starred menu attracts an easy mixture of tourists and Whitehall regulars into a bright, chattering room of sandstone and rattan. Seafood is where the kitchen excels so we asked the chef to pick for us, starting with a carafe of Grover's 2024 sauvignon blanc from the subcontinent’s Nandi Hills.

Vermicelli crab cake arrived first, claw meat packed tight inside a crisp chilli-vermicelli crust. The headliner was lobster butter pepper: chunks of lobster meat slicked in butter, garlic and cracked pepper. Prawn masala, mustard seed and curry leaf against onion and tomato, was punchier and more familiar by comparison, while the blackened cod with tamarind and jaggery flaked apart. Lamb, chicken and vegetarian dishes sit on the same menu, but seafood is the star.

From the dessert menu, two mousses were both light and refreshing: kumquat and milk chocolate ginger, and rose pistachio with raspberry and rose jam. quilon.co.uk

Romy Gill at The Pem, St James

Taking over The Pem inside Conrad London St James, Romy Gil''s first permanent restaurant in six years is huge in scale but cosy in feel, with plush banquettes giving way to intimate corners. The vibe is special occasion, paired with superbly presented sharing dishes in Romy’s Tasting Journey menu, drawn from the MBE chef’s career and travels across India.

We started with a glass of alphonso mango wine from Pune – a revelation, presented alongside warm, texturally exciting samosa chaat. Sukha crab stood out for me: spiced with mustard seeds, curry leaves and coconut, stacked onto crisp toasted bread. Then panch phoron and tamarind octopus, tender yet firm, its tamarind and black mustard poaching liquor rounded out by a sweet potato purée.

Tandoori lamb chop, yogurt-marinated and charred, came with avocado chutney and pickled onions cutting through the smoke. Romy’s take on classic butter chicken was uplifted by chargrilling the meat before folding into a rich tomato and cashew sauce that had an eye-widening chilli kick.

Dessert paired rose pistachio cake, milk-soaked and light, with a saffron and black cardamom-poached pear, both complemented by a chilled glass of poire granit from Normandy. romygillatthepem.com

Trèsind, Mayfair

Tasting menus aren’t usually my thing – too many dainty plates, not enough of what I crave – but Trèsind Mayfair gets the balance right. The sleek, modernist room near Oxford Circus is the London debut from the team behind Dubai’s three-Michelin-starred Trèsind Studio.

The food draws on the whole subcontinent. Two classic tasting menus are offered: veg and non-veg, alongside a chef’s signature taster, which made the decision easy: we had both.

Seven courses had the rhythm of a rollercoaster – some just a couple of bites, others sharing-sized. My standouts were mushroom chai, smoky with a crisp za'atar cannolo for dunking; and tandoori morels, blistered from the clay oven in rich chilli gravy. My partner swooned over the chaat, creamy with yogurt, strawberry, avocado and pomelo; and the tandoori tiger prawn, dramatically presented upright.

Curries balanced portion size and variety: silky butter chicken and Bengali kosha mangsho (mutton), soft enough to eat with a spoon. Optional khichdi – head chef Amit Bagyal’s personal favourite – is a theatrical must: a nutty dhal finished tableside with 20 ingredients.

Dessert reworked payesh into a delicate structure of yogurt, ice cream and milk crisp. Neither of us had tried Indian wine before, but Fratelli Vineyards' chardonnay-sauvignon blanc was crisp and cool, cutting cleanly through the spice. tresind.co.uk

Bulbul, Blackfriars

Bulbul is named after the forest-ranging bird that gathers the best finds – and that was chef-restaurateur Rohan Dsouza and restaurateur Twinkle Keswani's brief: cherry-pick India's best regional dishes and bring them to Blackfriars, wedged between the City and Mayfair's high-end Indian haunts.

The room plays its own trick: a former office space turned sumptuous, with a waterfall at its centre and a illusory sense of space, courtesy of mirrored ceilings.

The theatre starts before a fork is lifted: your server brings a box of cocktail herbs and spices for you to sniff your way to a drink. The menu covers small plates, tandoor, then large plates. We started dadi ka dabba, one-bite morsels including a plump, battered oyster, then crab dosa, presented for you to fill, dollop with coconut chutney, wrap.

Dish of the meal was Aunty Marie's Goan shrimp balchao – aged 48 hours and served in a mini clay pot. Dive in, balance it onto melba toast and devour. Vasco da Gama pork belly sorpotel, with squishy rice cakes to wipe up the spicy stew, had us fighting for the last scrap. Then the mezbaan – the grill's greatest hits – from which fist-sized, meaty prawns stood out. Don't skip the butter chicken either: a dish Delhi native Chef Yash is rightly proud of. bulbullondon.com

Chatora City, The City

The story at Chatora City is Jam Rahman. The owner greets and serves every table himself, and his presence – warm, generous, unmistakably a bon viveur – makes this Indian restaurant and wine bar near Bank underground feel more like a neighbourhood hangout than the corporate towers a few feet away. It shows in the room: a mixture of office groups, tourists and a core of clearly loyal regulars.

Behind the scenes, executive chef Imamuddin Khan has just arrived, bringing pedigree from The Cinnamon Club, Dum Pukht at ITC Maurya Sheraton and Kahani London. The prices don't reflect that kind of CV. A two-course lunch costs £19.95, and a half rack of burrah lamb cutlets (double-thick, soft as butter) was £28, around a tenner less than comparable dishes at nearby City restaurants. This was the dish of the meal, so good we wish we’d ordered a whole rack.

Elsewhere, Tellicherry soft shell crab had a crunch that shattered on first bite. ‘Sexy chicken’ raised the temperature: southern-style, crusted in milagai spice, hot enough to bring on a light sweat. Butter chicken was rounder and more familiar.

Tap into Jam's expertise with his wine list: more than 120 bottles chosen to work with Indian spices. chatoracity.co.uk

Oudh 1722, Borough

Oudh 1722 brings the culinary grandeur of India’s Awadh region to a striking Victorian building near London Bridge – its coveted tables overlook an open kitchen where chef Aktar Islam (of Birmingham’s two-Michelin-starred Opheem) orchestrates the show.

The menu is a procession of bold, memorable dishes: shorba arrives as spiced lamb tartare with a deep, umami broth poured at the table, followed by tangy gol guppa and a chaat so generous it could stand alone. Gilawat kebab – Herdwick lamb ground to a delicate softness – nods to Nawabi tradition, while the malai murgh chicken leg, served with its claw, is a theatrical centrepiece. Lasooni jinga features giant prawns with raw mango, and the mutanjan dum biryani –  a vibrant oxtail and aged basmati rice dish – delivers on both colour and depth.

Among the curries, the Gulnaar tandoori chicken in smoked tomato cream is a standout butter chicken, and the kara masala ka gosht (confit goat) is deeply rich and yielding. oudh1722.com

Jamavar, Mayfair

Taking its name from the intricately woven shawls once made for Kashmiri royalty, Jamavar carries the same sense of detail into the dining room: rainforest and emperador marble, dark timber panelling, brass detailing and works by Indian artist Jayasri Burman.

Executive chef Surender Mohan's menu draws from royal northern kitchens and the coastal cuisines of the south, woven through with seasonal British ingredients.

Soft shell crab made our eyes widen. Lightly battered and seasoned with tellicherry pepper, it’s a bucket list order for shellfish lovers. Dakshini jhinga followed from the tandoor: charred wild prawns to break apart with your hands and drag through roasted peanut and curry leaf chutney.

From the mains, Old Delhi butter chicken – Suffolk corn-fed chargrilled pulled chicken with tomato and fenugreek – reminded us why the dish became famous in the first place. Order bread, lots of it, because the sauce deserves it. Laal maas is another highlight: Hampshire lamb shank cooked for eight hours in Rajasthani chilli, the meat barely holding to the bone, sitting in a deep red sauce full of spice. Instead of rice, we ordered the dum tarkari biryani then spooned velvety 24-hour cooked dal Jamavar over the top. jamavarrestaurants.com

Empire Empire, Notting Hill

Harneet Baweja (of Gunpowder) has built Empire Empire as both curry house and soundtrack-led hangout: murals on the walls, a custom jukebox playing Indian hits and a photo booth to capture memories of a great experience shared with friends in this small bustling space.

The starters are the stars. Crisp tiger prawn Amritsari pakoras come with dill and caper chutney that cuts neatly through the batter. Kale patta chaat – the team’s must-try recommendation – is a crunchy, messy tangle of shards of fried kale with yogurt, tamarind and sev. If you’re with a crowd order All the Skewers (achari aloo, broccoli, beef and chicken). But there were just two of us so we went for chicken malai kalimirch tikka: a brilliant decision. Marinated in hung yogurt, the meat was as soft as marshmallow, bathed in a smoky, creamy sauce that had us licking our plates.

Curries were more standard. Well-balanced, perfectly cooked but overshadowed by what preceded them. King prawns kadhai masala with roasted peppers delivered a punch. And no Indian restaurant would be complete without its take on a butter chicken. Here tandoori meat is slow-cooked then pulled and folded through a creamy tomato and fenugreek sauce. On the side, 24-hour cooked Empire dal makhani was rich and steady. Choose saffron rice and a laccha paratha – you’ll need them to mop up the sauce.

Leave room for dessert. Saffron milk cake, soaked and fragrant, topped with cream and more saffron, was a light, simple end to the meal.

Drinks-wise, a Pataka margarita kept things bright, and a can of Disco lager from 40ft Brewery did the job alongside the spice. empire-empire.restaurant

Hoppers, Shoreditch

Ten years after the Soho original, Hoppers has its fourth London site at the Tea Building in Shoreditch — and this one acts as a bridge between Sri Lanka and South India.

Prawn paniyaram – crisp, golden balls filled with masala prawns – come with a Chettinad rasa for dipping, hot and peppery. Kochi chilli chicken chop arrives in a curry leaf crumb, fried until shattering. Then there’s the crab kari omelette, inspired by Madurai: spice-laced egg wrapped around crab, served with flaky thread parotta, podi-coated soft-shell crab and a glossy crab gravy for mopping up.

From Bangalore comes lamb benne dosa – buttery and pliable, wrapped around pulled lamb shoulder masala with sharp pickled onions. The Kerala sizzling fish kari lands theatrically, salmon cooked in banana leaf, aromatic and gently spiced. Alongside it, Lanka chicken kari delivers that familiar red warmth of pandan and lemongrass.

To drink, we balanced the spice with Hoppers’ signature Toddy Ale and an Arrack Attack highball, bringing Sri Lanka back into focus.

olive tip: order across both regions – dosa next to kari, paniyaram next to omelette – to taste how closely Sri Lanka and South India intertwine. hopperslondon.com

Brigadiers, City

Brigadiers isn’t your typical City restaurant. It isn’t your typical pub, either. It’s a pulsing combination of both – a warren of rooms tucked inside Bloomberg Arcade, some all chatter and screens, others set for quieter dining. And with food from JKS Restaurants, the group behind Michelin-starred Gymkhana, expectations run high – and deliver.

We began with the original BBQ butter chicken wings. New dishes have been added to the menu but these creamy, smoky, finger-licking starters are the essential order. Guided by the team, we then went for a tumbling mountain of prawn, soft-shell crab and squid Tellicherry fry with tomato pachadi – crisp, peppery and lifted by sharp chutney. A chunky skewer of Afghani lamb ribeye kebab followed, juicy and aromatic with cardamom and charcoal.

For mains, the Sikandari kid goat shoulder came off the bone with a nudge of the fork, its spiced crust balanced by lacha paratha and sweet onions. The wood-roasted sea bream Pollichathu, wrapped in banana leaf, opened in a fragrant puff of curry leaf and coconut. And the dal makhani – thick, buttery, slow-cooked – tied everything together.

Dessert is a nod to comfort: gulab jamun crème brûlée – super-sweet deep-fried milk balls nestling in a satisfyingly tappable caramel custard.

Drinks are cold and calculated to cut through the spice: a lychee martini to start, a 4th Rifles IPA for the grilled dishes and a crisp sauvignon blanc from Turnbull & Thomas, Marlborough, to make the occasion even more special.

olive tip: Brigadiers has recently opened The Outpost, a covered and heated terrace inspired by army bar culture – perfect for lingering long after the plates are cleared, rain or shine. brigadierslondon.com

Kokum, East Dulwich

This smart neighbourhood restaurant in East Dulwich serves some of the highest quality Indian cooking this side of the river. It should be no surprise, given the restaurant is the vision of Sanjay Gour (ex-head chef at Gymkhana) and Simeron Lily Patel – co-founders of the Michelin-rated Dastaan and Black Salt Sheen.

Far from Michelin prices, Kokum offers a competitively priced menu that bridges delicate starters with bowls of gravy-laden curries and flaky lachha paratha.

Dahi puri saw dainty layers of potato, chickpea and moong sprout submerged in deceptively fiery layers of tang, sweet and spice. Pickled and charred tandoori roast cauliflower sat in a pool of hot makhani sauce, jewelled with pockets of mint and coriander chutney. The curries that followed accommodate to the neighbourhood clientele, with deep bowls of lamb rogan josh and lemongrass-infused makrut lime prawns. A side of dal makhani – eight-hour slow-cooked black lentils – countered the mains with its dark sultriness.

There’s plenty of choice to drink too – the sharp cocktail list includes an espresso martini spiced with chai liqueur, and a punchy strawberry blush, pepped with tamarind spicy vodka and lengthened with basil tonic.

olive tip: Desserts are as crucial to the experience, from the rich kulfi made with Iranian pistachio to the rum-flambéed gulab jamun, tempered with vanilla ice cream. kokumlondon.com

Thecha, Poplar

Just five minutes from the towering offices of Canary Wharf, tucked inside Poplar’s Lansbury Heritage Hotel, Thecha delivers a knockout tour of Maharashtra with some of the boldest Indian flavours in the capital.

The soft pink-grey interior whispers boutique hotel brunch but what lands on the table is straight from the streets of Mumbai. Thecha takes its name from a green chilli chutney – here paired with blisteringly grilled paneer. Sabudana vada (crisp sago and peanut fritters) and kothimbir vadi (crisp coriander and gram fritters) set the tone: regional snacks with punch.

Chilli-laden Chicken 65 – so called because of the year it was created – is a must. Try it in the biryani for a complete meal, while the dabi dal fry (slow-cooked creamy lentils) soothes with buttery warmth. From the mains, Kolhapuri mutton rasa (tender chunks in curry broth) and prawn gassi (coastal coconut prawn curry) are full-throttle flavour bombs. But the star? The butter chicken chops. Cooked in the tandoor and drenched in velvety makhani sauce, it’s worth a visit for this alone.

To drink, choose cooling solkadhi, made with kokum and coconut milk – refreshing with a hint of saltiness. And make sure you have room for mango shrikhand, a creamy sweet yogurt dessert that’s a perfect balance to the heat of this dining experience. instagram.com/its_thecha

Trishna, Marylebone

The secret’s been out for a while that eating early is how to bag the best tables and enjoy the greatest food at prices that won’t make your jaw hit the floor. And that is certainly the case at this Marylebone stalwart. Slip in for an early lunch or dinner and you’ll be rewarded with the Taste of Trishna menu: a stellar-value four-course showcase of South Indian coastal flavours for £55.

Open since 2008, Trishna helped put regional Indian cooking on the map in London. It has unveiled a refreshed look with soft light blues, warm walnut tones and handcrafted rattan accents, inspired by India’s southern coastal towns.

After thrilling your taste buds with a crisp trio of papads and tangy chutneys, choose from a range of perfectly portioned and beautifully presented plates of expertly spiced specialties. Soft shell crab masala with a quenelle of delicate white meat is divine. Duck chutney seekh is smoky, spicy and perfectly charred, cut through with pineapple chutney.

Mains come with a thali-style spread of rice, breads, dhal and a sensational chettinad potato roast, with options such as wild mushroom biryani (elevated by truffle and pink peppercorn raita), deeply savoury gongura lamb with a sour, pickled edge, or baby aubergine vathagal, its creamy texture complemented by crunchy peanuts.

Desserts nod to tradition with flair: a mango malai, layered with lassi cream and makrut lime jujubes, is both delicate and decadent. trishnalondon.com

The Great Indian, Archway

When a restaurant says it’s great, it better have the chops to prove it, and fortunately, The Great Indian has some of the best tandoori lamb chops we’ve ever tried. Meltingly soft, thrillingly juicy and spiked with mustard-chilli they are the dish chef Mohit most wants The Great Indian to be known for.

Also the degh dal makhani, cooked for 48 hours until it’s unctuously creamy. And the butter chicken – golf ball-sized chunks of fall-apart grilled thighs, bathed in a silky, smoky sauce with a touch of tang.

Set in a quiet leafy street in Archway, The Great Indian is the kind of pub everyone would like in their own neighbourhood. The foliage-decorated ceiling and wallpaper depicting scenes of India sets the inviting, relaxed vibe. It bustles with families with young children (there’s also a great kids’ menu), office workers, seekers of the new and locals. Like us, they come to see what’s so great about the place. Then they come again to sample surprising creations such as coastal chilli-tamarind prawns dosa, lamb ghee roast in a roti taco, and pork belly sliders, plus exciting meat-free dishes, including tangy chilli paneer and jackfruit biryani. thegreatindian.uk

Dishoom Permit Room, Notting Hill

Dishoom’s new all-day pub-café brings the vibes of Mumbai to Notting Hill. The space is bright, art-filled and fizzing with energy. By day, it teems with families, tourists and local workers; by night, a vintage jukebox hums in the background; and at weekends DJs spin vinyl.

The playful menu is a medley of Dishoom classics and new bar-friendly bites. Crispy spinach chaat arrives as a tower of crunch, spice and tang. Chakli, the coiled, spiced snack, is crisp and moreish. Chicken Pick-Me-Ups –drumsticks with Indo-Chinese seasoning – are sticky, fiery and impossible to eat quietly. Prawn moilee is delicately sweet, lifted by turmeric and curry leaf, while the legendary house black daal remains the warm hug you hope it will be. Mattar paneer delivers soft cubes of cheese and bright green peas in a richly spiced tomato gravy.

Drinks are as crucial to the experience as the food (this is a pub, after all). The Sober Summer negroni is bright and herbal, while the old fashioned is coconut-washed and smooth as silk. Dishoom IPA makes a bold, hoppy companion to the food, along with local beers and considered soft drinks. permitroom.co.uk

Vatavaran, Knighstbridge

Inspired by the Indian Himalayas, the latest restaurant from Rohit Ghai, takes its name from the Sanskrit translation of atmosphere. Spread across four floors in the heart of Knightsbridge, each has its own vibe: Brook and Ridge are buzzy and casual, while Meadow and Shikhar (meaning peak) create more of a special occasion ambience.

As with Rohit’s other venues, Manthan and Kutir, the food combines classic Indian flavours with a modern twist. Start with the indori poha chaat – plump dumplings with tamarind and pressed rice – a satisfying explosion of crunch, tang and spice; and ghati masala prawns, fried in crispy batter and dressed with peanuts and sesame.

Come with a crowd for the mains – they’re spectacular. Lamb shank biriyani arrives with a pastry lid which is cracked open at the table, before the soft meat is shredded from the bone. Butter chicken is among the best we’ve ever tried (in a fiercely competitive field): succulent chicken thigh meat in a smoky-sweet, vine tomato sauce. Neelgiri lobster is exceptional, served in a fresh coriander sauce with the tail shell decorating the plate.

To drink, try Nisha, a refreshing gin with cucumber and elderflower, then finish with Lava, a chocolate and cardamom kulfi with meringue. vatavaran.uk

Patri, Northfields

The lively shack-chic Indian restaurant, Patri, has two west London sites and offers an extensive street food menu but we headed to the Northfields branch which does the UK's biggest thali. This immense, Insta-grabbing feast needs to be booked in advance and is a steal at £105, as it would easily feed five or six adults. While chef prepares the dishes that make up the thali, you are brought two pomegranate-topped palate popping starters of different chaats and a big jug of mango lassi. Chef brings the thali to your table ceremoniously and talks you through all 29 dishes which have been curated of as a culinary adventure around India. The thali offerings change daily and are divided into starters, which include spicy chicken samosas and the lightest pani puri we’ve eaten, then there’s tandoori, from which we loved the seekh kebabs, and the signature mains with the more familiar curries, including a knock-out keema and, from the sides, there’s rice and dhals, and everything is served with two types of fluffy naan. Claiming the UK’s biggest thali is an attention grabber that got us through the door but the quality of the cooking at Patri makes it a must return. patri.co.uk

Colonel Saab, Trafalgar Square

A pigeon’s stroll from Trafalgar Square, Colonel Saab is an oasis of calm and comfort away from the hustle and bustle. Adorning the walls of the grand dining space – magnificent rose-coloured chandeliers create a wow factor – are family photos, art and the framed military uniform of Indian soldier Colonel Manbeer Choudhary, the paternal inspiration behind the celebration of the diversity of cuisine from the subcontinent. Chef Sohan Bhandari’s menu is inspired by the colonel’s postings around India, so step into his shoes and try the £80 tasting menu. Marwad’s Raj Kachori – a crunchy ball of spiced chickpeas and potato with creamy, sweet and tart sauces with black lime chaat masala – brings drama. Then comes the highlight, a choice of curries, from Sunday lamb to Nadan fish or beetroot and lotus kofta, served thali-style with raita, rice, dak and naan accompaniments. colonelsaab.co.uk

Kutir, Chelsea

Walking into Kutir is akin to entering someone’s home – someone with an eye for interior design and a penchant for elegance. With its mint green and floral walls and dramatic chandeliers, the Georgian townhouse – in a smart side street off Chelsea’s King’s Road – oozes intimacy. Come here with a loved one or friend for a special occasion. But, most of all, come for Rohit Ghai’s cooking – an extensive exploration of India’s vast food heritage. Tasting menus are the way to go, with or without wine pairings. The signature Expedition menu (£75 per person) delivers six dishes, plus tadka dal, breads and rice. Plump, pink prawns are elevated with a dusting of coconut, sesame and peanuts. The richness of salmon tikka – so tender it’s spoonable – is off-set by pickled radish. Tandoori lamb chop – the star of the menu – is as fat as a cushion and just as luxurious, marinated with smoky black cumin. Then, choose between the nation’s favourite, chicken tikka masala, or spicy duck madras, with a hint of tamarind sourness. Finish with an unctuous date pecan pudding or refreshing pineapple and coconut. Apparently, the 2022 British Restaurant of the Year winner attracts the likes of Ed Sheeran, James Blunt, Pierce Brosnan and Roger Federer. Clearly, celebs of impeccable taste! kutir.co.uk

Pravaas, South Kensington

Pravaas, explains chef-patron Shilpa Dandekar, means journey, and the menu at this stylish, intimate venue, a two-minute walk from South Kensington underground station, is the culmination of her journey from 21 years as a chef. It’s a challenge to come up with something new and exciting to stand out in the increasingly crowded scene of high quality Indian restaurants in the capital, but Shilpa pulls it off: an eclectic mix of dishes that combine the skills she acquired working alongside Sriram Aylur at Quilon and Raymond Blanc, before opening her successful Pure Indian Cooking in Fulham.

You’ll want to come to Pravaas again and again, but for your first visit, plump for Shilpa’s tasting menu. Pani puri shots get the tastebuds carnival started: crisp mini bowls in which to pour minty zingy water. Seared scallops come next, hot with vinegary tartness, tender yet crunchy. There are so many more dishes to rave about: patra chaat, a kaleidoscope of colour, texture, sweet and sour, starring colocasia leaves; venison chops, charred outside, pink in the middle, and served with fiery Rajastani laal maas sauce – as succulent as any lamb chops we’ve eaten anywhere; dal makhani, smoky and silky, cooked and stirred for 24 hours.

If Pravaas has a signature, it’s Wasabi chicken tikka. Marinated first in ginger, garlic and lemon juice, then again in wasabi and coconut, before cooking in the clay oven and served with green chutney, this is the dish you simply must try– an original creation from the brilliant inventiveness of Shilpa. Pravaas: well worth making the journey for. pravaas.com

Babur, Forest Hill

Established in 1985 by Emdad Rahman, the tiger that adorns the front of the restaurant makes it a neighbourhood landmark, as does its modern take on Indian dishes and cocktails. Inside, the restaurant interior is one of exposed brick, with walls adorned with art from Indian and local artists. The kitchen is led by head chef Jiwan Lal and sous chef Praveen Kumar Gupta – both formerly of the Oberoi Hotel Group. An ever-evolving menu of specials is updated throughout the year, alongside an à la carte menu that pairs each dish with a wine recommendation. Customers who sign up to the Tasting Group on the website can become involved in menu development by attending afternoon sessions during which new menus are honed, in exchange for honest feedback. The meal starts with poppadoms and a range of homemade pickles, including a fiery ginger and chilli chutney and tamarind and raisin chutney. Starters of Dhungri lamb tikka and shakerkandi ki chaat – a Punjabi sweet potato with pomegranate in salted pasty – are highlights. For mains, there is Gulnar jalpari, a Babur take on the North Indian Holi dish, with spiced prawns rolled in lemon sole on a sweet red pepper sauce. The theatrical cumin chocolate fondant with salted caramel gelato is the perfect finish, and there’s an extensive cocktail list curated by mixologist Rupam Talukdar – the whitegroni is full of aromatics, while the saffron gimlet is tart and sharp. babur.info

The Tamil Prince, Islington

Nestled among the leafy terraced streets of Islington, away from the bustle of central London, Tamil Prince is a gem: an airy, spacious new restaurant serving some of the finest Indian food in the capital. Created by ex-Roti King chef Prince Durairaj, it marries the classic British pub vibe (and excellent beers) with the food of Tamil Nadu from the chef’s childhood in South India. The menu is effortlessly navigable: six small plates; five large plates; four desserts. From the smalls, onion bhajis are a must, a billowy tangle of crunchy battered rings that melt in the mouth. Also choose pulled beef uttapam – a savoury dosa topped with unctuous meat – is a perfect sponge for mopping up fiery chilli coconut chutney. A small pot of glossy, smoky dhal makhani completes the set before going on to the main event, the grills. Go for the lamb chops – served as four, they are gorgeously tender, charred and crisp; nibble at the bone until clean. Then the dish with the biggest jaw-drop factor – a platter of three gigantic tiger prawns, like small lobsters, plump with sweet briny meat. Mango lassi for dessert refreshes the palate. Tamil Prince has a range of Indian cocktails and bottled beers but, on a warm summer evening, try a pint of cold, light 3.8% ABV Harbour Daymer Extra Pale Ale. thetamilprince.com

BiBi, Mayfair

Head chef Chet Sharma's selection menu is the must-try at his intimate Mayfair restaurant, comprising a dozen sharing plates using produce from the UK and India created with sustainability at its core. Formerly development chef of the JKS group (Gymkhana, Trishna, Brigadiers, etc), Sharma's BiBi – an affectionate term for grandmother in parts of India  – is the realisation of his dream to open his own restaurant. To snack on, tangy Wookey Hole cheese papads have a melting yet crunchy texture; creamy Carlingford oyster pachadi is a refreshing segue to sweet, spicy, salty and sour chaats, including nashpati bhel – grains topped with a crunchy frozen pear granita – and raw Belted Galloway beef pepper fry, hot with lots of black pepper. From the counter, marvel at the theatre of chefs grilling on the sigree: aged Swaledale lamb chops, as soft as butter, with a subtle smokiness. And our star among many stars, Sharmaji's Lahori chicken: gorgeously tender chicken breast with a delicate creamy sauce made with whey that has been reduced to the point of caramelisation and then mixed with ground cashews and spices. Then finish with choc ice on a stick-style kulfis. bibirestaurants.com

Farzi, Haymarket

Located in the heart of theatre-land, Farzi specialises in modern Indian fusion, using fish and meat sourced within the British Isles. The menu is divided into sections ‘small plates’ ‘grill’ and ‘curries’, as well as chaat and sides, with a good value pre-theatre menu also available. Seasonal rotating dishes include palak paneer handi, wagyu beef kadak seekh kebab and Awadhi lamb shank korma. Be sure to check out the range of cocktails created by mixologists behind the jazz-age bar, with concoctions such as the ‘smoked old fashioned’, presented in a glass orb in a nod to Farzi’s theatrical surroundings. farzilondon.com

Pahli Hill, Fitzrovia

Named after one of Mumbai’s oldest neighbourhoods, Pahli Hill’s menu reflects its diverse culinary heritage, offering regional dishes from all over India. Colourful original Indian artwork and fabrics, booth-seating and a view into the open kitchen give the restaurant a contemporary feel, while its Bandra Bhai basement bar delights in its dimly lit, smuggler’s-den vibe. With a tequila-based saffron cocktail in hand, graze on papadi chat, a dip of contrasting flavours and textures, including pumpkin, spiced yogurt, wheat crackers and sev (crispy gram flour noodles), tamarind chutney and vibrant pops of pomegranate. Bangalore-born chef Avinash Shashidhara’s experience in high-end UK restaurants is clear in this menu, which utilises top-quality British ingredients. Mangalore buns – two warm, bready pockets – are served with a generous pile of spiced Scottish crab. Highlights from the tandoor include monkfish with monk's beard (greens grown in Tuscany); chicken tikka with cucumber noodles, mint and horseradish, and Cornish lamb cutlets. The pumpkin kofta is light and fragrant, and for a veggie feast, it's perfect served with a long ‘paper dosa’ or flaky flatbread, tomato and coconut chutneys, and sambar of radish and drumstick (seed pods from the Moringa tree, which are reminiscent in texture to okra. Ask about the trick to eating them).

pahlihillbandrabhai.com/london-restaurant

Madhu, Richmond

Madhu's contemporary Indian restaurant has expanded from central London's Harvey Nichols to a smart neighbourhood setting in Richmond. The glass-fronted brasserie is full of cosy booths as well a bar overlooking an impressive tandoor oven and robata grill, where you can spy on an array of beautiful looking food before you order.

Presentation is excellent, with food served in copper dishes with an array of interesting garnishes. For a very moreish appetiser try the palak patta chaat – British samphire and battered spinach leaves with chilli, turmeric, fresh coriander, yogurt and taramind, or the succulent robata chops that are marinated in aromatic spices and can be cut with a butter knife. Other highlights include king prawns cooked in a creamy coconut curry with ginger, mustard seeds and curry leaves. There's also vegetarian and vegan thalis on offer, which looked very generous when coming out of the kitchen. Finish off with a cooling badam kulfi – Indian ice cream made with clotted cream and almonds for a very satisfying end to the meal. madhusbrasserie.com

Heritage, West Dulwich

A new restaurant in leafy West Dulwich, Heritage is a welcome addition to the neighbourhood from Dayashankar Sharma, previously head chef at Michelin-starred Tamarind. Inside, the restaurant is spacious and elegant, with gold accents adding a modern feel, much like the menu, where you’ll find contemporary versions of dishes from all over India. From the small plates, start with the venison badal jaam (if you usually find game too strong, you’ll love this) — grilled aubergine topped with a fiery tomato sauce, cooling yogurt, and spiced venison. If you’ve got room, share the paneer and pineapple kebab — thick slices of paneer pair perfectly with sweet pineapple. Highlights from the mains include murgh makani, tender chicken in a tomato and fenugreek sauce; Kashmiri lamb spiced with saffron; and the most indulgent version of dahl mhakani we’ve tried — outrageously creamy, it’s not to be missed. The floral tones of the pulao rice steeped in rose water cut through the richness of the other dishes, and be sure to order a truffle naan. Subtly flavoured, it has just the right amount of umami, and is a great vehicle for mopping up all those delicious sauces. heritagedulwich.co.uk

Madhu's of Mayfair, Piccadilly

‘Special occasion’ are the first words that spring to mind when you walk into the ornate dining room of Madhu’s of Mayfair, complete with enormous chandeliers, rococo-style architecture and marble tables. But far from feeling formal, the vibe is fun and friendly, bustling with birthday parties, tourists and after-work businessfolk. The design is the vision of Madhu’s founder Sanjay Anand, who wanted to "create an experience which engages each of the senses — ‘not just taste’."

The food comes from creative chef Poonam Ball — Sanjay’s sister. She oversees the menus of the Madhu group’s four restaurants. It’s Indian, but with a Kenyan twist, including recipes handed down through four generations from her Nairobi-born mother Krishna and her father Jagdish Kumar Anand (nicknamed Madhu). Choose the signature dishes: palak patta chaat, a pile of crunchy marsh samphire and crispy spinach with warming spices and tangy chutneys; nyamah choma, succulent prime cut lamb ribs marinated in chilli and lemon; and Madhu’s machi’s — whole seabass in an onion and carom seed marinade — which is ‘special occasion’ luxurious. madhus.co.uk

Chourangi, Marble Arch

Named after the district of Calcutta (as the owners refer to the city we now call Kolkata) and translating as ‘crossroads’, the food at Chouranghi is a curation of ‘unexplored’ surprises from the British, Dutch, Armenian, French, Portuguese and Chinese who have influenced its cuisine. There are a lot of high-end Indian restaurants in London, each with its own ‘well, that was worth the money/must go back again’ dish. At this bright and vibrant open-plan venue, where you can watch the theatre of the chefs at work from the street, it’s the black dal. Simmered overnight until the urad lentils break down, then finished with spices and butter, it’s an unctuous, creamy, perfectly spiced bowl of deliciousness. In the hands of Indian restaurateurs Anjan Chatterjee and Aditya Ghosh, the dishes are simple yet intricately flavoured. Kamal kakdi chaat is a creamy, crunchy concoction with a fiery hit of sweet chilli-soy-jaggery. Nizami makai tikka, cooked with soft cheese, has an aromatic finish from aamada (mango ginger). Chingri cutlets (beaten-out breaded prawns) are dense and ‘meaty’ while another star is blistering paanch phoran, Welsh rack of lamb seasoned with ‘Calcutta five-spice’ And have you heard of hilsa — Calcutta’s queen of fish? Think white salmon — soft, oily and flake-apart. chourangi.co.uk

Bombay Delight, Wimbledon

A newly opened sister restaurant of Mumbai Delight in Vauxhall, Bombay Delight is a larger, more vibrant venue with a stylish bar area, space for private functions, and walls decorated with elephants and framed pictures of old Bombay. The offerings aren't dissimilar to its sister's, but there are some new dishes, including the excellent tiltala jhinga appetiser – juicy king prawns coated in a crisp sesame seed and gram flour batter, with a spiced mayo for dipping. Poppadoms arrive with two moreish dips – subtle beetroot, fresh mint and coriander, and a mango chutney with a hint of chilli. The menu doesn't stray too far from well-loved classics, and the rich and creamy BBC (Bombay butter chicken) is proof that this restaurant does them well, with the freshest ingredients and no colourings. Finish with the Indian sweet, gulab jamun, soaked in sugar syrup and served with a smooth vanilla ice cream, along with one of the mocktail concoctions, such as a fresh masala thums-up with mint, cumin and black salt. South London-dwellers will be happy this restaurant has arrived on their doorstep. bombaydelight.co.uk

Fatt Pundit, Covent Garden

Street food sharing plates with Indo-Chinese heritage storytelling is all part of a great restaurant experience these days, and the staff at Fatt Pundit are very happy to share. Pull up a chair! First, there’s the name Fatt Pundit, a combination of the common Chinese surname with the Indian word for scholar. Then the story of the Hakka Chinese immigrants who created a new cuisine by combining traditional Chinese cooking techniques with the spices of India. Set in an industrial chic dining room, there’s a buzzy vibe, with queues outside. But don’t rush: there’s so much to savour. Momos – steamed dumplings – are a must (especially the spiced kid goat). Crackling spinach is a refreshing take on a chaat with sweet yogurt, date & plum sauce and pomegranate. Hakka chilli paneer lettuce cups are filled with tongue-tingling Szechuan pepper-spiced paneer, showcasing the Indo-Chinese influences. Unique to the Maiden Lane outlet (there’s another branch in Soho) are crunchy pepper soft shell crab – blisteringly hot; sweet, caramelised Kolkata chilli duck, accompanied by pancakes and cucumber strips and plump chunks of rib-eye steak with chillies and roasted cashews.fattpundit.co.uk

Manthan, Mayfair

With a pedigree chef like Rohit Ghai, expectations of the food at his new Mayfair restaurant are high – and it doesn't disappoint. Rohit led the kitchens at Gymkhana and Trishna before opening his first venue, Kutir, in Chelsea. At Manthan – the Hindu word meaning to churn and reflect – Rohit takes inspiration from his mother’s cooking and the street food of India. The Maddox Street dining room is long and wood-panelled, adorned with beautiful paintings of exotic flowers. Even at lunchtime it feels romantic, and the sharing dishes reflect that vibe. If you’re here for the first time, have an overview experience and choose two dishes from the gali ka khana (street food) section, one from rassedar (curries), one from chapata chops & tikka, plus a couple of sides. To start, ghati masala prawns are plump and tender, coated with sesame, peanut and coconut for a satisfying crispy crunch. Jackfruit tacos are a revelation – almost meaty in texture, stuffed into fluffy rice lentil pancakes with southern spice and chutney. Fall-off-the-bone lamb ossobuco sits in a silky, satisfying sauce flavoured with jaffa spices and curry leaf, while sarson chicken, tangy and hot with mustard and chilli, is as soft as butter. If you have room for dessert, opt for the classic trip of sweet laddoo, sticky gulab jamun and creamy srikhand. manthanmayfair.co.uk

Benares, Mayfair

When spiced corn street snacks arrive under a bonsai tree, you know you’re in for a memorable experience. That feeling grows when a Porlock Bay oyster with a jewel-like cured sea bream chaat is presented on beach-like pebbles, swathed in dry ice to mimic sea mist. The bonsai tree is a salute to roadside vendors in India who seek shade beneath trees, and it’s the creation of executive chef Sameer Taneja, who regained a Michelin star for the Berkeley Square restaurant. But this culinary theatre is no gimmick: the dishes are as delicious to eat as they are a treat for the eyes. They’re part of a new eight-course tasting menu which takes influences from throughout the Indian subcontinent, using British ingredients.

Too many dishes to list here, but stand-outs include soft-as-butter tandoori muntjac – venison cooked in a spicy marinade served with a garlic yogurt and chilli chutney; fragrant baby poussin tikka masala; and, to finish, sweet rasmalai, a quintessential milk-based dessert popular in eastern India. There’s also a vegetarian tasting menu, featuring baked golden vegetable kofta in rich cashew nut and kashmiri saffron korma. Make sure you’re not in a hurry: this is a three-hour dining experience, as relaxing as it is special. benaresrestaurant.com

Dishoom, across London

Inspired by the all-day Irani cafés that were an integral part of Bombay life, there are now seven branches of Dishoom in London (and a branch in Edinburgh, Birmingham 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. dishoom.com

Kanishka, Mayfair

Focussing on the Seven Sister States as well as nods to Nepal and Bangladesh, Kanishka is a modern Indian restaurant serving a series of tasting menus and a la carte. Start with the Gantok momos (steamed Nepalese dumplings), proudly billed as made ‘in-house’ which was telling by the skins being light but still with some bite to them. We also had chef’s chicken tikka pie which wasn’t accredited to a region but still an exemplary piece of proper pie making with well-cooked puff pastry encasing juicy chunks of well marinated chicken. For mains we went with the lightly spiced and coconut sauced Kanishka seafood curry and underutilised goat cooked slowly until fork tender in a rogan josh style. Once we added generous serving of puffy paratha, fresh kachumba and signature black dhal to our order we were too full for dessert but the dark chocolate sphere with orange chocolate cream and spiced caramel sauce seemed to be impressing our neighbours with its table-side server theatrics. kanishkarestaurant.co.uk

Darjeeling Express, Rupert Street

Darjeeling Express started life as a supper club in the Kensington home of Kolkata-born Asma Khan but her restaurant is now at the forefront of the London’s Indian food scene.

What is most striking about the kitchen at Darjeeling Express is that the chefs are all female, something that’s still a rarity in restaurants. These women come from a wide range of backgrounds and cultures but none of them have worked in professional kitchens before. Asma lets them cook in the restaurant on Sundays to help them to get used to working in a professional environment. darjeeling-express.com

Hoppers, Soho and Marylebone

Named after the lacy, bowl-shaped pancakes that are a staple of Sri Lanka, Hoppers has quickly established itself as one of London’s hippest hangouts. From the can-do-no-wrong team behind Michelin-starred Gymkhana, Hoppers references the food of southern India and Sri Lanka. There’s a succinct menu starring traditional hoppers: light fermented rice and lentil pancake bowls, with a softly steamed egg and a selection of confidently spiced karis.

Load up on the ‘short eats’, though. Mutton rolls are like crunchy cigars – with a golden crumb, shredded gamey meat and lightly spiced tomato chutney. Bone marrow is so seductively sauced that you would be forgiven for refusing to share. The best, perhaps, are buttered devilled shrimps: juicy and fiery. There are fab and refreshing cocktails also. hopperslondon.com

Try our egg hoppers recipe here...

Kricket, Brixton and Soho

Contemporary and cool, Kricket specialises in Indian small plates using local vegetables along with fish and meat sourced within the British Isles. Expect to queue at these no-reservations restaurants but dishes like samphire pakoras and Keralan fried chicken are more than worth the wait.

We have the recipe for Kricket’s kichri. Kedgeree as we know it was an adaptation of the original recipe for kichri, which consists of rice and lentils. You can use poached eggs rather than raw egg yolks, if you like. kricket.co.uk

Try Kricket's kichri recipe here...

Masala Zone, across London

Excellent regional Indian street food – thalis, grills, curries and biryanis – explains the success of Masala Zone, which now has seven restaurants dotted around the capital. Best-sellers include spicy squid bhaji and the ghee roast duck. masalazone.com

Looking for inspirational Indian recipes? Check out our best ever Indian recipes.

]]> Christine Hayes <![CDATA[Best Knightsbridge restaurants, picked by olive’s London team]]> https://www.olivemagazine.com/restaurants/london/knightsbridge-restaurants/ 2026-11-05T16:17:48.000Z 2026-11-04T11:15:40.000Z Looking for Knightsbridge restaurants? Check out where to eat and drink in this elegant London district, then find more recommendations for where to eat and drink in Chelsea, our favourite restaurants in Soho and discover more of London's best new restaurants.

Our pick of the best restaurants in Knightsbridge

ALBA, Brompton Road– for special occasion omakase

ALBA’s 10-seat omakase counter, overlooking Harrods, is set slightly back from the main restaurant, though the surrounding buzz carries through. The vibe is livelier and less hushed than a traditional omakase counter. Led by chef Dmytro Pak, formerly of UNI Paris, the menu brings Japanese technique to coastal Italian ingredients, with each course introduced by the staff.

I started with hamachi, its sweet, reduced soy silky against the sharp lift of yuzu kosho. Scallop with bottarga was gentle, while the salmon nigiri came with a homemade sauce that brought a delicate sweetness. The Sicilian prawn with mayonnaise, sweet chilli and chive was a softer, more recognizable note among the raw seafood.

The otoro with foie gras was the highlight of the night: wonderfully fatty, melting almost as soon as it reached the tongue. Wagyu had the same yielding tenderness. A hand roll offered a crisp finish before the final course: a foie gras crème brûlée topped with uni and caviar, served with toasted brioche for scooping. It was a little more spectacle than substance, though a notable way to end. At £95 all in, it’s a great way to enjoy an omakase experience in London for less than £100.

I drank the Ki no Kaze, a savoury mix of vodka, green tea umeshu, mango cordial and sparkling hojicha tea. The green tea came through strongly, though I’d have welcomed more mango. alba-ldn.uk

Dinings SW3 – for contemporary Japanese izakaya and sushi

A grade-II listed building tucked away on a quiet street in Knightsbridge is where tiny Marylebone restaurant Dinings opened its second home in 2017. Subtle touches include warm towels and edamame beans brought to the table shortly after being seated. Order a cocktail while you peruse the menu of sashimi, sushi and modern Japanese tapas that has evolved from traditional Japanese Izakaya cuisine. Yuzu and sansho pepper lift the refreshing paloma, while Roku gin and cherry infused vermouth add richness to a classic negroni. Or, try Dinings’ own-label sake from Konotomo, a family-run brewery in Japan.

Start with the impressive sashimi platter; a heavy stone box filled with ice piled high with tiny, perfectly constructed mouthfuls, such as mosaic salmon wrapped in crunchy kohlrabi, sea bass carpaccio and hay-smoked toro (fatty tuna). The gentle smoky flavour is achieved with a Josper grill, using charcoals that reach 480C, which also help to create other robata-style dishes on the menu, such as tender chicken teriyaki skewers and scallops with punchy and refreshing wasabi salsa. Handmade udon noodles are elegantly presented in the restaurant's umami-rich susuru broth for a soothing warmer in the colder months. Expect to leave feeling somewhere between happily zen and really special from the attentive Japanese hospitality (and we recommend a jar of chef Masaki Sugisaki’s crunchy chilli oil in hand...). diningssw3.co.uk

Vatavaran – for Indian flavours with a modern twist

Inspired by the Indian Himalayas, the latest restaurant from Rohit Ghai, takes its name from the Sanskrit translation of atmosphere. Spread across four floors in the heart of Knightsbridge, each has its own vibe: Brook and Ridge are buzzy and casual, while Meadow and Shikhar (meaning peak) create more of a special occasion ambience.

As with Rohit’s other venues, Manthan and Kutir, the food combines classic Indian flavours with a modern twist. Start with the indori poha chaat – plump dumplings with tamarind and pressed rice – a satisfying explosion of crunch, tang and spice; and ghati masala prawns, fried in crispy batter and dressed with peanuts and sesame.

Come with a crowd for the mains – they’re spectacular. Lamb shank biriyani arrives with a pastry lid which is cracked open at the table, before the soft meat is shredded from the bone. Butter chicken is among the best we’ve ever tried (in a fiercely competitive field): succulent chicken thigh meat in a smoky-sweet, vine tomato sauce. Neelgiri lobster is exceptional, served in a fresh coriander sauce with the tail shell decorating the plate. To drink, try Nisha, a refreshing gin with cucumber and elderflower, then finish with Lava, a chocolate and cardamom kulfi with meringue. vatavaran.uk

Ishbilia – for elegant yet welcoming Middle Eastern meze

Belgravia’s recently refurbished Ishbilia opens its doors with a refreshed and extensive menu of Lebanese and Arabic sharing meze. Family-run since 1998, three generations make up the knowledgeable and supremely welcoming team. With Ishbilia meaning Seville in Arabic, the Moorish influence can be seen with colourful Moroccan-tiled outdoor tables, while inside is a calm and inviting space that belies its location just steps from busy Knightsbridge.

Staff bring domes of freshly baked bread for scooping up silky dips, from classic hummus and muhammara to in-house strained labneh. Homemade specials change daily: we chose the delicately spiced aubergine fatteh with tender pieces of lamb, served alongside rice flecked with pine nuts. The bakery meze section of the menu is a real treat, with the likes of fatayer pastry boats filled with herby halloumi and citrussy spinach.

A pomegranate margarita with a spiced rim is the perfect refreshment on a warm evening, and the wine list includes grape varieties from both Lebanon and Palestine.

You are sure to leave feeling satisfied in every sense and, if you do have room for something sweet, mini baklavas and a rich chocolate mousse both make a great finale. ishbilia.com

The Rosebery Lounge at Mandarin Oriental – for Asian-inspired afternoon tea

Afternoon tea at the Mandarin Oriental Hyde Park is taken in The Rosebery Lounge, a grand yet unstuffy dining room with high ceilings and a small, stylish bar offering a selection of wines and spirits, including Chêne Bleu Domaine De la Verrière rosé, Goose Island IPA and Hendrick’s gin. Speckled antique mirrors and contemporary abstract art line the walls, and individual metal coat stands (tree-like) are brought to intimate, low, dark-wood tables. Elegant chandeliers and large windows facing onto Knightsbridge high street make the lounge bright, and a rose and ginger scent infuses throughout the room.

We were greeted by a friendly and informative waiter who explained the options available: beer afternoon tea, teamaster’s choice, sake afternoon tea, mini afternoon tea (for children under 12) or traditional champagne afternoon tea. We opted for the latter, which came with R de Ruinart rosé champagne and R de Ruinart white champagne, both smooth, chilled and crisp, the rosé leaving slight floral notes after each sip. mandarinoriental.com

Tom Brown at The Capital – for elevated seafood dishes

Tom Brown made a name for himself at his fish restaurant, Cornerstone, in Hackney Wick, where he quickly gained a Michelin star. The chef has since travelled west, bringing his seafood skills to The Capital Hotel’s ivy-clad red brick building in the heart of Knightsbridge. Pass through the reception for a punchy After Dark cocktail at the moon-themed bar – an elegant cocoon of deep blue. Continue to the main restaurant, elegantly embellished with white tablecloths, statement chandeliers and constellation-themed hand-painted ceiling reflected in mirrored cornicing.

Dishes are intricately presented like artwork on the plate, most notably in a sea bream tartare, delicately layered with sliced radishes and finished with slow-cooked quail’s egg in a ponzu dressing laced with jalapeño oil. To kick off, crisp lobster toast is a must, topped with tail and claw tartare, lardo and shellfish ketchup. Next comes the bread course – light, fluffy, still-warm chocopan scattered with dehydrated scallop roe, and Guinness and seaweed soda bread to slather in crab oil and cultured butter. Showstopping fish cooking continues in the mains with the likes of pan-roasted monkfish with a varietal trio of pumpkin served confit, crushed and puréed, all coated in rich lobster sauce.

To finish, rich pauper treacle cake is created using left-over bread, layered with pear membrillo and a slice of Cashel Blue cheese, with a crème brûlée style pear tuile balanced on top. tombrownatthecapital.com

CLAP – for people watching

This lively Knightsbridge restaurant is the place to be if you like entertainment in the form of DJs and people-watching with dinner. An international set, familiar with its branches in Beirut, Dubai and Riyadh, laps up the bustle of the open kitchen and sushi bar, which turns out modern Japanese dishes with luxurious touches, such as truffle edamame, a surprising shiitake and sesame salad, hamachi sashimi, otoro and wagyu nigiri, black cod miso and kimchi-spiked lamb rack.

Desserts are big on drama, too – the natsu platter is stacked with exotic fruit, matcha cheesecake and mochi. A rooftop bar has views over the city and fascinating light fittings that are made for Instagram. claprestaurant.com

Nanyang Blossom – for creative cooking from Southern China

Taking inspiration from the Nanyang region (Southern China, Malaysia and Indonesia), chef Daren Liew’s creates dishes as pleasing to the eye as to the taste buds.

Prawn toast is reimagined using edamame to add colour and almonds for extra crunch. Two premium signatures include luxe ingredients: Deluxe Hokkien ‘stir-fry’ of wild prawns, abalone (a lightly sweet and salty delicacy) in a prawn stock with bottarga powder and egg; and Miyazaki beef with small plates including a piquant pickled okra. Sea bass is grilled with turmeric and ginger flower with blue pea rice.

With clever lighting and panelled walls, the small dining room shimmers. Attentive service (and high prices) reflect its Knightsbridge location. nanyangblossom.co.uk

Osteria Romana – for authentic Roman cooking

The structure of the menu at Osteria Romana is classically Italian, divided into antipasti, pasta and soups, and main courses, plus dessert. Order all four courses for a true Italian feast, though as portions are generous (particularly the pasta), just one would do if you’re after something lighter. Prices, while not low, are still reasonable for this expensive part of London.

Dishes on offer maintain a strictly Roman focus – ingredients like salt cod, pecorino, artichokes and broad beans abound, and the menu is full of classics native to the Eternal City, from cacio e pepe and bucatini amatriciana to Roman-style tripe and oxtail stew. osteriaromana.co.uk

abc Kitchens – for global sharing dishes

Renowned New York chef Jean-Georges Vongerichten has curated the concept and all-day menu at this glamorous all-suite hotel. Featuring dishes from three of his NYC restaurants, influences range from Mexico to Japan to Italy, with British ingredients playing a starring role. English peas are added to guacamole; tacos are filled with south coast battered john dory; toasts are topped with Dorset crab and wildflowers.

Everything is designed to share and there are plenty of crowd pleasers like burgers; three-cheese and truffle pizza; lemony chicken and rice with a side of homemade hot sauce with crisp crackling for added crunch. There are moments of genius, too, with a hero dish of Orkney scallop tartare, served in the shell and spooned onto shiso leaves and translucent slices of kohlrabi.

Puddings include a deconstructed salted caramel, peanut and popcorn sundae. Views over Hyde Park and Knightsbridge, sumptuous banquettes and joyful bursts of colour in Damien Hirst’s The Secret Gardens artworks complete the upmarket vibe. the-emory.co.uk

The Georgian at Harrods – for elevated pies in iconic luxury surroundings

There’s a place for traditionally glamorous, formal dining and Harrods is just that. While its ground floor dining hall reflects the tastes of both global restaurant-curious Londoners and food-savvy international visitors, the fourth-floor The Georgian is a British affair. By day, afternoon tea is taken in the vast, regal, chandeliered space. At night, there are cocktails, a pianist and gloriously old-fashioned trolley service.

Pies are the must-order here – chef, previously of the much-lauded The Pie Room at Rosewood London, Calum Franklin’s curation includes beef shin and squash; lobster; chicken and penny bun; plus the signature lamb – with ratatouille, anchovy tempura and sweetbread for two. Whipped potatoes with buttermilk make an indulgent side dish. Pie refuseniks can chose from mains of dover sole, cod or chicken. But first there is bread with Marmite butter, starters of crab tart or pâté en croûte.

Crowd-pleasing puddings include sticky toffee, lemon tart and a trifle where layers of apple, calvados and vanilla cream are constructed tableside. harrods.com

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 Kings Cross
Best restaurants in Notting Hill
Best restaurants in Battersea
Best restaurants in Shoreditch
Best restaurants in Camden
Best restaurants in Covent Garden
Best restaurants in London Bridge
Best restaurants in Hackney
Best restaurants in Paddington

]]> Nadine Brown <![CDATA[Celebrate the end of the year with December's seasonal ingredients]]> https://www.olivemagazine.com/guides/december-recipes/ 2026-11-02T13:44:37.000Z Want to know what’s good and in season in December? Looking for December recipe ideas? Use sweet potatoes, crisp, crunchy apples and mild Savoy cabbage from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas for using leftovers.

After, check out our best January recipes, February recipes and March recipes.

Sweet potatoes

The sweet potatoes you’ll typically find in supermarkets are orange-fleshed, moist and sweet. Not as widely known is the white sweet potato, also called boniato. Available in Caribbean and Asian supermarkets, it's also known as kumara or Caribbean sweet potato. It has creamy white insides, is drier and less sweet.

Slow cooker sweet potato, chickpea and coconut one-pot

Creamy, spicy and zingy, this hearty one-pot freezes brilliantly and is ideal for warming up on chilly nights.

Sweet potato muffins

Get ahead and bake a batch of sweet potato muffins. They make a great speedy breakfast or brunch addition.

Cauliflower

The head of a cauliflower (the curd) is made up of hundreds of undeveloped flower buds. That collection of buds should be pure white when buying, and held in crisp green leaves, which can also be steamed and eaten.

Roasted curried cauliflower

Make cauliflower the star of the meal with this easy three-step dish – perfect as a flavour-packed lunch.

Cauliflower, cheddar and Marmite soup with cheesy Marmite croutons

This is a comforting soup packed with umami flavour. Homemade Marmite croutons make all the difference, so don't miss them out.

Apples

British apples are at their best during the colder months. Go for fruit that’s not bruised and wrinkly, and don’t be fooled by shiny skin – quite a few apples are waxed purely for aesthetic reasons.

Invisible apple cake

This French cake is so called because the thinly sliced apples meld together in the batter to make the body of the cake, and they almost disappear.

Halloumi schnitzel with harissa honey drizzle and crispy apple slaw

The perfect texture combination of rubbery cheese and golden, crisp breadcrumbs, served with a spicy honey and a cool crunchy slaw.

Savoy cabbage

Named after a region in France, Savoy cabbage is mild in taste and – due to its large, robust leaves – holds up well when cooking. The leaves are especially good for stuffing.

Roast savoy cabbage with orzo

A great vegan alternative to a classic Sunday roast, with minimal washing up as it's all cooked in one tray. Choose harissa for a spicy kick, or tomato pesto for a more rounded, umami flavour.

Chestnuts

Although chestnuts start to fall in autumn, their creamy, nutty flavour is synonymous with festive recipes, and their deep mahogany shells makes them easy to store until December. Find them glacéed as treasured sweets, puréed and folded into cream for desserts, or simply sold in their shells ready for roasting (I serve mine with a little dipping dish of salt ready for dunking once roasted). You can buy them cooked and vacuum-packed (great to have on hand), or make a cross in the shells with a sharp knife and roast at 200C/180C fan/gas 6 for 20 mins until the shells start to peel back to reveal the creamy flesh inside.

Marmalade-glazed sprouts with chestnuts

Give Christmas sprouts an effortless twist with marmalade, chestnuts and thyme. Frying steamed sprouts in butter lends colour and a velvety shine to your veg.

Chestnut stuffing with dates and molasses

Impress your guests over the festive period with our epic stuffing recipe, featuring chestnuts, sausagemeat, sage leaves and sour cherries.

Parsnips

These sweet roots are a member of the carrot family. In season from September to March, they’re at their best in the cooler months, which is exactly when you want to eat the warming comfort foods they’re suited to – roasted and served with a Sunday dinner, whizzed into a silky smooth soup or simmered in a slow braise. Their sweetness and robust texture make them great additions to vegetarian mains.

Spiced parsnip pilaf

A warming winter pilaf, packed with plants and lightly spiced for a fragrant, nutty midweek meal.

Parsnip, sage and apple wellington

Our best vegan wellington recipe, stuffed with fried parsnips, mushrooms, lentils, crispy sage and sweet apple. It's the perfect Christmas Day centrepiece.

Clementines

Bringing brightness to the darker months, clementines are part of a handful of fruits (mostly citrus) that are in season in the winter months due to them being imported from warmer climes. They're a hybrid of an orange and a mandarin, grown for their easy-peel skin and lower acidity over regular oranges. Pile into a bowl for an easy festive table centrepiece, or stud with cloves and allow to scent a room.

Panettone and clementine tiramisu

Layers of coffee-soaked panettone, candied peel, Cointreau mascarpone and cocoa powder make for a showstopping dessert that's perfect for Christmas Day.

Clementine and bream crudo

With only a handful of ingredients, minimal prep and no cooking, you'll have an effortless restaurant-style starter in a matter of minutes.

Pomegranate

Pomegranates grows on trees throughout the Middle East, India and the Mediterranean, and the ruby red seeds can add a pop of colour and crunch to both sweet and savoury dishes. The flavour is sweet, tart and floral, bringing a freshness to winter salads, but the seeds can also be used as a garnish on lamb dishes, add a pop of zing to a slaw, or mixed with citrus for a festive fruit salad.

Whipped goat's cheese, fig and pomegranate crostini

Simple to bring together, these canapés are ideal alongside some prosecco for effortless entertaining.

Cranberries

Jewels of winter, these tart, crimson fruits are often simmered with sugar to make jam to serve alongside turkey for Christmas, but they can be used for more than festive condiments. The sweet-sour nature lends well to refreshing, zingy desserts, such as fools, crumbles and pies.

Cranberry cake

Tangy bursts of cranberry, crunchy pistachios, fluffy citrus sponge and smooth, sweet icing make this cake a flavour sensation – the perfect Christmas treat.

Cranberry tart with cinnamon cream

Fill your tart with a Rudolph-red cranberry curd for a fitting festive dessert this Christmas. Serve with sweet whipped cinnamon cream.

Duck

Duck has a robust, gamey flavour that holds up to a variety of cooking methods, particularly roasting, which allows the skin to crisp while the meat remains tender and juicy. It pairs well with sweet, sharp accompaniments, such as sherry and shallots, as their sweetness and acidity balance the richness. Classic side dishes such as buttery mashed potatoes, roast potatoes and seasonal greens are ideal partners, creating a comforting and impressive main course for special gatherings.

Roast duck with sherried shallots

Sweet sherry and meltingly soft shallots pair well with rich, gamey duck in this effortless main for two. Serve with buttery mashed potatoes, or roast potatoes and some greens.

Leeks

With a subtle onion flavour, leeks add a hint of allium without overpowering a dish. They can also be used in their own right, steamed and buttered or stirred through a rich cheese sauce. Cut down the length of the green part to separate the layers, and fan out under cold running water to remove any grit. The green parts are often discarded or used for stock, but when they’re double cooked and swimming in cheese sauce, they offer a wonderful texture to leek gratin.

Leek gratin with crispy leek topping

Take classic leek sauce to the next level with this gratin, featuring plenty of grated cheddar, golden breadcrumbs and extra-crispy leeks on top.

Carrots

Carrots are a versatile root vegetable, celebrated for their natural sweetness and vibrant orange hue. Carrots can be used in a variety of ways: they are delicious when roasted to bring out their caramel notes, steamed or boiled for a softer texture, or eaten raw for a crisp, refreshing bite. They also work well when grated into salads or slaws. Carrots pair beautifully with warming spices such as cumin and coriander, and complement other root vegetables like parsnips and potatoes.

Crispy plaice with Thai-style carrot salad

Serve strips of crispy seasoned plaice with a vibrant carrot and green bean salad. Finish with mint and coriander for herby freshness.

Carrot cake loaf

Make this carrot cake loaf extra-special with brown butter soft cheese frosting, or you can simply leave it off if you’re short on time.

Mutton

Mutton brings a depth and character you don’t get from younger lamb. At its best in the colder months, it’s made for hearty winter cooking. Slow braises, stews and gentle roasting coax the meat into tenderness, while drawing out its full, warming flavour.

Slow-cooked fragrant mutton curry

This slow-cooked mutton curry is all about deep warmth and tender meat that melts into a fragrant, spiced sauce. Let it simmer gently, then serve with rice or naan for an easy, crowd-pleasing winter feast.

]]> Adam Bush <![CDATA[Embrace November’s bounty with warming, seasonal recipes]]> https://www.olivemagazine.com/guides/november-recipes/ 2026-11-02T12:42:47.000Z 2026-11-02T12:42:47.000Z Want to know what’s in season in November? Looking for November recipe ideas? Use crunchy, nutty celeriac, rich and gamey duck, and sweet leeks from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for shopping for specific varieties, as well as prepping guides and recipes to showcase and make the most of the fruit or vegetable. 

After, check out our best October recipes, December recipes and January recipes and read our guide by nutritionist and chef Nicky Clinch explaining the power of eating seasonally and why it's better for all of us. 

Pork

Pork was traditionally eaten in months ending in ‘r’ – in those months it is colder and, due to the lack of refrigeration, this stopped the meat from spoiling as quickly as in the hotter months.

Crackling roast pork loin with spiced apples

This joint cooks quickly, slices beautifully and can be doubled up easily for a crowd.

Pork belly with beans and pistou

Pistou is a French sauce made simply with garlic, fresh basil and olive oil. It's perfect for spooning over this dish of slow-cooked pork with silky cannellini beans.

Pumpkins

Pumpkins are a type of winter squash with a sweet, delicate flavour and pleasing yellow-orange flesh when you cut through the hardy orange or green skin. They are incredibly versatile – steam and purée to fold into cake batters, sweet pies and breads, or roast in chunks and stir through risottos, salads, soups and sandwiches. You can eat the seeds, too – roast the washed and dried seeds in olive oil until crisp and toasted, and use as a topping for salads and soups.

Pumpkin curry

Make the most of pumpkin season with this easy, warming one-pot.

Pumpkin spice muffins with cream cheese frosting

Make your own pumpkin purée to combine with warming autumnal spices for these seasonal pumpkin muffins. Top with cream cheese frosting for a stunning finish.

Kale

One of the most well-known and versatile cruciferous vegetables. It has flat or tightly curled leaves (called curly kale) around a thick stalk and comes in a few colours, including green and purple. Try to find whole-leaf kale so you can pull the leaf from the very tough stalk yourself. Pre-shredded kale comes with the stems still attached, which can be tough when eaten raw or after blanching. For a healthy snack, try roasting for 5-8 mins to create moreish crisps, similar to crispy seaweed.

Turmeric fried eggs and kale salad

This vibrant veggie bowl brings together turmeric-fried eggs, crisp kale and roasted chickpeas for a punchy, satisfying plate. A quick drizzle of tahini ties everything together. Ready in under 30 minutes, it’s a brilliant gluten-free option for a fresh, energising lunch or a savoury brunch.

Kale and gnocchi parmesan bake

Our veggie gnocchi bake is a clever way to transform shop-bought gnocchi. A simple, homemade tomato sauce is the base for this cheesy midweek dinner. Top your bake with mozzarella, kale, parmesan, and breadcrumbs, then put it in the oven until bubbling and browned.

Brussels sprouts

Brussels sprouts are part of the cabbage family. When buying, look for bright green outer leaves that are tightly wrapped around each other.

Roast sprout and turkey caesar salad

Grab that last bag of sprouts and roast until crisp, then serve with loads of lettuce, leftover turkey and a speedy dressing.

Brussels sprouts gratin

Even the staunchest Brussels sprouts sceptic will waver at this festive side. The key to the convert: cheese, bacon and lots of it. It’s rich, savoury and almost guaranteed to win over the table.

Brussels sprouts bhajis with raita

For a playful twist on classic onion bhajis, swap in seasonal Brussels sprouts. Shredded and lightly spiced, they fry to crisp little clusters that are brilliant for sharing. Pair them with a cool, minty dip and you’ve got a standout starter for a winter dinner party.

Clementines

A type of mandarin that is small and sweet, and is in season over the winter months. When buying, look for unblemished skin.

Clementine posset

These silky, zesty desserts only require 15 minutes of hands-on time but look really impressive – perfect if you're hosting a dinner party or planning a special meal.

Chocolate and clementine torte

Make the most of clementine season with this luxurious dinner party dessert. It’s hard to believe this elegant torte comes together with just seven ingredients. Serve with generous swirls of boozy Cointreau cream for a bright, citrusy finish.

Pears

There are thousands of pear varieties but the most commonly found ones are Conference, Comice, Red Williams and Concorde. When buying, look for pears that have a little give at the top or bottom – they ripen from the inside out – and avoid any that are bruised or mushy.

Pear, ginger and almond tart

Impress at your next dinner party with this frangipane tart, studded with juicy pears and flavoured with warming stem ginger.

Autumn fruit salad with pomegranate dressing

Who says autumn has to be dull? Brighten up your weekend brunch with this vibrant fruit salad, where juicy seasonal fruits meet creamy Greek yogurt and a sweet, tangy pomegranate dressing.

Celeriac

Derived from wild celery and similar in flavour, celeriac is a large, bulbous root with thick skin. It also sometimes comes with a bunch of wild celery still attached (you can use this as you would celery). Its crunchy, nutty, creamy and firm flesh makes it extremely versatile – use in curries, slaws, salads and soups. Buy it with the leaves on, if possible, as they are the best indication of freshness and quality.

Truffled celeriac and cavolo nero lasagne

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 to things.

Curried celeriac

Celeriac works really well in this curry as the roasted cubes soak up the flavours of the spices. Serve with steamed rice for a warming vegan dinner.

Venison

Wild venison is a wonderfully lean meat and is incredibly versatile. With its slight gamey taste it can be paired with strong flavours and can be used similarly to beef. Sear steaks on a barbecue or griddle pan, and serve with mash for a wintery dish, or slice and serve with red fruits in a summery salad. It can be slow-cooked, roasted or stir-fried. It’s one of the most sustainable meats to eat, high in protein and low in cholesterol.

Venison pastitsio

Put a seasonal spin on classic Greek pastitsio by swapping beef for venison mince. Its rich, gamey flavour pairs beautifully with the warming spices in the sauce, creating a hearty, comforting dish with a sophisticated twist.

Venison steaks with caraway crushed swede

Pair venison steaks with buttery crushed swede in this winter warmer – it will be ready and on the table in less than an hour.

Duck

With a rich, gamey flavour, duck can handle being paired with strong, punchy flavours. It has a thick layer of fat covering it that needs to be rendered, but this makes for delicious meat. The breast is best eaten medium or blushing pink inside; the legs should be slow-cooked or confited, as they do in France.

Roast duck with plum sauce

You can make this recipe in an air fryer or regular oven. In either case, it’s best to start the duck off in a pan to render down the fat properly.

Duck ragu

How's this for a winter warmer? Get cosy with slow-cooked duck legs in a garlicky red wine sauce, tossed through pappardelle.

Dates

Dates are the fruit of date palms, which originate in the Middle East. The fruit grows in clusters at the top of the palms, more than 50 feet off the ground. They have an intense sweetness and mild fruitiness, making them great to use in both savoury and sweet dishes.

Date and ginger chocolate torte

This flourless chocolate is as delicious as it is spectacular. To finish, the cake is topped with a spiced whipped custard, chocolate shavings and candied hazelnuts.

Baklava-style stuffed dates

These are sweet, crunchy and filled with a baklava-style nut and spice mixture.

Date and walnut cake

If you’re after a bake that’ll earn you serious praise at a coffee morning, make this date and walnut cake. It’s wonderful sliced and toasted, then topped with a spoonful of seasonal stewed apple and a drizzle of custard. Some may say that’s a bit much for a mid-morning treat, but they’d be entirely wrong.

Winter Cabbage

Savoy is the most popular of the winter cabbages, with crinkly leaves and fairly dense, packed heads compared to the spring/ summer varieties such as spring greens. You can avoid any unpopular cabbage smells by roasting the leaves instead of boiling them, and they gain a smoky flavour by charring them first. You can also stir-fry, air-fry or barbecue cabbage to make the most of its flavour.

Charred winter cabbage with caesar dressing and bacon croutons

A comforting medley of charred cabbage (we suggest Savoy), chunky sourdough croutons, bacon bits and a quick yogurt and anchovy dressing.

Cabbage soup

Warm up with an aromatic bowl of cabbage soup, made punchy and colourful with dill, tomato and lemon.

Leeks

From the same family as onions and garlic but with a sweeter flavour. Choose small or medium leeks, as larger ones tend to be a bit woody. Leeks are incredibly versatile and can be used in place of onions in most recipes – just remember to cook them well, as they can be raw-tasting and stringy if undercooked.

Swede, leek and smoky bacon boulangère

Top this buttery root veg and streaky bacon boulangère with parmesan breadcrumbs – pure winter comfort.

Vegan leek and potato soup

Make a plant-based version of this classic soup that’s just as creamy as the original.

Swede

Also known as rutabaga or neeps, swede is a root vegetable that’s a cross between a cabbage and a turnip. It has a mild cabbage flavour, with a hint of spicy mustardy pepperiness. Traditionally mashed with potato (neeps and tatties) or with carrot, it can also be thinly sliced and layered with cream in a gratin, roasted in wedges with cheese, or simply mashed with butter. It’s also the traditional veg in a Cornish pasty. Make the swede the hero of your dish by roasting with spices and tossing through noodles or pasta.

Teriyaki swede bowls

Swede is a great carrier for strong flavours – the slightly sweet edge it takes on when roasted pairs well with teriyaki sauce.

Gochujang swede noodles

Roast cubes of swede in a sweet and salty gochujang dressing for a moreish, simple midweek noodle dish.

Mussels

These dark blue/black, shiny shelled bivalves are best eaten when the waters are cool, from October to March. Look for fresh, live mussels rather than pre-cooked, to ensure freshness. Discard any with chipped or broken shells, give them a sharp tap on a worksurface to make sure they close, and discard any that don’t. Remove their beards – the tuft of fibres sometimes attached to the mussel. This is where they’ve attached themselves to the seabed or rope, if rope-grown. Surprisingly quick and easy to cook, mussels can be an effortless yet impressive main. Simply steam and stir into rice or pasta dishes, or serve on their own with fries.

Cambodian-style aromatic mussels

Seasonal mussels get an aromatic Cambodian twist in Gurdeep Loyal's latest on-trend recipe.

Popcorn mussels

Serve these crispy breaded mussels as a pre-dinner snack or canapé at your next party, with sriracha mayo, hot honey vinegar and ranch dressing for dipping.

Mushrooms

Mushrooms truly come into their own during the autumn months, when wild varieties are in season. Their earthy, savoury notes make them a natural pairing with robust autumn produce such as squash, root vegetables, nuts, and herbs like sage and thyme. Mushrooms work beautifully in a wide range of dishes, from rich risottos and hearty pies to creamy sauces and comforting stews. For the best results, cook mushrooms gently to allow their natural juices to release and concentrate, enhancing their umami depth.

Wild mushroom pappardelle

Turn foraging for wild mushrooms into a fun date-night adventure, then toss them into this creamy pasta for two. Ready in just 30 minutes, it’s an easy and rewarding meal after your endeavours.

Mushroom udon noodle traybake

Try serving the noodles in this veg-packed dinner with a jammy boiled egg for an extra hit of protein.

]]> Dr Dan Baumgardt <![CDATA[I’m a doctor – here are four things you're doing for your gut health that could be making you feel worse]]> https://www.olivemagazine.com/wellbeing/doctor-gut-health-advice/ 2026-11-02T10:34:25.000Z 2026-11-02T10:34:25.000Z When did looking after our insides become so bewildering? The other day, I was searching for a simple pot of Greek yogurt. I eventually found some, buried amidst seemingly endless other varieties boasting extra protein, extra fermentation and billions of beneficial bacteria – all supposedly guaranteed to give our digestive systems a welcome, energising boost.

And it’s not just yogurt. Everything from fermented foods like kimchi and sauerkraut, to fibre-enriched products or protein-packed snacks are being marketed as ways to keep our guts in tip-top condition. There’s certainly science behind these claims – some convincing, some less so.

Plenty of habits can enhance our gut health, often with bonus benefits extending beyond digestion. However, a world of overwhelming gut advice can lead to your actions with the best intentions actually having the opposite effect and damaging your gut. As a doctor, here are the most common mistakes I see people making and the things you're doing to help your gut health that could actually be making you feel worse...

Fibremaxxing

Fibre has become a somewhat complex topic for something that was once so straightforward. Years ago, fibre came courtesy of bran flakes which looked much like the sweepings from a rabbit hutch, or from apricots and prunes, often stewed slowly. There was certainly little discussion of different types of fibre – the soluble and insoluble forms we're increasingly more familiar with these days.

Many of us could afford to eat more fibre. The average adult often falls short of the recommended daily 30g. But some are setting themselves an even higher target. 'Fibremaxxing' is a social media trend which can take fibre intake to extremes, encouraging vastly increasing quantities through fibre-rich meals, powders or supplements.

The issue is that too much too soon, can leave your gut struggling to catch up. Some fibre gets fermented by gut bacteria, making for abdominal bloating and discomfort. In larger doses, it can cause diarrhoea. Plus, while fibre is often touted to help irritable bowel syndrome (IBS), IBS can cause both constipation and diarrhoea, so piling on extra fibre (especially the insoluble sort) may make the problem worse.

There's also no need to rush into purchasing expensive fibre powders or supplements. Plain, frugal porridge, fruit, vegetables, and pulses are excellent cheaper sources. Check out our high-fibre foods for ideas to add to your next food shop.

A better strategy for increasing your fibre intake is to go slow, alongside plenty of fluids and an eagle eye on how it makes your gut feel so that you can build a diet based on foods that agree with it.

Excessive fermented foods

I burped my beloved kimchi the other day, like I would a baby. It’s a pretty consistent presence in my kitchen.

Fermented foods pack more than just a fizz and a pop. Kefir, kimchi and sauerkraut offer many benefits for gut health, partly through introducing new bacteria into the microbiome. These can influence its composition, possibly supporting immune function and reducing inflammation.

Fermentation could also help break down complex molecules into their smaller components before we even eat them, hence making them easier to absorb – in live yogurt or kefir, for instance. In doing so, they might be more suitable for patients with lactose intolerance, who find it difficult to digest.

You can have too much of a good thing. Eating large quantities might not give you any extra benefit and could also cause problems. Fermentation can generate excess gas which can cause bloating and wind, and in some instances enough to cause abdominal pain or discomfort. At best, it’s not going to make you popular at home or the office if that gas manages to escape, which it inevitably will.

Some fermented foods can contain large amounts of salt and sugar, whose effect on blood pressure and metabolism means that they should be enjoyed in moderation. Fermentation can also elevate histamine or tyramine levels in foods which, with excess consumption, could trigger additional symptoms, like flushing and headaches. Tyramine, in particular, can also impact blood pressure for those who are taking certain medications called monoamine oxidase inhibitors for depression.

There’s no need to abandon fermented foods entirely, nor waste money on specialist products. Invest in everyday products, or make your own – go for ordinary live yogurt and modest portions of foods like kimchi.

Unnecessary elimination diets

One of the diets commonly recommended for IBS patients to try is the low-FODMAP diet. FODMAP stands for the collective carbohydrates which are poorly absorbed from the gut, and which typically remain there – fermenting and generating symptoms like bloating, cramping and diarrhoea.

Certain foods low in FODMAPs can be consumed more freely including fresh, unprocessed meat and fish, most nuts and seeds (except pistachios and cashews), low-lactose dairy (like parmesan and feta) and a selection of fruits and vegetables. These include berries, citrus fruits and nightshades, like peppers and aubergines. Foods to avoid are those which are wheat-based, ordinary dairy, alliums (garlic, onions etc) and stone fruits. Portion size can also make a difference.

But there are potential problems with a low-FODMAP plan. One concern is that cutting out foods entirely can impact the gut microbiome, reducing levels of certain beneficial bacteria. Overly restrictive diets can also potentially cause nutritional deficiencies if they become too one-sided – particularly of micronutrients like calcium, iron and vitamins. Suitable replacement or supplementation is sometimes needed.

Crucially, a low-FODMAP diet it isn’t supposed to be a permanent plan – after restricting diet for a few weeks, reintroduction of foods can help establish which are triggers. Often, patients can often return to eating a wider diet after exploring their intolerances.

Some medical conditions really do need elimination diets – particularly if eating certain foods causes severe symptoms or risks. These include gluten- or lactose-free diets for those with coeliac disease or dairy intolerance.

Overall, it often isn’t necessary to remove foods from your diet, unless there’s a genuine medical reason for it. It can negatively impact nutrition and your microbiome, while turning eating into an expensive, complicated, and more importantly, unenjoyable chore.

Relying on supplements

I’m only going to say this once, there is no supplement in the world that can fully replace a balanced diet.

Yet so many people are turning to pills, powders and drinks instead of eating a full and healthy plate in pursuit of optimal nutrition and better gut health.

Meal-replacement shakes might earn points for convenience and certain formulations can create a balanced mixture of nutrients, including forms which are more easily digested and absorbed. But, they can contain ingredients that upset the gut, such as artificial sweeteners and lactose, causing symptoms like bloating, wind and diarrhoea.

Clinical trials have also demonstrated advantages of whole foods over supplements – one demonstrated that diversity of the gut microbiome is much higher on a whole food diet than with meal replacements with comparable nutrition. But shakes aren’t without their merits – there is additional evidence that they can help with weight management and could put Type 2 diabetes into remission.

Some supplements lack evidence for their use. Collagen, for example, has been marketed with claims it can reduce inflammation, improve digestion and even help repair the gut wall. Plausible though the underlying mechanisms might sound, there is little substance from clinical trials that collagen delivers on these benefits.

Fundamentally, there is nothing more bland than the art of swallowing pills, chewing on gummies with the texture of silicone, or chugging down shakes. The pleasure of real food – and the effects of its tastes, textures and aromas – impacts our gut, body and mind more profoundly than anything else available. It’s important to remember that there is a place for each of the habits I've mentioned here in a healthy diet, especially if they suit your preferences, purse and palate. I certainly don’t want to stop you eating kimchi or wheat biscuits, or constructing your diet using whatever building blocks you wish. Eating delivers more than just nutrients and fuel.

More wellbeing advice

I'm a doctor – these are the 3 things I'd start doing at 40 to stay healthy at 70
7 symptoms women dismiss as ageing – but a doctor says you shouldn't ignore
The midlife health mistakes a women's health expert sees again and again
I'm a doctor – these are the things I'd do now to protect my bones later

]]> Jo Williams <![CDATA[I’m a nutritionist – this is how I build a high-protein day of eating]]> https://www.olivemagazine.com/wellbeing/nutritionist-high-protein-day/ 2026-11-02T10:33:47.000Z 2026-11-02T10:33:47.000Z Protein has become one of the biggest talking points in nutrition, with supermarket shelves full of protein-enriched yogurts, bars, cereals and even baked goods. While protein is an important part of a balanced diet, getting enough does not have to mean investing in protein powders or adding a shake to every meal.

As a nutritionist, I encourage a food first approach to protein, focusing on everyday ingredients that provide plenty of nutritional benefits. Think eggs, meat, yogurt, beans, lentils, fish, tofu and nuts, as well as staples such as milk, bread and oats.

Rather than trying to squeeze as much protein as possible into one meal, I like to look at the bigger picture: what a balanced day of eating looks like, how different foods contribute and how to make meals satisfying, varied and enjoyable. Here is how I would build a typical high protein day, without relying on supplements or powders.

Firstly, how much protein do you really need?

In the UK, the Reference Nutrient Intake for adults is 0.75g of protein per kilo of body weight per day. For a 60kg adult, that equates to around 45g daily. It’s important to note that more isn’t automatically better. The British Nutrition Foundation states that average protein intakes in the UK generally exceed the reference requirement, meaning many people already get enough through their usual diet.

However, protein requirements do vary according to factors including body weight, age, activity levels and whether you are recovering from illness or injury. Requirements rise during pregnancy and breastfeeding, and older adults may benefit from more too. Research suggests at least 1-1.2g per kilo for people over 65 to help maintain muscle.

People who undertake intensive strength training, older adults and those with particular health needs may also require more individualised advice. If you have kidney disease or another condition that affects your nutritional needs, it’s particularly important to seek advice before deliberately increasing your protein intake.

Breakfast: start with something more than a protein shake

Breakfast is a great opportunity to include protein, but it doesn’t need to involve a blender, a scoop of powder or an expensive high protein product. On busier mornings my go-to is Greek yogurt or kefir with oats, berries, nuts and seeds. The yogurt provides protein, while the oats contribute fibre and carbohydrates for energy. Fruit adds vitamins and minerals, and nuts and seeds bring healthy fats, fibre and a little extra protein.

If I have a bit more time, I choose a couple of eggs, scrambled or poached, on wholegrain toast with mushrooms, spinach or tomatoes to bring in extra fibre.

Why include protein at breakfast? Protein contributes to the growth and maintenance of muscles and helps maintain normal body tissues. Including it in a meal can also make that meal more satisfying, particularly when paired with fibre-rich carbohydrates and healthy fats. A protein-rich breakfast may also help keep hunger in check later in the day.

There is also a practical benefit to spreading protein across the day. Instead of eating very little at breakfast and lunch before having a large protein heavy dinner, including a source at each meal can make it easier to meet your overall needs.

And what about protein powders? They can be useful when convenience matters, particularly for athletes or people who struggle to eat enough, but they are not essential for most people. As the British Nutrition Foundation explains in this guide, a variety of everyday whole foods can help you meet your protein requirements.

Mid morning snack: keep it simple

If you are hungry mid morning, a snack can help bridge the gap. There’s no need to choose something labelled ‘high protein’. The British Nutrition Foundation has said that most people in the UK don't need extra protein, and enriched bars can come with added sugar, sweeteners and a hefty price tag. Pairing a simple protein source with something high in fibre, such as fruit, veg or wholegrains, makes for a snack that is satisfying and genuinely nourishing.

Some of my favourites are: a pot of natural yogurt, a boiled egg, a handful of nuts or some hummus with carrot and pepper sticks. Alternatively, you could try an apple with peanut butter, a few oatcakes with cheese or a handful of roasted chickpeas. These suggestions all provide some protein alongside unsaturated fats and fibre.

It’s also worth remembering that snacks don’t have to be eaten according to a strict schedule. If you’re comfortably full after breakfast, you may not need one at all. The aim is to respond to your hunger and build a pattern of eating that works for you, rather than chasing a protein target at every opportunity.

Lunch: protein doesn’t have to mean meat

One of the biggest misconceptions about protein is that meat needs to be at the centre of every meal. Plant foods can make a meaningful contribution to your daily protein intake and including more of them can also increase fibre, vitamins and minerals in your diet.

Beans, lentils, chickpeas, tofu, tempeh, nuts, seeds and even wholegrains all add to your daily total. In a recent study, lentils stimulated muscle protein synthesis after exercise much like pork, salmon and eggs. Eating a variety of protein foods across the day is a simpler and more enjoyable way to cover your bases.

For lunch, I might make a chickpea and roasted vegetable salad with couscous, halloumi and a lemon dressing. Alternatively, a lentil soup with wholemeal bread; a hummus, falafel and feta wrap; or a jacket potato topped with tuna or beans and cheese can all provide a satisfying combination of protein and other nutrients. Check out our high-protein vegetarian meals for more inspiration.

Afternoon snack: think beyond protein bars

The afternoon slump can make a protein bar seem like an easy solution, but plenty of everyday snacks can do the job just as well. Consider one of the options listed for mid-morning, as they would all work well here too.

Dinner: build a balanced plate

Dinner is often where people naturally consume the largest share of their protein, but it doesn’t have to carry the entire day. A simple template is to include a protein source, vegetables or salad, and a carbohydrate such as potatoes, rice or wholegrain pasta. This gives you a mix of nutrients rather than focusing on protein alone.

For example, I often make salmon with new potatoes and green vegetables, chicken and vegetable stir-fry with rice, or a bean chilli served with brown rice and avocado. Check out some of our favourite high-protein meals.

For a vegetarian option, try tofu stir-fry, a lentil and vegetable curry, or a pasta sauce made with lentils and topped with cheese. These meals can all contribute protein while providing carbohydrates, fibre and a range of vitamins and minerals.

I also wouldn’t worry about making every dinner a deliberately ‘high-protein’ meal. If you've already had protein for breakfast and lunch, there's no need for dinner to be protein-centric too. Rather than supersizing the meat, I like to bulk out evening meals with pulses and plenty of veg. It keeps the protein up while adding something most of us are missing: 96 per cent of UK adults don't hit the 30g daily fibre recommendation. Oily fish once a week is a great option, bringing omega-3 fats into the diet, too.

Evening snack: eat according to your appetite

Not every day needs an evening snack. I go by hunger – if my dinner was on the lighter side or I've been more active, I will have a bowl of yogurt with a few walnuts, wholegrain cereal with milk or an apple with some cheese.

Think of this as a flexible top up rather than a rule. It's a chance to round off the day's protein and add some healthy fats, minerals and a little comfort before bed, no shaker required.

My biggest takeaway?

A high-protein day doesn't have to revolve around powders and protein bars. By including a source of protein at each meal, mixing animal and plant foods and building plates around fibre-rich veg, pulses and wholegrains, you'll cover your protein needs. You will also get a whole lot more nutrition along the way without requiring a cupboard full of supplements! Start with what you enjoy eating, then build from there.

More nutrition guides

Forget fresh: the 6 healthy foods nutritionists recommend you buy frozen, canned or jarred
I'm a nutritionist and this is what I eat to avoid the afternoon slump
I'm a nutritionist and this is what I eat to lower cholesterol
I'm a nutritionist and this is what I eat for a healthy gut
Think you need more protein? These are the foods a nutritionist actually recommends

]]> Helen Salter <![CDATA[18 best pizza places in London]]> https://www.olivemagazine.com/restaurants/london/best-pizza-places-in-london/ 2026-11-02T15:13:15.000Z 2026-11-02T09:00:09.000Z 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 thin and crispy pizza base or a traditional Neapolitan pizza, we’ve found the best pizza restaurants in London.

From pizza in Bethnal Green to pizza in Belgravia, 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.

Check out more of our London food guides, including the best restaurants in Kings Cross, best restaurants in Chelsea, best restaurants in Brixton and best restaurants in Paddington. Also see our pick of the best Italian restaurants in London for more pizza and other regional dishes.

Our expert's personal recommendations

"London has no shortage of excellent pizzerias, whether you’re after a light, crispy New York-style slice, a deep-pan Detroit pie or a classic Neapolitan. I’ve spent many evenings travelling far and wide to track down the best bites. For New York-style pizza, Vincenzo’s is the one – don’t miss the focaccia squares – while Ria’s excels at cheesy Detroit-style pies. For Neapolitan, Theo’s in Camberwell and Napoli on the Road in Chiswick are the best in the business." Helen Salter 

Best for an Asian twist: Bunso

You’ve probably heard of Omar Shah’s previous ventures. He’s the founder of the Maginhawa Group which is behind Mamasons, Guanabana, Belly Bistro and now Bunso. The name means ‘youngest child’ in Filipino, a fitting choice for this playful, flavour-obsessed upstart. Inspired by the ingredients, tastes and nostalgia of Filipino cooking, Bunso turns pizza dough into a culinary canvas, trading pepperoni for oxtail and alfredo for coconut béchamel. The base is New York-leaning, light and crisp-edged with enough integrity to carry its heavy-hitting toppings.

Which pizza to order at Bunso?
The Longanisa pizza is the best-seller and if you’re new to Filipino food it’s a safe bet: sweet Filipino sausage is paired with crunchy atchara (pickled vegetables) and tangy calamansi hot honey, a twist on familiar flavours. But it’s not the one we’d go back for. If you want to completely rethink what a pizza can be, order the Laing. Made with aromatic taro leaves, it’s velvety, spicy and coconut-rich, finished with silky crème fraîche. The kaldereta is a great middle ground: tender slow-cooked oxtail topped with snappy teardrop peppers and vinous dark olives.

What else is there to eat and drink?
Skip dessert and you’ll regret it. The ancho brownie is one of the best in the city: dense and indulgent, served with delicate clotted cream and doused in a rich Filipino rum caramel. Pair it with the fragrant coconut caramel gelato for a sweet and salty finish. Bunso also serves wines, cocktails (the gin is terrific) and non-alcoholic options.

Address: 1a Hawley Rd, London NW1 8RP
Nearest tube station: Camden Town
Opening times: Tuesday-Saturday (5-10pm); Sunday (4-9:30pm)

Best for a lighter, more digestible dough: Doctor Dough

Doctor Dough on Devonshire Road – a few spots down from the esteemed Neapolitan pizzeria Napoli on the Road – marks founder Sonay Ali's first permanent spot after a string of pop-ups and residences across west London.

Inspired in part by his experience living with Crohn's disease, Ali wanted to create a digestible, lighter-to-eat slice while retaining the flavour, texture and indulgence of traditional NYC-style slices. The key was to ferment the dough for as long as possible – an arduous 72-hour bulk fermentation process using a pre-ferment made from water, flour and yeast known as poolish – and using unbleached flour.

Which pizza to order at Doctor Dough?
Pizza is available as 18-inch pies, with a bubbly, chewy crust and a crisp base, plus a line-up of classic and trending toppings, from NY marg and classic pepperoni to all-white pizza and tomato pie. We enjoyed the vodka pie (vodka cream sauce, mozzarella, pecorino, Grana Padano, black pepper, basil), the rich, creamy, and slightly spicy flavour complemented brilliantly with the white tangy sauce. We also rated the pepperoni: crisp, crunchy and topped with cured pepperoni, pecorino, British mozzarella, San Marzano sauce, fior di latte mozzarella, grana padano cheese and fresh basil.

What else is there to eat and drink?
Doctor Dough is currently collection only but will be expanding into a full dine-in concept to include cocktails, wines by the glass, tiramisu and gelato.

Address: 19 Devonshire Road, Chiswick, London, W4 2EU
Nearest tube station: Turnham Green
Opening times: Wednesday-Friday (4pm-9pm); Saturday (2pm-9pm); Sunday (12pm-7pm)

Best for Romana meets NYC: Short Road Pizza

Short Road began as a pandemic project and is now one of London's most talked-about pizza destinations. It blends Roman-style pizza with NYC influence: thin, crispy, zero-flop bases with original toppings.

Founder Ugo Galelli draws on his family heritage: his grandfather, who owned a Michelin-starred restaurant in Italy in the seventies, cooked post-shift pizza using the ‘a bocca o forno’ method, baking at the mouth of the oven at a lower temperature for longer. Ugo adopts this technique while experimenting with flavours that feel ahead of the curve.

Which pizza to order at Short Road Pizza?
The Ají Pep – yellow datterini and ají amarillo cream, fior di latte, smoked pepperoni, aged parmigiano and chives – is a superlative slice (Ugo sources pepperoni from an authentic Hungarian producer). The inimitable marinara, which won National Pizza of the Year in the 2026 National Pizza Awards, combines tomato sauce with confit garlic purée, spicy chimichurri, burrata and Sicilian anchovies.

On Tuesdays, the Chicago tavern-style menu offers a cracker-crisp, square-cut pizza. Dough is rolled thin, docked and cold-cured for three nights, then topped with hangover-cure toppings like Italian sausage, giardiniera pickles and hot habanero mayo.

What else is there to eat and drink?
There are small plates but stick to the pizza. Finish with a Happy Endings ice cream sando, and choose from fresh beer, cask ale, cocktails, natural wine and sodas. Ugo’s hot honey – a deep-coloured mix of Calabrian chillies, habaneros, smoked paprika and dried herbs – is available to buy and makes an excellent crust dip.

Address: Three Colts Tavern, 199 Cambridge Heath Rd, London E2 0EL
Nearest tube station: Bethnal Green
Opening times: Monday-Thursday (4pm-9pm); Friday-Saturday (12pm-9pm); Sunday (12pm-7pm)

Best for crisp pies: Fresh Hot Pizza

Fresh Hot Pizza has stormed into the kitchen at the newly revived Haggerston pub The Fox, following a trail of sold-out pop-ups across east London. At the helm is James Fox, whose skills were honed at new-wave favourites Crisp Pizza, Dough Hands and Ria's. Fox's first permanent spot feels like a victory lap, serving up some of the most memorable pies in a city obsessed with thin and crispy pizza.

Which pizza to order at Fresh Hot Pizza?
The menu features seven pizzas, ranging from classic comforts like san marzano, mozzarella and grana padano to playful creations such as the Hawaiian with Spam and Tajín. We went for the Dalston Hot, a riot of sweet heat, generously layered with san marzano, ‘nduja, Calabrian chilli, melting stracciatella and grana padano.

Still, Popeye stole our hearts, its vodka sauce bringing a gentle sweetness and tang, crowned with spinach, ricotta, mozzarella and grana padano. Crusts are crisp on the outside, juicy within, made for dunking in a lush garlic and herb dip. These pizzas are not just delicious but visually striking, blanketed in snowy grana padano shavings.

What else is there to eat and drink?
Start with a tray of fiery-smoky roasted friggitelli peppers, beautifully dressed in olive oil, salt, ricotta salata, Calabrian chilli and hot honey. Order drinks from the pub menu – expect local beers and Asahi on tap, alongside a decent range of soft drinks.

Address: 372 Kingsland Rd, London E8 4DA
Nearest tube station: Haggerston
Opening times: Sunday-Thursday (12pm-12am); Friday-Saturday (12pm-1:30am)

Best for NYC-style slices: Vincenzo's Shoreditch

Vincenzo's in Shoreditch is the second location from Tom Vincent, who opened his first location in Bushey in 2022 and watched it become a cult favourite. You can now find his signature crispy, thin-crust whole pies and pizza by the slice in the capital, bringing New York’s late-night energy and providing Londoners with a new way to enjoy pizza: fresh, hot, generous slices to grab and go. It's made such a mark that it's already a buzzing London institution.

Which pizza to order at Vincenzo's?
Order by the slice or indulge in a 16-inch pie if you're hungry. NYC fold is served on grease-stained paper plates, with simple toppings alongside the likes of spicy vodka sauce, plus a fun take on a Greek-inspired spanakopita. NY slices are the emphasis, however our favourite has to be the focaccia, served by the square: it's tangy, chewy and loaded with premium toppings like burrata and pepperoni (drizzled in hot honey, no less). Super heavenly, though be warned: you may never look at pizza the same way again.

What else is there to eat and drink?
It's primarily a grab and go situation, with just a few stools to perch, so the only thing left to order are the quietly formidable dips: a hot and sweet roquito ranch (our favourite), truffle mayo, garlic and herb, and hot honey. There's also a range of soft drinks.

Address: 122 Bethnal Green Road, London E2 6DG
Nearest tube station: Shoreditch High Street
Opening times: Wednesday-Sunday (12pm-10pm)

Best for XL slices and 20-inch pies: Dough Hands at All My Friends

Cult favourite Dough Hands is stepping into the XL slice game with a new residency at late-night venue All My Friends in Hackney Wick, following its departure from The Old Nun’s Head in south London. Taking over the shipping container, diners can tuck into big, bold and crispy pizzas, served by the slice or as whole 20-inch pies, made with regenerative flour from Shipton Mill and Wildfarmed.

Which pizza to order at Dough Hands?
Expect Dough Hand's signature classics alongside bold new flavour combinations, including Lamiri harissa aubergine and salted ricotta, tequila sauce and chilli sausage with house pickled jalapeño, and speck and pineapple with house guindilla. On our visit we relished the 20-inch Stracci & Peppers special, bursting at the seams with tomato, garlic, capers, olives, pecorino, roasted peppers, chillies, stracciatella and anchovies.

What else is there to eat and drink?
Dough Hand's utterly superior crusts are best enjoyed when plunged into the hot and herby jalapeño and dill sauce, which is just as delicious (if not more) than the pizza itself. Order your drinks from the bar: All My Friends stocks a wide range of cocktails, craft beers, natural wines and premium soft drinks.

Address: Unit 1, Hamlet Estate, 96 White Post Lane, London E9 5EN
Nearest station: Hackney Wick
Opening times: Wednesday-Thursday (4:30pm-9pm); Friday (4:30pm-9:30pm); Saturday (1pm-9:30pm); Sunday 1pm-6pm

Best for a grab-and-go slice: World Famous Gordos

Catch World Famous Gordos slinging NY slices seven days a week from a shed at Netil Market. Around the corner from London Fields, we suggest ordering a couple of slices with an ice-cold Pabst beer, then taking them to the park to enjoy alfresco.

Which pizza to order at World Famous Gordos?
Skip the classic NY slice and make a beeline for the spicy pepperoni with tomato, mozzarella, smoky scamorza cheese and a distinctly crunchy, salty everything bagel sesame seed coated crust (best liberally dunked into a pot of garlic and herb). You can also expect a playful Chef Spesh every week, like an NY dog number with mozzarella, tomatoes, hot dogs, sauerkraut and onions, finished with a drizzle of mustard and a garlic-salt crust. When we visited, the special was a moreish sweet-and-heat slice loaded with mozzarella, fior di latte, crushed candied pineapples, ’nduja and fresh parsley – such a standout it deserves a full-time spot on the menu.

Address: 13-23 Westgate Street, London E8 3RL
Nearest tube station: London Fields
Opening times: Sunday-Wednesday (11am-4:30pm); Thursday (11am-6:30pm); Friday-Saturday (11am-9:30pm)

Best for Lower East Side slices, squares and whole pies: Paulie's

Paulie’s brings the Lower East Side spirit to Spitalfields, serving big, wide and hot 70s-style NYC pizzas by the slice as grandma-style squares or as 14” or 18” whole pies.

The casual space leans into the retro charm: burnt orange counters, rust brown stools and yellow scalloped stained-glass shades give it the feel of an old-school slice shop, with classic American hits blasting from the speakers.

Which pizza to order at Paulie’s?
Classic flavours (NYC, pepperoni, burrata) sit alongside playful twists on Italian dishes: the cacio a pepe square is light yet squidgy, with a rich, comforting sauce blanketed in nutty pecorino. The massive pizza slices – hanging over the edge of the white paper plates – are made to fold. Paulie's Pie is the bestseller for a reason: crisp, chewy and laden with a rich red sauce, aged mozzarella, pepperoni, pickled chillies, hot honey and parmesan. It perfectly balances sweet, sharp and savoury notes.

What else is there to eat and drink?
Ranch and tomato jalapeño dips are reliable crust dunkers, while frozen lageritas arrive with dinky Modelo beers suspended in the glass – an icy foil for New York pizza. Box up any left-over slices and make a beeline for the dinky pudding pots: the banana pudding is enjoyably sweet, light and creamy, while the house-made espresso soft serve comes with a ladyfinger in a cheeky nod to tiramisu.

Address: 144-146 Commercial St, London E1 6NU
Nearest train station: Shoreditch High Street
Opening times: Monday-Sunday (12pm-10pm)

Best for east coast style: Bar Etna

Four Legs founder Ed McIlroy (of The Plimsoll and Tollington’s) has teamed up with Philadelphian pizza chef Joe Beddia to launch Bar Etna, a lively bar-cum-pizzeria already drawing crowds in Stoke Newington.

The hip space blends the late-night energy of Philadelphia pizza culture with the ease of an Italian neighbourhood bar. Set over a split-level space, the social ground floor bar takes inspiration from mid-century Milan with stainless steel, mirrored surfaces and terrazzo tiles. Diners are encouraged to perch or spill onto the street. The upstairs dining area features a darker palette, with a custom floor mosaic and timber panelling for a more intimate feel.

Which pizza to order at Bar Etna?
Expect Joe’s east coast style pies with a thin crust. Four 14-inch pizzas are on offer: we tried Number One – a full-frontal cheese feast – and the spinach-studded Etna Curry, which packs an incendiary punch even for advanced spice lovers.

What else is there to eat and drink?
Simply titled snacks (salad, beans, anchovies) share equal billing on the focused menu. The tomato pie focaccia is pleasantly sweet and tangy. Anchovies and colossal judion beans sit in puddles of olive oil. A swirl of coffee soft serve completes the offering, perfectly balancing espresso and cream. The drinks list includes European wines, three house spritzes (vermouth and hibiscus is a must order) and £5 negronis on tap.

Address: 47 Newington Green, Newington Green, London N16 9PX
Nearest tube station: Canonbury
Opening times: Monday, Wednesday and Thursday (5pm-11pm); Friday and Saturday (5pm-12:30am); Sunday 12-5pm

Best for light and crispy: Slice Circle at The Old Nun's Head

Slice Circle comes from co-founders Angus Whitfield, who honed his craft at Dough Hands, and Methun Chelvan, previously at Bad Boy Pizza Society. The pizza pros have taken the reins from Dough Hands with a new permanent residency at the iconic The Old Nun's Head pub. This means south-east London denizens can still enjoy stellar pizza at their beloved local.

Which pizza to order at Slice Circle?
The menu offers five signature New York style 14-inchers. The pies draw inspiration from the famous NYC crunch mouthfeel, sturdy and satisfying. They are not too dissimilar from Dough Hand's no-flop bakes. Slice Circle's answer to the hot honey craze, the Nun Pie, is a triumph. It offers a super-thin, light, crispy bite topped with San Marzano, fior di latte, soppressata, whipped ricotta, hot honey and pecorino shaved over the crusts. We also enjoyed the monthly special, Tamil Pie, which pays homage to Methun’s home country of India. It's a salty, smoky, sweet combination of masala vodka sauce, fior di latte, chilli and garlic sausage, burnt and confit sweet peppers, pickled red onion, basil and pecorino.

What else is there to eat and drink?
Juicy crusts are designed for dunking into dips such as Calabrian chilli and lemon, garlic and herb and ranch. House tiramisu is served tableside for dessert. For drinks, the extensive list covers craft beers and cask ales, house cocktails, wine and non-alcoholic beers.

Address: Old Nunshead, 15 Nunhead Grn, London SE15 3QQ
Nearest tube station: Nunhead
Opening times: Monday-Friday (4pm-9pm), Saturday (12pm-9pm)

Best for thin-crust: Weezie's

Weezie's is the latest addition to London's growing collection of pizzerias dishing up crisp, thin-crust pizzas. This venture is from Abbie Roden and Will Sandbach, the duo behind neighbouring wine bar amie. Located within Eccleston Yards, the coveted spot's reclaimed furniture and high ceilings make it feel more chic hideout than pizza joint.

Which pizza to order at Weezie's?
Pizza is made with Wildfarmed regeneratively farmed flour and premium British ingredients. The compact menu sticks to a few classic flavour pairings, along with some inventive options such as a white pizza swirled with garlic-whipped labneh, watercress, smoked pickle dressing and chives. The highlight, the sobrassada – topped with fior di latte, Curing Rebels sobrassada, charred sweetcorn, hot honey, parmesan dusting and fresh parsley – steals the show with its vivid toppings and balance of creamy, umami-rich flavours.

What else is there to eat and drink?
Buttermilk ranch and confit garlic mayo make for punchy crust-dipping. There's also a generously piled pickle plate to start and Torres crisps loaded with aged ham, guindillas, cornichons and a parmesan blanket. Wine is provided by the studio next door, so you can expect quaffable rosé, crémant and orange, along with a four-strong cocktail selection: spicy margaritas were already out of stock by 7pm but we did enjoy a botanical lemon spritz with Allora aperitivo.

Address: 4, 15 Eccleston Yards, London SW1W 9AZ
Nearest tube station: Victoria
Opening times: Tuesday-Friday (5pm-10pm); Saturday-Sunday (12pm-10pm)

Best for trendy London pizza: Hot Saint Pizza at The Old Queen's Head

Tom Budakan, former chef from beloved Dough Hands, is busy bringing his own spin on London-style pizza to this convivial Islington pub. Expect crispy pizzas with a base made from a high-protein Canadian flour and a small amount of rye for a slightly nutty flavour. The dough is fermented for a minimum of 48 hours to ensure a light yet crisp crust.

Which pizza to order at Hot Saint Pizza?
Tom's concise menu majors on all the classic pizzas, along with a few unique flavour combinations, such as our favourite, the Spicy Hawaiian (San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños). The Shrooms Bianca – topped with fior di latte, roasted oyster and chestnut mushrooms, dolcelatte, caramelised onions and parmesan – will convert shroom sceptics for its tangy, umami-rich profile.

What else is there to eat and drink?
Garlic ranch and smoky chilli make above average dips. There are also pizza sandwiches, which include the Spicy Chicken Parm with vodka sauce, fior di latte, pesto and basil, and the House Meatball, with vodka sauce, smoked mozzarella, pesto and red onion. Order drinks from the bar, run by The Columbo Group (the team behind The Parakeet and The Jazz Cafe). Think expert cocktails and a great beer selection: we enjoyed an Asahi on draught plus a fruity sweet plum margarita, made with Patrón Reposado, plum wine, lime and agave.

Address: 44 Essex Road, London N1 8LN
Nearest tube station: Angel
Opening times: Monday-Thursday (4pm-10pm), Friday-Saturday (12pm-9:30pm), Sunday (12pm-6:45pm)

Best for crispy 18-inch pizzas: Spring Street Pizza

Tucked beneath the arches off Southwark Bridge Road, Spring Street Pizza is the latest project from Michelin-starred chef Tom Kemble. Drawing on over 15 years’ experience at the helm of acclaimed restaurants, Kemble brings a refined yet relaxed approach to this pizzeria, merging the bold character of New York pizza joints with a polished London aesthetic.

Which pizza to order at Spring Street Pizza? Impressive 18-inch New York-style pizzas are available whole or as half-and-half, crafted with premium ingredients for maximum flavour. The dough is made in-house and undergoes a 48–72 hour fermentation, resulting in a crust that is light, crisp and perfect for dipping into house sauces such as green goddess and confit garlic aioli. The menu caters for traditionalists with classic marinara and margherita options, while those seeking something more adventurous might opt for the New Yorker, topped with San Marzano tomato, pepperoni from rebel charcuterie, Parmigiano Reggiano, hot honey and basil.

What else is there to eat and drink?
Try the fried breadcrumb mozzarella sticks finished with 22-month parmesan, or round off your meal with smooth vanilla soft-serve, sour cherry and pistachio. The drinks list is carefully chosen, including cocktails, wines and beers; notable choices are the mezcal margarita with a hint of chilli and a zesty Italian orange wine.

Address: Arch 32, Southwark Quarter, Southwark St, London SE1 1TE
Nearest tube station: London Bridge
Opening times: Tuesday (5pm-10pm); Wednesday-Saturday (12pm-10pm); Sunday (12pm-9pm)

Best for deep-dish Detroit pizza: Ria's

Ria’s is a cosy, laid-back spot selling fantastic deep-dish Detroit-style pizza and natural wines. It's perfect for intimate dates and candle-lit catch-ups, full of charm and character. The latest Soho site is snug yet stylishly furnished, building on everything that made the Notting Hill original a hit, with exciting new slices and a low-lit wine cave.

Which pizza to order at Ria's?
Ria’s ferments its dough for up to 72 hours, which gives it a deeper flavour and a deliciously chewy crust. Deep-dish pizza is filling but the pies at Ria’s never feel too much. Our favourite flavours were the House Pie and the Soho Chilli Crisp. The first had a red sauce base and a devilishly delicious combination of ricotta, basil and lemon drizzle. The latter was laden with ’nduja, Lao Gan Ma crispy chilli oil, pickled shallots, spring onions and aged parmesan – tongue-tingling and tangy.

What else is there to eat and drink?
There is a great range of natural wine to sip alongside your slice at Ria’s: we enjoyed a glass of Orange de Rias for its tropical brightness, and a glass of Herrigoia – a crunchy, easy-going red with tart cherry notes. There's also a small but sharp cocktail list, bottled beer and a good range of soft drinks.

If you’ve got room for dessert, treat yourself to a deep-fried Mars bar with soft serve vanilla ice cream. Sprinkled with a little bit of sea salt, it really is the ultimate treat.

Address: 29 Foubert's Place, London W1F 7QF
Nearest tube station: Oxford Circus
Opening times: Monday-Sunday (12pm-10pm)

Best for London-style pizza: Dough Hands

Dough Hands has garnered a cult following due to its crisp dough and feather-light crust, made possible by baking its pizzas low and slow at 350 degrees. Led by pizzaiolo Hannah Drye, this trendy pizza joint is co-pioneering the emerging London pizza, a style which mashes up various influences including a New York inspired thin crust and light base.

Dough Hands is currently doing a permanent kitchen residency at Hackney-based The Spurstowe Arms.

Which pizza to order at Dough Hands? The menu features a handful of 12-inch pizzas. The Jode – arguably the most popular and delicious – sees spicy sausage and stracciatella drizzled with hot honey, finished with a sprinkle of fresh basil and parmesan. Veggies have a cause to celebrate thanks to the Shroomy 2.0, one of the freshest vegetarian offerings we’ve tried. Expect mushrooms roasted in soy sauce, topped with soft taleggio cheese, tarragon, garlic and grana padano. The soy provides a rich umami kick which isn’t typically seen atop mushroom pizzas.

What else is there to eat and drink? Sides are kept simple, with just the garlic bread available, covered in a herby garlic butter. Dips includes everyone’s favourite garlic and herb, as well as Dough Hands’ signature hot honey and very own fermented hot sauce. Happy Endings ice cream sandwiches are also available at the bar.

We washed down our pizzas with a cold beer – we opted for a pint of Lucky Saint lager and a Lazer Crush by Beavertown, a razor-sharp alcohol-free IPA.

Address: The Spurstowe Arms, 68 Greenwood Rd, London E8 1AB
Nearest train station: Hackney Central
Opening times: Monday-Thursday (4:30-9pm); Friday (3:30-9pm); Saturday (12-9:30pm) and Sunday (12-6pm)

Best for inventive Napoli pizza: Napoli on the Road

Hidden in the back streets of Richmond you'll find this little gem of a pizza restaurant. The space is intimate and perfect for a date night or special occasion.

Which pizza to order at Napoli on the Road?
The pizza here is second to none – no surprise really as chef and owner Michele Pascarella won Global Pizza Maker of the Year in 2023. Famed for his inventive take on pizza, the ever-changing seasonal menu features exciting flavour combinations like roasted pumpkin, rosemary and blue cheese, alongside the classics, like margherita.

On visiting, we were blown away by the lighter than air, chewy base and quality toppings, as well as the friendly service which took us outside our pizza comfort zones.

What else is there to eat and drink?
Highlights include the shaved fennel salad with crumbled ricotta, olives and oregano, and the spicy pepperoni slice – both starters that worked perfectly with a negroni. We ended the night with a vast slice of tiramisu and a cloud of boozy crème diplomate and mille-feuille pastry. Full to the brim and happy, a walk along the river was just the ticket.

Address: 12 Red Lion St, Richmond TW9 1RW
Nearest train station: Richmond
Opening times: Monday-Thursday (5pm-10pm); Friday-Sunday (12pm-10:15pm)

Best for thin-crust pizza: Alley Cats Pizza

Alley Cats pays homage to New York’s iconic pizza scene, with hunger-busting, thin and crispy 14" pizzas. London’s latest pizza outpost off Marylebone High Street is a small yet buzzy space, with gingham tablecloths, dimly lit lamps and a projector playing The Sopranos transporting diners to 90s NYC. Be prepared to queue, as it’s walk-in-only.

Which pizza to order at Alley Cats? If you prefer a thin-crust over a sloppy Neapolitan, you’ve come to the right place. The impressive 14" size is achieved through baking the pizzas in the traditional thin and crispy style, which are presented on silver stands by the side of your table. The menu is compact, with seven pizzas on offer. It includes the Smoked Pepperoni (tomato, aged mozzarella, habanero and honey) and our personal favourite, the white-based Wild Mushroom, with three types of wild shrooms and topped with taleggio, aged mozzarella, red onion jam and fried sage. Up the ante by adding dips – we tried a spicy ranch and herb-flecked aïoli.

What else is there to eat and drink? Don’t skip the starters for fear of over-ordering: the beefy meatballs are a must-try, slathered in slow-cooked tomato sauce and showered in aged parmesan. Cheesy garlic knots are hot, doughy morsels with a dunkable pot of tomato sauce. The dessert menu is short but complimentary: tiramisu and soft scoop ice-cream. The latter can be customised with your choice of toffee sauce, roasted hazelnuts or peanuts.

Address: 22 Paddington St, London W1U 5QY
Nearest tube station: Baker Street
Opening times: Monday-Sunday (12pm-11pm)

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 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: 45-47 Parkway, London, Nw1 7PN
Nearest station: Camden Town
Opening times: Sunday – Thursday (12 – 10pm), Friday – Saturday (12 – 11pm)

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)

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

Photographs: Steven Joyce (Doughnation)

]]> Adam Bush <![CDATA[Celebrate autumn's harvest with seasonal October recipes]]> https://www.olivemagazine.com/recipes/collection/october-recipes/ 2026-10-30T16:04:27.000Z Want to know what’s in season in October? Looking for October recipe ideas? Use creamy, nutty butternut squash, chewy figs and dark green kale from your local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas for using leftovers.

After, check out our best September recipes, November recipes and December recipes.

Shallots

From the allium family, so related to onions and garlic, shallots are prized for their mellow sweetness. When buying look for taut skin – they should be firm and not have any green shoots sprouting from the ends.

Cheese and balsamic shallot toastie

Seriously slow-cooked shallots, a three-cheese mix, wedges of sourdough and a little mustard makes for an epic lunchtime toastie.

French chicken with shallots and dates

Transform your culinary experience and dive into a recipe from our trends expert Gurdeep Loyal, featuring the classic French seasoning, Épices Rabelais. For the ultimate meal, pair it with crispy roast potatoes.

Quince

Quinces look like a hybrid of an apple and a pear, but are quite different in flavour. They are much firmer and heavier, as well as bitter and astringent before cooking. They turn pink when cooked, with a floral flavour.

Quince pudding

Quinces are bitter when raw but turn pink when cooked, with a floral taste – they give this autumnal steamed pudding lovely flavour and are great paired with mixed spice, cinnamon and ginger.

Spiced baked quince with walnut crumble

This spiced baked quince with walnut crumble is the perfect autumn dessert. Infused with honey, brown sugar and spices, the fruit is slow baked and tender, while the crunchy walnut topping adds the perfect contrast.

Swede

Swede, also known as rutabaga or neeps, is a versatile root vegetable in season from late autumn to early spring, making it a winter kitchen staple. With its subtly sweet, earthy flavour and firm texture, it’s delicious mashed with carrots or potatoes, roasted with other roots, or added to stews, casseroles and classic dishes like Cornish pasties and Scottish neeps and tatties. Perfect alongside robust meats like beef and lamb, swede is hearty, adaptable and full of flavour.

Cumin spiced swede and gouda pasties

A comforting twist on a classic, these vegetarian swede and gouda pasties are packed with spiced vegetables and creamy cheese. The recipe method is straightforward too, so they’re perfect for a warming lunch or easy dinner.

Curried swede soup

This curried swede and coconut soup is the perfect winter warmer – great with some fresh crusty bread.

Butternut squash

A butternut squash is a long, fleshy gourd with creamy, nutty orange flesh. One of the most common types of winter squash, it’s extremely versatile and works well in many cuisines. With sweet, orange flesh and taut yellow skin, try roasting in wedges to add to a warm salad, or blend into soups and risottos. Look for unblemished skin when buying.

Hasselback squash gratin with herby gremolata

This makes a gorgeous looking dish to take to the table and can double up as a vegetarian main.

Honeyed squash, sage and feta filo cigars

Roll honeyed squash, feta, pine nuts and sage leaves in filo pastry cigar shapes for a crispy party snack.

Butternut squash mac and cheese

Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake.

Figs

The fruit of the ficus tree, figs are soft, chewy and filled with small, edible seeds. Before the days of refined sugar, figs were often dried and used as sweeteners in cakes and bakes.

Whipped goat's cheese, fig and pomegranate crostini

Fig tart with brandy cream

Make the most of sweet, ripe and juicy figs in fancy filo tart. Served with warming brandy cream, it's a simple autumnal dessert that looks impressive.

Halibut

Halibut is a prized white fish with a firm texture and delicate, mild flavour that pairs beautifully with lemon, capers, fresh herbs and light sauces. Perfect grilled, baked or poached, it works well with simple sides like new potatoes, asparagus or a crisp green salad.

Halibut in a ginger and herb broth

Ideal if you want something light during the colder months, this broth has punchy chilli, freshness from the lemongrass, and a warming stock.

Halibut with smoky masala sauce

Make the most of halibut season by trying it in this three-step smoky masala sauce. It’s versatile too – swap in your favourite protein if you prefer, and double the batch to freeze extra sauce for an easy midweek meal.

Guinea fowl

A wild game bird, guinea fowl are originally from Africa but are found throughout the UK. They have a flavour similar to that of chicken or pheasant, with a slightly darker, gamier meat.

Roast guinea fowl in white wine sauce

Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast.

Grapes

Grapes are a versatile fruit in season from late summer through to early autumn, with peak availability in the UK from August to October. Their natural sweetness and juicy texture make them a delightful addition to both sweet and savoury dishes. Grapes pair well with cheeses such as brie, stilton and goat’s cheese, and as such, are often featured on cheeseboards. They also complement poultry, pork and duck, adding freshness to roasts and salads. In desserts, grapes can be used in fruit salads, tarts or simply served chilled.

Grape and sumac coleslaw

Combine sweet grapes, sumac and shredded vegetables to make this zingy side, which pairs beautifully with roasted meats.

Halloumi with honey roasted grapes and thyme

This autumnal salad recipe is the perfect way to showcase halloumi as the star. The combination of golden fried halloumi with honey-roasted grapes and fresh thyme creates a delicious balance of sweet, salty and herby flavours.

Kale

Kale is a type of cabbage from the brassica family. With dark green, frilly leaves, it’s extremely nutrient-rich. You can either buy it on the stalk or chopped and in bags. It’s best to remove and discard the tough, woody stalk before cooking the leaves.

Spicy sausage and kale gnocchi

Sausage and kale are a great match in this creamy, warming sausage gnocchi recipe.

Sauteed kale with caramelised onions and anchovies

Combine sweet caramelised onions and salty anchovies with kale to make this easy but impressive side dish, perfect for pairing with roast meats.

Pistachio and kale pesto pasta

Seasonal kale pesto pairs well with creamy burrata, rye bread and lemon in this pasta recipe. It's also perfect for a winter twist in soups, meatballs, or on pizzas.

Venison

Wild venison is a lean meat that’s incredibly versatile. With its slight gamey taste, it can be paired with strong flavours and used similarly to beef. Sear steaks on a barbecue or in a griddle pan, and serve with mash for a wintry dish. Or, in warmer months, slice and serve with red fruits in a salad. Venison can be slow-cooked, roasted or stir-fried. It’s also one of the most sustainable meats, as well as being high in protein and low in cholesterol.

Venison steaks with mushroom peppercorn sauce

A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce.

Thai stir-fry venison with fried egg

This is based on the classic Thai dish, pad kra pow. The original can be quite fiery, so adjust the chillies according to your taste.

Hazelnuts

Also known as cobnuts, hazelnuts can be eaten raw, but take on a sweeter roasted flavour when toasted. Buy in shells and use a nut cracker, or toast shelled nuts in a low oven or a pan over a low heat to bring out the best flavour. Add to muesli or salads for crunch, or grind and add to cakes, similar to how you’d use ground almonds.

Plum, hazelnut and polenta skillet cake

Make the most of crunchy hazelnuts with our bakes, desserts and savoury recipes like salads and starters.

Hazelnut meringues with chantilly cream

Toasted hazelnuts bring a sweet and nutty depth to these meringues, topped with creamy vanilla chantilly cream and a sprinkling of golden nut brittle.

Prawns

Prawns are sweet, succulent and endlessly versatile. In the UK, they’re at their best from late spring to early autumn, adding instant glamour to everything from zesty prawn cocktails and fragrant curries to crisp summer salads and silky pasta dishes. Simple or sophisticated, they never fail to impress.

Baked prawn orzo with a spicy harissa kick

Garlic and cumin butter prawns

Make the most of juicy king prawns by slathering in this buttery garlicky sauce – a light, punchy dinner idea ready in 20 minutes.

Cod

Cod is a flaky, delicate white fish that feels at home in any kitchen. In the UK, it’s at its best from late winter to spring, perfect for everything from golden fish and chips and hearty fish pies to elegant seafood stews. Its mild flavour loves a punch of herbs, a zingy sauce or a crisp batter, making it a reliable favourite for weeknight dinners and celebratory meals alike.

Tikka cod with caramelised onion

Aromatic, fragrant and simple to make. Paired with a refreshing mint raita, you could eat this dish all year round.

Beer-battered cod with pickle tartare sauce

Get the ultimate fish and chip experience with this golden, crispy beer-battered cod, homemade tartare sauce and oven chips.

Blackberries

Blackberries are bursting with a sweet-tart juice and are coloured a gorgeous deep purple hue. Typically in season in the UK from late July to early October, they're perfect in crumbles, tarts, or even stirred through salads for a fruity twist.

Croissant bread and butter pudding

Take your pudding to the next level with buttery croissants, blackberry jam and fresh blackberries.

Amaranth porridge with blackberry and ginger compote

This porridge is easy to make and has a little more bite than regular oat porridge. The oat milk adds creaminess, but you can use any type of milk you like.

Sweetcorn

Sweetcorn’s golden kernels are naturally sweet, juicy and satisfyingly crunchy. At their best from August to October, they work just as well in smoky barbecued salads as in warming autumnal chowders.

Cheesy sweetcorn and macaroni pie

Combining two classic comfort foods, this irresistible macaroni cheese pie is brightened up with sweetcorn and pickles. Brush the pie with beaten egg before baking for a shiny top.

Mini sweetcorn tacos with feta avo crema and quick pickled onions

Pack in heaps of colour and flavour to your vegetarian entertaining with these vibrant tacos.

Onions

Onions are a kitchen staple, prized for their ability to add depth and sweetness to countless savoury dishes. In the UK, onions are at their best from late summer through autumn, when their flavour is robust and their texture crisp. Whether caramelised for a rich French onion soup, finely diced into salsas, or roasted alongside meats, onions bring essential character to everything from stews to salads.

French onion beef stew with a cheesy croute top

Think of this as a mash-up between a French onion soup and a rich beef stew. The crispy gruyère-loaded croûtes take it to the next level. Serve in individual mini casseroles with some mash and greens on the side, if you like.

Polenta bites with caramelised onion and gruyère

These make a great snack to serve with drinks. You could top the polenta bites with anything you like – parma ham and dolcelatte would work nicely, or brie and chilli jam.

]]> olivemagazine <![CDATA[Mushroom & Boursin wellingtons]]> https://www.olivemagazine.com/recipes/mushroom-boursin-wellingtons/ 2026-10-30T16:02:29.000Z olivemagazine <![CDATA[Boursin, crab, prawn & pickled lemon flatbread board]]> https://www.olivemagazine.com/recipes/boursin-board/ 2026-11-04T14:44:09.000Z olivemagazine <![CDATA[Festive Boursin blinis]]> https://www.olivemagazine.com/recipes/festive-boursin-blinis/ 2026-11-02T16:18:33.000Z Kat Storr <![CDATA[Are you missing these 8 essential vitamins? Nutritionists explain what to eat]]> https://www.olivemagazine.com/wellbeing/b-vitamins/ 2026-10-30T12:09:27.000Z 2026-10-30T12:09:27.000Z Our bodies need a range of vitamins and minerals to keep our blood cells, hormones and immune, nervous and cardiovascular systems healthy and working properly. But with the supplement market continuing to expand rapidly, it can be easy to lose sight of what these nutrients actually do to our bodies, and where we could find them naturally in the foods we eat every day.

There is one set of nutrients that you might be overlooking. B vitamins are a group of essential nutrients that help our bodies carry out a number of key processes. The amount of them we need will vary according to our age, diet, general health and life stage but specialist dietitian Nichola Ludlam-Raine explains that “collectively, they help the body release energy from food, make and maintain red blood cells, support the nervous system and help with DNA production and cell growth”.

A balanced diet will provide most B vitamins but, as with many nutrients, we won’t know if we’re deficient in them until our body starts giving us signals. “If you feel wiped out despite sleeping well, foggy-brained, flat, anxious or inflamed, deficiency of the B family is often one possible explanation,” says Tina Hancocks, a registered nutritional therapist and ambassador to Wiley's Finest fish oils.

There are eight B vitamins our bodies need, but you could probably only name one or two if you were put to the test. Most people are familiar with folate (and folic acid) and maybe B12, but what about the rest? We’ve spoken to dietitians and nutrition experts to find more about B vitamins and why we need them to stay healthy in the short and long-term.

What are the eight B vitamins?

B1 or thiamin

Vitamin B1 helps our body break down and release energy from the food we eat and is an important nutrient for our nervous system. It’s a vitamin we can usually get plenty of through our diet alone because it’s found in foods like peas, bananas, nuts, wholegrain cereals and fortified cereals.

B2 or riboflavin

Vitamin B2 is an essential nutrient for keeping our eyes, skin and nervous system healthy. It’s found in foods many of us eat daily such as milk, eggs, fortified breakfast cereals, plain yogurt and mushrooms. UV light can destroy riboflavin so foods containing it should always be kept out of direct sunlight.

B3 or niacin

Niacin is another B vitamin which helps our body release energy and keeps our nervous system and skin healthy. Foods like meat, fish, eggs and wheat flour contain two types of vitamin B3: nicotinic acid and nicotinamide. Supplements for this vitamin aren’t usually necessary and the NHS warns that if you take too much nicotinic acid for too long it can lead to skin flushes and liver damage.

B5 or pantothenic acid

Pantothenic acid is found in most vegetables and it helps our body release energy from food. Some breakfast cereals are fortified with it, but other sources include chicken, beef, eggs, mushrooms and avocado.

B6 or pyridoxine

This important mineral helps our body use and store energy from the protein and carbohydrates we eat. It also helps us form haemoglobin which our red blood cells need to carry oxygen around our body. It’s found in a lot of foods such as soya beans, poultry, pork, oats, bananas, milk and peanuts.

Most of us should be able to eat the required amount of B6 but if you’ve been advised to take a supplement, make sure you don’t exceed 10mg a day. Taking too much can lead to a medical condition called peripheral neuropathy which is where you lose the feeling in your arms and legs.

B7 or biotin

Biotin is found in a lot of the foods we’ve already mentioned but our body only needs a small amount of it to help make fatty acids and the keratin needed for healthy hair and nails. The bacteria in our bowel can also make it so supplements aren’t generally recommended. If you are taking one, make sure it doesn’t exceed 0.9mg a day. It’s also found in foods like eggs, salmon, meat, nuts, legumes and sweet potatoes.

B9 folate/folic acid

Folate is one of the most well-known B vitamins and women who are trying for a baby or in their first trimester are advised to take a supplement daily. It helps our body make red blood cells and reduces the risk of neural tube defects, which can cause conditions such as spina bifida in unborn babies. It can also lead to folate deficiency anaemia. We need around 200μg (200 micrograms) a day but if you’re pregnant it’s recommended you take 400μg a day until you reach 12 weeks.

Folate is also found in a lot of foods such as broccoli, cabbage, kale, spinach, peas, chickpeas, kidney beans and fortified cereals.

B12 or cobalamin

Vitamin B12 has a few important functions in our body. It helps us make red blood cells, use folate and release energy from food. It’s found in meat, fish, eggs, milk and cheese but Ludlam-Raine says vegans or vegetarians should eat “reliable fortified foods such as Alpro soya milk” or take a B12 supplement.

A lack of this vitamin can cause B12 deficiency anaemia which can cause extreme tiredness, mouth ulcers, weak muscles and vision problems. A blood test will be able to tell you if you’re deficient and need treatment with either a B12 injection or tablets.

Think ‘food first’

As you can see from above, we can get most of the B vitamins we need from our diet. However, Priya Tew, a specialist dietitian at Dietitian UK, reminds us that they need topping up every day because they’re water soluble which means our body can’t store them.

Hancocks says while a balanced diet, high in whole foods and leafy greens, covers most B vitamins, “modern life throws plenty of spanners in the works”. “Ultra-processed food, chronic stress, alcohol, certain medications (metformin for diabetes, PPIs for reflux, the pill), gut imbalances and plant-based diets can all create gaps.”

The two key B vitamins to keep an eye on are folate and B12 – the ones people most commonly take as a supplement. B12 is especially important for vegans because it’s not available in plant-based foods. Tew explains that older adults may also need a B12 supplement because “stomach acid production often falls with age, and this reduces how well B12 is absorbed from food”. However, it’s possible to overdose on B vitamins so you should always speak to a doctor before taking anything new. Tew says it’s also important to “eat regularly and enough. Skipping meals or restricting your diet will not help”.

When it comes to perimenopause, the experts say there’s no evidence that women need to consume more B vitamins. “They’re needed for normal body functions, and correcting a deficiency, but that’s different from evidence that extra B vitamins relieve perimenopause,” says Ludlam-Raine. “Be cautious with high-dose products marketed for hormones or energy, particularly those containing high levels of vitamin B6.”

If you have any questions or concerns about your diet and health you should always speak to your GP who will be able to give you the appropriate advice.

More nutrition guides

Are you getting enough vitamin D? What to do as the days get shorter
The A-Z of healthy brain supplements
Are you supplement stacking properly? What to take from your 20s to 70s
7 foods experts recommend for healthier hair

]]> Melanie Leyshon <![CDATA[The six health ‘miracles’ nutritionists never waste money on – and what to buy instead]]> https://www.olivemagazine.com/wellbeing/health-miracles-nutritionists-never-waste-money-on/ 2026-10-30T12:09:05.000Z 2026-10-30T12:09:05.000Z Ever wondered whether a food, drink or supplement lives up to its health claims? We asked six nutrition experts to name one product they’d never add to their shopping basket – in store or online.

For more like this, check out 6 foods you think are healthy but nutritionists wouldn't eat every day.

Eat rather than drink your chia seeds

Influencers on TikTok are going wild for chia water, claiming it reduces bloating, burns fat and helps with weight loss. You can buy chia water ready-made, but the online trend recommends a DIY recipe of simply adding seeds to a glass of water.

Why I wouldn’t recommend it

Registered dietitian Bini Suresh from the British Dietetic Association sets the record straight on the greatly overhyped health outcomes. "It’s important we look at the clinical evidence," she says. "These drinks don’t burn fat. While chia seeds contain fibre, which may contribute to feelings of fullness, there isn't convincing evidence that drinking chia water specifically promotes weight loss," she says.

Introducing large amounts of fibre too quickly can also cause bloating, wind and abdominal discomfort, particularly in people who aren't accustomed to a high-fibre diet, she says.

Also, be careful about swallowing dry chia seeds followed by water, as they expand and can pose a risk of oesophageal obstruction or choking. This is rare but particularly relevant for people with swallowing difficulties, she says.

The alternative

Buying ordinary chia seeds and incorporating them into everyday meals is generally more economical than purchasing ready-made or making your own chia drinks.

Adding chia seeds regularly to your meals boosts your nutrition. That’s because they’re a plant protein and contain omega-3 fats and minerals such as calcium and magnesium. "It’s easy to add a spoonful to your porridge or overnight oats. Chia seeds are generally more enjoyable when added to meals, and you’re more likely to eat them regularly," says Suresh. Check out our easy chia seed recipes for inspiration.

If you’re new to chia seeds, start with a teaspoon a day and build up gradually to give your digestive system time to adjust.

Chia seeds are a handy nutritional boost, but they’re not a miracle ingredient. If you're eating a varied diet, you don't need to eat them daily.

Skip the ‘GLP-1-boosting’ supplements

Riding the wave of weight-loss injections, these supplements now promise to ‘naturally boost GLP-1’ and curb appetite. At £30-£60 a month, I’d keep your money in your pocket, says Lucy Jones, dietitian and chief clinical officer at Oviva.

Why I wouldn’t recommend them

"GLP-1 medications are specially designed to last much longer than our own GLP-1 hormone, which, even when boosted, only lasts a few minutes and is then gone," says Jones.

"There’s no good evidence that these supplement products raise GLP-1 enough to make a difference to appetite or weight. Any effect is nothing like that of prescription medication, despite the marketing," she says.

"Many also blend ingredients such as green tea extract and berberine. Concentrated green tea extract in particular has been linked to cases of liver injury, especially at high doses or when taken on an empty stomach," she says.

Supplements aren’t tested like medicines, so doses can vary, and ‘natural’ doesn’t mean safe. Anyone with liver problems or taking regular medication should be especially cautious, says Jones.

The alternatives

The GLP-1 hormone helps us feel full, so focus instead on filling your basket and plate with foods that help you feel satisfied, says Jones. These are her healthier suggestions:

• Eating protein at every meal: eggs, yogurt, fish, tofu or lentils will help you feel fuller for longer.
• Including fibre: oats, beans, chickpeas and lentils are very cheap and slow digestion.
• Having vegetables with every meal: frozen vegetables are just as good and cost far less. Aim to fill half your plate with a variety of veggies and salad.
• Adding olive oil and nuts: modest portions add both flavour and help satiety.
• Drinking a cup of brewed green tea: a cup costs pennies and doesn't carry the same risks as concentrated extracts.

Also, make sure you’re drinking plenty of fluids throughout the day, she says.

Don’t overdo the electrolyte supplements

For the vast majority of people, electrolyte supplements offer no benefits, says Dr Sammie Gill, registered dietitian and senior nutrition scientist at the British Nutrition Foundation.

Why I wouldn’t recommend them

"Consuming electrolyte supplements when you don’t need them simply means you’re taking in extra electrolytes your body doesn’t need, and you’re more likely to exceed daily limits, such as those for salt," says Gill. "Most people get more than enough salt from their diet alone without the addition of electrolytes," she says.

Electrolyte supplementation can also be harmful if taken excessively or when it isn't needed, particularly in people with heart failure or kidney-related disorders, she says.

"That said, electrolyte supplements can be helpful in certain scenarios," says Gill. "For example, during periods of intense or prolonged exercise lasting over an hour, especially in hot climates or if the person sweats heavily. Electrolyte drinks may be more relevant for certain professions, such as firefighters or military personnel," she says.

"Electrolyte supplementation is also important if you’ve had a bout of vomiting and diarrhoea or if you have a high-output stoma," she says.

The alternative

There are many foods rich in electrolytes, including plant-based foods and dairy, says Gill. "Generally, it’s not something people should be concerned about," she says.

"Cow’s milk is naturally a rich source of electrolytes, including sodium, potassium, calcium and magnesium. It’s a less expensive option, and you also get additional nutrients, such as protein, that electrolyte supplements don’t provide."

For sporting situations where you genuinely need electrolyte supplementation, it’s easy to make your own using water, fruit juice and salt, she says.

Cancel the juice-cleanse deliveries

One wellness trend I wouldn't recommend spending money on is expensive juice-cleanse deliveries or pre-packaged fasting kits, says nutritionist therapist Amanda Hamilton.

Why I wouldn’t recommend them

"Juicing removes much of the fibre that supports gut health, blood sugar regulation and satiety, while packaged fasting programmes can carry a hefty price tag for foods you could prepare yourself," she says.

The alternative

Instead, Hamilton is much more interested in the science of fasting-mimicking diets, which provide carefully controlled nutrition while encouraging some of the metabolic and health changes associated with fasting. It's a food-first approach.

"Over many years, I've developed my own macronutrient-based fasting-mimicking protocol designed around real, everyday ingredients rather than processed drinks, snacks or meals," she says. "I’ve found that a combination of soups and slaws works best for a fasting-style menu. Soups are naturally hydrating, warming and satisfying, and their combination of liquid and fibre can slow gastric emptying, helping you feel fuller for longer,’ she says. It’s easy to make your own – check out our healthy soup recipes for ideas.

"Slaws provide the crunch we all crave, and they are full of gut-friendly fibre. They also keep well in the fridge for several days, making preparation incredibly easy," she says. Homemade healthy slaws are quick and easy to make: try our rainbow slaw.

"I update my core ingredients with the seasons, but my favourites include courgette, broccoli, cauliflower and herbs for soups, alongside colourful slaws with cabbage, fennel, carrots, lemon and carefully measured healthy fats," says Hamilton.

Don’t rely on cereal bars for snacking

Cereal bars may look like a healthy choice, but can contain a lot of free sugars, as well as naturally occurring sugars in dried fruit such as dates, sultanas, raisins and apricots.

Why I wouldn’t recommend them

Dietitian Jennifer Low advises checking nutritional labels for free sugars, which are listed as sugar, honey, molasses, glucose syrup, fructose and dextrose.

"The higher up the list they appear, the more of it a product contains. It's recommended we have no more than 30g of free sugars a day, which is around seven teaspoons," says Low.

The alternative

Instead of buying a cereal bar, Low recommends a combination of mixed nuts and dried fruit.

"These make a great on-the-go snack, which are ideal if you’re going straight from work to the gym or need a post-workout nibble to keep you going until lunch," she says.

Nuts are a healthy choice because they contain healthy fats, protein and fibre, while dried fruit provides a good amount of carbohydrate. "Just make sure you watch portion sizes, as both are higher in energy, which can be perfect if you need to get in more energy with less bulk," says Low.

"This combo is also a good way to add extra protein and healthy fats to cereal and porridge. They're also delicious added to cakes and bakes, such as muffins and breads," she says.

Low isn’t completely against cereal bars, as we eat foods for other reasons as well as health. "Foods higher in sugar are fine to have sometimes and you should enjoy them without guilt. Often, when we try to avoid eating something we’d love to have, we end up eating much more of it when we eventually can’t suppress the urge any more," she says.

No need to pick up a protein bar

Protein bars are one product I wouldn’t routinely recommend people spend their money on, particularly if you’re buying them daily because you think you need extra protein, says registered nutritionist Gopi Chandratheva. Most of us already exceed our daily recommended intakes, which is around 45g per day for women and 55-56g for men.

Why I wouldn’t recommend them

"While protein bars can be useful when you’re short on time as a snack or breakfast, they’re not a nutritional essential for most people," says Chandratheva.

"The biggest issue is that protein bars are often marketed as a healthier choice simply because they’re high in protein. However, their nutritional content varies considerably and many tend to contain added sugars, artificial sweeteners, additives and fats," she says.

‘They can also be expensive compared with everyday foods that provide protein alongside other valuable nutrients. For most people eating a balanced diet, it’s perfectly possible to meet their protein requirements without buying specialist products," she says.

The alternatives

"I’d recommend plain Greek yogurt with fruit, nuts and seeds, boiled eggs, nuts and seeds, or hummus or cottage cheese with crackers. These are versatile, easy to incorporate into a daily diet and can offer additional nutrients such as calcium, fibre and healthy fats, depending on the choice," says Chandratheva.

"These options can provide protein alongside a broader range of nutrients, without the premium price tag," she says.

"I wouldn’t say protein bars have no place in a healthy diet as they can be convenient for travel, busy days and those who do a lot of sport. But for everyday nutrition, I’d prioritise ordinary, affordable foods first," she says. Check out our guide to high-protein foods to see everything you can eat beyond bars.

More nutrition guides

I'm a nutritionist and this is what I eat to avoid the afternoon slump
I'm a nutritionist and this is what I eat to lower cholesterol
I'm a nutritionist and this is what I eat for a healthy gut
Think carbs are bad for you? These are the 7 a nutritionist wants you to eat more of

]]> Rob Kemp <![CDATA[You're probably doing these 10 exercises wrong – here's how to fix them]]> https://www.olivemagazine.com/wellbeing/fix-your-exercises/ 2026-10-30T12:08:33.000Z 2026-10-30T12:08:33.000Z You might be exercising regularly, hitting your step count and faithfully following your gym programme, but are you actually getting the most from your workouts? According to fitness professionals, there's a good chance you could be making some surprisingly common mistakes.

From squats and push-ups to hip thrusts and even just walking on a treadmill, even experienced gym-goers make mistakes that undermine their results. We asked leading fitness trainers – Michael Baah, Emma Kershaw and Beth Finnie – to reveal the most common errors they encounter, explain why they matter and share the simple adjustments that can make your workouts safer, smarter and more effective so that you can get your technique, training and results back on track.

Meet the experts

Michael Baah: Fitness trainer specialising in practical exercise technique, training progression and common gym mistakes. @michaelbaah Emma Kershaw: Senior personal trainer and gym manager at Ultimate Performance, specialising in resistance training, technique and sustainable fitness progress. ultimateperformance.com Beth Finnie: Les Mills trainer assessor and presenter, and weightlifting coach, with experience coaching strength training and group exercise. @bethffitness

10 exercises you're probably doing wrong – and how to fix them

Bulgarian split squats: you're losing your balance

The Bulgarian split squat is excellent for developing single-leg strength, but it's also one of the most technically demanding lower-body exercises. "This squat is probably the exercise I see done badly most often," says Emma Kershaw, senior personal trainer and gym manager at Ultimate Performance.

“People often adopt a stance that's too long or short, allow their front knee to wobble inward or bounce out of the bottom position.” These mistakes reduce muscular control and can irritate the knees or hips over time.

The fix: Master a standard split squat with both feet on the floor before elevating your rear foot. Lower yourself under control until your back knee lightly touches the floor, without resting your weight on it. Once you can pause comfortably at the bottom and maintain balance, progress to the Bulgarian variation.

Hip thrusts: you're arching your back

Hip thrusts are popular for strengthening the glutes, but poor positioning can shift the effort elsewhere.

"People lower the bar too far at the bottom and don't come up high enough at the top, which takes work away from the glutes," explains Kershaw. "Many also arch their lower back to fake the lockout, which can leave it feeling achy."

The fix: At the top, aim for your hips to align with your knees and shoulders, with your shins approximately vertical, ribs down and chin slightly tucked. Avoid extending through your lower back to push higher. Lower only as far as you can while maintaining control and glute tension. If you can't hold the top position for a second, Kershaw suggests reducing the weight.

Lateral raises: you're swinging the dumbbells

Lateral raises target the shoulder muscles, particularly the lateral deltoids, but they're frequently undermined by excessive weight.

"People swing the dumbbells, let them rest against their sides between reps and heave them up using their traps," says Kershaw. Rather than challenging the shoulders, the movement becomes an exercise in generating momentum.

The fix: Choose lighter dumbbells, maintain a small gap between your arms and torso at the bottom, and raise your arms to approximately shoulder height. Take three seconds to lower the weights, keeping the movement controlled. Don't be surprised if your usual weights suddenly feel considerably heavier.

Romanian deadlifts: you're bending your back instead of hinging

The Romanian deadlift (RDL) is designed to strengthen the hamstrings, glutes and posterior chain. But Beth Finnie, Les Mills trainer assessor and presenter, and weightlifting coach, regularly sees people struggling with their posture.

“The most common problem is confusing a hip hinge with simply bending forwards, allowing the spine to round excessively rather than moving primarily through the hips,” says Finnie.

The fix: Maintain a comfortable, controlled spinal position, soften your knees and push your hips backwards as the weight travels close to your legs. Stop when you reach the limit of your controlled hip movement, then drive through your feet to stand tall.

Finnie emphasises learning to recognise your own neutral spine – the natural position you can maintain while engaging your trunk muscles.

Squats: you're loading too much weight

The squat might be a gym staple, but it's another exercise Finnie frequently sees performed incorrectly, particularly when people prioritise weight over technique.

“Common errors include poor bar positioning, reduced depth and losing control of the torso,” she says. “For back squats, Finnie recommends positioning the bar on the "meaty part of the back", rather than directly against the neck. The precise position depends on your squat variation and anatomy.

The fix: Choose a load that allows a comfortable, controlled range of motion, keeping your feet planted and knees tracking broadly in line with your toes. Finnie identifies three warning signs that it's time to reduce the weight: pain, a significant reduction in movement range or an inability to maintain the prescribed tempo during a class.

Push-ups: your hips are sagging

Push-ups look straightforward, but maintaining correct alignment from head to heel requires considerable core strength. Finnie frequently encounters two mistakes: elbows flaring excessively outwards and hips dipping towards the floor. “Both can make the exercise harder to control and place unnecessary strain on the shoulders or lower back.”

The fix: Brace your abdomen and glutes to maintain a relatively straight line through your body. Position your hands around shoulder-width apart and allow your elbows to travel backwards at approximately 45 degrees rather than flaring directly sideways.

If your hips sag or your shoulders become uncomfortable, elevate your hands onto a stable bench or platform to make the movement more manageable.

Kettlebell swings: you're squatting instead of hinging

The kettlebell swing is a powerful full-body movement, but Michael Baah (Men’s Fitness Personal Trainer of the Year) identifies two particularly common mistakes: turning it into a squat and leaning backwards at the top. “Neither allows the hips to generate force as efficiently as intended.”

The fix: Think of the swing as an explosive hip hinge rather than a squat with a kettlebell attached. Push your hips backwards, maintain a braced torso and drive your hips forwards to propel the bell.

Finish standing tall, with your glutes engaged, rather than leaning backwards and extending through your lower back. Your arms guide the kettlebell; your hips provide the power.

Incline treadmill walking: you're hanging onto the rails

Increasing the treadmill's gradient can make walking more demanding without necessarily requiring a faster pace. But Baah frequently sees people gripping the handrails to cope with an incline that's beyond their current ability.

“Supporting your bodyweight through your arms reduces the challenge for your legs and changes the demands of the workout.”

The fix: Lower the gradient until you can walk naturally, maintaining an upright posture and comfortable stride. Use the rails briefly when necessary for balance or safety, rather than continuously leaning on them to support your weight.

Cardio workouts: you're going flat out every time

More effort doesn't automatically mean better results. Baah warns that treating every session as an all-out challenge can leave you fatigued and struggling to progress. “Hard workouts are useful, but your body also needs opportunities to recover and adapt.”

The fix: Alternate demanding sessions with easier exercise, such as comfortable cycling, swimming or brisk walking. You should be able to hold a conversation during most easy aerobic sessions. Build in rest days where appropriate, particularly after unusually intense or unfamiliar workouts.

Your routine: you're doing cardio and nothing else

Cardiovascular exercise supports heart health, endurance and general fitness. However, Michael Baah warns that relying exclusively on cardio can mean neglecting muscular strength. “You might improve your stamina without developing the strength needed for lifting, carrying and other everyday activities.”

The fix: Incorporate resistance training alongside aerobic activity. For general health, UK guidelines recommend muscle-strengthening activities on at least two days each week, working the major muscle groups. That could mean gym weights, resistance bands or bodyweight exercises. You don't need an elaborate programme to start benefiting.

The golden rule: control beats heavier weights

Across all three trainers' advice, one message emerges: better exercise technique generally starts with slowing down and choosing an appropriate challenge.

"Pause at both ends of each rep and take three seconds on the lowering phase," advises Kershaw. "If you can't keep the same range of motion and clean form until the last couple of reps, reduce the weight and build back up from there."

For anyone returning after a lengthy break, the same principle applies. Don't immediately reach for the weights you lifted six months ago. Start lighter, perform fewer sets and allow yourself several weeks to rebuild confidence and strength.

"Going twice a week consistently will always beat going five times in one week," says Kershaw.

Some temporary muscle soreness after unfamiliar exercise is normal, but sharp pain or persistent discomfort shouldn't be ignored.

Ultimately, the most productive workout isn't necessarily the one involving the heaviest weights, the highest calorie count or the greatest exhaustion. It's the one you can perform well, recover from and repeat consistently.

More exercise guides

Hate running? A personal trainer shares 8 cardio workouts to get fit without jogging
The exercises you should be doing for sustainable weight loss
Digestion and exercise: 7 common mistakes you might be making
The best pilates exercises to try (and how to know you're doing them right)
No time for exercise? Micro workouts could get you fit in 10 minutes a day
Why we should all be doing tai chi – and how to get started

]]>