What olive magazine ate this week: 9/10/2015

This week, editor Laura Rowe discusses what the greedy olive team has been eating, including custard tarts, kombu seaweed and lots of dim sum.

1. Dill. Lots of. In a Dillusion cocktail with Jensen Bermondsey gin, cucumber, elderflower and lemon from Dabbous. In cod liver oil with lemon at The Icelandic Pantry at Borough Market (on until 10 October). And, in a refreshing fennel salad with lemon juice and olive oil at Kerbisher & Malt (oh okay – you caught us out – and battered fish and chips).


2. Liquorice chocolate custard doughnuts dipped in urfa chilli sugar at the new Modern Pantry in Finsbury Square. 

3. Web editor Charlotte and editorial assistant Alex tackled 11 (yes, really) courses at Restaurant Story with our friends at M&S. The highlight? A plate of fallow deer, yeast and dandelion. Incredibly rich and cut like butter.

4. Pastel de nata aka a Portuguese egg custard tart at The Blue Corner Cafe to celebrate British Egg Week. And because, well, just because.

5. Chief sub Gregor, when not busy emailing us with fish puns for Seafood Week, was eating clams with fennel pollen and samphire at Lonzo.

6. So much dim sum, aldesko, thanks to Shikumen and restaurant takeaway service, Deliveroo.

7. Steamed langoustine tails with the freshest, sweetest, poshest mushy peas and a rich shellfish bisque at The Ritz for lunch. Is this one of London’s most underrated fine dining restaurants? Quite possibly…

8. Armed with a delivery from Farmdrop, where you can get sent fresh goodies from small local farmers and makers (as long as you live in London, for now), we cooked up a cracking brekkie of grilled focaccia. One we topped with homemade rocket and walnut pesto with dressed Chegworth Valley tomatoes, and the other with chestnut mushrooms fried in Berkley Farm organic butter, garlic and crème fraîche and a grating of Comté.

9. Alex got more than a little obsessed with kombu (seaweed) for her dashi broths.


10. And, finally, Anna’s been taking a break from the olive test kitchen with a top gorgonzola, caramelized onion chutney and radicchio toastie. She has hers in a seeded bloomer.