NEW WAVE OMAKASE MAYHA, LONDON
Japanese omakase dining (where guests sit at a kitchen counter, watching highly trained chefs create tasting menu dishes in front of them), tends to the hushed and reverential. We love the looser vibe created by chefs Jurek Wasio and Yuichi Nakaya at Marylebone 11-seater, Mayha. The duo play their favourite music and offer chatty insight on dishes. Diners, says Jurek, should "feel like they're visiting us at home". Fine UK seasonal produce is blended with key imports (bamboo shoot, shiso buds, sansho pepper), across a menu of ornate sushi, sashimi and dishes such as wagyu beef cheek donburi, mackerel with fig and sesame, or sparkling pine ice cream. Lunch £100; dinner £220; mayhalondon.com
GROWING FORCE CROCADON, ST MELLION, CORNWALL
Chef Dan Cox (ex-L'Enclume, Fera) spent five years turning Crocadon Farm into a hub of sustainable self-sufficiency before, in February, launching its eponymous restaurant. Orchards, a microbrewery, rare-breed animals, flour from heritage grains, even tableware from its own ceramics studio, Crocadon produces (almost) everything on site. Tasting menus are central to this vision, says Dan: "We want to build an experience around what is best on the farm at that moment. Right now, that may mean asparagus in butter and spring herbs or artichokes grilled in aged sheep fat, with elderflowers and dry-aged Romney lamb: "With an à la carte menu, there'd be wastage and harvesting our produce to sit in the fridge would go against everything we set out to achieve." From £65pp; crocadon.farm
STUNNING TREAT HIDE AND FOX, SALTWOOD, KENT
This story is from the May 2023 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the May 2023 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
