Olive - January 2018

Bu konuda

In this issue:

The lowdown Food director Janine Ratcliffe shares her top tips for getting creative with your slow cooker

Chef’s table Fire, gin and spice define the vibe at Neil Rankin’s Temper City

On the road: Devon This corner of the south-west does quirky eats with as much finesse as it does fine dining and much more...

Pro Vs Punter The Royal Oak, Cotswolds

Does a regular diner reach the same conclusion about a restaurant as a food pro, who may get special treatment if recognised?* Laura Rowe and Olive reader Natalie Bacci-Evers compare notes on this pub focussed on local, seasonal produce

4 mins

Hot Off The Pass

Angie Mar is putting The Beatrice Inn back on the New York food scene with an eccentric, uber-cool approach to cooking

4 mins

On The Road: Devon

From a rustic café doing a pipinghot trade in pulled pork baps to the offshore restaurant dispensing local gin and scallops to kite surfers, this corner of the south-west does quirky eats with as much finesse as it does fine dining

7 mins

Stopover Singapore

One of the world’s richest culinary capitals, you’ll find everything from humble chilli-spiked laksa to molecular glitz and bespoke gin cocktails in this Asian city state

3 mins

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Olive Magazine Description:

Eat in*eat out*eat away olive is a beautifully-designed food magazine that looks amazing on your ipad. Each month, find out how to eat imaginatively and well without spending a fortune. olive is for everyone who enjoys cooking simple, stylish food, and discovering new great-value restaurants and foodie destinations.