What's cookin', good lookin'?

Rich, buttery sweetness of caramelised white chocolate balances the tart, tangy notes of rhubarb and the olive oil base adds a subtle fruitiness and a delicious crunch to this cheesecake.  This is another delight from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining.  Catch the last couple of days of forced rhubarb season and make this cheesecake—the perfect way to showcase this wonderful fruit. An...

Flowers are starting to bloom and the sun might have made its maiden appearance, but we’re not out of the winter woods yet. Hearty cabbage gives a gentle comfort for any colder weather, while whipped tofu and a zingy red pepper salsa breathes signs of summer into this dish.  This recipe from Kali Jago (@kaliscooking), founder of Palm Greens, is perfect for this transitional time of year. "Jarred flame-roasted peppers are a favourite winter hack of mine to add extra colour to your plate." say...

Breakfast, dessert or a decadent tea-time treat—pancakes are not just for Shrove Tuesday. We’ve gone American style with these stacked fluffy ones but we’re bringing a taste of the Mediterranean with seasonal blood oranges and, of course, a healthy dose of extra virgin olive oil. Plus, we couldn’t miss out on the season for English forced rhubarb whose savoury flavour marries perfectly with rosemary for a dish that isn’t overly sweet. Use this month’s Club oil from Marije in northern Portug...

Crispin's newest venture at Studio Voltaire has all the charm and flavour of their more established restaurants in Spitalfields and Soho—with a slice of emerging art on the side. Expect seasonal dishes, simply executed by head chef Michael Miles. Just like this one...  Michael takes something classically English and comforting—steamed pudding— and gives it a mediterranean lift with bergamot and our Spanish EVOO.  Sharp, sweet, floral, bitter, vibrant: there's a world of flavour going on here...

This is a crisis of commodity. Volatility in the market puts quality, producers, and land at risk. The headlines might say that prices of olive oil are decreasing, but some things like the impacts of the climate crisis, production and labour costs for farmers, and the customer demands globally are only increasing.  Most are going to feel some relief when they see the average price of their supermarket olive oil go back to “normal”. Last year’s record high was devastating to many people who co...