Olive

Coffee Shop in London, United Kingdom. People talk about perfect pizzas, coffee and good prices. See reviews and recommendations.

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Fig and Olive

Review analysis
food  

Our salads and cakes from buffet sections are prepared daily from the freshest ingredients.

We are able to cater for breakfast, lunch, informal buffets and full À la carte dinner menus but are always happy to discuss your dinning requirements.

Core by Clare Smyth, London: Restaurant Review - olive magazine

Review analysis
food   staff   menu   desserts   drinks  

After gaining a starry reputation (as chef patron at three-Michelin-starred Restaurant Gordon Ramsay, and receiving an MBE for services to the hospitality industry), Clare Smyth has opened her first restaurant.

Clare and her team work behind a glass wall to prepare dishes such as Isle of Mull scallop cooked over wood, lamb with braised carrot and sheep’s milk yogurt, and pain perdu with peaches and cream.

Along with head chef Jonny Bone – who has Geranium in Copenhagen on his CV – and Clare’s passion for the produce of her home soil, means menus that are surprisingly unfussy, ingredient-led and low-waste.

The à la carte promises three courses for £65 but delivers seven if you count four canapés – including the lightest tomato and basil gougère – tangy sourdough with ‘virgin’ butter (more like a sour cream cheese), a pre-dessert, and petits fours of mini, still-warm chocolate tarts and passion fruit and pepper fruit pastilles.

My nosy tendencies were immediately indulged on arrival at Core, with a revealing glass wall the only thing separating Clare Smyth and her chefs from the dining room.

Cub, London N1: Restaurant Review - olive magazine

Review analysis
drinks   location   ambience   food   menu  

From the brains of drinks maestro Ryan Chetiyawardana (his bar, Dandelyan, was named the World’s Best Cocktail Bar at the 2017 Spirited Awards in New Orleans earlier this year, and number 2 in the world at 50 Best Bar Awards 2017), and zero-waste chef and restaurateur Doug McMaster (of Brighton’s Silo), the “drinks-led dining experience” opened in Hoxton this autumn.

Nearest tube: Hoxton overground station Taking over the upstairs of Ryan’s former (revolutionary) White Lyan bar – which was famed for its no-waste, no-ice policy – Cub is made up of cosy mustard booths (be prepared to share), tables made of recycled yogurt pots, and paper mulch and cork pendant lights.

The old bar is now shared with the kitchen team from which a bargain £45 set menu of five food courses and five drink courses are made.

The bar at Cub is very much part of the restaurant, with a narrow marble counter overlooking the prep area where Ryan and his team mix cocktails, pour drinks and assemble intricate dishes.

As mentioned above, it’s best to enjoy the whole food and drink experience at Cub as Ryan and his team have expertly tailored the menu to take care of every last dining detail.

Fiume, Battersea, London: Restaurant Review - olive magazine

Review analysis
location   drinks   food   menu  

Read our expert review of Fiume, a new contemporary Italian restaurant in Battersea Power Station.

Calabrian chef Francesco Mazzei launches his third restaurant in partnership with D&D London in Circus West Village, the first phase of the new Battersea Power Station development in south London.

There’s counter dining and high chairs by the bar for quick plates of cicchetti (fried calamari to crostini draped with mozzarella, anchovies and roasted peppers) and homemade breads from the wood-fired pizza oven.

Aubergine parmigiana is a fine example of its kind – meltingly soft slices of the melanzane layered with an intensely rich tomato sauce, stringy (in the best kind of way) and milky mozzarella, and, of course, bags of salty, sharp parmesan – served at just the right temperature, warm and not roof-of-your-mouth-scorchingly hot.

Shallot, garlic, chilli providing that classic Italian mellow hum in the background, sweet-sharp tomatoes and a medley of grassy herbs enrich the broth, while bubble-like fregola bob around competing for space with caramelised, barely cooked, sweet scallops, juicy prawns and the softest mussels.

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