Olivia Potts

British farmers are threatening strikes over inheritance tax changes, risking food supply disruptions nationwide. Will we notice?

Smithfield has been the beating heart of London’s meat industry for more than 800 years. Located at the middle point of Farringdon, Barbican and St Paul’s, the capital’s only remaining wholesale meat market has survived bombings and fire, public criticism and a waning butchery industry; it has been pulled down and rebuilt, and adapted to

Pub food in Britain has had a mixed reputation over the years. For a long time, the most a pub would have to offer as food would be some pork scratchings or a pickled egg. There certainly wasn’t a brigade of chefs in white coats in a shiny chrome kitchen. This is midweek-teatime cooking, it’s

Pistachio is the flavour of the moment, popping up everywhere from pastries to perfumes. But what's behind its popularity?

Cornflake tart. Spam fritters. Green custard. Turkey twizzlers. Chocolate concrete. These are some of the dishes that instantly transport you to the school lunch hall – and inspire either pure nostalgia or horror. Over the past five years co-hosting Table Talk, The Spectator’s food and drink podcast, I have spoken to people from all walks

‘You wouldn’t steal a car…’ began the early noughties anti-piracy video. ‘You wouldn’t steal a television… You wouldn’t steal a handbag.’ No, but it seems from reports from restaurants, you might slip some silverware into a handbag if you’re out for dinner. In February, Gordon Ramsay revealed that nearly 500 cat figurines had been stolen

While the US continues to use the price of chicken eggs as a political (American) football, closer to home our concern is with eggs of a sweeter kind. This year has seen chocolate prices rise dramatically. The price of cocoa had remained stable for decades, but in November 2023 it rocketed and has remained high

Roast lamb is as expected on the Easter table as turkey is at Christmas. But as a nation, we are falling out of love with lamb. Meat consumption in Britain is at its lowest level since records began, and according to the Agriculture and Horticulture Development Board (AHDB), lamb has been in particular decline for

Be under no illusions: this is not a food memoir. Chopping Onions on My Heart is a linguistic exploration of belonging; a history of the Jewish community in Iraq; and an urgent endeavour to save an endangered language. Above all, it is a reckoning with generational trauma. The subjects of Samantha Ellis’s previous books include

When Russia invaded Ukraine three years ago, the chef Olia Hercules lost the will to cook. With food so deeply connected to pleasure and to her Ukrainian roots, it somehow felt like an unbearable frivolity to be thinking about recipes while family members were under fire. ‘How,’ she asked, ‘can I cook while my brother