Wel­come to June

Olive - - Contents - Christine Hayes, Edi­tor @ Ohayes @ Omagazine

This time last year I was in­vited to BBC Break­fast in Sal­ford to dis­cuss one of the big­gest emerg­ing food trends: dude food – sloppy burg­ers, hot­dogs and deep­fried ev­ery­thing – was hit­ing the head­lines in 2014. One year on and the food land­scape is look­ing a litle less ma­cho. Yes, our food scene still has more than its fair share of tatoos, beards and beer and there is still plenty of rav­ing about ‘nu­clear hot sauces; fried pickles, ba­con jam;’ ac­cord­ing to Tony Nay­lor (page 23). But there’s a gen­tler, more thought­ful el­e­ment mak­ing it­self heard above the heavy rawk. It’s ap­par­ent at New­cas­tle’s Cook House where Anna Hed­worth works at her open stain­less steel range, happy to chat as she cre­ates dishes such as whipped feta and smoked leeks on toast with black sesame. And Am­ble­side’s Lake Road where chef James Cross has built a net­work of lo­cal sup­pli­ers who bring him ev­ery­thing from honey to ruby chard to use in his pared-back restau­rant. In 2015’s O cool list (page 94), we cel­e­brate the peo­ple and places, from Cum­bria to Chel­tenham, that we be­lieve are do­ing good things, qui­etly, and with­out a deep-fat fryer. Many of O’s recipes are in­spired by what we eat on our trav­els, whether in the UK or abroad. In this is­sue, we fo­cus on light and healthy sun­shine food to ease you into sum­mer. Each recipe is tested thor­oughly (three times) so we can make sure it’s spot-on for you. From the sim­ple, sea­sonal goose­berry sugar-crust pie to di­rec­tional dishes like The Manor’s sub­lime charred mack­erel, if you fol­low our recipes you’re guar­an­teed suc­cess. Find more of O’s easy but im­pres­sive recipes on Omagazine.com, along with new trends and ideas to en­sure you have a happy, healthy sum­mer.

See you next is­sue, out 19 June,

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