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Olivia Potts

Olivia Potts

The Spectator

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Notes on... / Would you spend £30 on a Charlie Bigham’s ready meal?

yesterday 9

The Spectator

Olivia Potts

Would you spend £30 on a Charlie Bigham’s ready meal?

23.10.2025 2

The Spectator

Olivia Potts

The secrets of sachertorte

16.10.2025 2

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Olivia Potts

When is a drink not a drink?

When is a drink not a drink?
11.10.2025 6

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Olivia Potts

Getting smashed / When is a drink not a drink?

Getting smashed / When is a drink not a drink?
11.10.2025 6

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Olivia Potts

Bacon and egg pie, the perfect throw-it-together, please-the-whole-family dish

02.10.2025 6

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Olivia Potts

The secrets of a British apple pie

18.09.2025 7

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Olivia Potts

Save our sausages!

11.09.2025 5

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Olivia Potts

Whatever happened to chicken à la king?

04.09.2025 6

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Olivia Potts

Recipe / What to do with the last of the summer’s apples

27.08.2025 10

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Olivia Potts

Recipe / What to do with the last of the summer’s apples

21.08.2025 6

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Olivia Potts

What to do with the last of the summer’s apples

21.08.2025 10

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Olivia Potts

The glorious richness of rillettes

07.08.2025 20

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Olivia Potts

The magic of Danish dream cake

24.07.2025 5

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Olivia Potts

Salad cream is more than a poor man’s mayonnaise

10.07.2025 10

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Olivia Potts

The vintage chef / The key to a great American key lime pie

27.06.2025 30

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Olivia Potts

The key to a great American key lime pie

26.06.2025 5

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Olivia Potts

The vintage chef / I love sausages!

18.06.2025 10

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Olivia Potts

I love sausages!

12.06.2025 4

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Olivia Potts

The vintage chef / It’s time to reclaim tapioca pudding

29.05.2025 8

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Olivia Potts

It’s time to reclaim tapioca pudding

29.05.2025 7

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Olivia Potts

Devilled kidneys: a heavenly breakfast 

15.05.2025 5

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Olivia Potts

The vintage chef / The gobsmacking brilliance of baked Alaska

01.05.2025 10

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Olivia Potts

The gobsmacking brilliance of baked Alaska

01.05.2025 4

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Olivia Potts

Why Easter eggs are getting more expensive

18.04.2025 7

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Olivia Potts

Ewe bet / Lamb is for life, not just for Easter

17.04.2025 10

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Olivia Potts

Ewe bet / Lamb is for life, not just for Easter

17.04.2025 10

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Olivia Potts

Lamb is for life, not just for Easter

17.04.2025 8

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Olivia Potts

The simple elegance of fondant potatoes

17.04.2025 8

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Olivia Potts

Clear the table / Would you steal from a restaurant?

15.04.2025 9

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Olivia Potts

Clear the table / Would you steal from a restaurant?

15.04.2025 10

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Olivia Potts

Traditionalists vs modernists / The hot cross bunfight

14.04.2025 10

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Olivia Potts

Clear the table / Would you steal from a restaurant?

11.04.2025 10

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Olivia Potts

Would you steal from a restaurant?

10.04.2025 10

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Olivia Potts

Golden syrup dumplings: the perfect comfort food

03.04.2025 9

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Olivia Potts

Books / Why are we routinely buying disgusting bread in Britain?

25.03.2025 9

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Olivia Potts

Books / Why are we routinely buying disgusting bread in Britain?

25.03.2025 7

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Olivia Potts

Sole meunière: simple one-pan sophistication 

20.03.2025 10

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Olivia Potts

In defence of red velvet cake

06.03.2025 10

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Olivia Potts

The secrets of the perfect potato rösti

20.02.2025 10

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Olivia Potts

The time-poor woman’s perfect chocolate cake

06.02.2025 20

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Olivia Potts

Green revolution / Why are we going nuts for pistachio?

03.02.2025 10

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Olivia Potts

Hunter’s chicken: the ultimate cheer-me-up-quickly recipe

23.01.2025 10

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Olivia Potts

January deserves lemon pudding

09.01.2025 10

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Olivia Potts

The vintage chef / How to make chocolate salami

For as long as we’ve been serving food, we’ve been unable to resist a bit of culinary deception. Making one thing look like another thing –...

15.12.2024 20

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Olivia Potts

How to make chocolate salami

For as long as we’ve been serving food, we’ve been unable to resist a bit of culinary deception. Making one thing look like another thing –...

12.12.2024 7

The Spectator

Olivia Potts

The glamour of the scallop

There is a gentle irony to the dish coquilles St Jacques: a decadent, rich preparation of one of our most luxurious seafoods takes its name from a...

28.11.2024 3

The Spectator

Olivia Potts

Sowing dissent / Would we even notice a farmers’ strike?

You might think that, as a country, we have had our fair share of food security wobbles over the last few years: first with pre-Brexit panic, and...

25.11.2024 4

The Spectator

Olivia Potts

Mince, glorious mince

Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has been seen as a joke among other...

14.11.2024 4

The Spectator

Olivia Potts

Brown bread ice cream: a delicious use for stale bread

I often think of the first time I ate brown bread ice cream. I know how that sounds: it’s the exact sort of pretentious nonsense a food writer...

31.10.2024 3

The Spectator

Olivia Potts