06/09/26

Gordon Ramsay’s olive oil has just strutted onto Waitrose shelves

Olive oil is one of those kitchen staples we all have lurking at the back of the cupboard, but let’s be honest, it’s not usually the star of the show. Krude is here to shake things up. Co-founded by Gordon Ramsay, Ben Caring and Elle Caring, this premium extra virgin olive oil has just bagged its first big supermarket gig, landing its signature bottles in over 300 Waitrose stores across the UK.

There are two bottles you won’t forget in a hurry: Cook Me Nude and Finish Me Nude. Yes, they sound like instructions that might get you a few funny looks from the neighbours, but each one is made for a different kitchen mission. Cook Me Nude is your go-to for sizzling and sautéing, while Finish Me Nude is the one to grab when your pasta, salad, soup or sourdough needs that final glossy glow-up. It’s basically the foodie version of applying your favouirte lippie before heading out.

Krude oils are made from early-harvest olives grown on family farms in sunny Spain, promising big flavour and super-fresh vibes. The bottles are cleverly designed to keep the oil safe from anything that might ruin its mojo, so it arrives from Spanish grove to your kitchen in tip-top shape. Getting into Waitrose is a big win for this up-and-coming brand, making it easy for anyone who takes their pantry game seriously to grab a chef-approved bottle. The best part? You can now get your hands on Gordon Ramsay’s olive oil without having to survive a kitchen meltdown or get yelled at for your scallops.

Krude is on a mission to make us stop treating olive oil like a background extra and start noticing its flavour, origins and freshness. With its cheeky branding, Spanish roots and a Michelin-starred co-founder, it definitely knows how to steal the spotlight.

For more information click HERE

Written By Stacey Reeves

Photograph courtesy of Krude oil

Gordon Ramsay has arrived at Sea Containers

FOOD

Review of 108 Brasserie in Marylebone Lane

FOOD

Review of the Il Grande Sunday Buffet at Bocconcio Mayfair

FOOD

Get up to 50% off with the EatClub app when dining out

An evening with Eaten Alive

Mar 15, 2023

2 min read

Updated: May 23, 2024

We were lucky enough to be invited to an evening with Eaten Alive – where we were treated to a fermented foods special menu cooked up by the founders, Pat and Glyn. The friends were both fine dining chefs and started their business while trying to set up a restaurant – we would be the first to book if they do eventually!

Surrounded by the company’s products, we started with a trio of canapes: Kimchi and cheese croquettes, Anie pickled carrots wrapping, a Labneh filling and smoked beetroot pkhali. These colourful and tasty starters started things perfectly and set the scene for the treats to come. We loved the Turmeric Brinedkholrabi, massala chat with preserved lime and fermented cucumber sauce, and the Fermented Courgette Dip with pickled yellow squash black pepper, and almonds, all so colorful and vibrant and perfect for sharing amongst the table.

The chefs came out and explained their stories both to the room and were happy to chat one on one after, clearly in their element being back in the kitchen. The main event really was a whole course made with Koji – cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae and can be used as a base much like a sourdough starter. Damn, we forgot to mention the delicious sourdough that was served with this course – with two different butters – miso and kimchi. Both were so moreish we had to ration our consumption.

The Koji-brined chicken was served with a delicious lemon kosho and chicken fat hollandaise accompanied with beluga lentil and quinoa tempeh and a shoyu koji glaze. The real treat was the Koji bavette steak with blackcurrant mustard and ponzo, so tender and tasty.

After all the ferments, our tastebuds were tantalised with a stunning dessert: 4-year-old preserved apricot with Barletymalt sponge and jellied plums. Every mouthful was beautiful, a real finale to the meal.

Eaten Alive ferments are available online – www.eatenalive.co.uk/collections/all-products

Written by Claire Selby Photography courtesy of Eaten Alive

#EatenAlive