To celebrate the new-look O, the Observer magazine, our food writer @NigelSlater reflects on 33 years of utter joy.
He shares his kitchen diary with us each week, but this time Nigel sits down to explain why the refreshed magazine – with a bigger than ever food section – feels “really grownup and still fun”.
Find his spring dishes at the link in our bio, as well as more food, drink and stories in print today.
Nigel has worn INK for years, which has always really touched me... Being a writer and spending many hours at his desk, wearing INK while writing. Somehow, fitting INK perfectly.
It wasn’t until our lovely afternoon together in his house, after smelling the gentle wafts of Ink, that I suddenly got this idea to create Nigel’s version of INK. I was so inspired to hear him talk about INK and which aspects he loved - the juniper, the richness of the wood, the gentle patter of black pepper - that I decided I wanted to give Nigel his very own version. A few months later, I presented Nigel with 3 trials to live with for a few weeks and within a few days he told me the one he preferred. I told my team about it, not thinking about launching it, and everyone just loved the story... That’s how the idea of INK REWRITTEN came about, and I just loved it.
For me, INK REWRITTEN shows a darker, more contemplative side of the original INK fragrance, with its rich heart of juniper wood and a hint of the berry fused with sandalwood and some beautiful amber nuances... All enabling the story of old books to unfold as you wear it.
We decided to do only a limited run of INK REWRITTEN to accompany A FEAST, which will make the perfect gift for all my INK lovers, I hope.
Discover INK REWRITTEN with @NigelSlater on PerfumerH.com
Film by João Sousa @joaolejoy
Crab is an expensive treat, says @NigelSlater , but turning it into a filling with herbs and crayfish, then pouring into a buttery, parmesan-y tart shell is an economical but luxurious way to make the most of it.
Head to our link in bio to discover the full recipe.
📸 @jonathan.lovekin
Nigel Slater’s spring garden 🌷
The well-known cook, writer and GI columnist @nigelslater is usually away in spring, but this year got to enjoy the seasonal blooms and highlights in his London plot.
When we visited recently, he showed us around and told us all about the joys of spring in his small city space, and his favourite tulips to grow.
Look out for more clips from the film over the weekend, or to watch the full video now, head over to the Gardens Illustrated YouTube channel. You can read Nigel’s wonderful column in the magazine every issue too - subscribe today at the link in our bio.
🎥 @room_of_light
#nigelslater #smallgarden #celebritygardentour #behindthescenes
Around this time each year, the white wisteria outside the kitchen holds hands with the fig tree. The jasmine and the pink climbing rose, Mme. Leonie de Viennot, will be along any moment.
🙏 💫 Thank you so much for your utterly heartwarming messages about my previous post. I can’t tell you how much they are appreciated. The garden is full of birds today, the pair of robins, but also blue tits and blackbirds, wrens and couple of magpies. This is the first of the Benton Irises (Benton Susan) that opened this morning. 🙏🧡
Much of my garden is in dappled shade. Even the garden table, where we eat on warm days, is under the canopy of a little medlar tree. The only places that suffer scorching heat are the kitchen roof and the rose bed. There are pockets of deep shade too, where birds nest in the ivy. This year there are a pair of robins constantly darting in and out with treats for their young. I would love to take a closer look but I refuse to disturb them.
Cornus Kousa enjoying the sun. It has been in a pot for five or six years now, and should have been planted out long ago, but it seems so happy it would feel wrong to disturb it. A little water and some seaweed plant food every few week is all it asks. We can’t really see it from inside the house but it seems to please passers by.
@NigelSlater ’s chocolate panna cotta with sesame crunch is rich and simple to make (as long as you give it enough time to chill), making it an easy last-minute bank holiday dessert win.
Discover the full recipe at our link in bio.
📸 @jonathan.lovekin
Monday morning, at my desk. Thank you for your heartwarming messages yesterday. Much appreciated.
Slawa tulips (@sarahravenperchhill ) in a salt glaze cup by @steve_harrison_pots
