Holly Cole

Holly Garrad Cole
Holly Garrad Cole

Holly Cole

Based in Milan, with one foot in Piedmont, Holly is an all-round food enthusiast with a soft spot for Nebbiolo and all things truffle.

Following a brief stint in London’s wine industry, she diversified into quality and ethical auditing, witnessing commercial food production close up, from family run organic rice farms in northern Italy to the inner workings of London’s biggest sandwich factory.

In between, she’s rolled up her sleeves and gone back to the fields, volunteering on a cacao farm in Costa Rica, picking apples in Australia, packing strawberries in Kent and milking cows in Israel.

She has also hit the books, taking two years out to consolidate her knowledge studying an MSc in Food Identity. From the scientific tasting of charcuterie and coffee in Italy to churning Reblochon cheese in the Haute-Savoie, reporting on organic milk innovation in the UK and studying the Economics of Agriculture in Romania, food production took on an artisanal and local flavour.

With a fine-tuned food knowledge and a thirst for the stories behind it, from the people growing it to the people preparing it, her path naturally led her to the current editorial role at Fine Dining Lovers where she’s always on the lookout for the unsung heroes of the food world plus the best lasagne.


Boutique Hotel Alhambra
Summer Epicurean Extravaganza
The stars align on 7 August, when an unforgettable 8-Hands gourmet dinner experience takes place at Boutique Hotel Alhambra in Croatia. Find out how to book.
Alinea Brigade_Courtesy of Grant Achatz
FDL+ Restaurants and the Pandemic: A Defining Era in Food
As a global pandemic took hold, restaurants and chefs responded in some of the most creative and community-minded ways. Take a look at some of the past months' most memorable highlights.
Food Revolutions The impact of our eating choices Rafael Tonon
Food Revolutions: The Impact of our Eating Choices
A look at journalist Rafael Tonon's new must-read book, offering entertaining insight into why we eat as we do today.
Ora Bioreactor
Meet Ora’s Newest Staff Member: A Portable Bioreactor
Finnish chef and restaurateur Sasu Laukkonen is using bio-tech to purify his restaurant's air and detect Covid-19. Is this the future of restaurants? Find out more.
Zoe's Ghana Kitchen Cookbook
Zoe's Ghana Kitchen Cookbook: See the Dishes
Learn how to make delicious modern Ghanian food in Zoe Adjonyoh's simple home-cooked recipe book.
Lupin Burger
Yannick Alléno Opens Burger Place in Paris
The three-Michelin-starred chef and his son are opening a Parisian pop-up: 'Burger Père et Fils by Alléno'. Find out more about the menu.
Grand Dishes
Grandmothers Around the World Reveal their Secret Family Recipes
'Grand Dishes' is an ode to grandmothers around the world and the historical stories that their food tells. Find out more.
Kyle and Katina Connaughton and Ken Fulk
SingleThread Team to Open Plant-Based Restaurant
Kyle and Katina Connaughton are opening a new meat-free dining and art destination in Healdsburg, California, called Little Saint.
Ashley Palmer Watts
Ashley Palmer-Watts: From Chef to Caffeine Head
Find out what happens when a three-Michelin-starred chef turns his hand to speciality coffee.
Why We Cook_Book Cover
Why We Cook: Over 100 Women in Food Speak Out in New Book
Lindsay Gardner's new illustrated food book celebrates 112 women’s culinary contributions, achievements, recipes and stories in bite-size servings.
Morphing Pasta
From Flat to Fat: Is this the Future of Pasta?
When science and food collide incredible things can happen, like flat-packed pasta morphing into 3D shapes in boiling water. Find out more.
Paella Robot
Paella-Making Robot Causes a Stir
The world’s first robotic paellero has been causing a stir. The machine, it is claimed, can take the drudgery out of such laborious tasks as stirring rice. Find out more.