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.

 

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Morphing Pasta
Article
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
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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.
Stretch Pizza_Wylie Dufresne
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Wylie Dufresne's New Pizza Pop-Up is a Sell-Out Success
The Michelin-starred chef and taste experimenter is baking heavenly slices of New York-style pizza at a weekly pop-up. Find out more.
Green Bean Casserole
Article
Green Bean Casserole: How to Make the Ultimate Comfort Food Dish
Whether you're making it from scratch, or you're throwing together a store-cupboard special, discover all the ways to make the tastiest and most comforting of Thanksgiving side dishes.
Hisa Franko
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Ana Roš to Reopen Hiša Franko
Ana Roš and her team will be reopening Hiša Franko for business on 28 May 2021. Find out more.
 100 Most Influential Women in Hospitality 2021
Article
100 Most Influential Women in Hospitality 2021
Clare Smyth, Hélène Darroze and Nieves Barrágan Mohacho are just a few of the women recognised in CODE Hospitality's annual round-up of influential women creating positive change in the industry. See the list.
Katina Connaughton
Article
Farming, Dreaming and Talking Turnips: 24 Hours with SingleThread’s Katina Connaughton
Head farmer, Katina Connaughton, describes a day in her life spent between the farm, restaurant, home and with her chef husband, in the heart of wine country. Take a look.
Mochi Ice Cream
Article
Mochi Ice Cream: What is it and How to Make It
Discover more about mochi ice cream and why it's the bite-size snack you should master this season. See the recipes.
Mugaritz new menu 2021
Article
A First Look at the New Mugaritz Menu 2021
We take a look at some of the new dishes created by Andoni Luis Aduriz and his team at Mugaritz restaurant on this year's theme, 'first times'.
Eleven Madison Truck
Article
Eleven Madison Park Launches Food Truck to Feed New Yorkers in Need
Daniel Humm continues his community work in partnership with Rethink Food, distributing community meals-on-wheels to those who need them most.
Ana Ros
Article
Ana Roš Launches New Hiša Franko Recipe Booklet
The two-Michelin-starred Slovenian chef has released a new downloadable cookbook collating over 50 of her staff's recipes written during lockdown: 'A Scrapbook of Faces, Cultures, Memories.'
Chef Loosing taste
Article
Bitter, Weird and Uncomfortable: When Chefs Lose Their Taste
We spoke to some chefs and food professionals who revealed what a deeply personal and emotional journey the experience of temporary loss of taste or smell was after contracting coronavirus.