Natalie's cracked the top 25 of Substack's Food & Drink chart, no small feat when you're up against basically every food writer on the internet. From sardine and saffron ragù to slow-braised beef cheek tacos with lime-pickled onions, her Substack is the gift that keeps on giving. If you haven't signed up to A Way With Food, you must… now! And she's one to follow on IG too. Over to you Natalie:

Hello everyone! Absolutely thrilled to be a guest contributor here in Laura’s corner of the internet today. I’m a long-time fan, and so it’s definitely a pinch-me moment to be collaborating here.

Laura’s outlook on hosting has excited me for years! It’s brilliantly creative, playful, warm, quirky and fabulous. And for me, bringing people together to enjoy food that looks and tastes delicious, with the added bonus of sparking conversation, is something that excites me so much too!

I feel like this dish ticks a lot of those boxes. And potentially more. It’s quite the stunner plated out on a large, inviting platter, looking all golden, saucy and so very appealing. And then when you tell your guests what it is, well, that’s when the fun begins because today’s recipe is for a dirty martini roast chicken and it’ll be difficult for me to explain just how delicious this dish is!

The idea came to me one night as I was thinking about two of my great loves: an ice-cold dirty martini and a golden roast chicken. And once that thought crossed my mind, I honestly couldn’t believe I hadn’t tried this combo sooner. Chicken and olives are a classic match made in culinary heaven, but swapping out traditional white wine for dry vermouth as the cooking base was not something I’d tried before, and the idea made me giddy just thinking about it.

The next day I got to cooking and my word, what a joyful afternoon spent browning chicken quarters, deglazing the pan with vermouth, tarragon, olive brine and Dijon mustard, and roasting it all together with shallots, chunky courgettes, lemon peel and a scatter of fresh green olives at the end. The result is a saucy, glossy, herbaceous, golden chicken tray bake spiked with vermouth and olive brine and it’s without a doubt a 10/10 chicken dish.

If I may, I strongly suggest you serve it with actual dirty martinis on arrival, and what I thought would be an optional bonus but is, in actuality, an absolute non-negotiable: a fresh, crusty baguette served with salty butter for mopping up every last drop of sauce from the platter. Enjoy!

Recipe: Dirty martini chicken with vermouth, green olives + tarragon

• Serves: 4

• Prep time: 15 minutes

• Cook time: 45 minutes

Tools

• Large, deep roasting tray

• Large frying pan or skillet

• Whisk

• Chef’s knife

• Cutting board

• Paper towels

INGREDIENTS

For the vegetable base

• 8 shallots, halved lengthways

• 4 to 5 small courgettes, cut into 2cm diagonal wedges

• Extra virgin olive oil and flaky sea salt, for roasting

For the chicken + sauce

• 1 to 1.5kg chicken quarters (or a mix of bone-in, skin-on chicken thighs and legs)

• 200ml dry vermouth

• 1 to 2 tbsp Dijon mustard

• 2 tbsp green olive brine (straight from the jar)

• Juice of 1 large lemon (plus extra wedges to serve)

• 1 large handful fresh tarragon, finely chopped (plus extra whole leaves to finish)

• 1 large handful green olives (Castelvetrano or Nocellara work best), pitted and torn in half

• Lemon peel from half a lemon

• Flaky sea salt and freshly ground black pepper

METHOD

Take the chicken out of the fridge 45 mins before you cook, so the chicken loses its chill. (This is key, as it ensures the meat cooks evenly, and that the skin crisps up properly.)

Preheat your oven to 190°C/375°F fan forced.

Toss the halved shallots and courgette wedges directly into your large roasting tray. Drizzle generously with extra virgin olive oil, season well with sea salt flakes, and then spread everything out onto a single layer. Roast for 10 to 15 minutes.

Pat the chicken pieces dry (on all sides) using paper towels. Season generously with sea salt flakes all over. Lay the chicken skin-side down into a wide, cold frying pan, then turn the heat to medium. Cook undisturbed for 7 to 8 minutes until the skin is rich and golden. Flip briefly to colour the underside, then transfer the chicken to a plate (work in batches if your pan is crowded).

Once the chicken is done, take the heat down a little and pour the dry vermouth straight into the hot frying pan, with all that rendered chicken fat. Let it bubble rapidly for a minute or so.

Next, whisk in Dijon mustard until everything is smooth. Then, stir through the olive brine, the lemon juice, the chopped tarragon, and a generous crack of black pepper.

Remove the pan from the heat immediately so the sauce doesn’t reduce too far. Pull your roasting tray out of the oven, using a peeler, peel some lemon ride over the tray and nestle the browned chicken pieces in amongst the softened shallots and courgettes, skin side up.

Next, pour the vermouth sauce carefully around the chicken into the base of the tray. Take care not to pour liquid directly over the chicken skin, which will help things stay ultra crisp in the oven.

Return the tray to the oven, and roast for around 30 minutes. For the final 5 minutes of cooking, scatter the torn green olives into the pan juices. (If the tray looks a little dry at this point, pour another quick splash of vermouth directly into the bottom of the tray).

To serve, arrange the chicken, roasted shallots, and courgettes on a wide serving platter. Spoon the roasting juices over the veggies, scatter over the remaining fresh tarragon leaves, drizzle with a glug extra virgin olive oil, and finish with a squeeze of fresh lemon juice.

PRO TIPS

Start with the pan cold

For max crunch on the chicken skin, start browning the chicken in the pan whilst it is still cold. Starting skin side down in a cold pan gives the fat time to melt away slowly, allowing for the ultimate crispy golden skin. The bread is mandatory!

Don’t even think about serving this dish without some fresh, crusty sourdough or a classic French baguette. The gravy that forms is ideal for dipping and swiping!

Shopping + substitutions

Let’s talk vermouth

Dry vermouth is a fortified white wine, but infused with aromatics and botanicals. It will add a complex, herbal depth that standard cooking wine simply cannot match (and keeps in the fridge for months after opening). No vermouth? Swap in a crisp Sauvignon Blanc.

Olives

Seek out Castelvetrano or Nocellara olives. They are bright green, buttery, and firm, providing a gentle saltiness that won’t overpower the dish.

Quickfire Q&A for Natalie:

1. Go to dish for hosting - Chicken Marbella.

2. ⁠Go to dish during a heatwave - Celery salad with date, lemon, parmesan and shallot dressing.

3. 3Best hosting tip - One protein, one starch and something green. And choose dishes that can mostly be prepped in advance. Never try to make anything in the moment with your guests around.

4. ⁠Current hosting outfit choice - A matching set … something silky, flouncy and loungy. Comfy but elevated.

In part there is no way to predict the future but there are ways to steer the ship. That is probably the funny thing about life. We spend so much time trying to plan it, only to realise that the biggest chapters often arrive when we are busy looking the other way.

This month we have (nearly) sold our family home. The place where two of my children were born and a place where my dad spent time with us. A house that has held so many ordinary moments that somehow became extraordinary, simply because they were ours.

We are never really owners of a house, are we? We are custodians (I still think about why us brits are so obsessed with owning, unlike other countries who happily rent for their entire life). We look after homes for a while, fill them with our stories, then hand them on for someone else to do exactly the same. There’s something strangely comforting in that, that homes outlive us. They witness so many different people, different celebrations, different heartbreaks, different beginnings - and different endings.

Read more

Going forward you can expect a personal monthly roundup, a real honest thought-led piece, plus bonus posts when I have something worth saying. I am always keen to hear about what you want to hear more on; recommendations across food, travel, home and lifestyle, founder and creative director conversations, or/and…?

So without further ado…my wish list this June! These are the things currently on my wish-list. These items are currently distracting me as I TRY and organise a house sale - and a relocation (yes, you did read that right).

Read more

People often ask me what my favourite part is and it’s never really the launch or the finished thing, it’s that moment when you’ve got an idea bouncing around your head and you start pulling together all the pieces to make it happen. I absolutely LOVE building things. Whether it was my supper …

Read more

Read more

Read more

There’s a lot bubbling under the surface right now. It feels like there’s a real sense of movement, even if it’s not all visible just yet.

I never want to wish away time, it’s the most precious thing we have, but I am REALLY excited for April (and May). I turn 40 on the 30th April, WTAF! I am going to make it one - maybe two - months of celebrating. (why the heck not)!!

I also have something big happening in June! EXCITING!
Love sharing the things that have caught my eye in March. Let’s dive in…

Is this the perfect swimming pool?

The Frederiksberg swimming pool in Copenhagen. Photograph by Adam Mørk. I mean, it is exceptional. Not just because of its clean lines or the way the light slips across the water, but because it refuses the usual fate of the swimming pool as a purely functional box. Most pools are forgettable, chlorine-scented rectangles tucked under harsh lighting, seriously loud and often, dare I say it, visually dull. They are designed to be used, not experienced. You go in, you swim your lengths, spash about and you leave. There’s no invitation to linger, no sense of atmosphere, no moment that catches you off guard.

Frederiksberg breaks this. It feels considered, almost theatrical. It turns what is usually a background activity into a foreground experience and I want to swim here immediately.

Also if you are reading this and you live in London. Take a look at this…NATURAL POOL IN CANARY WHARF. Excited much???

Read more

I have always and always will be a lover of colour, pattern and boldness. If I had to describe my wardrobe it would be eclectic, but recently i’ve been putting comfort at the forefront.

There is something incredibly chic about a timeless, curated wardrobe. The looks that seems effortless, in fact are very thought out. From a crisp white t-shirt (it’s got to be good quality) to a pair of jeans (a pair that fit like a glove and will last years upon years). Throwing all these ‘basics’ together I think is truly a work of art.

The 90s fashion really favoured comfort and minimalism over style, it was chic and it felt very accessible, a bit of a contrast to the experimental, loud fashion of the 80s (think huge shoulder pads, layered pearls and bold sheer blouses). 90s fashion included staples like bucket hats, slip dresses over t-shirts, or sweaters tied over oversized outfits - all of which have had a major comeback, or did they even leave?

Read more

This got me thinking about feelings in general and emotions, and in a time were AI is quite literally ruling the roost, we need to be expressive with feeling more than ever and connect with those around us more deeply than just surface level.

We as humans have so many feelings daily. According to a study from the University of California, Berkeley identified 27 distinct categories of emotion.

Read more

Below is his latest recipe: sheep’s milk ricotta-filled …

Read more

The range of creatively is what’s exciting me. Some brands are redefining their categories through design and creative direction. Others are rethinking how they connect with their audiences, building communities, not just customer bases. And many are making meaningful shifts behind the scenes, whether that’s through innovation in product, new revenue models, or a stronger commitment to sustainability and impact. There’s a lot of great examples out there.

It feels like we’re in a moment where originality and clarity of vision are truly being rewarded. The businesses standing out aren’t necessarily the loudest, they’re the most intentional. They know who they are, who they serve, and how they want to show up in the world and this is everything.

As a founder and creative director I am always so interested to see what brands are doing. This post is a roundup of the who’s currently on my radar globally, the ones that are absolutely smashing it right now. Whether through creative excellence, clever strategic moves, or simply doing something refreshingly different, each one deserves a spotlight.

La Fetiche

This brand came on my radar last year when they kindly landed in my inbox. Created by April Crichton & Orély Forestier in 2017. Having met whilst working together in Paris they found a shared love of design that blended both French chic & British eccentricity. They have married Parisian excellence with Scottish manufacturing skills.

They make joyful, everyday clothing to treasure forever. Big stripes, bold colours, their clothes make me feel really happy.

Read more

Read more

Today is officially the last day of year of the snake. In 2025, we entered the Year of the Snake, a sign often connected to wisdom, transformation, intuition, and quiet strength. It was a tough year for me but having spoken about the year of the snake to so many people, it sounds like it was tough for others too, for many various reasons.

(I also wrote about it here in case you missed it)

The Lunar New Year is guided by the Chinese zodiac, a 12-year cycle where each year is associated with an animal and its symbolic traits. Each sign carries its own energy and meaning, offering a lens through which people reflect on the year ahead.

From 17th Feb, it will be the year of the horse, it’s associated with people (and years) that value momentum over stagnation. Horse years are often described as fast-paced, social, and full of change. The horse encourages taking risks, following passion, travelling (physically or spiritually), and saying yes to growth, even when it feels a little scary. I am so excited by this idea and I feel like it’s made the last few months make total sense.

Read more

I’m back with round two of one of my most-read Substacks - and judging by the response it got, you’re all just as keen to discover new places to eat as I am. Since my last post, so many incredible spots have opened, and of course I’ve also revisited a few favourites from the first list… they’re favourites for a reason.

In case you missed it, you can read part 1 here:

So, let’s dive straight in, shall we? I’m keeping things very simple as I know you love a list. Restaurants are all linked and addresses provided. If there are any places on your radar i’ve missed, i’ve love to know in the comments. Enjoy x

Read more

January felt like the right moment to ease back in. A fresh(ish) start, a slower pace, and a chance to reflect on what’s been inspiring me lately, from things I’ve loved, places I’ve been, and ideas I can’t stop thinking about. This roundup is less about doing everything and more about noticing what’s been quietly good, grounding, or joyful.

Subscribe now

As always, take what you need, save what resonates, and leave the rest. I’m glad you’re here.

Read more

In 2026, I want to lean fully into the 80/20 rule - the idea that 80% of our success comes from just 20% of our efforts. It’s usually talked about in a business or productivity context, but I think it’s just as relevant to everyday life. It’s about being more intentional with our time and energy, and focusing on the things that actually move the needle or bring the most joy.

Read more

I LOVED the embarrassing boyfriends piece by Chanté Joseph on how publicly showcasing or centering a romantic relationship, especially with a boyfriend has become culturally uncool or even “embarrassing,” as women increasingly prioritise independence, privacy, and personal identity over traditional couple-centric social status. But sorry do we know have to reassess the husbands too?

Read more

Let’s dive in on signs, synchronicity and my physic reading!!!

OK, this is very wacky, but…

Read more

I’ve always considered myself very much an analog person, i’ve got print outs which I use every day to handwrite my to do lists, I love my mechanical pencil, i’ve always got my digital camera on me AND I cannot function without my notebook. Are you the same?

In 2025 there was already a deep yearning for more things analog, from the viral (ironic I know) trend of the analog bag, which i’ll dive into more later and the rise in sales of second-hand iPod’s and stereo systems, people desired distraction-free listening, reliable tech and nostalgia, and this is going nowhere in 2026.

Maybe this is more of a question for Gen-Z readers, but think about it, what do you physically own and then how many subscriptions do you have? Any vinyl records, magazines, books? What about Netflix, Youtube, Amazon, Substack, Spotify, Apple TV… pretty much most of our lives now is arguably conveniently controlled by our smartphone and/or a tablet which is both overwhelming and underwhelming at the same time.

Our attention span is currently the worlds most valuable currency, everything is so optimised and efficient, remember when you could disappear for an afternoon and no one panicked? After more than a decade of living inside feeds, clouds, and algorithms, we’re exhausted.

If you’re thinking about turning things up a notch (non-digitally), tilting back towards something slower, heavier, and more human, then this read is for you. It’s not about rewinding time. It’s about rebalancing power.

Read more

Last year was a s**t year, although if I’m being honest in the grand scheme of things, if you live in a Western country, have a roof over your head, access to running water and food, and you own a passport- it really isn’t that bad. I know that. Still, it was a very testing year. Without really understanding the severity of it, or the absolute finality that would come after, I watched my dad pass away over five months. Death is such a strange, absent thing, isn’t it? It’s awful. I know my life will never be the same, but somewhere in it there’s perspective and resilience, even if I didn’t ask for either. Loss comes in so many forms, not just death: the loss of a friend who’s no longer in your life, the loss of a job, an old way of thinking, a divorce, something being taken from you. And as annoying as it sounds, inside loss there does seem to be an opportunity for renewal. That might sound like a load of shit, but if we don’t have hope… then what do we actually have?

Have you seen all the content about the year of the horse? Of course you have. You couldn’t have missed it!

Read more