· By Honest Toil
Honest Toil in the Kitchen: Three Cookbooks We Love
Seeing Honest Toil used - stirred, drizzled, fried - by some of our favourite chefs and bakers (some of them our long-term collaborators and friends) in their own creations is something really special. These three cookbooks are proof that good evoo doesn’t just finish a dish, it shapes it.
We’re so grateful to be part of these stories and can’t wait for you to discover the amazing recipes inside.
Centrepiece by Helen Graham
Out April 9th 2026, Centrepiece is the brilliant new cookbook by Helen Graham, celebrating vegetables as the star of the show. We’ve always loved Helen’s approach to cooking (and basically anything) and have developed a long-term co-creation process with her ever since her days as head chef at Bubala.
This is a cookbook full of colour, creativity and thoughtful cooking, with recipes that make plants shine.
It’s so nice to see Helen use Honest Toil in several dishes, including a soy sauce and olive oil cake (you read it right!!) developed with our oil. Helen also shared her indulgent EVOO and coffee granita recipe for our EXTRA VIRGIN / EXTRA SWEET series.
Centrepiece is available for pre-order now, and pre-orders really help authors, so it’s a great time to grab a copy.
Kitchen Table: Simple Things Made Well by Twelve Triangles
We’re so excited to be featured in Kitchen Table, a must-have cookbook by Emily Cuddeford and Rachel Morgan, the sourdough wizards behind Edinburgh’s beloved bakery Twelve Triangles. It’s a beautiful celebration of honest, simple food, the kind that’s made with care and shared with joy.
There’s even a whole chapter dedicated to olive oil, and every loaf, pastry and plate at Twelve Triangles is made using Honest Toil. One of the bakery’s founders, Emily Cuddeford, also shared a recipe in our EXTRA SWEET series.
You can order the book now, Emily has kindly shared a 20% discount code for Honest Toil readers: HONESTTOIL20
Bubala by Marc Summers
At Bubala, Middle Eastern hospitality is at the heart of everything, generous, joyful and full of flavour. Honest Toil has long been part of their kitchens, and now their new cookbook brings that same warmth home.
In Bubala, Marc Summers writes about the food that inspires him, from tahini to falafel, and the kind of cooking that brings people together. As he puts it:
“The backbone of a lot of our cooking, in our restaurants we use a Greek olive oil that is creamy, peppery and floral all at the same time.”
We’re proud that Honest Toil is that olive oil, and that it helps bring a little Bubala boost to every dish.
From the grove to the kitchen, thank you to everyone cooking with Honest Toil, chefs, bakers and home cooks alike. We love seeing where our oil ends up and can’t wait to share more recipes soon.