Joseph Ogilvy

Aug 19, 2024 | thespectator.com | Joseph Ogilvy |Olivia Potts |Nicholas Farrell |Bridget Phetasy

In Texas the customers have opinions, and the opinions are always right, no matter how wrong. It was carbonara that taught me this crucial lesson. The diners at the restaurant where I worked brought the American talent for innovation to modifying what I had always considered a fairly simple, self-contained dish. Can you add fried chicken? Can you add grilled shrimp? Can you add meatballs? Can you add tomato sauce and meatballs? Can you do it without guanciale, without egg, without cheese?

May 17, 2024 | thespectator.com | Sean Thomas |Bridget Phetasy |Joseph Ogilvy |Christina Francis

I hate tipping, not because I am intrinsically mean but because of the anxiety it induces. You pitch up at some glam hotel, after a grueling flight, then the guy next to the concierge takes your bags to your room, and, as you go, you fumble in your pockets, searching for the mysterious notes and coins, even as you try to estimate the right amount to tip the porter.