What foods do top chefs bring back from their holidays?
Friday August 29 2025, 5.00am, The Times
Holidays are meant for rest, exploration and, if you’re a food lover, filling every spare inch of your suitcase with edible souvenirs. We asked some of our favourite chefs what they always bring home, from extra virgin olive oil from Puglia so good it’s worth the baggage weight to the best white miso from Japan and spices that can transport you to another land. Think of it as your shopping list for the next time you’re far from home but close to something delicious.
Jad Youssef
Dried oregano and extra virgin olive oil from Italy
This year I brought back a bundle of wild dry oregano from a small family farm in southern Italy. The moment I opened the paper pouch it hit me. That intense, earthy aroma, sun-dried and hand-picked — it took me straight back to the mountains of Lebanon. It’s a much better flavour than the stuff you get in UK supermarkets. I use it generously in za’atar blends, salad dressings such as for fattoush, and even rubbed into marinades for grilled chicken or lamb. It’s rustic, vibrant and brings the soul of the Mediterranean to every dish.
Jad YoussefI never come back from Apulia (Puglia) without a few bottles of its incredible extra virgin olive oil. It’s liquid gold, fruity, bold, with just the right touch of bitterness. Perfect for drizzling over warm hummus, tossing with fresh tabbouleh or finishing a slow-cooked moussaka. You can find good versions in the UK — look for Puglian extra virgin olive oil in a blue splatter ceramic bottle. It comes from one of Italy’s oldest olive-growing regions and you can grab it at Waitrose. It’s the kind of bottle you keep out on the counter, not just for cooking but because it makes you happy every time you see it. However, there’s something magical about bringing it home yourself.
Jad Youseff is the owner and chef of Lebnani in Reigate