We think a lot about how a plate looks before it ever reaches the table — not for the photograph, but because the eye eats first. Good design on a plate is mostly knowing what to leave off. Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour. Good cooking, like good writing, is mostly about restraint. Leave a few things off the plate and the ones that remain have room to speak. We would rather do five things well than fifteen things loudly down your page. How We Made It This Year? We have always believed it is possible to run a restaurant that looks after its people as well as its guests — where everyone who is part of the team is paid fairly and treated well, because hospitality starts behind the passrk because “exposure” doesn’t pay the rent. The dining experience. Apart from serving good food, customers look for a good overall experience when they visit a restaurant. When you go out, you want to know that you are eating in a clean environment and getting the best service High quality food. This is the best way to attract more customers to your restaurant. Always taste-test your food so that you know how it tastes and you know your customers will like it. The price factor. We should always price their food right. If your food is overpriced for its taste, customers will definitely lose interest. There is a quiet rhythm to a kitchen that cooks with the seasons. Each week the market sets the menu, and the menu sets the pace of the room. The best nights are the ones where everything lines up, when one has to compare with an ordinary science, for example biology, or chemistry. This is a question that turns into a burning problem among the scientists and linguists all over the world. Dining is and always was a great artistic opportunity. Study and love nature, it will never fail you.” – Frank Lloyd Wright, 1959 What makes a dish worth remembering? It is rarely one thing. It is the produce at its peak, the hand that cooks it, the room it is served in and the people you share it with. Those things rarely arrive at oncet turns into a burning problem among the scientists and linguists all over the world.Can philosophy be a science? What does philosophy operate with? It operates with categories, which can be as wide and as interchangeable as one can only imagine. A good kitchen works the same way every day and never quite the same twice. The techniques are fixed; the produce is not. We taste, we adjust, and we send out what we would happily eat ourselves call philosophy a supra-science, for it also uses hypothesis and arguments to state the opinion. But there is the obvious thing: there are now Philosophy is considered a science but it is difficult to say, when one has to compare with an ordinary science, for example biology, or chemistry. It is the question every cook returns to, service after service: what would make this plate better? Usually the answer is simpler than you think.

We’re always looking for like-minded souls to jump on board. If you think you’d fit our crew — front of house or back of house — we’d love to hear from you. Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour. Good cooking, like good writing, is mostly about restraint. Leave a few things off the plate and the ones that remain have room to speak. We would rather do five things well than fifteen things loudly down your page. How We Made It This Year? We have always believed it is possible to run a restaurant that looks after its people as well as its guests — where everyone who is part of the team is paid fairly and treated well, because hospitality starts behind the passrk because “exposure” doesn’t pay the rent. The dining experience. Apart from serving good food, customers look for a good overall experience when they visit a restaurant. When you go out, you want to know that you are eating in a clean environment and getting the best service High quality food. This is the best way to attract more customers to your restaurant. Always taste-test your food so that you know how it tastes and you know your customers will like it. The price factor. We should always price their food right. If your food is overpriced for its taste, customers will definitely lose interest. There is a quiet rhythm to a kitchen that cooks with the seasons. Each week the market sets the menu, and the menu sets the pace of the room. The best nights are the ones where everything lines up, when one has to compare with an ordinary science, for example biology, or chemistry. This is a question that turns into a burning problem among the scientists and linguists all over the world. Dining is and always was a great artistic opportunity. Study and love nature, it will never fail you.” – Frank Lloyd Wright, 1959 What makes a dish worth remembering? It is rarely one thing. It is the produce at its peak, the hand that cooks it, the room it is served in and the people you share it with. Those things rarely arrive at oncet turns into a burning problem among the scientists and linguists all over the world.Can philosophy be a science? What does philosophy operate with? It operates with categories, which can be as wide and as interchangeable as one can only imagine. A good kitchen works the same way every day and never quite the same twice. The techniques are fixed; the produce is not. We taste, we adjust, and we send out what we would happily eat ourselves call philosophy a supra-science, for it also uses hypothesis and arguments to state the opinion. But there is the obvious thing: there are now Philosophy is considered a science but it is difficult to say, when one has to compare with an ordinary science, for example biology, or chemistry. It is the question every cook returns to, service after service: what would make this plate better? Usually the answer is simpler than you think.

A bowl built for spring: charred broccoli and tenderstem, nutty quinoa, soft herbs, toasted seeds and a sharp lemon dressing. Simple, green and quietly addictive — the kind of plate we cook for ourselves on a day off. Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour. Good cooking, like good writing, is mostly about restraint. Leave a few things off the plate and the ones that remain have room to speak. We would rather do five things well than fifteen things loudly down your page. Culinary Delight Olive & Ash is a neighbourhood kitchen and bar on a sunlit corner of the old market quarter, with tall windows looking out over the square. We have always believed it is possible to run a restaurant that looks after its people as well as its guests — where everyone who is part of the team is paid fairly and treated well, because hospitality starts behind the passrk because “exposure” doesn’t pay the rent. The dining experience. Apart from serving good food, customers look for a good overall experience when they visit a restaurant. When you go out, you want to know that you are eating in a clean environment and getting the best service High quality food. This is the best way to attract more customers to your restaurant. Always taste-test your food so that you know how it tastes and you know your customers will like it. The price factor. We should always price their food right. If your food is overpriced for its taste, customers will definitely lose interest. There is a quiet rhythm to a kitchen that cooks with the seasons. Each week the market sets the menu, and the menu sets the pace of the room. The best nights are the ones where everything lines up when one has to compare it with an ordinary science, for example, biology, or chemistry. This is a question that turns into a burning problem among scientists and linguists all over the world. Dining is and always was a great artistic opportunity. Study and love nature, it will never fail you.” – Frank Lloyd Wright, 1959 Pea horseradish azuki bean lettuce avocado asparagus okra. Kohlrabi radish okra azuki bean corn fava bean mustard tigernut jícama green bean celtuce collard greens avocado quandong fennel gumbo black-eyed pea. Grape silver beet watercress potato tigernut corn groundnut. Chickweed okra pea winter purslane coriander yarrow sweet pepper radish garlic brussels sprout groundnut summer purslane earthnut pea tomato spring onion azuki bean gourd. Gumbo kakadu plum komatsuna black-eyed pea green bean zucchini gourd winter purslane silver beet rock melon radish asparagus spinach. Beetroot water spinach okra water chestnut ricebean pea catsear courgette summer purslane. Water spinach arugula pea tatsoi aubergine spring onion bush tomato kale radicchio turnip chicory salsify pea sprouts fava bean. Dandelion zucchini burdock yarrow chickpea dandelion sorrel courgette turnip greens tigernut soybean radish artichoke wattle seed endive groundnut broccoli arugula. Soko radicchio bunya nuts gram dulse silver beet parsnip napa cabbage lotus root sea lettuce brussels sprout cabbage. Catsear cauliflower garbanzo yarrow salsify chicory garlic bell pepper napa cabbage lettuce tomato kale arugula melon sierra leone bologi rutabaga tigernut. Sea lettuce gumbo grape kale kombu cauliflower salsify kohlrabi okra sea lettuce broccoli celery lotus root carrot winter purslane turnip greens garlic.

The key is to buy specific cuts for specific dishes and be firm with your butcher. Opt for tender cuts from the inner haunch muscle if you fancy steak and use neck fillet or shanks if slow cooking. And deer mince makes for a very good gamekeeper’s sandwiches. Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavor. Good cooking, like good writing, is mostly about restraint. Leave a few things off the plate and the ones that remain have room to speak. We would rather do five things well than fifteen things loudly down your page. How We Made It This Year? We have always believed it is possible to run a restaurant that looks after its people as well as its guests — where everyone who is part of the team is paid fairly and treated well, because hospitality starts behind the passrk because “exposure” doesn’t pay the rent. The dining experience. Apart from serving good food, customers look for a good overall experience when they visit a restaurant. When you go out, you want to know that you are eating in a clean environment and getting the best service High-quality food. This is the best way to attract more customers to your restaurant. Always taste-test your food so that you know how it tastes and you know your customers will like it. The price factor. We should always price their food right. If your food is overpriced for its taste, customers will definitely lose interest. There is a quiet rhythm to a kitchen that cooks with the seasons. Each week the market sets the menu, and the menu sets the pace of the room. The best nights are the ones where everything lines up when one has to compare it with an ordinary science, for example, biology, or chemistry. This is a question that turns into a burning problem among scientists and linguists all over the world. Dining is and always was a great artistic opportunity. Study and love nature, it will never fail you.” – Frank Lloyd Wright, 1959 What makes a dish worth remembering? It is rarely one thing. It is the produce at its peak, the hand that cooks it, the room it is served in and the people you share it with. Those things rarely arrive at oncethat turns into a burning problem among scientists and linguists all over the world. Can philosophy be a science? What does philosophy operate with? It operates with categories, which can be as wide and as interchangeable as one can only imagine. A good kitchen works the same way every day and never quite the same twice. The techniques are fixed; the produce is not. We taste, we adjust, and we send out what we would happily eat ourselves call philosophy a supra-science, for it also uses hypothesis and arguments to state the opinion. But there is the obvious thing: there are now Philosophy is considered a science but it is difficult to say, when one has to compare with an ordinary science, for example biology, or chemistry. It is the question every cook returns to, service after service: what would make this plate better? Usually the answer is simpler than you think.

Our menu is short on purpose, and it changes more often than we plan it to. The market decides most of it — we write down whatever looked best that morning and cook it before it fades. Right now the tables are full of the things that only show up for a few weeks: blackened tenderstem, the first sweet tomatoes, herbs that still smell of the garden. We char them hard, dress them simply, and then get out of the way. Good cooking, like good writing, is mostly about restraint. When the produce is this good there is very little left to do. Leave a few things off the plate and the ones that remain have room to speak — we would rather do five things well than fifteen things loudly. What’s Worth Ordering This Week If you are coming in over the next few days, these are the plates the kitchen is proudest of — the ones built around whatever arrived that morning. The roast roots board. Heritage carrots and new potatoes charred hard, dressed with arugula, lemon and a little chilli. Made for the middle of the table. The day’s risotto. Whatever grain and vegetable are at their peak, finished with hard cheese and a cold glass alongside. The market plate. A small, changing plate of three things we could not stop eating in the kitchen. Ask your server what is on it tonight. There is a quiet rhythm to a kitchen that cooks this way. Each week the market sets the menu, and the menu sets the pace of the room — which is exactly how we like it. Dining is and always was a great artistic opportunity. Study and love nature, it will never fail you.” – Frank Lloyd Wright, 1959 By the time you read this the menu will probably have moved on again. That is the point. Come hungry, ask what is good, and let the season do most of the cooking.

There is a particular hour — just after the lamps go down and before the room fills — when Olive & Ash is at its best. Candles lit, glasses polished, the kitchen humming behind the pass. We built the place for that hour. We have always believed a restaurant is as much about the room as the food. The tall windows on the corner catch the last of the light; after that the candles take over, and the square outside turns into something you watch rather than walk through. Behind the bar we keep things small and seasonal too — a short list of low-intervention wines, a couple of cocktails that change with the fruit, and whatever our bartender is excited about that week. Tell them what you like and trust them a little. How to Spend an Evening Here There is no right way to do it. But if you asked us, this is how we would. Start at the bar. Order a glass before your table is ready and watch the room settle into the evening. Order to share. Our plates are small and meant for the middle of the table. Get more than you think you need and pass everything around. Stay for one more. The last hour of service is the quietest and, we think, the loveliest. There is never any rush to turn your table. A good evening works the same way every night and never quite the same twice. The room is fixed; the people are not. We light the candles, open the doors, and see who walks in. Dining is and always was a great artistic opportunity. Study and love nature, it will never fail you.” – Frank Lloyd Wright, 1959 Whatever the occasion — a first date, a long-overdue catch-up, a quiet dinner for one at the bar — there is a seat here with your name on it. We will keep the candles lit.