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.
