Journal

Ideas, news and advice.

Practical guides and updates from the Olive & Ash team.

0 yrsCooking in Lisbon

0 miMost produce travels less than

From the blog

Ideas, news & know-how.

Behind the pass5 min read

Oak, apple wood and patience: the story of the grill at the heart of our kitchen.

Menu4 min read

Wild mushrooms, game, orchard fruit and the return of the roast celeriac.

Producers6 min read

Five producers, all within an hour of the restaurant, who shape what we cook.

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Blistered sourdough flatbread with whipped cultured butter and smoked sea salt.

Creamy burrata, sweet heritage tomatoes, basil oil and toasted seeds.

Slow-cooked outdoor-reared pork belly with apple ketchup and pickled chilli.