About

Our story

A neighbourhood bistro, built around a wood oven, open since 2019.

How it started

An old bakery, a wood oven, and a short menu

When Elena found the space on Market Lane, the bakery oven was still in the wall. Most people would have removed it. We built the restaurant around it instead.

Olive & Ash opened in the spring of 2019 with twelve tables and a menu that fit on one side of a card. The menu is a little longer now and there are a few more tables, but the idea has not changed: cook simple food over fire, buy from people we know, and look after everyone who walks in.

We serve lunch and dinner Tuesday to Sunday, and brunch on weekends. The back room seats thirty and is available for private dinners.

What we care about

A few principles

Fire first

Nearly everything passes through the wood oven or over the grill. It is slower and it tastes better.

Farmers we know by name

Vegetables from two farms within an hour of the kitchen. Meat from one butcher. Fish from whoever had the best morning.

Wine with a story

Small producers, low intervention, nothing you will find in a supermarket. Ask Tom.

No fuss

Good food, warm room, people who are glad you came. That is the whole idea.

The team

People you will meet

Elena Marchetti

Chef and owner

Trained in Bologna and Lyon, Elena opened Olive & Ash in 2019 to cook the food she grew up eating, over fire.

Tom Okafor

Head of wine

Tom curates a list of small, mostly natural producers and will happily find you something you have never tried.

Sofia Lindqvist

Pastry

Responsible for the basque cheesecake people keep writing reviews about.

Come and see for yourself

Reserve a table View the menu