01StoryOstrand · 14 Quay Street
A kitchenon the quay.
01
Ostrand opened in 2021 in an old chandlery on Quay Street. Twelve tables, one long bar, and a menu that changes every Tuesday.
02 — How it works
One kitchen,one grid.
01The roomTwelve tables on a twelve-column plan, a long bar and one window onto the quay. Nothing on the walls but the menu, which changes every Tuesday.
02The suppliersMost of what we cook comes from within 100 km: day boats at Pier 4, Greenside's glasshouses, Holt Farm. We plan the week once they've called.
03The kitchenNine cooks, one open pass. We bake twice a day, cure and ferment in-house, and cook the meat over oak.
01 / 03 — The room
03 — Suppliers
Everything within 100 km.Except the wine.
We buy from six people we can phone. Distances are from our back door, measured on the map.
01Pier 4 day boatsGurnard, hake, brown shrimp0.0km
02Greenside Market GardenTomatoes, squash, leaves, herbs0.0km
03Mill Lane DairyButter, curd, cream0.0km
04Holt FarmMiddle White pork, dry-aged beef0.0km
05Ardmore OystersRock oysters, rope mussels0.0km
06Clos VarenneLoire whites, vermouth base0km
04 — The room
Twelve tables,twelve columns.
The chandlery had iron columns every three metres. We set the tables between them, one per bay, and kept the long bar where the counter used to be.
The same grid runs through the menu, the posters in the window and this website. It keeps us honest: if something does not fit, it does not go in.
05 — The team
Twenty-two people,one kitchen.
Nine cooks, eight on the floor, two at the bar, a baker, a pastry chef and a kitchen porter who has been here longer than anyone. Everyone eats together at four.
We pay above the living wage, split the service charge evenly and close on Mondays so the whole team has the same day off.
Opened2021
Covers a weekabout 520
Tips to the team100%
Days open6
