OUR STORY

After years of working in professional kitchens, we decided to return to Bob’s family farm and open a restaurant that reflects our values: simple, honest cooking rooted in quality ingredients.

What started as a restaurant quickly became something more. It made sense to begin producing our own food, and we’ve since embraced farming as a central part of what we do. Today, we raise our own flock of sheep and a herd of native breed cattle, which we rotationally graze across the farm - part of the regenerative approach we’ve committed to.

The meat we serve at Ashlack comes directly from the farm. Alongside it, we use foraged and wild ingredients from the surrounding land, and fruit and vegetables grown by our gardener Gay, whose work is a key part of every plate we serve.

Ashlack is about making the most of what’s around us - cooking with the seasons, respecting the land, and serving food with real connection to where it comes from.

Jenna & Bob x