Journal
The Journal is a gathering of stories and resources devoted to responsible hospitality, cooking, and food production. A space to pool new knowledge, learn practical lessons, and hear honest reflection.
Discover insights from international thought-leaders and change-makers; delve into the experience of those working on the ground in food, farming or fringe industries; and go behind the scenes in our own operations.
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On the Table
A spotlight on our kitchen, its produce, its creations, and its processes. Find stories of individual ingredients and hero dishes, from each season of our restaurant; dive deeper into the philosophy and practice of our ‘prevent’ rather than ‘solve’ waste model; hone-in on the day-to-day detail of our tried-and-tested operations; and tap into practical kitchen and cooking guides – applicable for varying skills and knowledge levels;
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After the Meal
Unravelling the broader responsibility Nolla takes as a restaurant owner, beyond the kitchen. Learn about the restaurant’s everyday, practical approaches for addressing key environmental concerns, from materials, water, waste etc. Go behind the scenes on past and present challenges, lessons learned, and work-in-progress solutions. Pick up practical tips and toolkits for beyond the kitchen, from sourcing, storage and meal planning.
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Beyond the menu
Here we travel outside the four walls of our own restaurant – to shine a spotlight on our industry peers, partners, and collaborators. Discover Insights & inspiration from other cooks, farmers, designers, environmentalists; browse our glossary of key terms and check yourself for common industry misconceptions; dive into the mind of an industry thought-leader; or keep up to date with industry developments.
Coming Soon
Stay tuned for updates