10 Questions With: The Olive Shed
Walk past the Bristol Harbourside during sunset on a beautiful day, and I dare you - quite literally dare you - not to be enticed by the sight of The Olive Shed, basking in the evening golden glow. It’s a sight to behold; outdoor tables laden with mouth -watering tapas and wine glinting in the evening sun, right next to the old train tracks and people relaxing next to the water. It feels like being transported to a European destination - which is really no surprise given that was Anastasia’s goal all along.
Anastasia is the owner of The Olive Shed, and you can see the influence of her childhood spent in Spain in every part of the experience - in the aesthetic, in the menu, in the lively but lounging mood of the place.
Believe it or not, The Olive Shed actually has humble beginnings; quite literally starting off as a storage for olives. It was only when passersby, drawn by curiosity - and the aroma - began asking to buy the produce that the destination started to evolve into what we know and love now.
As Anastasia says herself, “What started as a functional shed soon became a vegetarian restaurant, welcoming guests who wanted more than just a takeaway snack. Over time, as demand grew and tastes evolved, the menu expanded thoughtfully, introducing carefully sourced meat dishes while staying true to its Mediterranean roots.”
It is a joy to introduce The Olive Shed as the next guest of our 10 Questions with section. Enjoy!
1. How does your childhood in Spain influence the restaurant?
Growing up in Spain shaped almost everything: how we cook, how we host, and how we think about food and service. Meals weren’t rushed; they were social, loud, and full of life. At The Olive Shed, that translates into generous sharing plates, bold flavours, and an atmosphere where people feel like they can stay. It’s less about formality and more about connection.
2. What did the first Olive Shed menu look like?
The 1st menu was small but full of heart. Simple dishes, marinated olives, grilled vegetables, rustic breads, and a few seafood plates inspired by coastal Spain. Nothing overly polished, but everything honest. Mediterranean roots with a Bristol soul.
3. Someone is coming in to review your restaurant. What dishes and beverages do you recommend?
The calamari is a must-have dish at The Olive Shed. Coated with specially formulated flour for that extra crisp. Also a must, the large and meaty Gambas, pan-cooked in oil and garlic and the seasonal specials, like the baked scallops with sobrasada, or fresh Porthilly Oysters with Mignonette. The best bit is you can order a bit of everything, from veggie and vegan delights to meaty tapas dishes.
4. What are three things that create a beautiful restaurant experience for you?
Genuine hospitality, a feeling of being welcomed and offered knowledgeable service. Thoughtful food, simple, but done with love and care. Atmosphere, lighting, music, and energy that make you want to stay longer than planned. Guests have been known to come for lunch and end up staying on, opening another bottle of wine and having dinner too.
5. Why is it important to you to source your ingredients locally and sustainably?
When you know where your food comes from, you respect it more. It also connects us to the community; we’re not just a restaurant sitting in Bristol, we’re part of its ecosystem. Plus, the quality speaks for itself. Seasonal, local produce just tastes better.
6. What is an Olive Shed memory that will always live with you?
Probably one of those packed summer evenings, tables full, music humming, the harbour glowing outside, and the whole place just buzzing. There was a moment where I stepped back and realised: this is exactly what I hoped it would become. I regularly pinch myself. Wow, this is where I work! Also, when my daughter played the violin at one of our music and food summer festivals outside the Olive Shed.
7. What’s the most unexpected wine pairing you secretly love?
I am drinking Rose with everything at the moment, fish, meat, starters, mains and desserts. And on its own… but I do love a sparkling wine with cheese. Totally into pairing Dunleavy Sparkling Red or white with cheese (any Cheese from the Bristol cheese monger).
8. How does it feel to be nestled within the iconic Harbourside location? (You must get the sunsets in Bris!)
It’s so special, there’s no other way to put it. Being part of Bristol Harbourside means the restaurant is constantly changing with the light, the weather, and the people passing through. And the sunsets… honestly, they stop you in your tracks. There’s a real sense of energy and calm at the same time; it’s something you can’t manufacture. I love it. I feel very blessed.
9. The Olive Shed used to be exactly that: a storage space for Olives prepared for local market stalls. How do you ensure the history of The Olive Shed lives on?
We have adapted to the changing landscape of the harbour for the last 25 years and hope to continue being a great location where Bristolians and visitors call their local go-to for years to come. We will keep providing great food and service.
10. Go to Bristol eateries? (putting The Olive Shed aside for the moment!)
There really are quite a few to choose from; Bristol is blessed with some great Eateries.
- Bento Boss, I love it here so much. It’s a family run asian restaurant that has been consistent and good value for many years. The food is fabulous.
- Souk Kitchen, I used to go to the Clifton one all the time. The food was outstanding. The Bedminster one is great too.
- Liam Penn - Story Telling Vegan Chef. The most incredible, genius, fun-tasting menus. If there is ever a free spot, book it.
Interviewed by the founder of the Everyday Magazine, Jessica Blackwell
You can find The Olive Shed on instagram here.
