The Café

One of the strengths of Logie Steading is that all the businesses are individually owned and run by people who have a passion for their ‘trade’.  Gill and Weller de Oliveira are bringing their passion for good food to the café:

The Olive Tree Café

It has always been a dream of ours to run a coffee shop. From the middle of February, the cafe formerly known as ‘Treats at Logie’ became ‘The Olive Tree Café’, derived from our surname Oliveira.

I grew up in Scotland and, coming from Brazil, my husband Weller originates from a culture of warmth and genuine hospitality. We met in Italy in the beautiful metropolis of Florence where I was attending the Apicius Culinary School. Our experience working together in the Italian culture heightened our appreciation of great food and wonderful coffee.  Now with two fun loving boys we look forward to opening our doors to you to dabble in some delicious delicacies over freshly brewed coffee and tea at The Olive Tree Café, Logie Steading.                    Gill de Oliveira 01309 611733

After eight years at Logie, Emma Swan is moving on to new ventures. We will continue her ethos of great food sourced locally and seasonally, adding a flare of our own incorporating our backgrounds.

Examples of local produce include the meat used which comes either from the Logie Herd of Longhorns, or from MacBeths, the widely acclaimed butcher in Forres where traceability is complete as MacBeth's meat comes from their own farm just a few miles from Forres, reducing the travel "from gate to plate" to a minimum! Her eggs come from the farm at the top of the road. The difference is in the flavour, and should you be tempted, eggs are on sale in the Steading Farm and Garden Shop to take home with you. You won't get better or fresher!

All the cakes offered in the café are baked on the premises. An interest of Emma's is making as many of them as possible suitable for those with food intolerances. The fabulous chocolate fudge cake, gingerbread, and chocolate brownies are all gluten-free, whilst the fruitcake is both sucrose and dairy-free, making it suitable for diabetics. All other cakes are made with butter, not margarine, and you can taste the difference.

As part of her commitment to good food, Gill is a strong believer in the principals of the "Slow Food" movement. This can mean that the food takes a little longer than in some "fast food" cafes but it is always worth any wait!

So, having now read about the philosophy behind the food and its production, we sincerely hope that you feel tempted to come and visit.