The Olive Branch and red lion inn Stay at Beech House
A special offer – p6
Party at the Red Lion Inn
Hold your event in our pub – p5
The Olive Branch, Clipsham – 01780 410 355 www.theolivebranchpub.com
The Red Lion Inn, Stathern – 01949 860 868 www.theredlioninn.co.uk
Welcome... TO YOUR SUMMER 2013 NEWSLETTER
f you look on the back of our menus you’ll see a map of the local area showing producers who supply ingredients to our pubs. We love working with top quality local businesses – it’s one of the best things about running two independent village pubs. Getting to know suppliers is a real pleasure, and so is supporting local business, which encourages a network of people and families with roots in the area to thrive. Good local sourcing also means you get fresh, characterful ingredients with low food miles. We are lucky to have worked with many superb local producers and suppliers over the years and we are still discovering new ones. For example, we recently came across Warner Edwards Distillery of Northamptonshire (see right). Then there’s Sophie Arlott, a Lincolnshire shepherdess who produces wonderful grass-fed lamb and hogget (see p6). And only the other day we got a knock on the kitchen door from a local farmer holding a tray of lovely fresh cheese. It turned out to be Colwick – a traditional Nottinghamshire cheese last made 20 years ago that is being revived at Crossroads Farm in Eastwell. Colwick will soon feature on our menus (p4). It’s not just food suppliers, either: we were recently introduced to a great furniture business, Bracken Style Garden Furniture based in Stathern, only a mile from the Red Lion Inn. The existence of these excellent products and ingredients made nearby means we can continue to improve, develop and change while staying true to our local-sourcing policy.
Email your feedback to win! We’ve got £50 worth of Olive Branch or Red Lion Inn worth dining vouchers of dining to give away. To vouchers to enter the free prize give away draw, just send an email with a single sentence describing your thoughts on your last visit to either The Olive Branch or Red Lion Inn to email@example.com. We’re always looking for ways to improve our pubs so your correspondence will give us a few ideas.
2 THE OLIVE BRANCH & RED LION INN NEWSLETTER
Meet one of The Olive Branch’s newest local suppliers, Warner Edwards Distillery. This new gin-maker is based in Harrington, Northants, and was set up by friends Tom Warner (below, left) and Sion Edwards (right) in late 2012. Their Dry Harrington Gin contains ten ingredients, many of which are sourced locally. The water used to make the gin comes from a natural spring just yards from Harrington village. Harrington Dry Gin is already winning awards, bagging silver in the San Francisco Spirits Competition 2013.
Meet the Red Lion Inn chefs
This is the team behind the Red Lion Inn’s new menu (see p5). Led by Sam Britten, whose CV includes a stint with Nottingham’s double-Michelin-starred chef Sat Bains, the young foursome are dedicated to creating exceptional food and are passionate about their work. Feedback suggests diners are happy with the results. The chefs are, from left: Ryan Carby, Tom Balchin, Sam Britten and Jack Clayton.
Upcoming highlights… Stathern Festival at the Red Lion Inn WHEN? June 14-23 Stathern Festival is a week of festivities held in the village to raise money for local charities. It culminates in two events hosted by the Red Lion Inn – the Summer Ball on Friday June 21, and a Sausage, Beer and Oompah night on Saturday PRICE: £55 (ball); £20 (oompah) June 22. Both the Ball and from Brewster’s CALL: 01949 860 868 the Oompah Night will take Brewery, sausages from place in our festival marquee. The Stathern’s butcher David Cox and music Oompah Night will by lubricated by beer by a Bavarian-style band (pictured).
enjoy Tapas on the Terrace All spring and summer During spring and summer, The Olive Branch’s terrace (pictured on the front cover of this newsletter) erupts into colour, providing the perfect place to enjoy fine wines, refreshing beers and our delicious tapas menu. The Olive Branch Tapas Boards, served with a glass of wine or ice-cold lager, contain the likes of devilled whitebait with parsley mayo, ham croquettes served with pub piccalilli, and chorizo cooked in cider. For dessert you can enjoy our selection of mini puddings – a week’s worth of flavours in one lunchtime! The price is £18.50 per person. Book on: 01780 410 355
Roast turnip soup
Devilled whitebait, parsley mayonnaise
Ham croquettes, pub piccalilli
Mediterranean vegetable tartlet
Olives and pickles
Wood pigeon, Moroccan spiced lentils
Dine For Less at the Red Lion Inn All spring and summer The Red Lion Inn’s ‘Summer Dine for Less’ menu is now available, which means you can enjoy two courses for £14.50 or three courses for £17.50. Choose from three starters, three mains and three puddings.
Book on: 01949 860 868
Chorizo cooked in cider
Asian cured salmon, miso dressing
Starters Seasonal soup Sardines on sourdough toast, tomato, rocket Sliced lamb breast, mint, basil, salad, aged balsamic
Fruit de Mer at the Olive Branch WHEN? July & August Pickled cockles or whelks
Crevettes, lemon ioli
Clams, chilli butter
Throughout July and August at The Olive Branch, shellfish caught on the Brixham dayboat in Devon will be delivered fresh to the kitchen every morning. The dishes available during our summer Fruit de Mer celebration will change according to what’s available from the markets each evening.
Mains Plaice fillet, pink fir apple potatoes, pickled radish salad, wild garlic and lemon butter Cornfed chicken, broad beans, chard, potato puree Tagliatelle, garden veg, parsley pesto, Parmesan
PUDDINGS Blood orange crème brulee Cappuccino mousse Two courses £14.50, three courses £17.50
fish friday at the red lion inn
Every Friday night at the Red Lion Inn we will serve our usual pre-weekend fish and chips for £6.95 (eat-in 6-7pm; take away till 9pm). We will also offer a ‘Fish Specials’ board all night, consisting of fish sourced from our great suppliers in Brixham and Yorkshire. Book on: 01949 860 868
Potted shrimps Crab mayonnaise Platter for two: £21.50
book now CALL: 01780 410 355
THE OLIVE BRANCH & RED LION INN NEWSLETTER 3
Bar and kitchen talk Colwick, Beauvale and a new cheeseboard
he Red Lion Inn and Olive Branch kitchen teams are in cheese heaven. They were excited to get their hands on Cropwell Bishop’s newest cheese, Beauvale – a creamy Gorgonzola-style blue you can try for yourself on the Red Lion Inn cheeseboard. But heart rates in Stathern and Clipsham quickened further on finding an even newer cheese made nearby at Crossroads Farm in Eastwell, Vale of Belvoir. Called Colwick, it is produced to a recipe that dates back to 1645. Colwick is a young, light cheese served very fresh. The original recipe meant it could be kept for just two days, so the production method has been tweaked to extend its shelf live.
Chef-patron Sean Hope has developed a savoury and a dessert dish with Colwick. The savoury dish incorporates heritage tomatoes and a cucumber relish (see picture below). The dessert is based on a classic fromage frais, served with white balsamic strawberries, berry coulis and pistachio praline. As if all this excitement wasn’t enough, the new cheese menu at The Olive Branch has been decided... Our new savoury dish using Colwick cheese
Apley Goats’ Cheese, Goatwood
Dairy, Lincolnshire. Made on a smallholding, this is a creamy, rich unpasteurised goats’ cheese, matured for four weeks. ****
Black Bomb Lancashire,
Long Clawson Dairy, Leicestershire. Named after the founder of Clawson dairy, this six-month-old Leicestershire red is mellow and has a caramel, toffee flavour. ****
Shorrock’s, Lancashire. An extra-mature creamy Lancashire from the Shorrock family of Goosnargh. Very creamy and full flavoured with an acidic backbone. ****
Westcombe Cheddar (PDO),
Westcombe Dairy, Somerset. Made with animal rennet and unpasteurised milk from the Calver family’s own herd. Around 14 months old, the cheese has a deep, complex flavour.
Pouget’s, Oxfordshire. A soft cheese that is washed and ripened with Oxfordshire Honey Mead. It has a creamy consistency and develops a pronounced strong flavour.
4 THE OLIVE BRANCH & RED LION INN NEWSLETTER
Lip-smacking craft beer range H
aving honed tastes at a craft-beer tasting held at the Red Lion Inn last February, we have a growing and carefully selected range of draught and bottled ales on offer at both The Olive Branch and Red Lion Inn. For example, Oakham Ales’ Citra – brewed in Peterborough – is packed with wonderfully hoppy gooseberry and lychee flavours, and is available from behind the bar in bottles at both our pubs. Meanwhile, locally made Brewster’s Helles lager (the ideal choice after a summer bike ride) is now on tap at the Red Lion Inn, and Brewster’s award-winning Pale Ale is permanently on at The Olive Branch. We also now offer gluten-free beers.
Estrella Damm Duara, Barcelona, Spain, 4.6% (gluten free). A pale, light-bodied larger, floral hops
Thomas Hoe Red Leicester,
A small sample of our craft beer selection
Cropwell Stilton and Clawson Red Leicester
Beechmount Farm, Tipperary, Ireland. Aged for 15 weeks, this cheese has a rich, rounded flavour. **** blue Stilton,
Cropwell Bishop, Nottinghamshire. Winner of many accolades, including two Golds in the British Cheese Awards. Rich and creamy with a deep, lingering flavour.
Samuel Smith Raspberry, Stamford, UK, 5%. Fruity but subtle; brewed at All Saints Brewery, Stamford
Abbaye-Abdij du Val-Dieu Blonde, Val-Dieu, Belgium, 6%. Floral, citrus, gin juniper berries.
St Feuillien Grand Cru, Brouwerij, Belgium, 9.5%. Sweet bready flavours, crisp finish
Anchor Steam, San Francisco, California, USA, 4.8%. Dark amber colour, light malt, spicy hops, caramel
Oakham Ales Citra, Peterborough, UK, 4.6%. Multi award-winning, crisp, hoppy, grapefruit, gooseberry
Oakham Ales Scarlet Macaw, Peterborough, UK, 4.4%. Gooseberry and peach, leading to intense bitterness
Sierra Nevada, Chico, California, USA, 5.6%. Toasted malt, grapefruit, citrusy, floral
Jacobite Ale Traquair, Innerleithen, Scotland, 8%. Mahogany brown, dark fruit, raisin, plum and figs
Oxtail, whitebait, turnip remoulade, horseradish
Cropwell Bishop Stilton pannacotta, cider caramel, walnuts and apple
Crème caramel, blood orange, mint (and a Samuel Smiths raspberry beer in the background)
Porchetta, apple foam, crisp apple and crackling
Stathern rhubarb, granola, vanilla pannacotta and Champagne fluid gel
Here are a few dishes from the Red Lion Inn’s new a la carte menu. They are the result of head chef Sam Britten and his team working with top quality seasonal ingredients. Book a table on: 01949 860 868
book a DINNER party!
The Red Lion Inn is a great choice for your private dinner party. Up to 30 guests can be catered for on one large table in the dining room, and there are three seasonal party menus to choose from; alternatively we can design a bespoke menu. There is space for everyone to relax in the garden with pre-dinner drinks, and more informal events or larger parties throughout the pub – including dancing and live music – are also possible.
call us to discuss on: 01949 860 868 Lemon sole, wild garlic, Ratte potatoes, shallots, gherkins, parsley veloute and wild garlic crisps
Cornish brill with diced celeriac, griotte onions, boneless chicken wings, parsley puree, chicken gravy and parsley crisps
Book a table
Call 01949 860 868 (Red Lion Inn) or 01780 410 355 (The Olive Branch)
THE OLIVE BRANCH & RED LION INN NEWSLETTER 5
NEWS and OFFERS Local lamb T
hroughout summer at both The Olive Branch and Red Lion Inn we will be cooking with lamb and hogget raised on grassland near Lenton – a village between Stamford and Grantham. The sheep are from a flock belonging to Sophie Arlott, a shepherdess with a passion for native breeds – specifically Romneys, Hebrideans and Southdowns. “The Lincolnshire land is some of the best in the country, rich in nutrients that ensure strong growth,” says Sophie, who has won prizes for her Southdowns at various agricultural events. As far as she is aware, Sophie is the first producer to commercially cross the Southdown and the Hebridean. She says: “The sweet marbled meat of the Southdown coupled with the finetextured, rich, gamey flavour of the
Enjoy a luxury stay at Beech House Beech House is our award-winning luxury accommodation situated across the road from The Olive Branch in Clipsham. We’re very proud of Beech House, which in 2012, alongside our food, was awarded the Good Hotel Guide César Award for Best Restaurant with Rooms. During summer you can take a Superior Room for two people for two nights – including dinner, bed and breakfast – for £400. This deal excludes Fridays and Saturdays.
book now Price: fROM £400 call: 01780 410 355.
All rooms at Beech House are en suite and finished to luxurious standards 6 THE OLIVE BRANCH & RED LION INN NEWSLETTER
Stuck for a gift? A redeemable voucher to be used in our pubs or Beech House makes a fab gift. We can create bespoke vouchers specific to the occasion and also supply brochures and menus to create a gift pack. Just call either of our pubs and we’ll do the rest.
Sophie Arlott with a few of her flock near Lenton village
Hebridean produces lamb unparalleled in its delicate and refined texture and taste.” Sean Hope at The Olive Branch and Sam Britten at the Red Lion Inn look forward to creating dishes to bring out the best
in this local product, such as the dish pictured above, which is on the summer menu at The Olive Branch – roast lamb chump, chorizo potato gratin, braised fennel, confit cherry tomatoes and rosemary gravy.
Veg patch back to its best After the toughest winter and spring in its history, the Red Lion Inn’s veg patch is showing it’s made of stern stuff. Growing this summer under the watchful eyes of gardener Colin Ramsay are heritage beetroot, carrots, broad beans, courgettes, runner beans, rainbow chard, tomatoes, wild fennel and radish. Herbs are represented by parsley, chervil, dill and mint. We use as much produce as possible from the veg patch in our cooking at the Red Lion Inn. Here’s one of our favourite veg patch recipes using beetroot and dill.
Sean Hope digs for victory
Heritage Beetroot and salmon ballotine 1 Split a fillet of salmon in half lengthways, then split the halves lengthways again. 2 Cure in salt and cayenne pepper. 3 On a sheet of cling film, place two lengths of salmon on top of each other with a fine strip of gelatine between them. Roll up the salmon in the cling film really tightly to create a sausage shape. 4 Poach in water at 49°C for 20 mins. 5 Split the beetroot in half; season with salt, thyme, rapeseed oil and red wine vinegar. Roast in a foil bag for three hours
at Gas Mark 4 (180°C). Once cooked, peel and cut into wedges. 6 Serve a slice of the ballotine with the beetroot, adding fresh dill, fresh grated horseradish and a simple vinaigrette.
Sean is a Great British Chef The Great British Chefs app for iPad and iPhone features “recipes from the UK’s best chefs”. The app’s creators asked our own Sean Hope to contribute, and Sean shared his recipes for roast chicken breast with sage and onion pudding; and pork fritters with piccalilli, apple sauce and quails’ eggs.
The Olive Branch Pub Shop is full of wines that we love
You can buy by the bottle or order a whole case if you want
This Moutard Champagne is a delicious drop of fizz
Distilled from cider apples grown in Somerset
inside The Olive Branch Pub Shop... Don’t forget to visit The Olive Branch Shop & Wine Store, just by the pub’s entrance. Here you can buy products and wines we’ve found and loved over the years, as well as our own jars of homemade chutneys, marmalades and more. You’ll find artwork by cartoonist Mark Huskinson (www.markhuskinson.co.uk), lovely room fragrances by Branche d’Olive (no connection), which we use throughout our pubs, and superb pottery by our neighbour Petra Wright. We also sell coasters and placemats made from Clipsham Stone (used in the building of the Houses of Parliament).
Handmade in The Olive Branch kitchen
With a name like that it’s got to be good!
THE OLIVE BRANCH & RED LION INN NEWSLETTER 7
Asparagus, poached egg, crispy bacon, Hollandaise sauce and Parmesan shavings Less is more with this simple dish. You don’t want to overcook the asparagus or the egg – you’re aiming for spears with a touch of crispness and a runny yolk.
1 Bring a large pan of salted water to the boil. Snap the bottom off each asparagus spear – they will naturally snap in the right place. Add the asparagus to the water and cook for five minutes, until just tender. Drain, wrap in a cloth and leave on one side. 2 Grill your bacon until crispy. Set aside. 3 To poach your egg, bring another pan of water with a splash of vinegar to the boil. Cook the egg for 2-3 minutes until the white is set. Remove with a slotted spoon. 4 Combine asparagus, egg and bacon and top with Parmesan shavings. Serve with Hollandaise sauce.
Serves 1 Handful asparagus spears An egg Bacon, cooked until crisp Parmesan Hollandaise sauce
Beer: Otley O9 Blonde, 4.8%, £5 (take home, £3) Wine: Sancerre 2010, Daniel Chotard, Loire Valley, £30 (take home, £16.25)
At-a-glance diary May 12 Red Lion Inn quiz night June 2 Rutland County Show, Burley-on-the-Hill June 9 Red Lion Inn quiz night June 9 Stamford Feast, town meadows June 11 Sean Hope Cookery Demo, The Olive Branch June 12-16 BBC Good Food Show, NEC, Birmingham June 18 Sean Hope Cookery Demo, Red Lion Inn June 21 Stathern Festival Summer Ball, Red Lion Inn June 22 Stathern Festival Sausage, Beer and Oompah Night, Red Lion Inn throughout July and august Fruit de Mer menu, The Olive Branch July 7 Melton Mowbray Country Fair, town park July 14 Red Lion Inn quiz night July 20 Oundle Food Festival, market place August 6 Sean Hope Cookery Demo, The Olive Branch August 13 Sean Hope Cookery Demo, Red Lion Inn August 11 Red Lion Inn quiz night August 13-17 Great British Beer Festival, Olympia, London
Thai-style clams or mussels with fresh crab
½ stick lemon grass – roughly chopped 5g fresh root ginger – roughly chopped 1 small tin coconut milk 1 red chilli – seeds removed, roughly chopped 1 lime – zest /juice ½ glass dry white wine ½ teaspoon fish sauce – optional 1kg fresh clams or mussels 200g fresh crab
1 In a food processor, blend the lemon grass, ginger, chilli, lime, coconut milk and fish sauce. 2 Blend until very smooth. 3 Mix in a large bowl with the fresh shellfish. 4 Place a large saucepan on the heat and add a drizzle of rapeseed oil. 5 Very quickly add the shellfish mix into the hot saucepan, cover and shake well. 6 Steam the shellfish for approximately 5-7 minutes (until all the clams or mussels have opened). 7 Remove the lid and discard any shellfish that have not opened. 8 Ladle into large soup bowls evenly and serve with a wedge of lime. 9 Sprinkle with fresh chopped Recommended coriander or Beer: Oakham Ales Citra, 4.6%, £5 (take home, sweet basil. £3), or Corona, 4.5%, £3.20 (take home, £2) Enjoy with hot Wine: Gruner Veltliner 2010 Weingut Bründlmayer, Austria, £24.50 (take home, £14) crusty bread.
8 THE OLIVE BRANCH & RED LION INN NEWSLETTER
August 22-26 Rutland Beer Festival, Grainstore, Oakham September 8 Red Lion Inn quiz night September 14 Rutland Food & Drink Festival, Rutland Water NB. Every Friday is Fish Friday at the Red Lion Inn (see p3)
FOLLOW US... @RedLionStathern Red Lion Inn Stathern @TheOliveBranch Olive Branch Clipsham Your feedback is important to us. Please get in touch by calling 01780 410 355 (The Olive Branch) or 01949 860 868 (Red Lion Inn) or emailing firstname.lastname@example.org or email@example.com
Our websites: www.theolivebranchpub.com wwww.theredlioninn.co.uk
A Rocco Media production