From pub classics to culinary delights, with an emphasis on locally sourced & seasonal produce

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Food and Drink at The Olive Branch

Luke and the kitchen team created some amazing dishes through the November lockdown for our festive and winter menu's (below). During this current period of closure they will again be working hard from home to create inspired dishes for our Spring menu's ready to re-open as soon as allowed.

We are growing even more of our own produce in the pub paddock. We have harvested carrots, beetroot and other root vegetables. We are grow our own onions, garlic, beetroots, sweetcorn and much more in our outside beds as well as herbs in the polytunnel. We forage for berries, herbs and mushrooms from the hedgerows and woods.

We have been sourcing new suppliers, farmers and producers to add to our great network of friends. We source cheese, yoghurts and milk from local dairies including Vine Farm in Old Dalby, meats from Price & Fretwell butchers as well as local hogget from Stretton, pork from Grasmere Farm and beef from Northfield Farm. Shellfish from Norfolk, and sea water fish from the ports of Devon and Cornwall. Vegetables from the Lincolnshire Wolds.

All our menus may change throughout the season according to the ingredients available

Heritage Tomato Salad
Cheddar cheese dumplings, smoked beetroot, elderberry, nasturtium & ox tongue
Venison tartare (Belton Park), bramble, orange, hazelnut, confit egg yolk, nasturtium
Potato & leek soup, smoked haddock, egg yolk & crème fraiche
Olive Branch Fish and Chips, Fish'n'chips, michelin starred fish and chips
Smoked & Roasted Carrot, ricotta, seaweed, confit yolk, tarragon
Pressed Hogget Shoulder (Stretton), Jerusalem artichoke, sea vegetables & clams
Sticky Toffee Pudding
Banana panna cotta, hazelnut ice cream, chocolate mousse
Poached Yorkshire rhubarb, pistachio curd & vanilla meringue


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