Food and Drink at The Olive Branch
Luke and the kitchen team have been creating some great new summer dishes for our new shorter set-price menus. This will give the kitchen team the extra time and space they need.
We are growing even more of our own produce in the pub paddock. At the moment we are harvesting chard, wild garlic and other green leafy vegetables. We are growing heritage first early potatoes, aubergines, onions, garlic, beetroots, sweetcorn and much more in our outside beds as well as herbs, salads & tomatoes in the polytunnel. We have been foraging leaves, herbs and mushrooms from the hedgerows and woods. All of which we have been preserving ready for our new summer menus.
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. Fruits from Rutland Water and vegetables from the Lincolnshire Wolds.
All our menus may change throughout the season according to the ingredients available
