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

Head Chef Ben Fisher and the kitchen team are continually creating inspired dishes for our seasonal and daily changing menus.

We are growing even more of our own produce in the pub paddock. We have planted potatoes, beetroots, radishes, carrots and rhubarb in our veg patches and nasturtiums, salads, herbs & cucumbers in our polytunnel with more being added each week. We have foraged 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. We have game from the local shoots at Clipsham, Holywell and Belvoir. Shellfish from Norfolk, and sea water fish from the ports of Devon and Cornwall. Vegetables are from the Lincolnshire Wolds.

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

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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