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 have been working on some great new dishes for our new festive and winter set-price menus, they will be refining these throughout November ready for our planned (if allowed) re-opening on the 3rd of December.

We are growing even more of our own produce in the pub paddock. At the moment we are harvesting carrots, beetroot and other root vegetables. We are growing onions, garlic, beetroots, sweetcorn and much more in our outside beds as well as herbs in the polytunnel. We have been foraging 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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