The Olive Branch & Red Lion Inn Summer 2014 newsletter

News and diary dates Your guide to summer 2014 at our pubs

TOP SUMMER WINES & ALES What to quaff in the beer garden!

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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 2014 NEWSLETTER

t’s summer at the Red Lion Inn and Olive Branch! Since your last newsletter we’ve found time to visit a few friends who run some fantastic establishments. We highly recommend them all!

If you’re ever in West Sussex, do head to Andrew Russell’s Cat Inn in West Hoathly, just 15 minutes from Gatwick – it’s a great village pub with lovely rooms.

And if you’re visiting Edinburgh we have plenty of recommendations: first there’s Katie and Paul Kitching’s 21212, which offers contemporary fine dining (one Michelin Star) and stylish rooms. Then there’s Tom Kitchin’s excellent Scran & Scallie gastro pub, which serves brilliant Scottish pub food and beer, and is managed by our friend Bridget Bradley.

Also in the Scottish capital is old friend

COOKERY DEMOS Head chef Sean Hope has four upcoming summer cookery demonstrations. Each session includes a demo, a three-course lunch with wine and recipe handouts. Prices are £40 (Red Lion) and £45 (Olive Branch). Olive Branch dates: June 3 & August 5.

Red Lion: June 10 & August 12.

RED LION SUMMER FUN

Stathern Festival runs from June 13 to June 22. On Saturday the 14th it’s Party in the Park, when the Red Lion will host a beer tent. The pub will also host the Stathern Ball on Friday, June 20.

Tickets are available in the pub.

Tony Singh (of BBC2’s The Incredible Spice Men), who is just about to open a new venture on the outskirts of the city. And our best wishes go to Sarah and Andy West, who worked with us for over four years and have just opened the Saddleback Café in Keswick. We hope to visit soon!

TAPAS ON THE TERRACE AVAILABLE THROUGHOUT SUMMER During spring and summer, The Olive Branch’s terrace is a great place to enjoy fine wines, refreshing beers and delicious tapas. Our pub tapas boards, served with a glass of wine or ice-cold beer, offer the likes BOOK of chilled NOW gazpacho, PRICE: £18.50 confit chorizo in PER PERSON. BOOK ON: 01780 cider, red 410 355 pepper not join us on the bruschetta, Olive Branch terrace and marinated anchovies and – hopefully – feel some padron peppers. So why sun on your back?

PHOTO: Robin Stewart

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Harden’s loves the Red Lion Inn BOOK NOW

TWO COURSES £15, THREE £17.50 – CALL 01949 860868

BANK HOLIDAY FUN!

Sunday, May 25 will see Bank Holiday Dinner & Jazz at the Red Lion Inn. The À La Carte menu will be served from 6.30pm till 8.30pm and there will be live jazz in the front room from 7.30pm.

On Sunday, August 24 it’s the Red Lion disco. There’ll be homemade summer kebabs and a disco till late – tickets are £7.50 in advance or £10 on the door.

SMELL THE COFFEE! Each weekend The Red Lion Inn has had a great review published by Harden’s. It says: “This fantastic traditional pub near Belvoir Castle attracts less press than The Olive Branch, its Clipsham sibling; that’s a shame, as – with its great foodie ideas and excellentvalue set deals – it gets better and better.”

Why not book a table on 01949 860868 and see why Harden’s is impressed? Here’s an example of our Dine For Less menu (two courses for £15 or three for £17.50).

STARTERS Red Lion gazpacho Oxtail fritter, brown sauce, rocket salad Marinated prawns, butter beans, lime and coriander

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MAINS Pork loin, sautéed beans, chorizo & potato Pan-seared salmon, summer vegetable minestrone Feta, chic pea, black olive and mint salad

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PUDDINGS Elderflower bavarois Chocolate roulade, cherries, clotted cream

this summer, on Saturdays and Sundays, we’ll serve coffee and bacon sarnies at the Red Lion Inn from 9am. We will also have some local cycle and walk route maps (both on- and off-road) handy for all those who fancy some fresh air and exercise in the lovely Vale of Belvoir.

FRUITS DE MER THROUGHOUT JULY & AUGUST Throughout July and August at The Olive Branch, seafood caught on the Norfolk dayboats and will be delivered fresh to the kitchen every morning. The dishes available during our summer Fruits de Mer celebration – such as clams in chilli butter, crevettes with lemon aioli and crabs baked in their shells – will change depending on what’s caught. An Olive Branch Fruits de Mer platter for one is £21.50.

FATHER’S DAY: SUNDAY, JUNE 15. BOOK A TABLE NOW!

SAY CHEESE! A GREAT COLWICK RECIPE, PLUS A LOOK AT THE PUBS’ CHEESEBOARDS… We serve some excellent cheeses at The Olive Branch and Red Lion Inn. Take Apley from Goatwood Dairy in Langton-by-Wragby, Lincolnshire, for example.

Apley is an ash-rolled, mould-ripened goats’ cheese made from unpasteurised milk. It is deliciously rich and creamy.

Then there’s Thomas Hoe Red Leicester, made by Long Clawson Dairy. This deep-red cheese has a distinctive caramel flavour that works well with a good dessert wine.

The latest arrival in the kitchens is Rutland Slipcote, a new cheese from Alan and Jane Hewson (pictured below) of Eastwell’s Belvoir Ridge Creamery. Slipcote is a Camembert-style cheese that we’re serving at The Olive Branch as a starter baked with thyme, garlic, citrus and cider, served with homemade focaccia.

Belvoir Ridge Creamery also makes Colwick cheese, which Jamie Oliver was so impressed with in his recent TV show. Opposite is a Colwick recipe from Sean…

THOMAS HOE RED LEICESTER A delicious Red Leicester made

by Long Clawson Dairy.

CLAXTON SMOOTH BLUE Another from Clawson, with a creamy texture and delicate flavour.

WATERLOO A semi-soft cheese from Berkshire with a buttery flavour.

CROPWELL BISHOP STILTON (see below left) More awards than you can shake a stick at.

LINCOLNSHIRE POACHER A hard Cheddar-like cheese with a rich, full flavour.

SNOWDONIA SMOKED CHEDDAR A strong cheddar flavoured with beechwood smoke.

QUICKES GOATS’ CHEDDAR Made in Devon using locally produced goats’ milk.

APLEY GOATS’ CHEESE Fresh, unpasteurised goats’ cheese.

THOMAS HOE RED LEICESTER Mellow and tasty with a caramel, toffee flavour.

Local cheese producers Alan and Jane Hewson with Jimmy and Jamie

CRACKING CHEESE... Lancashire Black Bomb is served at The Olive Branch and Cropwell Bishop Stilton at the Red Lion Inn

WESTCOMBE CHEDDAR (PDO) A true Cheddar made with unpasteurised milk.

BLACK BOMB (see left) An extra-mature, creamy, full-flavoured Lancashire.

OXFORD ISIS A fresh soft cheese ripened with Oxfordshire Honey Mead.

CASHEL BLUE Ireland’s first blue farmhouse cheese.

CROPWELL BISHOP STILTON Rich and creamy with a deep, lingering flavour.

COLWICK CHEESE, CUCUMBER RELISH AND SUN-BLUSHED HERITAGE TOMATOES

Photo by Robin Stewart

Serves 4

* 4 small Colwick cheeses (available from The Good Grub Company, Eastwell) * 4 ripe heritage tomatoes * 1 handful rocket leaves thyme * Fresh

* 4 tablespoons cucumber relish * Rapeseed oil * Splash of balsamic vinegar For the cucumber relish * 1 cucumber, peeled and diced * 2 pinches salt * 1 green pepper, peeled and diced * 1 white onion, peeled and finely chopped * 2 sticks celery, peeled and finely diced * 125g sugar * 200ml white wine vinegar

1 Place the cucumber, onion, pepper and celery into a bowl and salt for three hours.

2 Place all ingredients into the saucepan, bring to the boil and simmer for 30 minutes.

4 Remove from pan and place into a storage container or jar.

5 When chilled, serve.

For the sun-blushed tomatoes 1 Quarter the heritage tomatoes.

2 Place onto a lined baking tray and season with salt and black pepper.

3 Drizzle with a little rapeseed oil, add a splash of balsamic vinegar and some finely chopped fresh thyme.

4 Place in a preheated fan oven or Aga plate warmer at 57°C or Gas Mark ½).

5 Lightly dry the tomatoes for a few hours to intensify the flavours, then serve.

6 Arrange all the ingredients onto four separate plates and garnish with fresh wild rocket leaves or watercress. Serve with some sourdough bread for a picnic on a plate!

UPCOMING DATES & PLANNER

THUR, MAY 1: Olive Branch Tapas on the Terrace menu launches SUN, MAY 25: Red Lion Bank Holiday Dinner & Jazz SUN, MAY 26: Graze The Vale food fair, Vale of Belvoir JUNE 6, 7, 8: Elton Hall Food Festival, near Peterborough SUN, JUNE 8: Open Farm Sunday, across the UK SAT, JULY 5: Oundle Food Festival, Oundle TUE, JUNE 3: Sean Hope Summer Cookery Demo, Olive Branch TUE, JUNE 10: Sean Hope Summer Cookery Demo, Red Lion JUNE 12-15: BBC Good Food Show, Birmingham NEC SAT, JUNE 14: Stathern Party in the Park FRI, JUNE 20: Stathern Summer Ball SUN, JUNE 22: Uppingham Feast Day, Market Place, Uppingham SAT, JUNE 28: Belton House Food Festival, near Grantham TUE, JULY 1: Olive Branch Fruits de Mer menu launches SUN, JULY 13: Elderflower Festival, Belvoir Cricket Club JULY 18-20: Rutland Beer Festival, Oakham AUG 2-3: East Midlands Game & Country Show, Prestwold Hall TUE, AUG 5: Sean Hope Summer Cookery Demo, Olive Branch TUE, AUG 12: Sean Hope Summer Cookery Demo, Red Lion AUG 19-23: Peterborough Beer Festival, The Embankment SUN, AUG 24: Red Lion Summer Party and Disco SEPT 4-7: Land Rover Burghley Horse Trials, Burghley House OCT 4-5: Melton Mowbray Food Festival, town cattle market

PEDRO & BEN’S TOP TEN SUMMER WINES Isabel Sauvignon Blanc 2013, Marlborough, New Zealand A typical example of Marlborough Sauvignon – zesty lime and citrus, floral, gooseberry.

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Chablis Billaud - Simon 2012, Burgundy, France Citrus fruit, green apple, chalk, crisp, fresh, mineral, classy.

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Saumur Champigny Clos des Cordeliers 2011, Loire Valley, France Beautiful example of Cabernet Franc, bright ruby colour, aromas of red fruits, floral, velvety, soft and fresh.

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La Montesa Crianza 2010, Bodegas Palacios Herencia Remondo, Rioja, Spain Aromas of red berry fruit, plums, cherries, spices, leather, cedar and vanilla.

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La Flor Malbec 2013, Bodegas Pulenta, Mendoza, Argentina Intense violet colour, aromas of plums, black cherries, cassis, spices, chocolate, hint of wood smoke.

Riccardo Falchini, Vernaccia di San Gimignano 2011, Tuscany, Italy Green apples, wild flowers and a hint of oak.

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Gruner Veltliner 2011, Van Den Terrassen, Austria Lively, fresh, zippy fruit, perfect with seafood.

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Puy de Dome, Pinot Noir, Auvergne, France Light, fruity pinot noir – an ideal summer red, try it lightly chilled.

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Prosecco di Congliano, Brut Rose, Carpene Malvolti First class Prosecco rosé.

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Valdigue ‘Wildflower’ J.Lohr, Monterey New World Beaujolais-style using the Valdigue grape: parma violets and cherries.

These wines are on the pubs’ wine lists. They are also available from The Olive Branch pub shop, over the bar at the Red Lion Inn, or to order by phone (delivery can be arranged).

MATT WRIGHT’S TOP TEN SUMMER BEERS (& A CIDER) Biére de Table (aged in Burgundy red wine barrels), The Kernel Brewery, London, 4.1% (Red Lion Inn) Sour beers brewed with wild yeast strains are in vogue at the moment. Go on, give it a go – you might like it.

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Leffe Blonde, Leuven, Belgium, 6.6% (Olive Branch & Red Lion Inn) Leffe has a wonderful spicy, yeasty taste that’s full of candied fruit flavours. Great with most savoury foods.

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JHB, Oakham Ales, Peterborough, 4.2%, £5 (Olive Branch) This local brew is perfect for enjoying in the beer garden: golden in colour, smooth, light and dry.

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Hogan’s Cider, Alcester, Warwickshire, 4.5% (Olive Branch) A sparkling cider with a good scrumpy flavour. Very drinkable in the sunshine and a great introduction to real cider.

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Samuel Smith Organic Raspberry Beer, All Saints Brewery, Stamford, 5.7% (Olive Branch & Red Lion Inn) Brewed in Stamford, this is surprisingly subtle – none of the overbearing fruity sweetness you expect. Refreshing and works well with puddings too.

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Brewsters Brewery, Indian Pale Ale, Grantham, 6% (Olive Branch)

This is the one Jamie Oliver chose to represent Britain in his Food Fight TV Show.

Pleasant tropical fruit hoppiness and nicely balanced at the same time.

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Citra, Oakham Ales, Peterborough, 4.6%, £5.10 (Red Lion Inn) No balance here. Just in-your-face citrussy, hempy hops from the moment your nose catches a whiff. A must-try.

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Samuel Smith Organic Chocolate Stout, Tadcaster, 5% (Red Lion Inn) OK, not one for summer afternoons, but definitely a luxurious drop for a summer’s evening. Amazingly rich, creamy chocolate flavour.

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Rutland Panther, Grainstore Brewery, Oakham, Rutland, 3.4% (Red Lion Inn) Dark milds are more refreshing than you might think. This has chocolate, fruity flavours and goes well with spicy food.

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Darwin’s Origin, Salopian Brewery, Shrewsbury, Shropshire, 4.3% (Red Lion Inn) A beer from one of my favourite breweries – this has great balance – crisp and refreshing but also with a satisfying malt background.

YOUR WINE AND BEER SOMMELIERS Pedro Torres is restaurant manager and sommelier at The Olive Branch.

Wine and beer lover Ben Jones co-owns the Red Lion Inn and The Olive Branch.

Matt Wright is the editor of Craft Beer Rising Magazine and founder of Great Food Club.

VOUCHER = GREAT GIFT

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voucher to use in the Red Lion Inn, The Olive Branch or Beech House makes a fabulous present. We can supply bespoke vouchers specific to the occasion and also include brochures and menus to create a gift pack. And you can arrange everything from the comfort of your armchair – just call either of our pubs and we’ll do the rest.

Party at Beech House!

CELEBRATE IN STYLE!

DO BUSINESS IN THE BARN The Barn at The Olive Branch – our renovated cow shed – is perfect for informal corporate meetings for up to 20 people.

We offer a working buffet lunch and a breakaway option with a meal served in the main pub. Our day delegate rate is £40 per person including VAT. To book call Louise or Vix on 01780 410355

H

ow about hiring out the whole of Beech House for a party? Our luxury accommodation opposite The Olive Branch has six double rooms and is perfect for special get-togethers. Beech House is available for one- or two-night packages and we can tailor a party plan to meet your needs.

We can also arrange golf trips, spa sessions, tours of country houses and more. Call us on 01780 410355 to discuss.

FOLLOW US ON TWITTER AND FACEBOOK @TheOliveBranch Olive Branch Clipsham @RedLionStathern

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 info@theolivebranchpub.com or info@theredlioninn.co.uk

Red Lion Inn Stathern This newsletter is a Great Food Club production.

Our websites: theolivebranchpub.com theredlioninn.co.uk