The Olive Branch & Red Lion Inn newsletter, summer 2015

Sunshine flavours Dishes to win your heart this spring and summer News, recipes and diary dates Your take-home guide to our pubs

The Olive Branch, Clipsham: 01780 410 355 Good Pub Guide UK Pub of the Year 2014 Red Lion Inn, Stathern: 01949 860 868 Leicestershire & Rutland Dining Pub of the Year 2015 Michelin Bib Gourmand 2015

PHOTO: ROBIN STEWART

Welcome...

TO YOUR SPRING & EARLY SUMMER 2015 NEWSLETTER

W

e’re in the mood to celebrate.

The Rutland Inn Company – which consists of The Olive Branch and Red Lion Inn – is 15 years old, and what a journey it’s been! Thinking back to the time when we had to raid the piggy banks of friends, families and neighbours to buy The Olive Branch makes one realise how much water has passed under the bridge. We’re immensely proud to have won numerous national awards at both pubs during that time and are even prouder of all team members – past and present – who have helped. We are fortunate to have so many great staff, many of whom have been with us for more than five years – quite a feat in this industry. And with the return of Mark Barbour to the Red Lion Inn (see opposite), we are in an even stronger position to move forward.

BRITISH ‘TAPAS’ AND FRUITS DE MER SEAN’S COOKERY DEMONSTRATIONS

Sean Hope has planned more cookery demos at The Olive Branch and Red Lion Inn. Each session includes a demo of three recipes, lunch, a glass of wine and recipe hand-outs. Prices are £40 (Red Lion) or £45 (Olive Branch) per head. Book on 01780 410355.

THE OLIVE BRANCH: June 9 (fully booked), August 11, October 6, December 1 RED LION INN: June 16, August 18, October 13, December 1

Throughout April, May Scotch egg, Welsh and June we’re rarebit, and pearl serving pub classics in barley mutton broth. tapas form (pictured Our Fruits de Mer above) at The Olive dishes are made with Branch, followed by fish and seafood our Fruits de Mer caught on the Norfolk menu in July and dayboats, delivered August. The small pub fresh to the kitchen classics, priced at £6 every morning. Dishes each (two for £10 or include clams in chilli three for £14), include butter, crevettes with scaled-down cottage lemon aioli and crabs pie, fish & chips, prawn baked in their shells. cocktail, chicken in a An Olive Branch Fruits basket with pea de Mer platter BOOK for two is £21.50 puree, devilled NOW! per head. whitebait, 01780 410 355

MARK BARBOUR RETURNS! AWARD-WINNING LANDLORD BACK AT THE RED LION INN

The Red Lion Inn began a new chapter in March with Mark Barbour returning to take the reins. It is a happy homecoming for Mark, who was manager from 2002-6 when the Red Lion was named AA Pub Of the Year and Publican Food Pub of the Year.

Co-owners Ben and Sean will continue to be involved in the Red Lion but will start to step back to focus on other areas of the business.

Ben said: “We are delighted to welcome Mark back. He was a great manager 10 years ago and he’s gained a wealth of experience since. We are excited about his plans for the Red Lion Inn and know he will be welcomed back by all the

customers who remember him from his previous stint.”

Mark started his career at the award-winning Hambleton Hall before joining The Red Lion in 2002. In 2007 he left to become company training manager at Le Bistrot Pierre Group. Since 2013 he has been general manager at the

renowned Fleece Inn at Addingham, West Yorkshire.

Mark said: “I’ve always had an affection for the Red Lion and the customers I met there.

My family and I love the area too, so I’m really excited to be back in the Vale of Belvoir. I’m looking forward to bringing some new ideas to the table.”

Red Lion Inn parties Chef Sean and restaurant manager and wine aficionado Pedro Torres have planned a series of six-course wine dinners at The Olive Branch around seasonal produce and interesting wine regions.

May 27: Germany & Austria Great wines plus Sean’s take on German/Austrian dishes.

July 1: Australia, New Zealand & Tasmania Antipodean food styles with New World wines to match.

Wed Sept 23: America The US is about much more than burgers and bourbon!

Book on 01780 410355

The Red Lion (Good Pub Guide Leicestershire Dining Pub of the Year 2015) is a great place for a party of up to 30 in one of our private dining rooms.

Here’s our sample Set Spring & Summer Party Menu. We can cater for all allergies and dietary needs, including gluten intolerance.

BOOK ON: 01949 860 868

Starters Wild mushroom broth

SAMPLE MENU

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Whitebait, lime & sweet chilli aioli

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Pan-seared chicken terrine, Caesar salad Mains Oven-baked plaice, parsley & caper pomme puree, gooseberry compote

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Pork loin chop, chorizo gratin, spring greens

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Deep-fried polenta, goat’s cheese mousse Desserts Sticky toffee pudding, vanilla ice cream

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Crème fraiche pannacotta, peppermint strawberries, scones

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Local cheeses, celery, biscuits

SEAN’S NEW BUTCHERY CLASSES BUTCHERY MASTERCLASS WITH TASTING MENU

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ead chef Sean Hope has launched an Olive Branch Butchery Masterclass – a four-hour hands-on course plus an optional five-course tasting menu with matched wines or beers/ciders.

The day starts at 8am when you meet for coffee and pastries, before being introduced to half a locally sourced pig or lamb. You then wield the knife under Sean’s expert tuition (or just watch if you prefer), working your way through the different cuts and learning forgotten skills such as how to prepare stock, dripping and scratchings. After being a butcher for the morning you have the option of sitting down for a five-course tasting menu cooked by Sean using some of the cuts you’ve just created, served with wine, beer and cider to match. There is also the option of staying over at Beech House either before or after the masterclass.

Whatever you choose, all attendees go home with all those juicy cuts of meat from your half pig or lamb, vacuumsealed and labelled ready for the freezer. You’ll also go home with recipe notes for each cut. To enquire about the next Olive Branch butchery course, call the pub on 01780 410355.

Photos: Front Row Films

Pricing is as follows:

Meat plus tuition (8am-12pm), coffee, pastries & recipes: £75 (pork), £95 (lamb).

The above plus five-course tasting menu: £120 (pork), £140 (lamb).

The above plus matched wine/beer/ cider: £145 (pork), £165 (lamb).

For an overnight midweek stay at Beech House, add £150.

BOOK NOW: 01780 410355

BOOK NOW

PRICES START AT ÂŁ75

SLOW-ROAST PORK BELLY, FENNEL, SWEET POTATOES AND BABY SPINACH A day spent relaxing with friends and family enjoying delicious food and drink is a day enjoyed to the full!

This family dish that’s simple to make, beautifully rustic and packed with interesting flavours. So why not invite a few of your nearest and dearest round and enjoy?

Serves 4 1.2kg pork belly strips, sealed in hot pan 3 bulbs fennel, quartered 4 long shallots, halved and fried 2 garlic cloves, crushed 2 bay leaves 1/4 stick cinnamon 1 slice lime 500ml bottle of cider 2 dessert apples, quartered, cores removed 4 sweet potatoes

Enjoy a gourmet meal after the masterclass

1 Place all ingredients except sweet potatoes into a roasting tin and lay pork belly strips on top, using vegetables as a trivet.

2 Cook in a pre-heated oven at Gas Mark 1-2 (145C) for 3-4 hours (until pork is really tender).

3 Halfway through the cooking, place four sweet potatoes on a layer of rock salt in a baking tin, then sprinkle with more rock salt, a drizzle of Welland Valley rapeseed oil and a sprig of thyme.

4 Bake the potatoes.

5 When all cooked, remove from oven and serve with a side dish of fresh spinach, washed and drizzled with rapeseed oil and lemon juice.

MEET OUR PHOTOGRAPHER ROBIN STEWART Robin Stewart from Stamford, Lincs, is the talented photographer who takes pictures of our food. An ex-chef who has worked with the likes of Anton Mosimann, Michel Bourdin and Bernard Gaume at London’s Dorchester and Connaught Hotels, as well as Sydney’s Regent Hotel and Hotel Kulm in St Moritz, his passion for both photography and food means he has a brilliant eye for capturing our creations.

“So much thought goes into the way a chef presents a dish and yet it is eaten so quickly!” says Robin. “A photograph preserves that moment in time.”

Here are some of our favourite examples of Robin’s photographs of Olive Branch and Red Lion Inn food...

SEE MORE OF ROBIN’S WORK AT REALFOODPHOTOGRAPHY.CO

Five-course Gourmet Menu, plus luxury bed and breakfast for £200

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ix-room Beech House – a past winner of Best UK Restaurant with Rooms of the Year – is situated opposite The Olive Branch.

For a limited time, we’re running a special Spring Escape offer, which allows you to book a one-night stay from £200 per night for two people, to include The Olive Branch’s five-course Gourmet Menu, plus bed and breakfast.

Book on 01780 410 355.

BOOK NOW PRICES START AT £200

MEET IN THE BARN & OLD SKITTLE ALLEY

The Barn at The Olive suit your meeting, Branch – with its French prepared with doors opening onto our ingredients from local pretty cottage garden – farms and producers. is ideal for business The Old Skittle Alley meetings for up to 20 at the Red Lion in people. You can have Stathern is also an ideal exclusive use The Barn space for business with complimentary meetings, with the wi-fi throughout same facilities as and special The Barn. catering Book now arrangements to 01780 410355.

FROM £40 PER

BOOK NOW DELEGATE

DAY DELEGATE RATE: £40 (to include three servings of tea, coffee & treats, a working lunch served in the room, mineral water & cordials, sweets, delegate stationary, LCD projector, screen & flipchart).