A magazine for summer 2014 from two of the UK's best pubs.

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News and diary datesYour guide to summer 2014 at our pubs

TOP SUMMER WINES & ALESWhat to quaff in the beer garden!

The Olive Branch, Clipsham: 01780 410 355, www.theolivebranchpub.comThe Red Lion Inn, Stathern: 01949 860 868, www.theredlioninn.co.uk

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It’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

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!

TO YOUR SUMMER 2014 NEWSLETTERWelcome...

Head chef Sean Hope has four upcoming summer cookery demonstrations. Each session includes a demo, a three-course lunch with wine and recipe hand-outs. Prices are £40 (Red Lion) and £45 (Olive Branch). Olive Branch dates: June 3 & August 5. Red Lion: June 10 & August 12.

COOKERY DEMOS TAPAS ON THE TERRACEAVAILABLE THROUGHOUT SUMMERDuring 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 of chilled gazpacho, confit chorizo in cider, red pepper bruschetta, marinated anchovies and padron peppers. So why

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.

not join us on the Olive Branch terrace and – hopefully – feel some sun on your back?

BOOK NOW

PRICE: £18.50 PER PERSON.

BOOK ON: 01780 410 355

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 excellent-value 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

****MAINS

Pork loin, sautéed beans, chorizo & potato

Pan-seared salmon, summer vegetable minestrone

Feta, chic pea, black olive and mint salad

****PUDDINGS

Elderflower bavarois

Chocolate roulade, cherries, clotted cream

BOOK NOW

TWO COURSES £15, THREE

£17.50 – CALL 01949 860868

Harden’s loves the Red Lion Inn

FRUITS DE MERTHROUGHOUT JULY & AUGUST

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.

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.

SMELL THE COFFEE! Each weekend 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.

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

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…

SAY CHEESE!A GREAT COLWICK RECIPE, PLUS A LOOK AT THE PUBS’ CHEESEBOARDS…

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

THOMAS HOE RED LEICESTERA delicious Red Leicester made

by Long Clawson Dairy.

CLAXTON SMOOTH BLUEAnother from Clawson, with a creamy texture and delicate

flavour.

WATERLOOA 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 POACHERA hard Cheddar-like cheese with a

rich, full flavour.

SNOWDONIA SMOKED CHEDDAR

A strong cheddar flavoured with beechwood smoke.

QUICKES GOATS’ CHEDDARMade 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.

WESTCOMBE CHEDDAR (PDO) A true Cheddar made with

unpasteurised milk.

BLACK BOMB(see left)

An extra-mature, creamy, full-flavoured Lancashire.

OXFORD ISISA fresh soft cheese ripened with

Oxfordshire Honey Mead.

CASHEL BLUEIreland’s first blue farmhouse

cheese.CROPWELL BISHOP STILTONRich and creamy with a deep,

lingering flavour.

Local cheese producers Alan and Jane Hewson with Jimmy and Jamie

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!

COLWICK CHEESE, CUCUMBER RELISH AND SUN-BLUSHED HERITAGE TOMATOES

Serves 4* 4 small Colwick

cheeses (available from The Good Grub Company, Eastwell)

* 4 ripe heritage tomatoes

* 1 handful rocket leaves

* Fresh thyme

* 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

Photo by Robin Stewart

UPCOMING DATES & PLANNERTHUR, MAY 1: Olive Branch Tapas on the Terrace menu launchesSUN, MAY 25: Red Lion Bank Holiday Dinner & JazzSUN, 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, OundleTUE, JUNE 3: Sean Hope Summer Cookery Demo, Olive BranchTUE, JUNE 10: Sean Hope Summer Cookery Demo, Red Lion JUNE 12-15: BBC Good Food Show, Birmingham NECSAT, JUNE 14: Stathern Party in the ParkFRI, JUNE 20: Stathern Summer BallSUN, 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 HallTUE, 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 EmbankmentSUN, 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

Isabel Sauvignon Blanc 2013, Marlborough, New Zealand

A typical example of Marlborough Sauvignon – zesty lime and citrus, floral, gooseberry.

****Chablis Billaud - Simon 2012,

Burgundy, FranceCitrus fruit, green apple, chalk, crisp, fresh,

mineral, classy.

****Saumur Champigny Clos des Cordeliers

2011, Loire Valley, FranceBeautiful example of Cabernet Franc, bright

ruby colour, aromas of red fruits, floral, velvety, soft and fresh.

****La Montesa Crianza 2010,

Bodegas Palacios Herencia Remondo, Rioja, Spain

Aromas of red berry fruit, plums, cherries, spices, leather, cedar and vanilla.

****La Flor Malbec 2013,

Bodegas Pulenta, Mendoza, ArgentinaIntense violet colour, aromas of plums, black

cherries, cassis, spices, chocolate, hint of wood smoke.

Riccardo Falchini, Vernaccia di San Gimignano 2011,

Tuscany, ItalyGreen apples, wild flowers and a hint of oak.

****Gruner Veltliner 2011,

Van Den Terrassen, AustriaLively, fresh, zippy fruit, perfect with seafood.

****Puy de Dome, Pinot Noir,

Auvergne, FranceLight, fruity pinot noir – an ideal summer red,

try it lightly chilled.

****Prosecco di Congliano,

Brut Rose, Carpene MalvoltiFirst class Prosecco rosé.

****Valdigue ‘Wildflower’ J.Lohr,

MontereyNew World Beaujolais-style using the Valdigue

grape: parma violets and cherries.

PEDRO & BEN’S TOP TEN SUMMER WINES

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).

YOUR WINE AND BEER SOMMELIERSPedro 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.

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.

****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.

****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.

****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.

****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.

****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.

****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.

****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.

****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.

****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.

MATT WRIGHT’S TOP TEN SUMMER BEERS (& A CIDER)

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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 [email protected] or [email protected]

Our websites: theolivebranchpub.com

theredlioninn.co.uk This newsletter is a Great Food Club production.

VOUCHER = GREAT GIFT

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.

Party at Beech House!CELEBRATE IN STYLE!

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

DO BUSINESS IN THE BARN

A 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.