|Information about our menus at the olive branch
For many years we have listed here all our menus we offer and it looked great and was very easy to use. But now i have taken a decision not to up load my menus to our site. The main idea of our dishes hasn't changed in over 20 years so you probably have an idea already of what i like to cook, i buy the best ingredients our area has to offer and i don't do a lot with them, i add a sauce here or a little garnish there and there you have it! So here we go, lets see what happens, the menu page might be back tomorrow but I'm hoping not.
This page will be more like a market report to be excited about,
Heres a little of what I'm up to at the moment!
I Look forward to cooking for you soon. Paul
Beef, I age it to 50 days: i buy only Yorkshire beef, not because i believe its the best the world can offer, but it makes sense. I know a true gentleman called Allen who picks out the best cows for his sons abattoir over the hill in Mossley. I buy beef on the bone then age it in house from anywhere from 1 week to 50 days, at the moment (due to only having a small saw) i offer, Beef fillet (1 week aged on the bone) from the Sirloin which i refer to as the tornado, this is served simple and cooked to your liking. I aged the Chateaubriand which is the fillet off the rump of the cow, for a little longer to 2 weeks, we serve this to share on a board with garnishes like onion ring and duo of sauces. Rib eye is back on "steak night"
A huge steak isn't for everyone: This weekend I've brought back a simple but great beef dishes, Rosettes of beef, with brandy and peppercorn cream sauce.
Venison: I did used to buy farmed in the passed but i found (or to be fair they found me) a chap called Frank in Halifax who shoots wild in Scotland. He has over 33 years experience in wild game and with numbers are at their all time high this is the perfect time to be eating wild deer. I have the loin on at the moment off smaller roe deer, served pink with sweet port & peppercorns
Chicken: i don't buy local chicken, i only buy corn fed, they for me are the best, they costs a little more, but thats life, im tracking down where they come from, down south somewhere, I'll know soon!
Duck: I buy gressingham duck breast, because i love duck but like the breast to be lean, and must be very tender, i use loads of fresh water cress, and make a butter soaked potato fondant, a thyme and red wine sauce.
Lamb: Slaithwaite lamb, id love for it to be from Brian my old milk man up at cop hill, but i cant be sure, may be next time! some of this goes to Mossley then to me, but i serve the rack French trimmed, and i need a butcher to do this while im resting my feet on an afternoon, so this will come through Bolster moor farm shop. With the weather looking grim' ive put back on the assiette with slow braised breast & creamy dauphinoise
Veg: I found a great ravioli, italian made with walnuts & gorgonzola, with a fresh Wild mushroom & herb cream.
Lobster: selling loads of surf and turf. £26 and theres beef fillet, 1/2 a grilled lobster with garlic butter. Brandy peppercorn sauce and skin on thin fries. Top job easy and a great dish.
Sea bass: its organic farmed sorry to say, but fresh as you like and with fine silky texture, Ive brought rice into this dish with a fresh and i mean fresh leaf curry sauce.
Fish on the bone: Every thing is best eaten off the bone, and I've nailed it here, i pick out the lemon sole, really sweet flavour, prepared to within an inch of its life, no head, no skirt, no roe, just four fillets ready to push off the bone as if it was meant to be. I love sweet Yorkshire butter and sharp crispy wine to make a rich tangy sauce, last minute addition of capers and lemon, and on a bed of samphire grass, tossed in citrus oil and pepper.
Vegetable: to serve along side the dishes, or as the French say “ je vous demande pardon”
We love fat cut very large chips, or the opposite thin fries with the skin left on, onion rings are always welcome addition, we're now in full swing of summer style vegetables, creamy Dauphinoise Potatoes, i love spinach with everything so we cream it with peas (frozen) and leeks and garlic. its almost a meal in its self.
I started cooking when you couldn't buy mange tout, (well in Marsden!) One of the first side vegetable i was aloud to cook, even i couldn't mess this up. This weekend I've added back some great crispy green beens, ill cook them fast as you like, with black pepper & sea salt, sautéed & steamed in fresh chicken stock.
A word has to be said to address the fact they have traveled 6000 miles, (I'm fine with it)
Oysters: Cultivated oysters are back on! we sell them in singles so order just for yourself or the whiole table
The fresh crab: i sell lots of fresh shellfish and the best example for me is a fresh fully prepared crab, these latest ones are from Whitby, we just simply serve with some mustard mayonaise and fresh brown bread
Mussels: finally a good size, Scottish rope grown (as opposed to?) i love mariniere sauce but cant stop using coconut milk, chilli and lime. lets do both. certainly not vac packet shop kind!!
Fed up with prawns: When i took off king prawns tempura style, Russ the manager thought i was mad "they sell so well" But ive replaced them with diver caurght King scallops. They'll be back
Thinly sliced raw beef fillet: I feel like i was brought up in this industry on "Carpaccio", its waffer thin and fab, we now shave some fresh raw veg over like radish and asparagus, loads of smoked sea salt and parmesan cheese
Smoked Salmon: only ever hand sliced to order, because i know you wont stand for anything else, its garnished with, caviar, not because its fancy, but the flavor along potato salad and creamy quails eggs is just a perfect side show to what can only be described for me as the best ingredient i have ever bought in my 20 yrs cooking career. Smoked salmon!
Scallops: i still buy tiny little white specks of meat in a perfectly shape shell from Scotland. On their own left to explain them selves the queen scallop would just hide but baked on the shell to back him up, its a truly special thing. Loads of fresh garlic butter and Swiss and only Swiss Gruyère, with a little lime and black pepper. Its been on the menu since John nicked the idea from the Angel Inn at Hetton 20 odd years ago and not going anywhere soon.
Rice: You’ll always find a risotto on my menu, because its a great excuse to have a little too much Parmesan, and only Reggiano Parmigiano will do, i think there is talk of this become one of the 7 wonders of the world! its certainly one of the top 10 reasons to love Europe. and for the rest its either herbs and truffle, or prawns and spice, but tonight mushrooms sautéed fast in butter with some white truffle.
Smoked haddock: its fine playing second fiddle to its big sister Salmon, but it needs a little more smoke, only from real wood chip (they apparently sometime bottle the smell and paint it on, i think crown do a one coat) i only buy the real stuff, we mix it with creamy mash and would serve it with fancy bread crumbs shaved from frozen bread, but we've run out, so its old school kolos crumbs. I like the aniseed freshness from tarragon, with a little cream.
Parfait not pate: its back on after a period of been lost in the woods, served with toasted Babky bread (the bread is named after the product code "BABKY" which Kolos our bakery gives the bread on their invoice) honestly you couldn't make it up!
Sunday: we roast some 40 day aged rump, to 58oC over 4 hours, its medium rare but not bloody and is beautiful to eat £14, along side with gravy and roast potatoes, its a great Sunday pleaser. We swap out the lean for the mean with breast of duck moving over for confit leg, same applies for lamb, we like a shank braised and served with mash. Loads of sausages or small plates for the kids & fresh sweet haddock fillet for a simple grilled piece of fish.
Sweets: Dark chocolate tart, a cheesecake with some Baileys, some of the best macaroons you'll ever see! and hot French caramel to dress the sticky toffee pudding, you know the score!
Cheese Board: Quickes Vintage Cheddar, Yorkshire Blue, Aged Comte, Monte Enebro (Spanish Goat cheese) and some Sharpam Brie. I love fruit with my cheese so ive add pressed jelly and marmalade, also some fab truffle honey!
Price: If i came id have the salmon and lemon sole, or the lamb, I'd probably have a chocolate tart, but id prefer ice cream, (but id have to share my pudding with Mrs Kewley) I have a £25 bottle of plunk and leave with a £90 bill for 3 course and wine for two.
We offer starter from £7 to £10 and mains from £14. Puddings will cost around £7
So: im at olivebranchinn on Twitter sphere or the well thought out account with correct spelling is i think olive24/7 if you'd like to know what Russ the manager does all day, but i cant think why, Call or text me on 0778155096, were on face-book and if my vans out side just knock on the kitchen door, i could do with a tea break!