Offering an Olive Branch

December 7, 2010

At the weekend a friend was asking if I knew of any cookery demonstration that she could send her Dad on for an Xmas present. Serendipitously the very next day I was invited to just such an event today at the Olive Branch in Clipsham, Rutland. The half-day demo is presented by Sean Hope, the chef that oversees the kitchen here, for which he has one of those Michelin thingies, and at the Red Lion in Stathern. 

Sean is a confident, competent host and the kitchen’s extensive preparation means the cooking is pacey, but Sean is left with time to answer questions and expand on his themes.  He showed us a three course, Christmassy menu and struck a good balance between giving an insight into how a professional kitchen would do it, and how the dinner party giver can do it at home. Best of all, we got to eat the menu  –  beetroot-curred salmon gradlax with horesradish  creme fraiche, roast goose breast with goose leg stuffing, chestnut and bacon sprouts, goosefat roasties and a chocolate roulade with cherry compote.

There’s five more events planned at each of the two pubs in 2011 and they do make an excellent gift or, obviously, just a treat for yourself. Sean also revealed he is planning a more hands-on cookery school for next year too so watch out for further details. Thanks to Great Food Leicestershire and Rutland for the opportunity to attend.

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2 Responses to “Offering an Olive Branch”

  1. […] a small but classy event. Cooking presentations from leading local chefs including Brian Baker, Sean Hope and Dameon Clarke and around maybe 30 food stalls including familiar stalwarts such as […]

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  2. […] seven restaurants include Hambleton Hall, Langar Hall, Berkeley Arms, Marquess of Exeter, The Olive Branch, The Red Lion (Stathern), and the Wicked Witch, […]

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