Father’s Day
Treat Dad on Sunday, June 15th with a special 3 course menu for just £19.95 per person. I have two children and it sometimes feel like a second-class citizen. Not all the time, but when it comes to Mother’s Day and Father’s Day, I’m definitely not in the first class compartment. I know I’m not alone. I can tell by my reservations that for Mother’s Day, the phone consistently rings weeks before the event. Father’s Day, much more of a mad rush the week before. A second-class thought. Do we get such a raw deal? Or is it just me? No, it can’t be… Put it in your diary early and treat your dad this year. It’s the 15th of June. We’ll be open in the Brasserie from 12pm until 6pm. -Paul Click here to book online now or call 01772 806543 Menu Celeriac soup, kinderton ash goats cheese (v) Heathcotes blackpudding fritters, braised lettuce in mustard, poached egg Summer truffled artichoke & new potato salad (v) Dill, salt and whisky cured salmon, radish, chicory and lemon Mini platter – Cauliflower fritters, curry mayonnaise sprats in a glass and crostini chicken liver pate *** Roast sirloin of 42 day aged beef, Yorkshire pudding, chive mash, dauphinoise potatoes, fine beans Lamb mint “rag pudding” smoked creamed potato, steamed broccoli Roast Goosnargh chicken, onion puree, wild mushrooms, chicken skin crackling , sauté potatoes, spring cabbage Asparagus, champ potatoes, duck egg, vine tomatoes, chervil sauce Cod nuggets, chips, mushy peas and tartar sauce *** Heathcotes bread & butter pudding Summer pudding, thick vanilla cream Strawberries and cream, scone crumb, meringues Chocolate pots with honeycomb...
Cream Egg Martini Cocktail
General Manager and cocktail expert Stuart Wilkinson created this wonderful indulgent cocktail which proved popular with diners over the Easter weekend, with great feedback from all who tried it. Here’s how you make it. What you need 25ml Baileys Irish Cream 25ml Double Cream 25ml Vodka Chocolate Syrup Caramel Sauce Creme de Curacao What you do Chill Martini glass in freezer Swirl chocolate syrup around inside of glass, then return to freezer to continue chilling. Shake the Baileys, double cream, vodka and creme de curacao with ice. Pour caramel syrup into bottom of Martini glass. Gently pour shaken mixture over caramel syrup. Garnish with mini chocolate...
Head chef Carl on our new menu
We sat down with head chef Carl Noller to ask him about the new Olive Press menu. You can view the new menu by clicking here. So what’s changed on the menu, chef? We’ve added some great new dishes, changed around some others and kept some of the favourites – it’s a menu that embodies authentic Italian cooking, but with our own spin on things and dishes that combine locally sourced produce and influences with a Mediterranean flair. The new Chorizo Scotch Egg, for example. Some of the other new additions include a couple of grills such as sea bass al cartoccio and Spatchcock Chicken, starters like beetroot cured salmon and some new pizza and pasta dishes. Which of these new dishes are diners choosing? The sea bass is proving really popular. It’s called en papillate or al cartoccio, a style of cooking food in a parcel. The dish is presented to the diner still in the parcel and then cut open at the table side. In this case the dish baked in the oven with white wine, butter, fennel, capers, new potatoes, a little bit of chilli and cherry tomatoes and a knob of butter. The butter cooks through the sea bass, steaming in its own juices and leaves you with a wonderful sauce at the end. There are some other great fish dishes on the menu – what’s most important when working with fish? There’s the beetroot cured salmon and spiced whitebait dishes on the starters, crayfish and lobster risotto, pescatore pizza and, new to the grills section, whole baked bream. That’s a great dish, cooked with...
Welcome to the New Look Olive Press
The Olive Press is re-open with a brand new look menu. We’ve kept our trademark relaxed ambience, but freshened up the restaurant to form a brighter dining space. We’ve added banquette seating along the east well, with three circular banquette seating arrangements that are great for medium sized parties. With the new look comes a brand new menu, redesigned and rewritten from the ground up. We’ve kept some of your favourite dishes, added some delicious new starters and grills and, by popular request, we’ve added a delicious new Pepperoni pizza to the menu! You can view the menu online by clicking here. Book online by clicking here. You can see some photos of our new look below:...10% Student Discount
Students can now enjoy The Olive Press Preston's authentic range of Italian pizzas, pasta and grills for 10% off their usual price. Just book in advance and bring a valid NUS card when you visit us. Terms & conditions apply. See link below for details.