Passion Fruit & Strawberry Cheesecake in a Glass
What you need (serves 6) ½ packet Digestive biscuits 100g melted butter 100g full fat soft cheese 1 tbsp caster sugar 6 passion fruit cut into half 150ml double cream Punnet of strawberries What you do Place the biscuits in a bowl and crush well, pour in the butter and stir; divide between 6 glasses and chill. Put the soft cheese and caster sugar in a bowl and beat with an electric whisk for about 30 seconds, or so until the sugar has dissolved. In a separate bowl, whip the cream lightly until “ribbon stage”. Place the soft cheese into a bowl and fold in the cream. Pour into the glasses and chill in the fridge for 2 hours or more. When set scrape the pulp from the passion fruit and spoon over the cheesecake, place a few strawberries on top and...Lemon & Lime Posset with Summer Berries
Lemon & Lime Posset with Summer Berries What you need (makes 4 portions) 560ml double cream 150g caster sugar 1 lemon finely grated zest and juice 2 limes finely grated zest and juice What you do In a pan bring the cream and sugar to the boil and simmer for two minutes. Remove from the heat and stir in the juice and zest. Allow to cool before pouring into small ramekins or wine glasses and chill for 4-5 hours or overnight. Serve with shortbread biscuits and seasonal berries – strawberries, raspberries &...
Mother’s Day 2014
This Mother’s Day on March 30th, head chef Carl and his kitchen brigade are cooking a truly wonderful three course menu for just £25.00 per person. We have sittings from 12pm-1.45pm, 2pm – 4pm and from 5pm – 7pm. Plus: children under 12 can enjoy 2 courses for just £13.00. Why not treat your mum with an unreservedly special dining experience? Call 01772 806543 to book now Menu: Roast tomato soup, torn mozzarella, croutons and balsamic (v) Marinated salmon with citrus fruit and rape-seed oil, chicory and radish Hash brown of black pudding and Lancashire cheese, mustard butter, caramelized apples Crispy hen’s egg with asparagus and mushrooms on toast (v) *** Roast sirloin of beef, soft mash, château potato in thyme, fine beans and Yorkshire pudding Pan fried Goosgnargh chicken, croissant bread sauce, summer vegetables, crisp smoked bacon, roasting juices Spinach soufflé, cauliflower puree, summer vegetables, new potatoes with parsley Grilled sole, soft polenta, tarragon, broad beans, peas and champagne *** “Preserved strawberries” soft lemon cream, rose meringues Heathcotes bread & butter pudding and apricot clotted cream Chocolate brownie, peanut butter ice-cream, caramel ‘hot dog’, salty popcorn, deep fried custard nuggets Vanilla bean, valrhona chocolate and peanut butter ice-cream £10 deposit per person is required to confirm your...
The Olive Press is closed for major refurbishment
Update 2: Day 6 of Refurbishment Day 6 of our refurbishment at the Olive Press and miraculously we are on track to open Wednesday lunch. It’s the plasterers’ last day and the decorators are in all weekend. I’ve had a lot of deliberation over the final colour scheme on the wall that will accompany our racing green leather booths and bonquette seating. Still yet to be convinced by my architect’s argument for red or green – maybe another day to sleep on it! We have a picture and candle-lit wall, the toilets are now tiled and the joiners are nearly completed – it’s all very exciting. Chef Carl is happy he has his kitchen re-floored and we’re ready to send our new menu off to the printers today. Have you made your reservation for next week to be the first to see it? Update 1: Day 3 of Refurbishment As you can see from the photograph, there are plenty of workmen already in this morning at 7am. The tiler is just arriving. They will need to work their way through from the toilets to the restaurant and bar area. Already the plasterers are well on their way and the new kitchen floors have been completed in the Brasserie – so we’re open tonight for pancake day! -Paul We are closing today and reopening on Wednesday the 12th with a different different look. Over the course of the next 11 days, I’ll keep you updated with what’s happening during each stage of the refurb. This morning our builders have removed the ceiling in readiness for new electrics, lightning and music system....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.