10% Student Discount
We’re pleased to announce that students who visit The Olive Press Preston will now be able to receive 10% off their final bill! Whether you want to get to know your new flat mates over a meal, grab a bite to eat before a night out, or even enjoy a quick pizza in between lectures, you can now enjoy our wonderful authentic Italian pizza, pasta and grills with fantastic value. Find out more about this offer on The Olive Press website by clicking here....
Interviewing Brian Turner CBE
This evening I am interviewing the legendary chef Brian Turner CBE. Brian spent his early career with The Savoy before gaining a Michelin star at the Capital Hotel. In the earlier days of celebrity chef stardom, his name became synonymous with Richard and Judy on This Morning, when it was filmed out of Liverpool Docks. He was an original presenter on Ready Steady Cook, the forerunner to many chef television programs. His contribution to the industry has been immense. I remember standing in for him on those early This Morning program on more than thirty occasions and later doing a number of TV cookery demonstrations with him. He has been a big inspiration to me but also to many others. For the past decade he has chaired the Royal Academy of Culinary Arts, our trade body and of which Prince Charles is the president. For all the glory of television, he has remained a stalwart of the academy. I’m looking forward this evening to grilling him on the early days and his views on the industry today. -Paul Read Brian’s biography on his website...
Burn’s Evening
Saturday, January 25th is Burns Evening and to celebrate, Heathcotes Brasserie is running a very special Scottish-themed menu followed by coffee and a wee dram for just £19.50 per person. Choose from the likes of snail porridge with smoked bacon and crispy quail’s egg, Haggis and neeps with slow cooked lamb, soft mash and scotch egg and a new take on the classic Cranachan dessert. You can view our special menu and book online on Heathcotes Brasserie’s website – click here to visit...
Roasted Partridge with walnut mashed potatoes, chicory, candied onions and its own juices
This is a recipe from my first books, Rhubarb and Black Pudding. It is from the Autumn section of the book, as game comes into season and birds such as Partridge can be sourced. What you need 3 tablespoons walnut oil 2 braces of partridge with wings trimmed and wishbone removed, trussed Salt and freshly ground black pepper For the sauce 3 tablespoons walnut oil 150ml of port 8 chopped shallots 2 garlic cloves 1 sprig of thyme 10 walnuts 600 ml chicken stock 150ml veal glaze (optional) For the walnut mashed potatoes 450g baking potatoes in their skins 200ml whipping cream 125g butter 3 tablespoons walnut oil For the peeled walnuts 20 walnut halves Milk to cover Pinch of salt For the chicory 4 heads of chicory 1 lemon A little oil 1 tablespoon caster sugar Knob of butter For the candied onion: A little oil 50g caster sugar 20 peeled button onions What it looks like From Paul Heathcote, Rhubarb & Black Pudding What you do: Preheat the oven to 230 degrees celsius. Heat an ovenproof frying pan or casserole dish, add the oil and, when that is hot, seal each of the birds on both breasts. Place in the oven for about 10 minutes, turning the birds over half-way through. Make sure the entire leg is flat on the bottom of the pan so that they cook more quickly and the breasts more slowly. Remove from the oven and allow to rest for about 5 minutes, remove the leg ends and trim the drumsticks for presentation, scraping away fat and sinew about 1cm inch back from the...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.