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:...
Secretaries Evening
On Tuesday night in Heathcotes Brasserie we invited secretaries, PAs and office managers to visit our restaurant in our inaugural Secretaries Evening networking event during which we launched our new Olive Press menus and our Christmas 2014 brochures. Guests started to arrive straight from the office at 5.30pm and we welcomed them with a glass of Prosecco and a selection of canapés: Heathcote’s black pudding fritters with mustard mayonnaise, Whipped goat’s cheese on olive shortbread and Potted salmon on croutons. After plenty of chat, guest were shown through to our private dining room in the Brasserie to sit down for a special preview menu created by Head Chef Carl Noller and his kitchen brigade. The menu consisted of Pan-fried bream with crushed Jersey Royal potatoes and tartar Hollandaise followed by Lemon posset with lime curd and raspberries – from our new Heathcotes Brasserie and Olive Press menu’s respectively. After our meal, Carl treated the room to a cookery demonstration showcasing three quick desserts in less than 10 minutes. We timed the demonstration and Carl went slightly over, but we let him off as he left his knife in the kitchen! The desserts Carl made were quick and easy recipes which you can find in the recipe section of the website. Believe me, you’ll want to try them! I’m sure it will take you more than 10 minutes, however, as we’re not all as quick as Carl! The desserts were: Simple chocolate pots, Lemon posset and a Cheesecake in a glass. They looked fantastic. Carl was followed by our restaurant manager Stuart, who gave a quick talk about Pedro Ximenez,...
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.