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...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.