Harden's survey result
Summary
“A great village asset” – Ben Jones & Sean Hope’s “intimate old pub” of two decades’ standing was one of the country’s early wave of rural gastropub, and has – with the help latterly of chef Nick Evans – “maintained high standards” over many years: “it’s the best affordable restaurant for miles around” turning out reasonably priced, locally sourced food, alongside an “interesting and eclectic wine list”; “comfortable, well-appointed accommodation available in a separate house over the road”, too.
Summary
“A great village asset” – Ben Jones & Sean Hope’s “intimate old pub” of two decades’ standing was one of the country’s early wave of rural gastropub, and has – with the help latterly of chef Nick Evans – “maintained high standards” over many years: “it’s the best affordable restaurant for miles around” turning out reasonably priced, locally sourced food, alongside an “interesting and eclectic wine list”; “comfortable, well-appointed accommodation available in a separate house over the road”, too.
Summary
One of the country’s first rural ‘gastropubs’ when Ben Jones and Sean Hope (formerly of local luxury spot Hambleton Hall) opened it almost 20 years ago – this “relaxed and friendly” gem is currently on fine form – a “delightful country inn with a wonderful atmosphere and excellent menus sourced with local produce”. Just two minutes from Stretton junction, it makes “a good stop for anyone driving on the A1”. Stop Press: In November 2018, Nick Evans (formerly a top chef at Langho’s Northcote Manor) joined the business as executive head chef, while Sean Hope is to take more of a backseat.
Summary
This “delightful country pub set in pretty Rutland” is not only “a convenient stopover just off the A1” but “an unexpectedly good gastroboozer”, providing not only a “warm and friendly, traditional setting” but also “a very good range of set and à la carte options” featuring “wonderful”, “hearty and seasonal” fare. It was at the vanguard of the rural gastropub revolution when it opened over a decade ago and locals say it’s “upped its game again significantly in recent times”. Top Tip – “stay the night in their adjacent Beech House”.
Owner's description
Good Pub Guide Pub of Year. Michelin pub of the Year. Good Hotel Guide Cesar Award Restaurant with Rooms.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £18.50 |  |
|
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| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 35.00 | D only | 5 |
Traditional European menu
| Starter | Main | Pudding |
|---|---|---|
| £7.95 | £18.00 | £6.50 |
| Drinks |
|
|---|---|
| Wine per bottle | £16.00 |
| Filter Coffee | £2.00 |
| Extras |
|
|---|---|
| Service | 10.00% |
Restaurant details
The chef
Luke Holland joined as Head Chef in April 2019 to work alongside Executuve Chef Chris Ansell. Luke has previously been Head Chef at Stapleford Park and the Wicked Witch at Ryhall.
Luke joins Chris who has been at The Olive Branch for four years having been Sean Hope's development chef and cookery school Head Chef. Chris brings a traditional style of cooking having worked with Nick Gill and Brian Baker at Hambleton Hall and more recently running the kitchen as Langar Hall. Luke brings youthful exuberance and a more modern style of cooking and creativity. Working together they continue to evolve the kitchen menu whilst maintaining the pub ethos of The Olive Branch.
The Olive Branch Restaurant Diner Reviews
"Lovely Sunday lunch -horseradish hollandaise was excellent as was the garden pea cream dessert. Service was very good and would have scored a 4 had it not been for the lengthy wait to get the bill at the end"
"More than a Gastro pub!"
Main St, Clipsham, LE15 7SH
Opening hours
| Monday | 12 pm‑2 pm, 6:30 pm‑9:30 pm |
| Tuesday | 12 pm‑2 pm, 6:30 pm‑9:30 pm |
| Wednesday | 12 pm‑2 pm, 6:30 pm‑9:30 pm |
| Thursday | 12 pm‑2 pm, 6:30 pm‑9:30 pm |
| Friday | 12 pm‑2 pm, 6:30 pm‑9:30 pm |
| Saturday | 12 pm‑2:30 pm, 6:30 pm‑9:30 pm |
| Sunday | 12 pm‑3 pm, 7 pm‑9 pm |
