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Posted by on Feb 19, 2016 in Paul's Blog | 0 comments

Want me to cook for you?

  Hello everyone, On Thursday 3rd March I will be hosting a fantastic evening at Heathcotes. There will be canapés followed by a four course extravaganza, complete with Champagne and wine! Places are very limited though, so if you want me to personally cook for you – act soon! For more information, click here! Want the experience but can’t make the evening? Not to worry – I will be hosting a very similar event on St. Patrick’s Day! And in the meantime, look at my upcoming Cookery Masterclasses on Mother’s Day Weekend. Thanks,...

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Posted by on Nov 2, 2015 in Paul's Blog | 0 comments


Paul’s Blog _____ “Locally sourced food combined with seasonality has always been my ethos and philosophy. I have been working with my butcher John Penny, and now his son Tim, since 1992. All his beef is from Lancashire farms. In particular, the Hereford crossed livestock he keeps are amongst the best in the world. This breed is generally well fatted therefore producing softer, more flavoursome and sweeter meat. Sometimes the level of fat can be quite excessive. This is where we ask The Penny family to trim to make it more acceptable to you – our consumer. ” “It’s one of the reasons why the Hereford breed declined in popularity until the last 5 years, but thankfully knowledgeable consumers now understand that if you want a premium piece of meat with flavour, fat as well as hanging is is the best way of achieving this.” “The next time you buy a steak, always check for marbling. Imagine these as pockets of flavour that explode during cooking, rendering down into the most...

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Posted by on Jul 14, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 13th July 2015

BBQ Chicken Escalope with Lemon & Garlic What you need (serves 2) 2 chicken breasts 1 clove garlic finely sliced Finely grated rind of 1 lemon Juice of ½ lemon 2 dessertspoons of olive oil Sprig of fresh rosemary chopped Salt & pepper What you do Take the chicken breast and slice in half to envelope and make it thinner (like an escalope) With the tip of a sharp knife make a few criss cross incisions. Pour over the lemon juice, rind, rosemary, garlic and olive oil. Season with a little salt and pepper and leave to marinate for 15 minutes. Meanwhile, cook the chicken on the BBQ well on one side with a little olive oil, flip over and cook the remaining side which has the garlic and lemon and for 30 seconds or so.   Chef’s Tip Excellent served with pasta, rice or steamed...

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Posted by on Jul 7, 2015 in Paul's Blog | 1 comment

Gin Fridays at The Olive Press!

Gin Fridays     Join us every friday for specially selected Gin Cocktails at just 2 for £10 We have over 10 different gins so there’s something to quench everybody’s thirst at The Olive Press. Why not try Paul’s favourite? Opihr Gin with Fever Tree tonic water, a slice of grapefruit and a twist of black pepper for a bit of a kick! What’s your...

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Posted by on Jun 10, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 8th June 2015

Salty Chocolate, Caramel and Peanut Tart What you need For the sweet pastry 150g butter 150g icing sugar 450g plain flour 1 egg 2 egg yolks For the caramel 130g caster sugar 100ml single cream 40g butter Handful of salted peanuts For the chocolate ganache 150g good quality dark chocolate 100ml single cream * What you do To make the pastry, mix the butter, icing sugar and flour together in a large bowl to a thick, slightly sandy consistency. Add the egg and egg yolks, then mix together well. Cover in clingfilm and refrigerate the pastry for a couple of hours. It may be necessary to add a dessertspoon or two of water to this mix. Preheat the oven to 170C/Gas Mark 3. Remove the mixture from the fridge and roll out to a thin pastry, then use it to line a 20cm tart tin. Line with a few layers of cling film (it won’t melt I promise) baking parchment, weight down with baking beans, then bake for 10-15...

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