Food News
Head chef Marc Salmon’s update from The Olive
Tree’s kitchen
Marc Salmon has been Head Chef at The Olive Tree since 2005.
He gives The Queensberry website the low down from his kitchen.
Coming from a background myself of Michelin and three rosette
restaurants, my ambitions for The Olive Tree have had to be
matched with the resources available to me. The team have had
to be developed to be able to deliver the consistency of cooking
and presentation that we now aspire to.
That journey has been challenging as in our industry there is
a real skills shortage when it comes to chefs. This is a very
real factor across the UK and even more so in a provincial destination
where there are so many good restaurants. Fortunately for The
Olive Tree, we have nurtured a team of young talented individuals
who all share the same passion for cooking to the highest standards!
With our team in place we have been working with our suppliers
to ensure that we achieve our aim of the best ingredients, from
local farms and suppliers. We believe strongly that we should
maintain as sustainable an approach to our work as we can.
As important is our desire to share this information with our
guests so that they can benefit from our research as well as
dine knowledgeably. In 2008 we will be redesigning our menu
presentation so that we can share news about our suppliers on
a more regular basis.
Seasonal Menus
To view or print the seasonal menus, please click on the links
below.
Seasonal
Lunch Menu [pdf]>
Seasonal
Dinner Menu [pdf]>
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The Olive Tree
keeps it local
The Olive Tree restaurant is committed to sourcing quality produce
locally and supporting local suppliers. Head Chef Marc Salmon
has spent many hours ensuring maximum traceability from across
his supply chain. The Olive Tree is pleased to share the names
and suppliers to its kitchen.
Oil: We now source our cooking
oil from Campbell
Environmental Oil. This company in Wiltshire produces
high quality rape seed oil, ideal for cooking, but importantly
supplies it in resealable containers. The Olive Tree returns
used oil to the drum and this is collected by the company and
recycled.
Meat: The majority of our meat
is now purchased from local farms. Our lamb and pork comes from
Springleaze
Farm at Norton St Phillip, ducks come from Madgetts
Farm at Chepstow, and as we come into the games season
our game will be from shoots in the Midford Valley and Norton
St Phillip.
Vegetables: Eades, a family
fruit and vegetable suppliers known to many of the top restaurants
in the area, continues to supply all our fruit & vegetables.
Much of this is grown on their land at Bathford.
Mushrooms we buy from a wonderful organic producer called Mycomarketing.
Whilst they are a little further away than we would like prefer
being in Hampshire, their own philosophy towards sustainable
production is a good fit to our own, and the quality is first
class.
Specialities: Cheese is mainly
purchased from The
Fine Cheese Company in Bath. Our specification here
is that we only wish to show off the finest quality regional
cheese of which we are so fortunate to have so much to choose
from.
Click on the links above to our supplier information if you
would like to find out more about some of these wonderful local
suppliers. Alternatively give Marc Salmon a call in the kitchen
or ask for him next time you are dining and we will be happy
to help if we can. |
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