Olive’s Food Innovation Team have successfully delivered another inspiring Christmas culinary workshop. The annual event showcases festive recipes and food innovations, and also marks the start of the Christmas season in all of our restaurants.
Some of the Yuletide delights customers can look forward in the coming weeks include luxury porridge toppings at breakfast with mince pie crumble and chestnut butter fudge, followed by a warming eggnog smoothie.
Festive signature sandwich fillings include turkey Reuben’s with thousand island dressing, chilli roasted squash with stilton and walnut, and hot smoked salmon and prawn with pickled cucumber and horseradish.
This year’s plant-based innovations include classic Christmas flavours like Black Forest infused with chia served as a granola yoghurt pot; Pine scented poached pears, figs and clementines put a winter spin on our fruit pots and Vegan wild mushroom, thyme and chestnut pithivier with cranberry gravy offers a great vegan lunch alternative. Winter salad specials include beet and apple wonderland salad; farro grains with pomegranate, pumpkin, spinach and cranberry and an Asian inspired turkey noodle salad. All of the salads are available on our salad bars or to take away in R-PET recycled plastic containers.
The main event for most of our clients and customers is of course the Christmas lunch so to complement our traditional Christmas fayre the chefs went all out with some show stopping sides such as parmesan crusted parsnips; apple, red currant and balsamic red cabbage; kale with caramelised shallots, orange-soaked raisins and sunflower seeds and garlic and rosemary scented roast potatoes.
The grand finale of desserts saw sticky figgy pudding with toffee sauce and clementine cream go head-to-head with Bailey’s tiramisu trifle topped with crispy cherries and kirsch.
The workshop was a huge success and our Christmas menus are the talk of our sites.
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