The Olive Branch Country Inn

Join our kitchen team for half a day of professional hands-on experience and tuition, and take home some of the very best ingredients prepared by your own fair hands.

The day starts at 9am with a chat over a coffee and pastries, before being taken through to our preparation kitchen and introduced to your ingredients. You will wield the knife or spoon under expert tuition, working your way through all the different skills required by an expert chef. Forgotten skills such as how to prepare stock, dripping and sauces will also be explained.

After being a butcher or fishmonger for the morning, you have the option of partaking of a five course tasting menu cooked by our kitchen team, showcasing some of items you’ll have created that morning, served with wine, beer or cider to match, if you wish. After lunch you are free to leave or check in and stay at Beech House. All the wonderful produce from your mornings work, will be vacuum-sealed and labeled ready for you to take home, along with recipe notes to impress.

Join our kitchen team for half a day of professional hands-on experience and tuition, and take home some of the very best ingredients prepared by your own fair hands.

The day starts at 9am with a chat over a coffee and pastries, before being taken through to our preparation kitchen and introduced to your ingredients. You will wield the knife or spoon under expert tuition, working your way through all the different skills required by an expert chef. Forgotten skills such as how to prepare stock, dripping and sauces will also be explained.

After being a butcher or fishmonger for the morning, you have the option of partaking of a five course tasting menu cooked by our kitchen team, showcasing some of items you’ll have created that morning, served with wine, beer or cider to match, if you wish. After lunch you are free to leave or check in and stay at Beech House. All the wonderful produce from your mornings work, will be vacuum-sealed and labeled ready for you to take home, along with recipe notes to impress.

An Austrian Wine Dinner with Bernhard Rieder from the Weinrieder winery and local wine supplier Victoria Rogers from Gauntleys of Nottingham.

The Weinrieder wine estate, run by Bernhard's father Friedrich, is located in Kleinhadersdorf, a village with 500 inhabitants in the municipality of Poysdorf in the Weinviertel region of Lower Austria. The winery was founded almost 100 years ago in 1928, when great-grandfather Franz was laid off as a bank employee. Without further ado, he retrained as a vintner. The area was particularly known for its sour wines, which were often only suitable as base wines for sparkling wine, and it was Franz's grandson Fritz who decided in 1979 to break new ground and produce noble sweet wines. We understand that his 1980 Müller-Thurgau received an astonishing 21 out of 20 possible points (!) from an Austrian magazine.

Bernard's father Frederick 'Fritz', alongside Bernard's brother Lukas, make some of the very best Reislings and Gruner-Veltliners, which will be a perfect match for our summer menu. Bernard will introduce a number of different vintages and grape varieties as well as a very special non-vintage Gruner Veltliner. The family's wines are served in the very best restaurants across the world and score consistently highly in Robert Parker's Wine Advocate, and have won many wine awards.

The evening starts in The Olive Branch's Barn at 7pm with an opportunity to meet and mingle with other guests. At 7.30 we all sit down for dinner, around The Barn table or on individual tables in the pub if you prefer, with wines to accompany each course.

It is probably best to have booked a taxi home – you are welcome to leave your car here overnight or book one of our six luxurious rooms at Beech House.

We are sure you will have an enjoyable evening with good food, great wines and convivial company, and hopefully, you will have learned something about the magic of wine.

Join our kitchen team for half a day of professional hands-on experience and tuition, and take home some of the very best ingredients prepared by your own fair hands.

The day starts at 9am with a chat over a coffee and pastries, before being taken through to our preparation kitchen and introduced to your ingredients. You will wield the knife or spoon under expert tuition, working your way through all the different skills required by an expert chef. 

After being a baker for the morning, you have the option of partaking of a five course tasting menu cooked by our kitchen team, showcasing some of items you’ll have created that morning, served with wine, beer or cider to match, if you wish. After lunch you are free to leave or check in and stay at Beech House. All the wonderful produce from your mornings work, will be vacuum-sealed and labeled ready for you to take home, along with recipe notes to impress.

Join our kitchen team for half a day of professional hands-on experience and tuition, and take home some of the very best ingredients prepared by your own fair hands.

The day starts at 9am with a chat over a coffee and pastries, before being taken through to our preparation kitchen and introduced to your ingredients. You will wield the knife or spoon under expert tuition, working your way through all the different skills required by an expert chef. Forgotten skills such as how to prepare stock, dripping and sauces will also be explained.

After being a butcher or fishmonger for the morning, you have the option of partaking of a five course tasting menu cooked by our kitchen team, showcasing some of items you’ll have created that morning, served with wine, beer or cider to match, if you wish. After lunch you are free to leave or check in and stay at Beech House. All the wonderful produce from your mornings work, will be vacuum-sealed and labeled ready for you to take home, along with recipe notes to impress.

Join our kitchen team for half a day of professional hands-on experience and tuition, and take home some of the very best ingredients prepared by your own fair hands.

The day starts at 9am with a chat over a coffee and pastries, before being taken through to our preparation kitchen and introduced to your ingredients. You will wield the knife or spoon under expert tuition, working your way through all the different skills required by an expert chef. Forgotten skills such as how to prepare stock, dripping and sauces will also be explained.

After being a butcher or fishmonger for the morning, you have the option of partaking of a five course tasting menu cooked by our kitchen team, showcasing some of items you’ll have created that morning, served with wine, beer or cider to match, if you wish. After lunch you are free to leave or check in and stay at Beech House. All the wonderful produce from your mornings work, will be vacuum-sealed and labeled ready for you to take home, along with recipe notes to impress.