The story
The Olive Branch brings modern European cuisine to a handsome stone hostelry on Main Street in Clipsham, just outside Stamford. Three friends rescued the building in 1999 after it had been gifted to the village by a local squire in 1890, transforming the pub into a community hub that champions local provenance. Head Chef Dean Carroll grows potatoes, beetroots, and herbs in the pub paddock while drawing on a network of regional suppliers including Manor Farm dairy and Owen Taylor butchers.
Dishes in the modern European kitchen balance pub favourites with inventive plates, such as venison haunch served with braised onion, roast beetroot, and chocolate tortellini. You will find starters like leek velouté bolstered by Westcomb Cheddar dumplings or cured salmon paired with nori, yuzu, and pickled tapioca. Evenings often feature a five or eight course tasting menu that showcases the seasonal larder, accompanied by signature seven cereal loaf whipped with olive and herb butter.
Recognition from The Good Food Guide celebrates the restaurant's forward-thinking approach to European cooking alongside a relaxing, homely vibe. The wine list features Coravin selections alongside good-value bottles, reflecting an owner's dedication to quality that extends to hosted events like winemaker dinners and cookery demonstrations. Guests can enjoy these experiences in the Barn or settle into the main dining room where polite staff ensure every visit feels personal.
Recognition
Details
History
2 Rosette Award for Culinary Excellence
A pubby success story if ever there was one, this handsome stone hostelry was gifted to Clipsham by a local squire in 1890 and rescued from extinction by three friends in 1999. Since then, it has become a shining star on the Rutland scene with its open-minded community spirit and forward-thinking approach to food and drink. The Olive Branch was an early adopter of local sourcing and still name-checks its ever-growing list of suppliers, as well as topping up its larder with home-grown produce from an increasingly productive ‘pub paddock’. The kitchen caters for all appetites and predilections – whether your preference is for haddock and chips, courgette and sage tagliatelle or venison haunch with braised onion, roast beetroot and chocolate tortellini. Starters are equally creative, ranging from cockle-warming leek velouté bolstered by Westcomb Cheddar dumplings, miso leeks and croûtons to trendy cured salmon with nori, yuzu, pickled tapioca and buttermilk sauce, while dessert might bring tonka-bean panna cotta, mulled poached figs or an Eccles cake with Barkham Blue cheese. Sunday lunch also ‘delivers on every level’, with locally sourced beef sirloin or roast pork loin supplemented by a ‘full house of veggies’ and rich, dark gravy. On the drinks front, top-notch regional ales and an ever-changing list of good-value wines receive equal billing, with Coravin selections signalling the owners’ serious intent in this field. Readers are also keen to praise the pub's relaxing, homely vibe and the top-drawer service from polite, attentive staff who are happy to ‘go that extra mile’. Accommodation is available at Beech House, across the road.
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