FOUNDER
MEMBER
Olives Et Al
MENU
I
n the early 1990s, Annie and Giles Henschel embarked
on a year-long adventure that would be the inspiration
for Olives Et Al.
Recently out of the army, Giles and his bride travelled on
motorbikes round the Mediterranean, the Middle East and
North Africa. They fell in love with the food they ate along
the way. Instead of souvenirs, they gathered recipes, hoping
to recapture the essence of their experiences by recreating
the foods they had enjoyed when they
got back to England.
hristmas is coming. Be prepared. That’s the
But they couldn’t find high qualityonly
Mediterranean
way to make it through this festive season
ingredients, and the solution was theoflaunch
of Olives
Al to the chefs
food relatively
intact, Et
according
spoke to and
(p.39).
as much as we love
in 1992, to satisfy their own culinarywe
cravings
toNow,
share
Christmas
–
it
has
pigs
in
blankets
for a start – if you’re
fine olives with a wider audience.
the designated cook in your house, what should be
Over time, the ranges have grown to include all-natural
a sugar-dusted dream of a holiday can quickly turn
sauces, dressings, marinades, hand
roasted nuts and snacks,
stressful enough to disintegrate your paper crown with
antipasti and oils. Now, in its 22nd
year,
Olives
Et Allotsistovery
fearful perspiration.
There’s
think about. From
busy launching lots of new, exciting
including
what to products
serve on the–big
day (turkey? goose? beef?) to
which potentially torturous method you’re using to cook
gluten-free.
the decisions come
as thickand
and fast as the crowds of
Visit the Olives Et Al deli init,Sturminster
Newton
people you need to feed.
Poundbury for everything deli, including
local eggs, milk and
So this issue of Menu is here, like an enthusiastic
fresh Leakers bread, more than
40chef,
different
cheeses,
homesous
to help with
your prep.
We have turkey
made cakes, organic wines, local
beer,
gifts
and,
of
course,
cooking tips (p.8, p.32, p.39), and recipes for an entire,
meal –extensive
Starter, Main and Dessert in
the whole Olives Et Al range –lovely
andChristmas
their rather
The Cook Book (p.29). Don’t slog around the shops,
olive bars...
Christmas
shopping.and
We have
present ideas for food
Visit olivesetal.co.uk for more
information
to leave
lovers (p.20), dates for Dorset’s thriving local producer
your details to hear about deli markets
events(p18)
andand
offers.
some Michelin-starred chutney for a
Dorset
is s ue fiv e
C
3
hand-made gift (p.36). If all gets too much, close your
kitchen and eat out. There are recommendations for
where to go for Christmas dinner (p.39) and any special
HO HO HO!
occasionco-founder
(p.53). So treat yourself
We talk to Giles Henschel,
of Olives Et Al… Robin
Alway
– you deserve it – and have
Group Editor
a great
Christmas!
been the focus in our shops.
Tell us a bit about your Dorset
roots…
Extending the Olive Branch
I was originally posted to the Blandford Camp in 1984
having just left Sandhurst. I fell in love with both the
county and the people. In fact I fell in love so much I
ended up marrying one, Annie. We started Olives Et Al
together in 1993…
Contributor Elves
Russell Brown
Miriam Phillips'
What areis your
favourite placesmedia
to visit
in Dorset?
presence
our regular
now
extends
to
Hambledon
Hill
does
it
for
me
–
I
can
see
it
from my
Michelinthe
airwaves
starred
chef
sofa at home and watch the colours of the sun as it sets,
as she pops up
who now runs
move across
its slopes. It’s a wonderful
walk – steep but
on BBC Radio
the Creative
short enough
to
get
you
to
the
most
wondrous
views in
Solent’s
About Cuisine
Breakfast in
He’s
almost no consultancy.
time at all.
Dorset show to chat about local
just back from the “ fantastic” Eat
Jersey food festival, is working on food. That’s when she’s not busy
How do you
source your ingredients?
finding country pubs now
recipes for cavolo nero and
We sourceclementines
what we
can from
Dorset
but seeing
as given
is here. Bravely,
(possibly
not in the
one Autumn
approaching
festivities,
dish) andthat
then heading
Padstow the olive
there are aren’t
manytoproductive
trees
in she’s
also looking for healthy food and
for
a
guest
chef
dinner
and
a
demo
Dorset anymore (the last ones were in Roman times)
great children’s menus for her
at the Christmas festival. His
we struggle
a bit.on However,
shops
areDoloaded
toddlers.
share anyto
you’ve
chutney
p.36 would be aour
greattwo two
the wainscots
with
as
much
Dorset
produce
as
we
can
found
with
us
on
Twitter.
present for any foodie friends.
find – we’ve always wanted to support Dorset and West
Country produce as much as we can and that’s always
Who are your favourite Dorset producers?
The Else Brothers – great for everything fish and meat,
Langhams for sparkling wine, Piddle for beer, Dorset
Ginger, Comins Teahouse, Teatonics (now Yuyo
Drinks), From Dorset With Love, Oxfords, Leakers
Tom East
Sophie Atherton
Bakeries
and Wyld Meadow
has always been
is anFarm.
acclaimed
a traditionalist
beer writer and
when it comes
to one item of the
first woman
What’s
the
Dorset
food and drink we
Christmas. It’s
in the UK to be
have
to try?
turkey all the
accredited as a
Our
very
own Sticky Onion
way for
him and
beerMarmalade Glazed Ham
he speaks
fondly of Blue Vinny sommelier.
with
a spot
washed Adown with a bottle of
of birds from
group of people who know their
Piddle
ale.his home county of
Norfolk. But as it’s Christmas
beer, our Members of Parliament,
we’re letting that pass.
made her their Beer Sommelier of
What
favourite
to eat
andshedrink in
However,are
after you
speaking
to A
theplaces
Year in 2013.
However,
Taste
of
Game,
he’s
tempted
to
try
has
absolutely
no
time
for
novelty
Dorset?
a
Venison
Wellington
for
the
first
Christmas
ales.
She
instead
The Ship at West Stour, Plumber Manor, Hix Oyster &
time. Funny you should mention
recommends some local brews that
Fi