Oxford. One of our rare-breed pigs.

A hidden gem of a restaurant at the Fringe

Source: A hidden gem of a restaurant at the Fringe

Blind Scouse with herb dumplings

Originally posted on Bill Oldfield:
The vegetarian version of Scouse When writing menus, you have to be careful not to put the diners off with the descriptions you use. I guess that’s why the flesh of a pig’s referred to as pork. So we debated long and hard before using the term Blind Scouse for…

Saving your reputation

Originally posted on Bill Oldfield:
I’ve written before about the necessity of good promotion and marketing to make a restaurant successful. When most people think of marketing they think of advertising but that’s only an element of a wider marketing plan and, for many independent small businesses such as a single restaurant, advertising can be…

He who shouts loudest

Originally posted on Bill Oldfield:
The newly painted restaurant – new sign coming! Being the middle one of five children, I learned, very quickly, that I had to be loud, very loud, just to get myself noticed. Well, maybe I didn’t actually have to be be loud. But it was the only way it occurred to…

North Sea lemon sole with dill butter and samphire

Originally posted on Bill Oldfield:
One of the most evocative of smells is that of the sea and I don’t think anyone’s managed to bottle it yet. But samphire’s a herb or vegetable with an aroma that when fresh, instantly teleports you to the seaside. Sometimes referred to as sea asparagus but more accurately called…

Lunch ‘n’ that

  Here’s our lunch menu: 2 courses £13.50; 3 courses £15.50 First Course Todays soup | Bread roll | Butter (v) Pork terrine | Pea puree | Mint Jack sprats | Wild garlic mayo Mushrooms | Toast | Garlic (v) ~~~ Second course Pan haggerty | Creamed greens (v) Shin beef | Clapshot Mackerel | … Continue reading

New Month, New Menu

  Feast your eyes on our menu: First course Goats cheese croquettes | Pickled mushrooms | Crispy kale (v) Today’s soup | Bread roll | Butter (v) Whipped chicken livers | Toast | Chutney Halliday’s black pudding | Pickled veg | Garlic croquette Mackerel | Pearl barley | Egg | Ramson Curried mutton pie | … Continue reading

A bit of an admission…

It’s 8pm, on a rainy Tuesday night and I’m at home cooking for me and the girlfriend. I’m cooking risotto. Chicken and chorizo to be precise. I’ve got BBC 6 Music and Mark Radcliffe on the wireless and I tell you what, it’s so so so thereputic. The stir, stir, stir, in a wonderful figure … Continue reading

We serve drinks too….!

Whilst we’re renowned for our great British menu. We also get plaudits for our super drinks list. So I thought I’d share it with you: WHITES (175ml|250ml|750ml) GOOD Jean de Vignes; France £4.75/£5.95/£16.50 BETTER The Gavel Chardonnay; Australia £5.00/£6.35/£19.90 GREAT Trulli Pinot Grigio; Italy £5.25/£6.85/£20.50  GREATER Niel Joubert Chenin Blanc; South Africa £5.80/£7.20/£22.00 SMASHING Forrest Sauvignon Blanc; New Zealand £6.80/£9.20/£27.50 BEST  Chablis … Continue reading

3 courses for less than £20!

Take a look at our new Set Priced evening menu, it’s great value without compromising on quality: 2 Courses £17.95, 3 Courses £19.95 Sunday to Friday, 7pm-10pm ~~~ First course Soup: changes daily, ask the staff for details (v) Mussels: in a fresh garlic cream Mushrooms: in rustic roll with garlic (v) Pressed pork: Bramley … Continue reading

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