Jacqui - Preview There seem to be plenty of restaurant openings to get excited about in Oxford at the moment, Pint Shop, Spiced Roots (more to come) and of course SeaSalt. The next adventure for La Cucina owners Yola Drage and Alberto Brunelli, SeaSalt in St. Clements looks light, clean and airy since it's cool grey refurb, a simple but very effective change from the darker … [Read more...]
Turtle Bay Preview
This is kind of a preview but also a review so bear with me! Turtle Bay opened for a soft launch last night and officially opened to the public today.Housed in what used to be the much loved, eclectic clientele, pub Far From The Madding Crowd in Friar's Entry news of another chain restaurant opening was met with sighs and grumblings. There aren't many different pubs in Oxford … [Read more...]
Marco’s Oxford: Preview
The High Table on the High Street is no more. It was a good restaurant, definitely better than a certain restaurant/hotel further up the road but lacked atmosphere and warmth which contributed to its lack of customers. Now though, that could all change with the opening of Marco's Oxford, one of nine across the UK serving a menu designed and overseen by Marco Pierre White … [Read more...]
Preview: Oxford School of Food and Wine
Last weekend Jacqui and I ventured upstairs at MVH, North Parade to attend the launch event of Oxford School of Food and Wine; an exciting new cookery school, where anyone can go along and learn pretty much anything, from beginner’s baking to sushi and Italian regional dishes. Wine was flowing and there was a gorgeous array of canapes to nibble on as we chatted. Particular … [Read more...]
Preview: The Chester
So after almost an entire year - and several false starts - The Chester has finally opened its doors. In the time since Beccy and Hamzah left Port Mahon, joining forces with Oxfork Founder Drew, I've been pregnant, had a child and celebrated his first bithday - that's how long it's been since I've eaten one of Hamzah's legendary steak platters! I'll be waiting a little longer … [Read more...]
