Jericho fave, Branca, has recently undergone a rather large extension, so – nosey as ever – Bitten popped along to check it out.
What was the deli, is now an additional dining space for the restaurant, which can be booked privately as the ‘Garden Room’ – seating up to 50 or 100 standing. The Garden Room has gorgeous, large steel windows overlooking the rear patio, perfect for throwing open in the summer.
There is also a new private dining area below, called the ‘Green Room’, with capacity for 30 seated around a large wooden table or 40 standing.
The deli has moved next door, to what used to be Posh Fish. This has allowed the deli to double in size, allowing plenty of room for a small cafe area at the rear, also opening into the rear terrace.
Above all of this sits what will become an independent hotel, so watch out for more to come on that!
Previous restaurant manager, Jimmy Rossiter (below), has returned as a chef, joining Head Chef Edwin Blandes, after a stint at Prue Leith’s, as well as Skye Gingell’s restaurant, Spring, at Somerset House. Jimmy’s salads apparently rival the ones at Ottolenghi, so go check them out in the deli.
Branca
111 Walton Street, Oxford OX2 6AJ
01865 556111
branca.co.uk
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