I rarely start a review with a humble brag, but here it is: roasts and steaks are two things I usually think we can cook just as well at home.
We’ve mastered them, and too often when you go out, something doesn’t quite hit right: not enough gravy, potatoes lacking crispness, vegetables slightly under or overdone, and Yorkshire puddings that never quite reach that perfect doughy centre. So it takes a lot for me to splurge on either.
After a delicious lunch at Garth Park Kitchen earlier this year, I’d been itching for an excuse to return, and their Instagram photos of Sunday roasts were all the convincing I needed.
My instincts were bang on.
Bicester isn’t always my first choice for a meal out, but Garth Park Kitchen sits in the beautiful grounds of Garth Park, surrounded by bandstand-style gardens that are worth a stroll before or after your meal. We arrived early to give the dog a run, then settled in with a window seat.
The space itself is bright and modern, with one side opening completely via bi-folding doors. Inside, bold artwork, cork tables, and a flood of natural light create a relaxed and welcoming atmosphere. Service is warm and enthusiastic.
They source meat from local herds, pour Tap Social and Little Ox beers, and serve wine from nearby merchants.
We ordered the half roast chicken with rosemary broth (serves two, £36) and the rolled and slow roast porchetta with confit apple (£18), both served with roasted crushed new potatoes, braised greens, thyme carrots, rich gravy, and a Yorkshire pudding.
This was an epic spread, beautifully served in a mix of rustic dishes, each with its own charm.
The crispy crushed potatoes were full of character, the gravy indulgently rich, and the side of rarebit cauliflower cheese (£5.50) was as decadent and naughty as it sounds, absolutely worth it.
The half chicken was generously portioned, with salty, flavoursome skin and moist breast meat, all sitting in a fragrant rosemary broth that tied everything together. The porchetta was beautifully rolled, tender, and packed with herbs and garlic, topped with just the right amount of crisp crackling. The confit apple was a perfect pairing, adding a sweet note to each bite.
We grazed happily, convincing ourselves multiple times to stop before inevitably scraping every dish clean.
Too full for pudding, we shared one of their fresh bakes instead: a macadamia cookie that tasted like a treacle tart in disguise, chewy, nutty, and sensational.
Garth Park Kitchen is the definition of elevated home cooking done right. The food feels deeply cared for, rooted in local sourcing and genuine passion. Dine early and you might have the place to yourself, but by the time we left there wasn’t a seat spare, and it’s clear to see why.
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