The Seven Stars is one of a family of five gastro pubs owned by Free Spirit Pubs.

Kevin runs Front of House at The Seven Stars and Patrick Smith is their new Head Chef. It’s situated in Marsh Baldon, a small village in South Oxfordshire.

New Head Chef Pat has created a menu focused on “community, sharing and being together”. Everything we’ve missed over the last two years. The menu consists of small plates categorised by land, sea and allotment. They also have a small selection of main courses under the title “something just for you”. Great for if you’re not in a sharing mood!

The pub itself has bar seating and a small dining area located in an old barn with gorgeous wooden beams. The tables were nicely spaced out, the atmosphere was calm and homely. So many restaurants have loud music playing, we immediately noticed and celebrated that we could hold a conversation without being drowned out. The pub has a large garden area with its own kitchen and herb garden. The perfect destination for some alfresco dining as soon as spring arrives.

For the main event, we ordered a vast selection of small plates along with some chips and tender stem broccoli.

From the land

Braised Pig Cheeks, Celeriac Puree, Rhubarb Jam £12

The Pig Cheeks were rich, succulent and melted in the mouth. They were packed with flavour and the celeriac puree was a perfect accompaniment as was the sweet burst of jam.

Baldon Fried Chicken, Sweetcorn Puree, Onion Jus £10

Not your typical greasy fried chicken, expect tender and juicy chicken thighs with crispy salty skin. The sweetcorn puree was incredible and smooth. The dish also included caramelised baby onions in a sweet sherry vinegar glaze, which popped in your mouth adding an extra texture and taste into the mix.

Shoulder of Lamb Shepherds Pie £10 (GF)

This is the dictionary definition of comfort food, a hug in a ramekin dish topped with crispy parsnips rather than your normal mash. It was the black sheep of the flock in terms of dishes but could have easily been served as a big plate, a stand-alone dish, in its own right. Its decadence and richness made this dish a true delight.

From the sea

Salt & Pepper Squid, Chilli & Lime Aioli £8 (GF)

A generous portion of lightly dusted squid, perfectly cooked, delicate yet crispy and the aioli was a delicious addition.

Garlic & Parsley King Prawns £10 (GF)

Meaty, sumptuous and colourful. The prawns were served in a bowl where only half of the prawns were submerged in the marinade and the flavour was stronger in those that had been soaked longer. Perhaps this dish needs a different vessel.

From the allotment

Cajun Sweetcorn Ribs £5 (V/VG)

These were a firm favourite, this dish proved difficult to share, be warned: one is not enough!

Tandoori Cauliflower, Curry Sauce, Pickles, Mango £7 (V/VG)

This dish was recommended by Kevin, he said the smell alone makes you hungry and he wasn’t wrong! It smells spicier than it tastes. The spices are well balanced but your pallette is also hit with an unexpected sweetness from the yoghurt and grilled mango.

We didn’t need dessert but what meal is complete without one?

We shared:

Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream £7

Affogato, Vanilla Ice Cream, Espresso £6

Chocolate Brownie, White mousse, honeycomb and honeycomb ice cream £8

Citrus Panna Cotta, Passionfruit, Cocunut Sorbet £9

The Citrus Panna Cotta was a real treat. A fresh palate cleanser served with a delicious passionfruit coulis, cooling sorbet and finely chopped kiwi – a real favourite.

We did comment that it might be nice to continue the small plates concept through to the dessert menu. A with a choice of small puddings on a sharing board would be great, as the generous portions almost pushed us overboard!

In a nutshell, The Seven Stars is a great place to sample brilliantly cooked, locally sourced food in a relaxed environment. It feels like a ‘local’ even to those travelling from further afield.

The Seven Stars
The Green, Marsh Baldon, Oxford OX44 9LP
www.sevenstarsatmarshbaldon.co.uk

We dined as guests of The Seven Stars, all views remain our own.