The Oak, Crazy Bear Stadhampton

Crazy Bear has entered a new chapter with Oak, its first restaurant opening in a decade. The dining space is more classy opulance than the slightly OTT decor the Crazy Bear is famous for, they’ve created a very modern stylish, classic dining space. At the helm is Head Chef Callum Holyland, whose ingredient-led approach and commitment to modern British cuisine shape a refined, thoughtful menu.

Our evening began with a selection of snacks that immediately set the tone.

The beignet – a hot, airy bite infused with lime and thyme salt – was a delightful pop of flavor and saltiness. The cheese mousse and onion cone, a delicate pastry shell filled with cool, creamy cheese and topped with onion powder, was an exquisite balance of texture and taste. These were perfectly complemented by a crisp rosé champagne, a promising start to the meal.

The first course, an onion broth accompanied by homemade soda bread and sesame marmite butter, was a standout. The broth’s deep, rich umami warmth, punctuated by nasturtium croutons, paired wonderfully with the crusty soda bread. It was the kind of dish you could easily drink a whole bowl of and still crave more.

Next, the Sand Hills asparagus arrived with a sorrel cream, a dish that showcased the beauty of seasonal ingredients.

The pairing with a DeLoach Californian Chardonnay was particularly inspired, the wine’s crispness cutting through the dish’s creamy elements perfectly. At this point, we found ourselves regretting not booking a room, to prolong the pleasure of these pairings.

The Orkney scallop dish followed, served with a rhubarb jus, lardo, and squid ink crackers adorned with sea vegetables. The scallops had a lovely crispy glaze on the outside, which added to the flavor and texture of the dish. The gentle sweetness of the scallop was expertly counterbalanced by the tart rhubarb, while the squid ink crackers provided an added crunch. The accompanying North East Italian wine—a mix of three grapes—brought layers of cherry and botanical notes, rounding out the flavors beautifully.

For the main course, Oxford Down lamb took center stage.

The lamb cannon was perfectly cooked, but the highlight was the lamb shoulder fritter—coated in golden breadcrumbs and bursting with rich, slow-cooked flavor. Truffle-infused broccoli added a welcome earthiness to the dish, making it both comforting and elegant.

Dessert brought a playful touch with the intriguingly named N.Y.E.D.T.T., imagine the inside of a treacle tart with a dob of orange cream on top, a great playful palette cleanser before the real showcase of the evening the peanut parfait (imagine a very boujee snickers ice cream!) featuring salted caramel, chocolate, and caramelised milk. Each bite balanced sweetness with a subtle depth, a satisfying conclusion to the evening.

We’re still dreaming of this dessert days later.

From start to finish, this was a faultless dining experience.

Every dish was executed with precision and creativity, the service was impeccable, and the attention to detail made the evening truly special.

Oak’s refined yet welcoming approach to modern British cuisine, combined with its emphasis on sustainability, locally sourced wines, and seasonal roasts, makes it an exciting addition to the Crazy Bear legacy. With a carefully curated tasting menu that highlights the best of each ingredient, it’s a place that invites you to slow down, savor, and immerse yourself in a truly special dining experience.

Menu £85 pp (wine pairing £45)