Why Tap Social is re-opening The White House on Oxford’s Abingdon Road next year...

When the White House on Abingdon Road reopens it will be utterly transformed. Expect a retro, shabby chic, family-friendly, accessible sort of vibe and some...

Ex Manoir, head chef and restaurateur Shaun Dickens on flooding, alcohol, turning his life...

"Was I an alcoholic? No. Was I drinking too much? Yes." Shaun Dickens, restaurateur, head chef, ex Manoir protege - ambitious, brilliant,...

REVIEW: Why Oxford’s Spiced Roots won Best Caribbean Restaurant in the UK. Question is...

News that Spiced Roots just won Best Caribbean Restaurant in the UK, coming in at No 1 in the Top 25 (Big 7 Travel), shouldn’t...

New head chef James Mearing, of Wild Rabbit fame, joins The Bear Hotel in...

Raj Chakraborty emanates energy, it’s coming out of his pores. Chatting to me in the front bar of The Bear Hotel in Woodstock, the 44...

REVIEW: One to watch – Liam Whittle takes over as head chef at The...

The fresh faced, blue-eyed, bearded young man in front of me looks more like a musician than a chef. But then Liam...

The King of Reinvention: Seb Snow on taking on The Lamb at Crawley, his...

Seb Snow is as debonair as ever when we meet at his new pub The Lamb in Crawley.  Renowned as much for...

Is this the best pizza in Oxfordshire? The Pizza Boys Bicester set up shop...

"The Pizza Boys started like all of our good ideas do, in Simon's garden with a rum and coke, a belting mix of Stereophonics, Bon...

Cabbages and comedy: Comedian George Egg tells us new show ‘Movable Feast’ at Didcot’s...

"My name is George Egg and I cook food and make people laugh. I used to do these two things separately (food at home, laughs...

THE BIG INTERVIEW: Raymond Blanc, his apples and the case of the eternally curious...

“The first time I tried a Bramley apple I screamed,” Raymond Blanc says, reliving the moment. “My eyes and nose were running…… it was inedible…...

Susie’s new Spanish supper club ‘Sobremesa’ promises six course taster menu – olé

A new supper club begins this month, run by Sobremesa - recently started by Susie Corley, a Cordon Bleu trained chef and lover of Spanish...
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