We are so excited to be included in The Sunday Times Top 100 Restaurants for
‘This cosy village pub 15 miles east of Oxford has served ale for 500 years.
Under the enthusiastic ownership of Fiona and David Howden, it has become
the hub of a field to fork outfit that includes the butcher’s shop next door
as well as a farm that grows everything from micro herbs to kune kune pigs.
High flying chef Mini Patel has brought a new level of refinement to a
kitchen that benefits from 85 varieties of fruit and vegetables grown
organically in house, and his longhorn beef from the farm melts in the
mouth. A daily set farm menu is great value at £22.50 for three courses.’