We were delighted to receive such a glowing review in The Oxford Times only a month or so after we opened.
In the January 30 edition of the paper, restaurant reviewer Katherine McAllister’s ten word review summary simply stated: “This is going to knock spots off the competition.”
Diners and critics alike are telling us that we’ve made a great start, but we also appreciate that this is only the start. The fantastic support we have been receiving from the Summertown community gives us great confidence that we’ll be around for a long time to come. We hope to be able to welcome you soon!
Quotes from the The Oxford Times review of The Oxford Kitchen:
“I searched for the right word to sum up our experience. Faultless is the obvious one. But if you want others: adventurous, detailed, interesting, innovative, consistent, mind-blowing, unique and a breath of fresh air.”
“…chef John Footman was distinguishing himself, unlikely food combinations being his signature – burger with lobster, duck with vanilla, grapefruit with truffle – but so subtle and well balanced that his flavours work beautifully together, each dish being perfectly executed.”
“…the crispy ham hock took the biscuit, the hand-pressed terrine served in a light batter astonished its recipient with its dense, farmyard taste and heart-warming presentation.”
“The scallops were also an enormous hit, not just because of their depth of flavour but because their pairing with the melting chunks of pork belly, sharp mandarin and almond pureé, though unusual, worked perfectly.”
“While food is changing and restaurants are raising their game, Summertown has finally got somewhere to really shout about.”
“Puddings perhaps even surpassed the level of excellence, the banana tarte tartin with peanut butter ice cream having my name on it – a patissier’s version of Chinese banana fritters; sticky, crunchy and smooth all at the same time.”