Providing guests fine dining in a country pub

Oxford Blue Kitchen

The Oxford Blue in Old Windsor brings you fine dining set in a country pub. Chef Proprietor Steven Ellis bought the property in 2015 and has orchestrated a magnificent transformation marrying the finest elements of tradition with modern practicalities and comfort. Trained under the eye of Clare Smyth at Restaurant Gordon Ramsay, Steven’s passion is all things game but the menu also offers a wide variety of dishes to cater for all.

The Oxford Blue prides itself on attention to detail, providing a premium level of service and care to its guests. Under the watchful eye of General Manager, Daniel Crump, all staff  take part in a rigorous training program to ensure their level of understanding and attention to detail is at its highest. This, combined with the premium dishes, is what makes The Oxford Blue stand out amongst other country pubs and provides guests with a unique, dining experience. 

As the seasons change, so does the à la carte menu. Every dish has been designed to provide high quality, creative and impressive meals.  The signature starter is Braised Suckling Pigs Trotter which can be a little intimidating for some guests at first but, as the dish is a more refined and modern take on the classic, once they try it, guests are pleasantly surprised.  The Sunday menu is the perfect balance of traditional dishes with contemporary touches.  The Beef Wellington served with Truffle Mash is always popular as well as the Lamb Confit Shoulder served with Mint Dauphinoise and French Style Peas.

The dessert menu is created by Head Pastry Chef Ami Blakey. With her love for all classic desserts, Ami likes to put her own twist on things and let her artistic flair shine throughout all her dishes. Just like the signature dessert which is a take on Lemon Meringue .

To finish, The Oxford Blue offers guests a wide selection of cheese. Delivered to diners on a trolley, guests can select different cheeses all carefully chosen by Daniel.

For those in search of a wine flight or a digestif after their meal ,The Oxford Blue’s Restaurant Manager and Sommelier Margriet Vandezande-Crump is there to lend a helping hand.  Margriet’s passion for wine, beer and soft drinks means dishes will be perfectly complemented with their ideal beverage.

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