Rhubarb

Mrs S, ViolaMaths and I decided on a rather indulgent lunch on this otherwise meteorologically somewhat gloomy day!

We went to the restaurant of Oxford Brookes University. The restaurant is part of the Oxford School of Hospitality Management and is recognised as one of the leading restaurants within Oxfordshire. The Restaurant is operated by a full time team of professional and dedicated staff who are passionate about food and service. We have been here a few times before, and been very impressed by the quality of the food and by the general atmosphere. The students are studying at the Cookery and Wine School, and what we ate (and drank) suggested that they are making excellent progress with their studies.

Our photograph here is the "pudding" chosen by Mrs S and ViolaMaths: the dish is identified as

Rhubarb cranachan, poppy seed tuile

Delicious.

My main was Char-grilled Gloucestershire venison, braised wild mushrooms, star anise carrots, and you can see what it looked like here. Mouthwatering!

To add to the spirit of Lent (but that's not until 5 March), here is the February Lunch Menu. I have put x by what we ate.

Starters

x Kelmscott smoked ham, cauliflower cheese cream, garlic chives

xx Shellfish risotto, prawn fritter, sea vegetables

Beetroot mille-feuille, horseradish cream, Alexander shoots

Mains

x Char-grilled Gloucestershire venison, braised wild mushrooms, star anise carrots

x Roast free range chicken, celeriac and sage compote, leek purée, cider gravy

Pressed squash and lentil hash, Barkham dumplings

x Blackboard Specials: haddock

Dessert

xx Rhubarb cranachan, poppy seed tuile

Bitter chocolate cake, real ale ice cream, sticky marmalade

x Brookes ice cream and sorbets

Selection of British cheeses, home-made chutney and oat cakes

3 courses for £15.95
2 courses for £13.95