Running for six weeks, November 4th to December 15th, the latest menu at Six by Nico is inspired by the Land of Oz
Six by Nico, the dynamic dining experience known for its six-week tasting menu rotation, has introduced its latest six-course instalment to Oxford. Customers will be taken on an adventure full of magical flavours where each bite sends your taste buds into technicolour.
Inspired by the iconic story, customers will begin their journey on the yellow brick road, travelling through a bewitching menu where each bite leads you closer to the Emerald City on a magical culinary experience where you’ll be transported to the Land of Oz.
The menu includes:
Course 1 – ‘Nugget of the Yellow Brick’ Sweetcorn Beignet, Yellow Courgette, Saffron & Güero Chilli
Course 2 – ‘Scarecrow’ Hay Smoked Middle White Pork, Fennel, Apple & Pickled Mustard
Course 5 – ‘Witch of the West’ Barbecue Leek, Burnt Onion & Black Garlic Ketchup Parsley Risotto, Confit Garlic & Pickled Shallot
Course 6 – ‘Emerald City’ Apple Cremeux, Honey Mousseline, Yoghurt Sorbet & Lemon Gel
For £50, guests will be able to experience the magical flavours from the Land of Oz, with a matching wine pairing from £38.
Nico Simeone, CEO and Founder of the Six Company, said: “The Land of Oz is a really exciting menu for us. We have been looking at this world and concept for a while, and first explored this through somewhere in Glasgow. After further research and feedback from our valued guests, we feel our creativity of the dishes is really led by the story. We’re excited for guests, we feel our creativity of the dishes is really led by the story. We’re excited for guests to experience what is a totally new and unique experience for Six by Nico.”
Enjoy treats galore – and find inventive ways to use seasonal squash well – The White Hart in Fyfield
‘Tis the season to do creative things with a pumpkin… But, step away from the carving tools, and put yourself in the capable hands of The White Hart at Fyfield.
Foodies are rightly spellbound by this stunning restaurant and pub, which occupies a beautifully converted 15th century chantry house, with its own kitchen garden in one of the country’s prettiest spots.
If you haven’t been (it’s amazing how many lifelong locals haven’t), you’re in for a treat, and if you’re quick (today!) you can enjoy the frighteningly good Halloween menu. This has been crafted by Grahame Wickham, who joined as head chef earlier this year at the small family-run business owned by chef Mark Chandler and his wife Kay.
Popular favourites which show the kitchen’s skills and might well blow your mind include popular nibbles such as Korean chicken, pickled red onion, chilli and sesame. From the off, you know you’re in excellent hands but make sure to arrive hungry to make room for the epic feasts which feel fitting in the gorgeous baronial dining room: think doors heavy enough for any Hammer horror film, antlers galore and gloriously comfortable thrones and banquettes to settle into for a whole afternoon.
You’re pretty much guaranteed the royal treatment, which is the same as accorded to the best in seasonal produce (you can often find the chefs foraging locally) including the monkfish bourguignon, smoked pancetta, wild mushrooms, Grelot onions, spinach puree, red wine jus (£32), or pan-roasted duck breast, confit Roscoff onion, wilted greens, toasted pumpkin seeds, sweet potato fondant, preserved plums, balsamic and plum ketchup, duck and plum sauce (£31).
But, impossible as this sounds, make sure you have room to try the puddings which are a whole other level! From the incredible nutty and nice concoction of chocolate delice with peanut butter and the pumpkin cheesecake, your heart will be won by a brain-melting array of flavours, as well as the homemade ice creams, from pear through to coffee and caramel.
Admirably, the team working their magic at this gourmet destination are as passionate about food as they are sustainability. This week, the whole menu has done more to demonstrate the power of the pumpkin than a whole showroom of jack-o-lanterns. They are also giving out delicious pumpkin recipes to help you use your pumpkin leftovers and carve, cook and squash food waste together!
So, book in to find out how The White Hart has scooped a whole array of awards as well as two AA Rosettes held for 17 years and earned the die-hard love of diners and drinkers.
More to follow, but for now: upcoming highlights include Game Night on 14th November and a festive gift fair on 5th December.
We’re sharing two recipes using venison, a sustainable, ethical local meat, thanks to Chiltern Venison & Robin Popham of Create Terroir
Geoff Wicket, founder of Chiltern Venison, is on a mission to show how this game meat is a great alternative to minced beef.
This recipe for a Thai classic, thanks to Robin Popham at Create Terroir, is explosively tasty, without being hot. Robin says: “Rendang is bursting with flavour and tender meat. Allow the simmering and cooking times for the best results, but at a push this can be truncated.”
Venison rendang:
Serves four (freezes well) Ingredients: For the paste: • 15 dried red chillies • 8 shallots or 2 banana shallots • 4cm root ginger, sliced • 3 lemongrass stalks, root end, sliced
For cooking: • 5 tbsp vegetable oil • 680g cubed venison (haunch dice is perfect; stewing venison is also good, though less aesthetic) • 2 lemongrass stalks (whole) • 800ml coconut milk • 4 tbsp desiccated coconut • 2 Makrut (previously known as ‘kaffir’) lime leaves • 1 beef or chicken stock cube • 2 tbsp tamarind paste • 1 tsp caster sugar • 0.5 tsp salt • Basmati rice
Method 1. Prepare the paste Boil 15 dried chillies in enough water to cover them. Simmer for 15 minutes. Drain, cool, and split to remove seeds. Blend the chilli flesh in a processor with shallots, ginger & lemongrass. Add a little water if the paste is too coarse.
2. Cook the rendang Heat 5 tbsp of vegetable oil in a heavy casserole pan. Fry the paste for five minutes over low heat. Add the venison and remaining lemongrass stalks. Stir fry to brown the venison. Maintain medium heat to avoid drying out the meat or paste. Pour in 800ml of coconut milk and 250ml of water. Bring to a boil, simmer for two hours, stirring occasionally to prevent sticking. Toast the desiccated coconut in a dry frying pan over low heat until golden brown. Add the toasted coconut, Makrut lime leaves, stock cube, tamarind paste, caster sugar and slat into the casserole. Cook for a further 30 minutes until the venison is tender. It’s normal if the oil starts to separate.
3. Serve Remove the lemongrass stalks before serving. Serve your venison rendang with basmati.
Venison Ragu
“Spag Bol” this is not! Spaghetti Bolognese has been adopted into British culinary culture with open arms, adapted to suit our tastes and ingredients, however its origins are quite different. Emanating from deep within Italian culture, Ragu alla Bolognese uses only a handful of ingredients, cooked simply.
The base flavour comes from a combination of three vegetables, or soffritto, before adding ground meat and stock. Tomato puree provides a richness and viscosity to the sauce but by no means is this a tomato sauce. Venison shoulder is ideal, with a fabulous flavour and texture well suited to mincing and cooking in this manner. This recipe is both quick to make and uses only two pans, ideal for a weekday family meal.
Ingredients: • 500g minced venison shoulder • One large carrot • One large onion • One leek • 50ml rapeseed oil • One dessert spoon of tomato puree • Salt and pepper to taste • 350g stock, preferably venison • 80-100g fresh tagliatelle • Hard strong cheese to finish
Method: 1. Begin by heating a heavy based saucepan or casserole with a lid. Add the rapeseed oil to lightly coat the base of the pan then gently brown the meat in two batches over a medium heat. It is important not to burn the pan as this will taint the flavour of the final sauce. Once brown remove from the pan to a plate.
2. While the meat is browning, finely dice or grate the vegetables. Preparing as finely as possible means they will almost melt as they cook, bringing body to the sauce.
3. Once the meat is browned and removed from the pan, add the prepared vegetables, season with a little salt and turn down the heat to a minimum. Place a lid on the pan allowing the steam to build up inside, dissolving the leftover crusty bits from browning the meat. Stirring occasionally, leave for around 5 minutes or until the vegetables are soft and translucent.
4. Remove the lid, add the tomato puree and turn the heat up to a medium setting. While stirring lightly cook the puree for a few minutes until it takes on a deeper colour. Now add the mince back to the pan and turn the heat up. Once the ingredients begin to sizzle add the stock and bring to a gentle simmer. Taste and add a little salt if necessary. Put the lid back on and cook over a gentle heat for 30 minutes.
5. While the sauce is cooking bring a large pot of water to the boil and put a colander in the sink to drain the pasta.
6. Once the sauce has cooked for 30 minutes, remove the lid and turn up the heat to evaporate any remaining liquid. Cook the tagliatelle as per the instructions if you are using shop brought pasta, or 3 minutes for home made. Drain and add to the sauce. Now season with pepper and mix.
Serve with grated hard cheese, I have used Witheridge in Hay which is a sharp cheddar style cheese from Nettlebed Creamery.
Chef notes
1. Venison mince can be cooked far quicker than beef due to the greatly reduced fat content. A long cooking time will dry out the meat as there is no fat to give that perceived moisture. Mincing the shoulder creates very short strands of muscle fibre for perceived tenderness.
2. Soffritto provides the flavour backbone to many Italian dishes, comprising of carrot, onion and celery. The three vegetables bring a complementary contrast of sweet, sharp and savoury while adding texture. Celery has a punchy texture and flavour, too strong for this recipe, so leek has taken its place to bring a fresher flavour and, with the onion, a mild balancing acidity.
3. When to season is almost more important than what to season with. Adding salt early on helps break down fibres in the meat and vegetables allowing flavour to develop a little quicker. Pepper on the other hand needs to be added right at the end as its flavour is diminished by heat and exposure to the air.
4. Wine is a staple for many a ‘Spag Bol’ recipe which is well suited to beef, effortlessly cutting through the fat with its acidity and the rich flavour will overpower venison’s delicate character.
5. A wide, heavy based pan or preferable casserole allows for even cooking by keeping a stable temperature. A lid simply retains heat and moisture offering yet more stability throughout the cooking.
6. Pasta shape is linked to sauce consistency throughout Italy with recipes sighting specific shapes. Bolognese Ragu is well suited to a wide flat pasta such as tagliatelle, its larger surface area carrying the thinner sauce while being able to hold the meat.
You can read our longer article of Geoff & Chiltern venison here.
Jenni & Rob Sawyer tell us a bit more about the much-loved Mayo Brothers butchers shop in Chesham Bois as the team get ready for the busiest season…
Christmastime seems to be celebrated earlier and earlier these days… So spare a thought for Jenni and the rest of the team at Mayo Bros butchers…
“We actually start our Christmas run-up in March!” says Jenni. “That’s when we put our order in to the turkey farmer, and then from September we really start prepping and preparing behind the series. We start opening our Christmas order book in October ready for the others and the busiest of the year.”
Beloved as a village institution by locals as well as foodies who flock from further afield, Mayo Brothers is an independent family butchers.
“We love being part of a community,” adds Jen who, along with Rob, grew up here in Chesham Bois. “It makes it even more special to be here.
“We believe in supplying a high-quality product to our customers and offer a wealth of experience and knowledge. The most rewarding aspect of business so far has been the support we felt from the local community during the pandemic and the support we had when we completed our new shop fit. Our customers are definitely the most rewarding part of the job.
“We are looking at providing new products all the time and the development of our ‘prepared by us’ meals continues all the time. Keep an eye on social media for new products!”
Jen, Rob and the team are very much involved in village life, especially Chesham Bois summer fete every other year. “It’s a real village atmosphere, and we enjoy doing the barbecue,” says Jen. “We now also provide our BBQ service for other local villages for their summer fetes and larger events. We are already booked for next year at Stoke Poges village fete and the Chorleywood car show. It’s so popular because it’s professional, friendly BBQ service, a fully managed BBQ for parties, weddings, special occasions… or just an excuse not to cook!”
All successful businesses have to evolve and, understanding that modern life keeps us busy, Jen and Rob recently created a range of homemade products for customers to take away and bake in the oven at home.
“We only use meat from our shop and fresh ingredients to produce the finest quality meals with the majority of our sauces being allergen-free,” says Rob.
“As for our favourite cut of meat… it has to be a rib-eye steak – a Saturday night treat! We also really like to eat at independent restaurants and support them, as we know how important it is to have the support of your locality. We love visiting Darmon Deli, the brewery shop in Amersham, and Jen loves a coffee (and sometimes an early breakfast before work) at Jester in Hill Avenue.”
Tibi Magda, head chef at Gourmet Pasta Co in Newbury, shares his thoughts about food & local life as he prepares another batch of fresh pasta workshops for fellow foodies!
Newbury’s freshest new indie business on the block, Gourmet Pasta Co, offers both classic Italian and Italian-South American recipes, inspired by the waves of Italians who immigrated to South America in the late 19th and early 20th centuries.
Dishes to make your mouth water include green ravioli filled with spinach and ricotta with a sage butter sauce and pink sorrentinos (South American circular shaped pasta) filled with roasted butternut squash and almonds and an orange butter sauce.
“We make all our fresh pasta in-house, and we also sell our gourmet pasta frozen so you can cook it at home,” says Tibi. “We run regular midweek events including pasta-making classes, cocktail nights, ladies socials, and a monthly live jazz night.”
Originally from Romania, where he says it was amazing to watch the transition from communism to democracy growing up, Tibi has lived in Newbury for nine years, working in a number of local restaurants. His passion for Italian food was also forged while living and working in Caravaggio, Italy for 10 years.
Tibi adds:”Newbury is a lovely historic market town, and it’s a great size – big enough to have lots going on, but small enough so you can walk everywhere, and you bump into friends. Newbury and its surrounding villages offer great off-the-beaten-track culinary hotspots, with independents, Michelin stars, and a very foodie Saturday market right outside Gourmet Pasta Co. I might be biased, but if you like fresh pasta, Gourmet Pasta Co is the best quality and value restaurant in Newbury. We’ve had Italian visitors rave about it, which is a true compliment! There are several other good independent restaurants too.
“It’s nearly the end of the year, but we run a really interesting series of events. It’s great to see the restaurant full and buzzing during these, even if we’re rushed off our feet in the kitchen! Personally, it’s exciting building the perfect team in the restaurant and exploring and innovating creating new fresh pasta dishes.
“As a chef, it’s hard to have a pet, as I work evenings and long days. If I did, I’d have a dog, partly because there are amazing walks in and around Newbury. A great starting place is following the Kennet and Avon Canal towpaths, which run for miles in both directions.”
“If I could make one Christmas wish for the world, it would be a world without borders, so everyone can travel anywhere.”
Gourmet Pasta is at 34 Market Place, RG14 5AG. To find out more please call 01635 635603& visit gourmetpasta.co.uk
Calling all chocoholics! Check out the new ‘Chocolate Bar’ serving up waffles, indulgent hot chocolates, milkshakes and Crèma Gelata soft-serve ice creams
Global premium chocolate brand Lindt & Sprüngli is delighted to announce the grand opening of their sweet new destination at Bicester Village.
Lindt Bicester Village store manager, Bart Spadlo says: “We’re thrilled to open the world’s first Lindt ‘Chocolate Bar’ and to expand our presence at Bicester Village, just in time for half term. We think it will be hugely popular with guests looking for the ultimate indulgent chocolate treat.’
Situated in the main mall, the Chocolate Bar, open Monday to Sunday, 9am to 9pm, will serve 17 different delectable treats. Indulge in a luxurious velvety hot chocolate, crafted with a rich shot of liquid chocolate and steamed milk, finished with delicate flakes of Lindt Excellence 70% chocolate.
Satisfy your sweet tooth with an irresistible new waffle, drenched in a melted chocolate-tap shot, served with a generous helping of Crema Gelata, and drizzled with the popular Lindt Cremosa chocolate sauce.
For ice cream lovers, enjoy the rich and creamy flavours of Lindt White and Milk chocolate Crema Gelata. Available in a waffle cone dipped in melted chocolate and filled with a chocolate shot from the Lindt chocolate tap, topped with a swirl of chocolate hazelnut sauce, and a dark chocolate thin.
If you prefer a shake, choose from milk, white, or white chocolate strawberry options. Each shake blends ice-cold milk with creamy Crema Gelata, topped with grated Lindt Excellence 70% chocolate. Crafted with passion by the Lindt Master Chocolatiers, it’s pure indulgence in every sip.
The new Chocolate Bar will complement with Lindt Chocolate Shop also situated in Bicester Village. It’s definitely worth a visit with a life-sized flowing chocolate fountain, decorative cocoa pods suspended from the ceiling and the delicious, and the iconic jewel-like rainbow of Lindt Pick & Mix. Discover the enchanting world of Lindt with an abundance of gifts, assorted boxes, and bars to choose from – it’s pure chocolate heaven.
A mouth-watering selection of Lindt Pick and Mix awaits you, with customer favourites and some more unique and exclusive flavours: from Lindt Marc de Champagne truffles to LINDOR Raspberry & Cream and so much more!
There’s a reason Lindt chocolate is so smooth, is all about the conching. Invented by Rodolphe Lindt in 1879 and still used today, the conching process revolutionised the chocolate industry. By continuously stirring chocolate for over 72 hours, it created a chocolate so fine and flavoursome that it could melt completely on the tongue. The silky smooth and velvety texture has since become synonymous with Lindt.
Bicester Village offers 150 luxury fashion & lifestyle boutiques and dine-in restaurants, with free parking for all guests travelling by car, it’s the perfect day trip for all the family in a picturesque, open-air setting.
Enjoy everyday luxury and escape to Victors with the best view in Oxford. Experience our modern Asian inspired menu and show stopping cocktails served under our iconic wisteria trees.
Beautiful, vibrant, upscale yet informal, Victors Oxford is the perfect restaurant for everything from celebrations to intimate dining, corporate events and group bookings. Located on the rooftop of Oxford Westgate, with views of Christ Church Cathedral, join us for cocktails, lunch, afternoon tea and dinner seven days a week and breakfast from 10am Saturday and Sunday.
A la carte – Enjoy everyday luxury and escape to Victors with our modern American-Asian inspired menu featuring a selection of sushi, small plates, steaks and larger plates designed to be shared, or eaten all to yourself. Our menu is bursting with flavour, freshness and flowers from our Crispy Tuna to the Yuzu Lemon Chicken.
With plenty of options for vegetarians and vegans there’s something for everyone whether you want to enjoy some of our classics or you’re seeking something more adventurous.
Wagamama launches fresh menu on October 2nd, highlighting versatile dining options from snacks to family feasts as part of its ‘no one way to wagamama’ campaign.
Wagamama’s October menu launch features bold new dishes like hot honey fried chicken and its vegan counterpart, both spicy-sweet and perfect for sharing. Lighter bites include vegan koko ‘prawn’ crackers and vibrant rainbow pickles in tangy vinegar sauce.
The menu also introduces a popular Indonesian-inspired dish, crispy sambal fry, in collaboration with Rahel Stephanie. Originally served at Wagamama’s Noodle Lab, high demand has brought this fan-favourite nationwide. The dish features lightly battered chicken or tofu with pickled slaw, coconut rice, tomato sambal, and a turmeric-stained egg.
Rahel shared her excitement: “Bringing this dish nationwide is a dream come true, allowing me to share my country’s cuisine with more people.”
On the drinks front, Wagamama is tapping into cocktail trends with creations like “A Breakfast in Tokyo”, featuring papaya gin and blood orange, and their spin on a Spicy Mary with Haku vodka and teriyaki. The new menu also introduces orange wine, a bold, refreshing drink option to pair with meals.
Wagamama’s loyalty platform, Soul Club, allows guests to earn rewards, engage with ambassadors like Rahel Stephanie, and redeem exclusive content. Chief Marketing Officer Kay Bartlett says the menu embodies Wagamama’s ‘no one way to wagamama’ ethos, offering flexibility, variety, and personalisation for every dining occasion.
On Monday, 28th October, bake-off winner & restauranteur Candice Brown will join head chef Scott Smith for a special dinner that celebrates the very best of British Pub cuisine.
The Oarsman, Marlow’s beloved bistro-pub, has been cooking up something special for the next instalment of its Great British Pub Series.
Candice Brown, co-owner of The Green Man in Eversholt and Winner of The Great British Bake Off 2016, will join The Oarsman’s head chef Scott Smith for a special dinner that celebrates the very best of British pub cuisine on 28th October.
Candice will bring her unique flair and passion for traditional British food to The Oarsman for one night only. The evening’s menu (£60pp) will feature six expertly created courses that showcase the culinary talents of both Candice and Scott, and that highlight exactly why we’re a nation of pub food lovers.
The six-course feast will include:
• Beetroot and feta, Nigella seed soda bread with whipped roasted garlic butter • * Scallop, XO sauce • * Ham hock and chorizo Scotch egg, Scotch bonnet jam • Cod, Cullen Skink • Beef shin ale pie with suet pastry, cheesy leek mash • Sticky toffee pudding, skillet pan cookie
For wine enthusiasts, each course can be expertly paired with a handpicked selection of wines, curated by The Oarsman’s owner and resident oenophile, Nigel Sutcliffe.
Born in north London, Candice grew up in the pubs her parents ran, an upbringing that she immortalised in her gingerbread showstopper on GBBO. Since her triumphant win, Candice has pursued a variety of exciting ventures, and in 2018, along with her brother Ben, she embarked on an exciting new chapter, taking over The Green Mann in Eversholt. Following a full refurbishment, the pub reopened in February 2019 to widespread acclaim and continues to be a hub of culinary innovation and community spirit.
“We are delighted to welcome Candice Brown to The Oarsman for what promises to be an unforgettable evening,” said Scott Smith, Head Chef at The Oarsman. “Candice’s creativity and love for British pub classics perfectly align with our own philosophy, and I’m looking forward to getting in the kitchen with her to create something really special for our guests.”
Join The Oarsman for a night of exceptional food, great company, and the best of British pub culture! Tickets can be purchased here.
The Oarsman, 46 Spittal Street, Marlow, The Oarsman
From breakfast and festive lunch to Boxing Day Brunch there’s something for everyone to get in the festive spirit at The Ivy Collection
This Christmas season, The Ivy Collection invites guests to experience an Alpine winter wonderland with the launch of its festive menus. Available nationwide from 13th November, the menus offer a variety of seasonal options for breakfast, all-day dining, a two- or three-course Festive Set Menu, and Boxing Day Brunch. Throughout the season, diners can enjoy festive decorations, live music, and even appearances from Santa Claus.
The Festive Set Menu offers a decadent holiday feast, featuring two (from £55) or three courses (from £60), complete with Christmas crackers. Highlights include the twice-baked Stilton and Walnut Cheese Soufflé to start, a succulent Turkey Ballotine with apricot and pork stuffing, and indulgent vegetarian options like the Foraged Wild Mushroom and Truffle Linguine. Dessert selections include the Ivy Snowman, a vanilla parfait with chocolate brownie, and the traditional Flambéed Christmas Pudding, with warm Almond Mince Pies available as an additional treat.
The Ivy Collection’s all-day dining menu also gets a festive update. Guests can start their day with the Festive Breakfast Special (from £17.95pp) or enjoy seasonal dishes for lunch and dinner. Options include a Chilled Lobster and Prawn Cocktail, Whiskey Barrel Smoked Venison Tartare, and a festive twist on the Shepherd’s Pie made with goose, turkey, and duck.
For sides, guests can select Brussels Sprouts with chestnuts and cranberries or classic Pigs in Blankets. To finish, festive desserts like the Christmas Crème Brûlée and the Ivy Chocolate Bombe are available. To enhance the meal, guests can enjoy seasonal aperitifs such as Scotch Coffee or a refreshing Champagne Mojito.
The festive celebrations continue with The Ivy Collection’s Boxing Day Brunch (£34.95pp), offering comforting dishes like Chicken Supreme Milanese with Truffle Sauce and iconic desserts such as Ivy Classic Frozen Berries.
Laura Mills, Managing Director at The Ivy Collection, expressed excitement about creating the perfect festive setting, allowing guests to relax and enjoy the season without the hassle of holiday meal preparation.
Whether it’s a family gathering, an annual tradition, or a festive catch-up with friends, The Ivy Collection promises to create unforgettable holiday memories.
