Flight Club – the lively fairground inspired bar and Social Darts experience is coming to Oxford and is set to open doors on 22nd November, just in time for the festive season!
Promising to deliver a one-of-a-kind social experience to Oxford, Flight Club is designed to bring groups of friends together for an unforgettable time. Situated on the roof terrace level of the Westgate Shopping Centre, Oxford locals can look forward to a stunning bar with a lively atmosphere, craft cocktails, and delicious sharing dishes. Expect unexpected, ridiculous joy every time.
Flight Club Oxford will offer semi-private oches (Social Darts playing areas) around a spectacular bar, along with plenty of seating options and two beautiful terraces. Its blend of delicious food and drink, stylish interiors, vibrant DJ sets, and energetic vibe makes this new addition to Oxford’s bar scene the perfect destination for creating memorable moments with friends.
Darts revolutionised
Flight Club’s highly popular Social Darts experience has completely transformed the traditional game, bringing darts into the 21st century with fun, fast-paced multiplayer games that anyone can enjoy.
First-time visitors to Flight Club should leave any preconceived notions about darts behind. This modernised version of the game has undergone a high-tech upgrade. Cameras track and automatically score each dart, eliminating the need for manual arithmetic. Live action replays are displayed on-screen during the session, and afterward, shareable stories of the best memories are sent directly to players’ phones.
Perfect for groups of friends, Flight Club redefines the traditional two-player game. Social darts, Flight Club’s enhanced version, allows up to 12 people to gather around an oche. For larger groups, corporate events, or Christmas parties, multiple oches can be linked to host up to 250 players in epic tournaments led by an expert Gamesmaster.
There are six immersive and fast-paced games to choose from. One game, ‘Demolition’, start players with 180 points, with the goal of reaching zero by taking turns throwing darts. Unlike traditional darts, no double is required to win, making it easier for newcomers. In the game ‘Killer’, players must hit their assigned number three times to become a “killer”. Once they achieve killer status, they aim to hit other players’ numbers to knock them out, with the last person standing declared the winner.
Small plates, sharing pizzas and spectacular cocktails
The food menu at Flight Club Oxford will include crowd-pleasing dishes ideal for sharing and eating mid-throw. Sourdough pizza paddles, juicy burgers and loaded fries are just some of the treats on offer.
If you’re a cocktail aficionado, you’ll be in good hands, with plenty of options to choose from, including signature cocktails, classics with a twist, cocktail slushies – perfect for balmy summer evenings – and sharing trophy cocktails served in a show-stopping trophy cup – the best way to toast the Social Darts champions.
Bottomless brunch with a twist
Not forgetting everyone’s favourite weekend pastime, Flight Club Oxford will also offer a bottomless brunch you won’t want to miss. Plenty of booze, great food, and an all-round epic time. Tickets for the two-hour brunch session cost from £30pp and include 60 minutes of gameplay at the oche, a bottle of prosecco per person and all the pizza you can eat. Party vibes are guaranteed as the resident DJ blasts the tunes throughout the day.
The setting: all the fun of the fairground
Flight Club Oxford will be decked out in Flight Club’s signature style, combining the fun of the fairground with Victorian nods and all the best bits of a traditional British pub. Think fairground-style signage and lighting that blinks in time to the music, panelling, bold prints, and subtle nods to Oxford’s history throughout.
There are treasures and trinkets in every corner to surprise and delight, including clocks and barometers of varying sizes on the walls, fun adaptations to Victorian portraits, reclaimed antique furniture pieces and a fairground carousel horse.
From 23rd September to 13th October diners can enjoy the latest menu at Six by Nico Oxford, that will transport them to the hustle and bustle of Istanbul
Six by Nico, renowned for its innovative dining experience and ever-changing tasting menus, has announced its next destination menu, promising a true feast for food enthusiasts across the country. This time, Six by Nico invites diners seeking adventure to journey through the spice-laden streets of Istanbul and savour the rich, aromatic dishes inspired by the Turkish city’s iconic bazaars.
The Istanbul experience will be available from 23rd September to 13th October, offering diners a culinary journey where ancient traditions meet bold, modern flavours. This menu is designed to amaze, celebrating the richness of Turkish cuisine and embracing the culture at every turn. Diners will be transported to bustling bazaars and the vibrant streets of this captivating Turkish destination.
The menu includes the following:
Course One – Memories of Mikla Cucumber & Barbecue Lettuce Gaspacho, Lemon Verbena & Lor Cheese
Course Two – Chef Ahmet’s Pida Grilled Chicken Shish Pida, Sesame Flat Bread, Rose Harissa & Sumac
Course Three – Kibe Toasted Bulgar & Aged Beef, Smoked Black Garlic Ketchup & Cep Mushroom
Course Four – Fishing on Galata Köprüsü Seabass, White Bean, Fennel Jam, Preserved Lemon, Smoked Almond Foam
Course Five – Adana Lamb Kebap Cumin Belly Pressé, Ancient Grains Pilaf & Sweet Roasted Tomato
For an additional £7, food enthusiasts can add on Golden Peyniri, Crispy Filo, Lor Cheese, Acili Same Chutney to their fifth course.
Course Six – Spiced Date Cake Candy Walnut, Caramelised Pear & Sour Yogurt Sorbet
For £50, guests will be able to enjoy a taste of Istanbul, with a matching wine pairing from £38.
This tasting menu is a culinary journey through the heart of Istanbul, drawing deep inspiration from Turkey’s rich and diverse food traditions. It masterfully combines authentic Turkish flavours with modern techniques, paying homage to classic dishes while introducing contemporary twists. From the refreshing notes of gazpacho to the hearty essence of lamb kebap, each course reflects the vibrant and varied culinary heritage of Istanbul. This menu captures the essence of Turkish cuisine – bold, aromatic, and deeply rooted in regional traditions – while presenting it in a way that is both innovative and sophisticated.
Andrew Temple, Chief Creative Officer, commented on the new menu: “We’re excited to transport diners to the vibrant streets of Istanbul and bring authentic yet bold flavours from Southeastern Europe to cities around the UK and Ireland.”
Six by Nico caters to all dietary requirements, offering a full vegetarian menu for each new menu concept. Plus, customers can swap courses from the meat menu to the veggie alternative, if they wish.
Round & About’s resident wine columnist Giles Luckett looks at South Africa’s changing white wine scene by talking to Mike Dawson of Journey’s End
Now and again, you come across a producer that epitomises a region’s or even an entire country’s winemaking. Be it mastery of a certain grape variety, like Australia’s Yalumba and Viognier, innovation and Errazurriz in Chile, or a style, such as Nyetimber and sparkling wine in England, they encapsulates what’s best in their industry.
I recently discovered such a producer in the shape of South Africa’s Journey’s End Vineyards. I’ve been a fan of their wines for years, particularly their brilliantly bonkers Honey Drop Chardonnay (Majestic £9.99), but it was only recently that I got the chance to take a deep dive into their impressive range of white wines. These range from fun and fruit-filled to some serious, age-worthy wines that possess a strong European accent.
To find out more and to get an insight into the South African wine scene, I caught up with winemaker, Mike Dawson. Critics often say that the best wines are a reflection of their maker, and that’s certainly the case here, Mike being as generous, interesting and young (though at my age I look at everyone under 30 and wonder why they aren’t in school) as his excellent wines.
Q. How would you sum up your winemaking philosophy? Are you an interventionist or do you prefer to be hands-off where possible? “Overall, I am a non-interventionist. I see myself as more of a caretaker than a manipulator. When you’re blessed with grapes as good as we have in South Africa I believe it’s best to work with what nature gives you.”
Q. So fancy fermentation vessels, artificial regulation of acidity or cultured yeasts aren’t for you? “No, keep it simple. No matter which grape I’m working with, be it Chenin Blanc, Chardonnay, Semillon or Sauvignon, I want a taste of place to come through. Journey’s End isn’t in the business of masking or manufacturing flavours. Natural fermentations, treat what you’ve been given with respect and focus on creating great wines.”
Journey’s End Haystack Chardonnay (Tanners £13.90). Inviting mid-gold hue with a lively, yet rich, bouquet that blends citrus fruits with honey. Ripe and mouth-filling, there’s an impressive breadth of flavours on show here everything from red apples and melon to tropical fruit and butter. A crisp grapefruit acidity keeps everything balanced and makes it an ideal partner for poultry or game birds.
Q. Journey’s End wines’ have quite a European feel to them, is that a winemaking decision, a product of site and vine, or a little bit of both? “Both. Our grapes are planted in ocean-cooled areas and many of our vineyards are on south-facing slopes which helps to keep temperatures down and gives us longer growing season. For white wines, this is ideal. Sugars and flavouring compounds develop slowly and evenly while maintaining good acidity. There’s a good diurnal (day to night) temperature range that promotes fragrance and balance as it does in many European regions. We’re also big fans of oak and French oak is used in many of our wines as it adds complexity and nuance.”
Destination Chardonnay 2022 (Vinum £31.50) is a hugely impressive glassful. Golden with green-gold highlights, the powerful, profound nose is picked with green and yellow fruits, smoky vanilla and citrus. Big but not brash, it’s one of the biggest Chardonnays I’ve tasted in some time, but it doesn’t feel flabby or overpowering. The firm acidity, clever use of oak and abundance of fruit means it maintains its balance and, remarkably, it feels precise and focused. Still young, at the moment it needs partnering with fine food – monkfish, mushroom risotto, guinea fowl – but in a few years it will be a sensational solo sipper.
Q. Climate change is obviously a huge issue for winemakers worldwide, how is it affecting you and what steps are you taking to deal with it? “It’s taking effect here. We started seeing changes in 2015/2016. Everything is getting more extreme. We’ve had five or six years of drought and we’ve seen winds of 120 kilometres an hour which have ravaged wines. Our winters are getting wetter – we’re collecting rain in dams for the summers – and harvests are getting earlier. In the last seven years, we’ve seen vintages come forward by an average of 10 days. It’s challenging. We’re learning something new every year, and while we have a lot of old vines that are more resistant, you have to adapt.
“We’re fortunate in that we’re part of a community of winemakers who are happy to collaborate. We share knowledge and ideas and muck in when someone needs assistance. It’s one of the best things about making wine here.
“In terms of what we’re doing to combat further climate change, we’re using a lot of organic and environmentally friendly practices. We re-use of grape waste on the vines, water waste is recycled, and Journey’s End was the second winery in South Africa to install solar power generation.
“Our business is built on sustainability, community projects – such as hiring and training local people – and making sure there’s a proper trade-off between money and sustainability. We want to create great wines that won’t cost the earth.”
Q. Many countries and regions – I’m thinking of places like McLaren Vale and Bordeaux – are changing their plantings to deal with climate change, is that something you’re considering? Personally, I’d love to see a Fiano or an Assyrtiko from Journey’s End – any chance? “In Durban they are looking at mildew (a form of mould) resistant grapes. It’s a massive undertaking. You need to wait three years to get any fruit and it takes time to see if the wine you can make from it is up to standard. For the time being, we’re sticking with what we have. We’re looking at different rootstocks, cultivars and clones. Our focus remains on Chardonnay and we’re very excited about white Bordeaux grapes such as Sauvignon and Semillon. Our Ad Infinitum is a blend of 87% Sauvignon and 13% Semillon from small blocks planted at 250m above sea level. It’s a passion project of ours and we think it’s got exceptional potential.”
The Ad Infinitum 2022 (£28 from Noble Green Wines) is ghostly pale with a shimmering, green-gold hue. The nose is fresh, zesty has piercing notes of gooseberries and rhubarb with a smoky tone and savour, mineral edge. The fruit-savoury tension continues on the palate, where mouth-watering citrus, red pears, and white peach are balanced by a steely minerality, a curt touch of peel and a hint of creamy honey. Youthful and intense, in another year or two this will be outstanding.
Q. I’m a huge fan of South African Chenin – especially when it’s oaked. Do you think it enjoys as good a reputation as it might? Many UK consumers don’t see it as a serious wine, they certainly don’t see it in the same light as a Vouvray or one of the other great Loire Chenin. “It’s an education thing. South Africa is still seen as a bulk producer of Chenin and a lot of it goes for distillation. We love it, especially when it’s oaked.”
Q. South African white wines have come an awfully long way over the last twenty years or so. Do you think they have further to go and if so how/what does that look like? Is it a case of greater site/varietal/clone selection to create small batch ultra-premium wines in the way Australia and California have? “We can do everything, and we can do everything well, but there needs to be a balance between premiumisation and affordability. There will always be a need for bulk/cheaper wines, but the small batch production is an exciting space, one we’re happy to work in.”
Journey’s End Spekboom Sauvignon Blanc (Sainsbury’s £11) shows how well and how distinctive South African Sauvignon can be. Grown in the cool of the Coastal Region there’s freshness without aggression. The bouquet is fresh but gentle, favouring lemons, nettles and grass over gooseberries and green peppers. On the palate, it’s generously fruited, but there’s a softness and plumpness of cooked rhubarb and grapefruit where you often find lemons and limes. The finish is long, firm and savoury making it the perfect foil to white meats, stir-fries and fresh seafood.
Q. What’s your fantasy South African wine? If you could choose any site, any vine, and any production techniques, what would you produce? “The Ad Infinitum!”
Check out this light, fragrant curry recipe! It’s quick, easy and packed with juicy prawns, creamy coconut milk and crunchy green vegetables.
Ingredients Serves four, cooking time 15 minutes • 2 tbsp olive oil • 1 onion, thinly sliced • 3 cloves of garlic • 1 tbsp fresh ginger, grated • 2 tsp garam masala • 1 tsp dried or chilli flakes or one whole red fresh chilli chopped • 1 tsp turmeric (optional) • 1 tsp mustard seeds (optional) • 1 tin of coconut cream or milk • 1 tin of tomatoes (whole or chopped) • 450g / 15oz fresh king prawns • Green vegetables – spinach, chard, pak choy, green beans, or peas • Zest of 1 lime • Fresh dill, flat leaf parsley or fennel • Sea salt
Method 1. Place a saucepan or casserole dish over a low heat and add the olive oil. Stir in the onion, garlic and ginger, cover and cook for two minutes. Next remove the lid and add the garam masala, chilli, mustard seeds and turmeric. Stir and cook for two minutes. 2. Stir in the coconut cream and tomatoes and season with sea salt. 3. Next stir in the fresh king prawns, and cook for five minutes. 4. Lastly add the green vegetables and zest of one lime, and cook for a further 5 minutes. 5. Sprinkle fresh herbs on top and serve with lime wedges or any of these if you have them, rice, yogurt and naan bread.
Rosewater pavlova with soft summer berries
One of my favourite desserts, this is so decadent and looks fabulous, too. I sometimes swap the raspberries for other soft fruits. I make the pavlova the night before and leave it to cool overnight in the oven; switched off, of course.
Ingredients Makes one pavlova, cooking time 90 minutes For the pavlova: • Nine egg whites • 500g caster sugar • 2 tsps cornstarch • 1 tsp white wine vinegar • 1 tbsp rosewater
Method 1. Preheat the oven to 160°C and line a baking tray with greaseproof paper. 2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly until mixture is thick and glossy and the sugar completely dissolves. Add the corn starch, vinegar and rosewater and gently fold until just combined. 3. Pour the mixture on to the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the pre-heated oven and turn the heat down to 140°C and bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. 4. When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance as it will soak into meringue. Gently whip the cream until it thickens and then whisk in icing sugar. Fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh berries on top.
Liz Nicholls chats to the thoroughly entertaining anarchist cook, comedian & dad George Egg who will star at Big Feastival in Kingham this coming bank holiday weekend
Q. Hello George. Lovely to talk to you, our snack hacker! Are you looking forward to Big Feastival? “Yeah, I’m really excited, it’s my second time. I’m doing a cookery demo and a stand-up set both on the same day [Sunday].”
Q. And can you tell us a bit about your shows for those who haven’t seen you live? “So in theatre show, I cook on stage, live… real cooking as well, not some sort of clowny gesture towards it, it’s decent stuff! But the twist is that I don’t have any conventional kitchen equipment; I cook with power tools and things like a laptop that I’ve converted for cooking on. I’ve got a sort of flame-thrower thing, a wallpaper stripper and I cook three plates of food the audience can try. I’m also the Snack Hacker. And my stand-up is straight stand-up… but with props!”
Images by: Matt Lincoln
Q. Who were your comedy influences when you were younger? “Laurel and Hardy! Not just when I was younger, now as well. I also love lots of comedians including James Acaster.”
Q. So your first Edinburgh show, How To Cook in a Hotel Room was in 2015? “Yeah, that’s right. It was a totally self-produced show, not even any posters, and it sold out! I toured that for a couple of years then I realised I’d created this niche which led to more shows, using power tools and stuff!”
Q. Are you surprised how popular it’s been and what amazing fans you’ve picked up along the way? “Yeah, I’m really surprised. I mean, I’m wracked with self-doubt! I think the success comes down to the fact that it is unique. And it comes from a real genuine passion. I love cooking, I love being inventive and creative…”
Q. And do you think we could all maybe go a little bit more rogue, like you, with our cooking? “Yeah! If you kind of look at cooking as art you should be creative and break rules and challenge convention!”
Q. Like me you’re thinking about food pretty much every waking thought… what would your last supper be? “Crikey. Do you know what, I need to figure out before next week what my favourite last supper is. I’m writing a cookbook at the moment, and I’m crippled by choice, always. There’s a lot of nostalgic stuff in there because my dad did all the cooking when we were kids. And there’s loads of things that he did that bring everything flooding back. He used to make this lemonade with a whole lemon and ice cubes and sugar and a liquidiser…”
Q. What were your school dinners like? “Oh, I’ve such fond memories of school dinners! I went to school in south-east London, and they had this tuck shop, basically, all the things that they couldn’t sell. There’d be lukewarm fish fingers and sausages and things, which they’d sell for 5p, 10p. It was lethal! I’d go there towards the end of the lunch hour and just have like, eight fish fingers.”
Q. And what I really like about you is that you don’t have any sort of notion of guilty pleasures… Everything’s a pleasure! There’s never this snobbery about food that you sometimes get. “Yeah, oh, utterly. I mean, that’s my kind of ethos certainly with the Snack Hacker stuff. I don’t feel like salad cream is a naff ingredient: personally I call it white ketchup. I mean, it’s very similar; it’s full of vinegar and sugar. We didn’t have salad cream when I was growing up. We were quite a middle-class family and my parents frowned on salad cream like they frowned on ITV. So at school, I got a sachet of salad cream and had that with fish fingers. I was like, oooh, in heaven.”
Q. You’ve got some great fellow foodie famous fans haven’t you? “I mean, yeah, well, Craig Charles has really taken me under his wing. That’s lovely. So I do this weekly chat with him on BBC 6 Music every Monday where I give him a sort of quick, easy recipe idea. He’s so positive! I mean, every idea I come up with, he’s like ‘oh, God, I want to eat that’. Gennaro Contaldo too; I just I love him: he’s so funny, he reminds me of that Laurel & Hardy era.”
Q. What’s your favourite bit of kitchen kit? “A pressure cooker is something I discovered in the last few years. The recipes you can do! Check out the book by Catherine Phipps: you can do like a joint of roast beef in something like five minutes and it’s perfect, pink in the middle. It’s incredible! Otherwise, a microwave! We didn’t get one until after my dad had died but it’s amazing. You can do all sorts like chicken crackling and stuff which is just heaven.”
Q. You’ve got a cookbook coming out soon, haven’t you, as well as your theatre shows this autumn? “Yeah, that’s being published June next year, see you at Big Feastival for a taste!”
Celebrate Afternoon Tea Week, August 12th-18th, with pure indulgence at the Royal Berkshire, Ascot
Guests can take a seat for a luxury afternoon tea at Royal Berkshire, whether in The Polo Bar, Fork restaurant, or out on the terrace during the warmer months.
Those visiting will indulge in this English tradition in a charming English setting, a treat for everyone who experiences it. Royal Berkshire also offers special family-friendly afternoon teas on Halloween and Easter, with specially curated menus and activities designed to delight even the youngest guests.
Head Chef Jamie Brown and his team are behind the menu development, which features seasonal and locally sourced ingredients. Menu highlights include honey roast ham and wholegrain mustard sandwiches, Early Grey tiramisu and Baileys cheesecake. Available all year round: from 12:00pm to 5:00pm daily, Monday to Friday in The Polo Bar or garden terrace weather permitting and Saturday & Sunday in Fork restaurant, for £42 per person. With 15% off Adult Afternoon Tea Monday-Friday for the whole of August.
Enjoy a fun-filled weekend at Foodies Festival in Stoke Park, August 30th to September 1st, with a celebration of food, drink and music
Top chefs, tasty food, delicious drinks and live music are coming to Guildford for the first time with Blue, Sister Sledge and Symphonic Ibiza courtesy of the Foodies Festival 2024.
Watch MasterChef champions, Michelin-starred and top local chefs cooking their signature summer recipes in the La Española Chefs Theatre. Among those taking part are Alex Payne who has worked with Gordon Ramsay and Heston Blumenthal and now has the Michelin starred The Tudor Pass at Great Fosters, Egham. Channel 4 Sunday Brunch bread expert Jack Sturgess, aka Bake with Jack and former MasterChef winner Druv Bhaker will also be showcasing their skills.
Learn how to make show-stopping cakes in The Pots & Co Cake & Dessert Theatre with expert bakers. Great British Bake Off stars will share their best baking hints and tips live on stage with easy to make recipes that are as delicious to look at as they are to eat.
Sample new wines, champagnes and cocktails in The Drinks Theatre. Eat delicious street food from around the world. Taste new flavours and meet artisan producers. Have fun all day with chilli eating competitions and food challenges! Kids can have fun at The Kids Cookery Theatre.
At the all new cook school, get hands-on in an authentic Thai Green Curry Cook School session with MasterChef star Yui Miles. £25 per person (45 min sessions).
The Flavour Town Fire Stage will host demonstrations of amazing fire-cooked recipes all day long, such as Louisiana Cajun Chicken, salmon cooked to perfection and Cowboy Butter Tomahawk Steak. Pop along anytime you want to and stay for a taste – you won’t want to leave!
Kicking off the live music on Friday night is Symphonic Ibiza taking you on a journey through the legendary sounds of the White Isle fusing iconic Ibiza dance anthems, live vocals, a sensational DJ and an amazing live orchestra. Close your eyes and you could be back partying in Ibiza. Kathy Sledge headlines on Saturday, 31st August. The singer, songwriter, author, producer, manager, and Grammy-nominated music icon is the signature voice in Sister Sledge known for anthems such as We Are Family. Blue round off the weekend on Sunday, 1st September. Formed in London in 2000, the four piece have sold a phenomenal 16 million records, scored multiple number one hits and collaborated with some of the world’s biggest stars including Elton John and Stevie Wonder, as well as winning two BRIT awards.
Waterside Cafe in Farmoor, will celebrate its first anniversary under new ownership with an exclusive evening supper club featuring Tikka and Tadka on Saturday, 31st August
The team at Waterside Cafe in Cumnor, OX2 9NS, are excited to announce their first evening supper club event, celebrating one year under new ownership!
This special occasion will be held in collaboration with loved local independent business, Tikka and Tadka, known for their authentic Indian cuisine.
Join them for an evening of delicious food and breath-taking views of the reservoir. Guests will enjoy a meticulously crafted three-course Indian meal prepared by Tikka and Tadka, with the picturesque backdrop of the reservoir and the potential for a stunning sunset to enhance the evening.
Waterside Cafe has enjoyed a fantastic first year, building strong relationships with customers, suppliers, and friends in the community. This supper club is a way to say thank you and celebrate the journey together. Only 40 tickets are available – book early to avoid dissapointment!
Owner Rachel says: “We are thrilled to celebrate our first anniversary with our incredible community. Partnering with Tikka and Tadka for our very first Evening Supper Club is the perfect way to mark this milestone. We look forward to sharing an unforgettable evening with everyone.
“Being slightly out of Oxford and new to the hospitality industry, the journey has sometimes been lonely and isolating. However, it has also been incredibly rewarding. Every day I’ve learned something new, and the support from other small businesses and our brilliant relationships with our suppliers has been a lifeline during our first year. Their encouragement and support have been invaluable, and I’m truly grateful to be part of such a supportive community.
“Making it through our first year feels like a significant achievement, and I’m excited about what’s next. We’re planning more collaborations like this supper club and have recently purchased a horsebox trailer to serve take-away coffee. We have lots of exciting ideas in the pipeline. We’ve also recently become a Chatty Cafe, supporting a charity that encourages conversations to reduce loneliness. The reservoir is a real community hub, and I’m eager to continue promoting this important initiative in the coming months.”
“Before I took over Waterside Cafe, I was baking celebration cakes, and I’m particularly proud that I still make all our cakes and traybakes for the cafe. My apple Dorset cake has become known as the ‘house special’, and on many weekends, we’ve completely sold out because people love it so much. It’s wonderful to continue doing what I love and to see the cafe now recognised for its great homemade produce.”
Our resident wine columnist shares his picks in time for International Pinot Noir Day on 18th August.
Hello. I shall be celebrating International Pinot Noir Day in my usual way by opening a magnum of Romanee Conti 1985. I keep a couple on my yacht in Monaco in case I fancy an early morning pick me up with my dodo eggs on toast. Putting my #livingmybestlife Instagram fantasy to one side, this is a grape anniversary I will be observing as any excuse to drink Pinot Noir is fine by me.
Pinot Noir is the queen of grapes. Ask any producer who’s ever tried to make wine with it and they may refer to it as the drama queen of grapes. Few if any varieties are as fickle, prone to mutation, picky about their site selection or as downright infuriating as Pinot. Its thin skins have earned it the nickname of the ‘heartbreak grape’ as they break so easily, though when done well its beauty will steal your heart away.
Burgundy in eastern France is the home of Pinot Noir. This long, thin strip of land produces wines of truly astonishing splendour, complexity and ethereal charm that are like no other. Alas to afford wines like Romanee Conti or some of other rare Grand Cru you’ll need pockets deeper than the Mariana Trench. A bottle of Leroy’s Musigny 2015, for example, is currently on offer on WineSearcher for £175,000.
Happily, great Pinot Noir is available to us mere mortals, and to celebrate Pinot’s day in the sun, here are my top recommendations for affordable Pinot Noir.
Must-taste Pinot Noir wines
The Spacenine A23 Pinot Noir (Perfect Cellar £14.95) isn’t produced by the side of the Brighton Road as the name might suggest but in France’s Languedoc. Some will tell you that great value French Pinot Noir doesn’t exist. Twenty years ago I’d have agreed, but better site and clone selection combined with infinitely better winemaking have given us crackers like this. Mid-red, the bouquet offers red berries, cherries and a touch a raw beetroot. The medium-bodied palate is lively with lots of raspberries, strawberries, red cherries and a hit of minty spice to the finish. Try this with barbecued red meats or hot smoked salmon.
Next up, are three wines from New Zealand’s Marlborough region. Following Kiwi Sauvignon Blanc’s explosive entry on to the UK market in the late 1980s, winemakers started looking at other vines and, inevitably, decided to try their hand at Pinot Noir. The results can be exceptional. A cool climate, poor, free-draining soils and a long growing season, New Zealand has all that Pinot could want.
The King’s Wrath (Majestic £9.99) shows New Zealand’s Pinot delicate side. Mid-red, the nose is gentle, combining summer pudding with mint and cream. While no blockbuster, there’s a gentle intensity to the red and black berry fruit that makes it feel bigger than it is. The use of oak is well-judged and adds a creamy, smoky tone without overwhelming the fruit’s mellow beauty.
If you prefer your Pinot big, bold, and boisterous, then the Villa Maria Cellar Selection Pinot Noir (Waitrose £16.99) is for you. This mighty wine has an old-school feel to it. The nose is crammed with sweetly toned red and black berries, vanilla, loganberries and jam. The palate is equally well-endowed, offering masses of rounded berry fruits, damson conserve, sour cherries and spearmint-tinted minerals on the finish. Decant/leave open for a couple of hours and savour this joyful Pinot with bruschetta, mushroom dishes or lamb.
“Classy” is a word I associate with The Ned Pinot Noir (Ocado £16). It’s quite European in its refinement, but it retains New Zealand’s upfront fruit. The bouquet is fresh, clean, zesty and red berry-driven with an undertow of something darker, something herbal and smoky. On the palate, it continues to walk a fine line between reserved and ebullient. Strawberries and raspberries are offset by black cherries and stewed plums, tangy acidity by creamy oak and mushrooms. Lovely with all sorts of red meats and creamy white cheeses, it’s equally at home on its own with a light chill.
If the Ned can be summed up as classy, then the Moorooduc Estate Pinot Noir 2020 (Caviste £27) is revelatory. I visited this peerless Mornington Peninsula estate when the first wave of cool-climate Australian wines hit our shores. It’s an astonishingly beautiful area just south of Melbourne. Surrounded by cooling water on three sides the wines can be stunning; combining grace with power, precision with intricacy. The Moorooduc Estate Pinot Noir 2020 is the best Australian Pinot I’ve had this year by some margin. Ruby-garnet in colour, the nose blends red berries and cherries with a lift of flowers and darker notes of earth and undergrowth. Cherries dominate the fruit profile, though there are berries and fruits of the forest in the background. Toward the finish, a bright, cleansing acidity comes through alongside smoke, and a savoury, gamey. Still young, this will be age well over the coming 5-10 years.
Chile is noted for the excellence of its Pinots. If you want a truly memorable experience splash out on the Las Pizarras Pinot Noir (Berry Brothers, £60.50). From the same winery but for everyday drinking, I have two very different recommendations, the Errazuriz Wild Ferment Pinot Noir 2022 (Wholefoods £16.45) and the Errazuriz Aconcagua Costa Pinot Noir 2022 (Taurus Wines £19.50). I wouldn’t normally recommend close siblings in the same column, but the difference between these two was so striking I feel it’s worth doing.
The Wild Ferment – so called as it’s made using natural “wild” yeasts – has a deep tawny red hue from which emerge scents of overripe raspberries, black cherries, and roses with an undercurrent of undergrowth and wood smoke. The palate is bright, crisp and full of energy with lots of summer berries and brambles set off by spicy oak and coffee bean bitterness to the lingering finish. Pair this with creamy cheese flans, baked fish or roasted poultry.
The Aconcagua Costa is from the Pacific coast and the cooling effect has imparted a freshness and delicacy, but behind the red fruit sits green herbs and black cherries. This was love at first sip for me as a flood of raspberries, tangy cranberries, alpine strawberries and cream rushed forth. In their wake came red cherries, a hint of citrus, vanilla, and a dash of balsamic. Precise and clean, it’s also satisfying and brilliantly complex. Give this a couple of hours open and serve just below room temperature – too warm and it loses some of its edge – with rich dishes such as liver, filet steak, coq au vin, or game birds. This will age wonderfully too.
I can’t talk Pinot Noir and not mention a Burgundy. While it’s not easy to find affordable brilliance in Burgundy if you follow the golden rule – producer, producer, producer – it can be done. Take the Louis Latour Cotes de Beaune 2021 (Tesco £21). I was quite surprised to see this in Tesco as this “challenging vintage” (wine speak for the nightmare that keeps on giving) was tiny. The little wine that was produced was often lovely though. Freshness and fragrance are 2021’s signatures and these are evident here. Mid-red, there’s a distinct floral note attending the raspberry, cherry and blackberry bouquet. These appear on the supple, yet bright palate, which gives generous quantities of red fruits, cherries, spices, and a crisp, firm finish. Time is on its side, but if you’re drinking it now, pair it with tomato-based dishes, full-flavoured cheeses, duck or spring lamb.
Well, that’s it from me for now. Next time out I’ll be looking at some Argentinean wines and exploring it’s offerings beyond Malbec.
These cafes and coffee shops offer a diverse range of experiences, from historical and opulent settings to cosy, intimate spots, making Oxford a great destination for coffee lovers.
Tired of drinking underwhelming coffee? This guide brings you the best coffee hot spots & cafes around Oxford. So, if you’re making plans to visit Oxford any time soon, make sure to add these to your to-do list.
1. The Missing Bean
A favourite for students, this café is renowned for its Antipodean-style coffee and lively ambiance. The Missing Bean is perfect for a quick takeaway or a cosy sit-in.
2. Society Café
Situated on St. Michael’s Street, this café features a wide selection of espresso and filter coffee options, sourced from premier coffee farms and roasters. It’s a favourite for its spacious interior and co-working-friendly atmosphere.
3. Jericho Coffee Traders
Known for it’s micro-roastery, Jericho Coffee Traders offers tailored coffee blends and pop-up locations around the city. It’s a must visit for coffee lovers.
4. GAIL’s Bakery
Besides great coffee, GAIL’s offers an array of freshly baked goods, making it a perfect spot for breakfast or a casual coffee break.
5. The Handle Bar Café and Kitchen
Situated above a bike shop, this café is renowned for its atmosphere and delicious toasted banana bread. It also offers extended hours for evening hours.
6. The Grand Café
Located on the site of England’s oldest coffee house, The Grand Café is more famous for its tea and opulent decor, offering a unique historical experience.
7. Colombia Coffee Roasters
Located in the Covered Market, this café specialises in single-origin coffee from Colombia, complemented by tasty baked goods.
8. The Ashmolean Café
Located in the Ashmolean Museum, this rooftop café offers stunning views alongside a solid coffee and tea selection, with profits supporting the museum.
9. The Edge Eatery
Located in Witney, Oxfordshire, this café receives a huge amount of praise for its delicious brunch & speciality coffee offerings.
10. Gatineau
Gatineau offers a range of artisanal fresh breads, viennoiserie, cakes, savouries, biscuits and chocolates.
