Pick of the dishes on our Christmas menus

Our three head chefs Michael (Quod), Alicia (Parsonage) and Jonas (Gee’s) are just about ready to go headlong into the festivities of Christmas with seasonal menus starting in the first week of December.

At Quod, I am looking forward to Michael’s confit pigeon & red wine risotto with local grilled Bibury trout with cockles & spinach to follow, finishing with a steamed chopped date & Armagnac pudding with clotted cream.

At the Parsonage confit duck & foie gras terrine with apple chutney matches up brilliantly with Alicia’s pithivier of shallot & harbourne blue cheese, for me this has to be followed by the muscovado and hazelnut tart with clotted cream – with the fire at the Old Parsonage roaring you will think you are in Lapland!

Gee’s, as it goes into its final month in its current incarnation, has a really inviting menu to enjoy before closing on Christmas Eve for refurbishment. Here I would choose either tuna tartare with fennel & cucumber or chicory, blue cheese & walnut salad followed by poppy seed crusted salmon with beetroots or possibly the wonderful local venison.

We have indulgent and heart warming dishes as well as the simple. We are even trending some healthy alternatives. Vegetables, cheeses & meats are from Oxfordshire farms. See ‘News from the Farm’ for more on the beef, pork and lamb supplied by our own Rofford Farm.

Above all each chef has put seasonality and local produce at the top of their trees!

Julian O’Neill, Director of Food