Oxford Hotels and Restaurants
Much anticipated arrival of English Asparagus
Following a long winter our set lunches finally reflect the flavour of spring with English asparagus... READ ON.
Jennifer Brown, Senior Manager at Gee’s
I grew up in Oxford & began my career in hospitality on my 16th birthday working... READ ON.
Spring Lamb from Rofford Farm
Despite a late start to spring, lamb from Oxfordshire’s ‘Rofford Farm’ is coming into our restaurants... READ ON.
The Jeremy Mogford Prize for Food and Drink Writing 2013
Since this new annual short story prize was announced a year ago, we have had an... READ ON.
Hake, cockles and butter beans
This recipe is from Jonas Lodge, Head Chef at Gee’s. Ingredients A good glug of olive... READ ON.
Winter draw winners & more competitions to come
We are delighted to announce the winners of our winter draw. Pat Houshold has won a... READ ON.
Gee’s own coffee blend
Gee’s coffee comes from UE Coffee in Witney where beans are sourced from all over the... READ ON.
The Gee’s kitchen takes great pride & interest in the origins of ingredients, in particular the... READ ON.
Walk down the side of Gee’s through a canopy of trees & plants & you enter... READ ON.
Mothering Sunday at the Parsonage
Treat your mother to a fantastic lunch or dinner plus a spring posy of flowers for... READ ON.