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The Nut Tree Inn

Oxfordshire, Murcott - Modern British - Pub - ££££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

With drinks and nibbles served all day in the bar, guest ales on handpump and warmth emanating from a wood-burning stove, this seriously thatched 15th-century charmer is still an honest-to-goodness Oxfordshire watering hole. Aside from some self-styled 'pub classics' at lunchtime (battered cod, steak and chips and a roast on Sundays), chef/owner Mike North delivers a finely crafted seven-course tasting menu with bags of seasonal cred and a fondness for the good things of life – including supremely moreish home-baked breads, locally cultured butter and vegetables from the pub’s own kitchen garden. Other ingredients are garnered from Britain's fields and waters, although the cooking is grounded in the European classics – from classic beef fillet (courtesy of Aubrey Allen) accompanied by potato purée, morels, allium and red wine sauce to poached halibut in golden rapeseed oil with compressed cucumber, avruga caviar and wasabi velouté. The kitchen ...

With drinks and nibbles served all day in the bar, guest ales on handpump and warmth emanating from a wood-burning stove, this seriously thatched 15th-century charmer is still an honest-to-goodness Oxfordshire watering hole. Aside from some self-styled 'pub classics' at lunchtime (battered cod, steak and chips and a roast on Sundays), chef/owner Mike North delivers a finely crafted seven-course tasting menu with bags of seasonal cred and a fondness for the good things of life – including supremely moreish home-baked breads, locally cultured butter and vegetables from the pub’s own kitchen garden. Other ingredients are garnered from Britain's fields and waters, although the cooking is grounded in the European classics – from classic beef fillet (courtesy of Aubrey Allen) accompanied by potato purée, morels, allium and red wine sauce to poached halibut in golden rapeseed oil with compressed cucumber, avruga caviar and wasabi velouté. The kitchen keeps things clever by offering various amuse-bouches and pre-desserts (from a cappuccino of wild mushrooms with cep powder and goat's curd to a toasted meringue egg filled with Key lime curd), while desserts could promise comfort (sticky toffee pudding) or outright indulgence (chocolate soufflé with hazelnut praline ice cream). Mike’s wife, Imogen, is a charming host, and the forward-thinking wine list features an impressive showing of organic and biodynamic labels among its well-curated offerings.

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VENUE DETAILS

Main Street
Murcott
Oxfordshire
OX5 2REGB

01865 331253

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OTHER INFORMATION

Private dining room, Separate bar, Parking

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