Tucked away in a beautiful rural estate with 3,000 acres of picture perfect grounds, Eynsham Hall on the Oxfordshire Cotswolds border has just completed an 18-month programme of extensive refurbishment work. This has included the Main Hall, bedrooms and public areas and the creation of a contemporary brasserie.
The icing on the cake has been the appointment of Simon Bradley as Head Chef. Previously of The Randolph Hotel in Oxford, Simon will be intrinsic in attracting a wider audience and more non-residents to dine at Eynsham Hall.
Simon’s menu offers uncomplicated, un-rushed, seasonal British food, sourced from local farms and suppliers, including pork from nearby Kelsmcott Farm and cheeses and chutneys from local artisan producers.
Large houses such as Eynsham Hall would have had a smoker and Simon has overseen the introduction of a new smoker – ingeniously created from a modified fridge and affectionately known as Betty. This traditional method of preserving food along with soaking in brine will be complemented by more modern techniques of cooking at very low temperatures to develop an eclectic menu.
The Brasserie features bespoke banquette seating with industrial copper accents – a nod to the Mason family, who built the Hall in 1908 and made their fortune from copper mining. A warm glow from bespoke lamps creates a welcoming and homely atmosphere in a room that was originally designed for highly competitive family snooker tournaments.
“I’m delighted with the response so far and the feedback on the menu has been fantastic. The space was originally designed for entertaining and it feels very humbling to be replicating lots of traditions that the Mason family would have embraced,” says Head Chef Simon.
The Brasserie will be open from 7pm to 9pm Sunday to Thursday and 7pm to 9.30pm on Friday and Saturday.
Eynsham Hall is part of The Cathedral Group along with The Bell at Ticehurst and The Old Town Hall in Bromley (coming soon). Eynsham Hall was acquired by the group in 2005.
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