Pub & Bar News is sponsored by The Kitchen Porters Club
Located in the heart of Oxshott, The Bear has reopened its doors following an extensive top-to-toe refurbishment. Cementing its status as a true community pub, this much-loved local returns with a fresh look, new menus and a renewed focus on relaxed socialising and dining for every occasion.
Blending the pub’s heritage with contemporary touches, The Bear’s refurbishment sees a complete redesignof the space, with settle seating and mixed-height furniture creating an inviting atmosphere just as suited fora quick pint as a long Sunday lunch. Outside, the sun trap terrace has been refreshed with new decking and festoon lighting, creating the perfect spot for al fresco drinks with mates, dates and everything in between.
At the heart of the local pub’s new chapter is an action-packed calendar of events designed to bring the community together. Guests can expect everything from weekly quizzes to monthly ‘Butcher’s Block’ steak nights and Friday seafood specials, all paired with a standout drinks selection.
Behind the bar, the well-rounded collection of cask ales, IPAs and pale ales is joined by Hawkstone and Jubel Peach, bringing a fresh edge to the line-up. The new wine list spotlights bottles from across the globe, while the selection of signature spritzes is perfectly suited to warmer weather, including a Martini Spritz with olives; White Sangria with peach Burnt Faith; and a Raspberry Honeybee with Beesou honey. A considered alcohol-free range ensures everyone is catered for, with options of a 0% Amalfi or Berry Hugo on offer.
On the menu, expect familiar pub favourites, classic handcrafted pies and fresh seafood options from Head Chef Toni Mitchell, all of which champion the best seasonal ingredients from British suppliers. Designed formidweek suppers to group celebrations, starters span from chicken & bacon Caesar bon-bons to a prawn & crayfish ‘Bloody Mary’ cocktail, while highlight mains include Pork, apple & leek sausage toad in the hole; Jacob’s Ladder short rib; and a minted Welsh lamb & pea pastry pie.
For larger groups, generous feasting plates made for grazing and gathering are bound to impress. Options include The Bear Board with Scotch egg, pork belly bites, charred corn ribs, and other comforting pub favourites; and the Dayboat Fish Platter, featuring steamed garlic mussels, smoked mackerel pâté and salt& pepper squid. The real showstopper is the fondue-style Welsh rarebit with Guinness chutney and soldiers, resulting in a dish that is indulgent, moreish and near impossible to leave unfinished.
No pub is complete without a roast, and Sundays at The Bear offers a line-up of perfectly cooked prime cuts, including a Dingley Dell crispy pork belly pin wheel, West Country rump of beef and Sutton Hubbard lemon and thyme half roast chicken, whilst a wild mushroom and asparagus wellington ensures there is something for every eater. Expect an abundance of roasties, seasonal root vegetables and rich gravy, plus fluffy double-egg Yorkshire puddings. For the ultimate crowd pleaser, the Jacob’s Ladder offers a short rib sharer with leek and bacon gratin and pigs in blankets for extra indulgence.
Pub & Bar News is sponsored by The Kitchen Porters Club
