Limited Edition and Weekend

Rich ripe reds, £68

The Oxford Times: Rich ripe reds, £68

7:00pm Wednesday 9th April 2014

This month’s case contains some of the classic grape varieties that really shine when handled well by good winemakers using modern equipment. 

Best of Italy mixed case, £74

The Oxford Times: Best of Italy mixed case, £74

8:00am Thursday 20th March 2014

Italy is a huge wine producing country with a massive amount of regions producing wine. Here we have picked some classic favourites from famous regions to bring you a mixed case that really brings the country’s character to life.  Italian wines work superbly with many foods and especially (as one would guess) pasta dishes.

Mixed Chilean case, £78

The Oxford Times: Mixed Chilean case, £78

8:00am Thursday 13th February 2014

Chilean wines are all about clean, fruity and ultimately drinkable wines that are ideal with or without food and are great value for money. Here are some of our top favourites.

New Year's mixed case, £63

The Oxford Times: New Year's mixed case, £63

12:06pm Thursday 16th January 2014

Drank too much over Christmas?  Spent too much?  Giving up drinking as your New Year’s resolution?  Cheer up – it might never happen! 

Festive mixed case, £109

The Oxford Times: Festive mixed case, £019

3:25pm Wednesday 11th December 2013

So what are you going to drink over the festive season? Once again we have put together a classic case of true festive favourites that will take the strain out of all the deciding and will help to create that extra special time during the celebrations whether the wines are enjoyed with the Christmas meal itself or at any time over the festive period.

Wines for game, £84

The Oxford Times: Wines for game, £84

7:00am Thursday 21st November 2013

With the game season well under way, we are being asked for suitable wines to go with this excellent source of low fat organic free range food.

Value for money case, £66

The Oxford Times: Value for money case, £66

8:00am Thursday 17th October 2013

Modern winemaking techniques mean that it’s not difficult to make highly fruitful and drinkable wines for less money than in the past (despite the effects of multiple duty increases and increased transport costs!) and undrinkable wines are a thing of the past – at their worst they are simply boring.

Rich ripe reds, £70

The Oxford Times: Rich ripe reds, £70

8:00am Thursday 12th September 2013

This month’s case contains some of the classic grape varieties that really shine when handled well by good winemakers using modern equipment.

Wines for pasta, £79

The Oxford Times: Wines for pasta, £79

11:56am Monday 19th August 2013

There are a number of wines from outside Italy that can go well with pasta but somehow Italian and Sicilian wines just work that little bit better when it comes to finding the perfect partner to this classic dish which comes in so many different forms.

£96 summer sparklers mixed case

The Oxford Times: £96 summer sparklers mixed case

7:00am Thursday 18th July 2013

What better for summer than a spot of sparkling wine? The quality of these wines has risen greatly over the last ten years and they represent superb value compared to Champagne.

£97 Rioja mixed case

The Oxford Times: £97 Rioja mixed case

7:00am Thursday 16th May 2013

With Spring well established and the new season’s lamb readily available, what better wine to choose than Rioja?

Always a reason to celebrate with Malbec

The Oxford Times: Benmarco Malbec 2011 Dominio del Plata from Mendoza for £12.99 from Majestic Wine Warehouse.

9:07am Tuesday 23rd April 2013

There appears to be a day to celebrate all kinds of weird and wonderful things. January 13th was rubber ducky day.  Thousands of the little yellow bath friends floated down international waters brightening up a dull January.  International Pillow fight day invaded Trafalgar Square at the start of the month.  Feathers flew making Nelson look like he was standing watch in the midst of a snowstorm. Yesterday was “World Malbec Day.”

Argentinian mixed case, £76

The Oxford Times: Argentinian mixed case, £76

1:38pm Monday 1st April 2013

Argentina is making a great name for itself in the world of wine.

Chilean mixed case, £70

The Oxford Times: Chilean mixed case, £70

8:30am Thursday 14th February 2013

hilean wines are all about clean, fruity and ultimately drinkable wines that are ideal with or without food and are great value for money. We’ve put together a mixed case that will cover all your needs – at a budget price!

New Year's resolution mixed case, £64

The Oxford Times: New Year's resolution mixed case, £64

7:00am Thursday 17th January 2013

Drank too much over Christmas just like last year? Spent too much (again)? Giving up drinking as your New Year’s resolution? Cheer up – it might never happen! There’s always time for a soothing glass of wine. But not expensive wine – we do understand that you’ve spent too much.

Festive mixed case, £104

The Oxford Times: Festive mixed case, £104

8:00am Thursday 13th December 2012

So what are you going to drink over the festive season? Once again we have put together a classic case of true festive favourites that will take the strain out of all the deciding and will help to create that extra special time during the celebrations whether the wines are enjoyed with the Christmas meal itself or at any time over the festive period.

Wines for game, £109

The Oxford Times: Wines for game, £114

8:00am Thursday 15th November 2012

With the game season well under way, we are being asked for suitable wines to go with this excellent source of low fat organic free-range food. 

Value for money mixed case, £63

The Oxford Times: Value for money mixed case, £63

12:00am Thursday 18th October 2012

Modern winemaking techniques mean that it’s not difficult to make highly fruitful and drinkable wines for less money than in the past (despite the effects of multiple duty increases and increased transport costs!) and undrinkable wines are a thing of the past – at their worst they are simply boring.

Got post-Olympic blues? I prescribe a strong, fruity Syrah

The Oxford Times: 2010 LAM Syrah from SH Jones in Banbury for £11.69 a bottle

12:53pm Monday 1st October 2012

Summer is most definitely over. The autumnal equinox flew by us this past weekend. The Olympics, Paralympics and Victory Parade are a distant memory and the Jubilee- a shadow.

The moose eyed the Syrah that stood up to the beef

The Oxford Times: Chef Mark's excellent Onglet at the Oxford Blue.

10:32am Monday 24th September 2012

I feel like I’m being watched. I look over my right shoulder and there, eyeing up my vino, is head of a moose. The giant mammal is part of the charm of the Oxford Blue and it will have to put up with a lot of people scratching its nose as the autumn changes to this local pub come in full swing. Thursdays Chris Murray and his talented Chef Mark Bradbury are launching a steak night, Tuesdays they will start a live performance and a new seasonal menu are all part of the exciting plans, but what I really wanted to find out about was the wine. The thing about Chris is he is passionate about his wine and local beers. Before we even sat down he was showing me the Oxfordshire Ales and chatting excitedly about his new finds. 

Bordeaux mixed case, £103

The Oxford Times: Bordeaux mixed case, £103

8:20am Thursday 20th September 2012

Bordeaux needs little introduction as the world’s best known wine region and one which holds a special meaning for us here in the UK, originally because of historical reasons and the ease of shipping wine across the Channel from the Gironde river.

Keeping it local . . . . with Champagne?

The Oxford Times: Tom Ellis shows off the Chassenay d'Arce to Oxford Castle Unlocked manager Mike Speight.

3:34pm Friday 14th September 2012

Last Thursday I began the day with a glass of Champagne in the sun. This uncommon occurrence was a preview to the wines on offer at “Keeping It Local” at the Oxford Castle Quarter this weekend, and one of the stars is the Champagne.

Reds need chilling as room temperature rises

The Oxford Times: Charles Metcalfe leads a class in "Unlocking the secrets of champagne."

10:35am Thursday 30th August 2012

This weekend’s foodie festival wasn’t all about food.  There were plenty of libations to keep even the thirstiest satisfied.  Besides the drinks master classes and without even mentioning the Casillero del Diablo wine stand I counted, three separate coffee stands, as well as milkshake, smoothies, juices of varying ingredients from fruit and vegetable to herbal, organic milk products, spiced hot chocolate, a range of teas, cider, water, beers, Oxfordshire Ales, sangria, rum, three further wine stands, a bubbly import stand, ginseng spirit and gin. By the time I got to men serving Mojitos I had lost count and decided maybe I should just stick with the master classes.

Atomic Burger, Cowley Road, Oxford

The Oxford Times: Atomic Burger, Cowley Road, Oxford

2:10pm Wednesday 29th August 2012

wear after an epic night out, kebab juice and lager stains down the front of their shirts, Camberwell carrot in hand. And one says to the other: “That kebab was rank. We should have got a burger, man.” And the other one says: “There aren’t any decent burgers around here man. Hey dude, we should open our own burger place.” “Far out, it could have amazing milkshakes with thick chocolate and peanut butter.” “Yeah and Zaphod Flaming Gargleblaster Margharitas.” “Yeah and the burgers would be massive and filled with everything you could ever want.” “Yeah, massive burgers with bacon and beef chilli and cheese and lettuce and atomic sauce that will blow your ass off.” Snigger, snigger.

Recipe for dauphinoise potatoes: serves 6

The Oxford Times: Recipe for dauphinoise potatoes: serves 6

2:06pm Wednesday 29th August 2012

Dauphinoise potatoes are often found on restaurant menus as they are easy to prepare and they taste good. On the Bird in Hand’s menu you will find them served with Matt’s slow-roasted half-shoulder of lamb and his steak pie. You can also order them as an extra side dish.

Matt's dream pub is my kind as well

The Oxford Times: Matt's dream pub is my kind as well

2:04pm Wednesday 29th August 2012

Combining an interesting walk with a pit-stop at a pub that knows the meaning of hospitality is not always as easy as it sounds, particularly if you have a dog in your party. However, we really hit the jackpot last week when we met up with Matt Tucker a talented chef who ran the Lamb Inn in Crawley with his wife Lynne until quite recently. Before that, Matt worked for Steve Chick, who specialised in transforming Oxfordshire hostelries into trendy gastro pubs. Matt’s exceptional cooking skills helped Mr Chick establish The Boot at Barnard Gate, near Witney, The Hand and Shears, Church Hanborough, The Snooty Fox at Littleworth, and the New Inn, near Minster Lovell.

Plenty left to toast as summer draws to close

The Oxford Times: Nick Holzherr

11:28am Friday 24th August 2012

The final summer bank holiday is upon us.  With the Jubilee celebrations a distant memory and the Olympic flame doused, you might wonder what there is left to toast? Well, if you live in Oxford, then there is plenty.

The Seven Stars, Marsh Baldon

The Oxford Times: The Seven Stars, Marsh Baldon

3:07pm Wednesday 22nd August 2012

I consider myself particularly fortunate that pals Debbie and Stephen Dance bought themselves a dinner for four at their local in an auction of promises to raise money for Diamond Jubilee festivities in the Baldons.

A fun romp through the history of food

The Oxford Times: William Sitwell

3:01pm Wednesday 22nd August 2012

As autumn approaches so does the Blenheim Palace Literary Festival at Woodstock, which gets under way at Blenheim Palace from September 12 to 16.

The Old Swan & Minster Mill, Minster Lovell

The Oxford Times: The Old Swan & Minster Mill, Minster Lovell

1:10pm Wednesday 15th August 2012

They have been mucking around with the road system at Minster Lovell, making it impossible to reach the Old Swan & Minster Mill in the way I had been in the habit of reaching it over four decades.

Outdoor feasts in sunshine or rain

The Oxford Times: Recipe for Claudia Roden's picnic mayo

1:07pm Wednesday 15th August 2012

Have you noticed how few books on picnics are being published these days?

Recipe for Claudia Roden's picnic mayo

The Oxford Times: Recipe for Claudia Roden's picnic mayo

1:04pm Wednesday 15th August 2012

A classic hand-made mayonnaise calls for raw egg yolks which carried on a hot summer’s day could lead to food poisoning. In Picnics, Claudia Roden offers a tasty alternative created from hard- boiled egg yolks that keeps far better on a hot day.

Byron, George Street, Oxford

The Oxford Times: Byron, George Street, Oxford

10:46am Thursday 9th August 2012

Restaurant chain founder and boss Tom Byng sportingly supplied details of how to make one of his ‘proper’ hamburgers for the benefit of readers of Helen Peacocke’s food page some weeks ago.

Super supper - or was it dinner?

The Oxford Times: Super supper  or was it dinner?

10:39am Thursday 9th August 2012

While our evening meal wasn’t described as a ‘kitchen’ supper, it was certainly classified as a supper rather than a dinner.

Linora's Quark Gratin

The Oxford Times: Linoar's Quark Gratin

10:32am Thursday 9th August 2012

When I meet up with the freelance women writers of The Oxford Times, we arrange a lunch put together by contributions from us all.

Summer sparklers mixed case, £96

The Oxford Times: Summer sparklers mixed case, £96

9:00am Thursday 9th August 2012

What better for summer than a spot of sparkling wine? 

Faulty Towers The Dining Experience at the Appleford Kitchen and Bar

The Oxford Times: Faulty Towers The Dining Experience at the Appleton Kitchen and Bar

1:58pm Wednesday 1st August 2012

Where were you on October 17, 1975? I know where I was: seated before a television screen — as one had to be in the days before videos and the like made such attendance optional — watching Gourmet Night.

Fuchsia Dulop's recipe for smothered rainbow chard

The Oxford Times: Fuchsia Dulop's recipe for smothered rainbow chard

1:54pm Wednesday 1st August 2012

The term “smothering or smothered” is the nearest Fuschia can get to the describing the cooking method known in Chinese as ‘men’. The Chinese character for men consists of the sign for fire next to the sign that means stuffy, stifling or tightly covered. A smothered dish is one that is first cooked in an open wok, then covered with a lid which traps both heat and steam and allows the dish to continue cooking slowly until done. Fuschia says that it is a good way of cooking tougher greens such as rainbow chard, Swiss chard, kale and cavolo nero.

Try the healthier tastes of China

The Oxford Times: Fuchsia Dunlop

1:52pm Wednesday 1st August 2012

I first met Fuchsia Dunlop about eight years ago when she was promoting her Sichuan Cookery, which went on to win the Jeremy Round Award for best first book.

Tom Byng brings us Byron, his one-dish restaurant

The Oxford Times: Tom Byng brings us Byron, his one-dish restaurant

11:05am Thursday 26th July 2012

It would be impossible to count the number of hamburgers eaten throughout the world every day.

Recipe for gingerbread

11:31am Thursday 19th July 2012

A slice of gingerbread lavishly spread with butter makes a great addition to a tea party. Ann Parsons certainly enjoys baking ginger cakes, which rate among her favourites. She likes the fact that the longer you leave them the better they taste, though she is the first to admit they taste pretty good when taken straight out of the oven.

Going underground for scrummy teas

The Oxford Times: Tea with Ann Parsons

11:28am Thursday 19th July 2012

When Ann Parsons from South Oxfordshire first heard about the underground tea rooms that were popping up all over the UK, she knew she was more than qualified to open one of her own.

Chilean mixed case, £70

The Oxford Times: Chilean mixed case, £70

7:40am Thursday 19th July 2012

Chilean wines are all about clean, fruity and ultimately drinkable wines that are ideal with or without food and are great value for money. Always a favourite wine country for wine personality Oz Clarke, we have included one of his Chilean selections from his Top 250 Wine Guide.

The Field Kitchen pop-up restaurant

The Oxford Times: The Field Kitchen pop-up restaurant

4:03pm Wednesday 11th July 2012

‘Have you arranged to murder me?” Mr Greedy enquired nervously, as we crossed a railway bridge on foot, which led to another isolated path through the back of beyond.

Scrummy cakes win fans at the markets

The Oxford Times: Scrummy cakes win fans at the markets

3:57pm Wednesday 11th July 2012

When a master baker can boast of having spent several years working under the expert guidance of Michel Roux Senior at the Waterside Inn, Bray, he is someone to take seriously. Paul Barlow-Heal, who set up his own baking business, Cotswold Baking, in Swerford last year, makes such a boast with pride. He says he owes Michel Roux a great deal. It was certainly in his time at the Waterside Inn that became passionate about baking.

Paul Barlow-Heal's lemon tart

The Oxford Times: Paul Barlow-Heal's lemon tart

4:00pm Wednesday 11th July 2012

This is Paul Barlow-Heal’s favourite tart as its smooth, tangy lemony custard nestling in glorious sweet pastry makes a perfect summer dish when served at room temperature.

Hedgehog bread rolls (makes 8)

3:12pm Wednesday 4th July 2012

When Alice discovered that live hedgehogs were used as croquet balls and flamingos acted as mallets in the Queen of Hearts’ croquet match, she thought it was all very curious. Hedgehog bread rolls are a fun thing to make and certainly something that children will love getting involved with. They can be made using your favourite bread recipe or you can follow the one below.

Florio Bar and Kitchen, Summertown, Oxford

The Oxford Times: Florio Bar and Kitchen, Summertown, Oxford

3:15pm Wednesday 4th July 2012

Ross Buchanan was serving cocktails to me — and to rather a lot of other people — at Brown’s and the Duke of Cambridge longer ago than either of us might care to remember.

Mad Hatters ready for a big celebration

The Oxford Times: Mad Hatters ready for a big celebration

3:08pm Wednesday 4th July 2012

Once upon a time a March Hare, a Hatter and a Dormouse were crowded together at one corner of large table laid for tea, when a young girl with long blond hair joined them, occupying a large armchair at the end of the table.

Get writing on food and pocket £7,500

The Oxford Times: Jeremy Mogford  Picture: Helen Peacocke

4:27pm Wednesday 27th June 2012

Descriptions of food and drink can create unassailable hungers and unquenchable thirsts when the pen is in the hand of a master wordsmith such as Charles Dickens.



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