Martin Bridgeman, head chef at Oxford Fine Dining, talks polo and good food

Polo and fine dining are sometimes seen as being rather exclusive, but thanks to a new initiative, both are accessible to everyone this summer.

Event and wedding caterer, Oxford Fine Dining, has opened a pop-up restaurant at the hallowed grounds of Kirtlington Park Polo Club.

Diners are being invited to experience the delights of fine dining in one of Oxfordshire’s more exclusive venues, the glorious setting of Kirtlington Park Polo Club between Oxford and Bicester.

The pop-up restaurant offers a choice of two or three courses (£30 and £35 respectively) from a menu that we have designed especially for the restaurant.

Working with my team of chefs, we will serve a menu of delicious seasonal dishes using ingredients carefully chosen from local suppliers.

We have designed a menu that reflects our new setting, taking the essence of a traditional warm, relaxed British summer as our inspiration and combining it with hints of Oxfordshire’s very own rich supply of ingredients such as Oxford Blue cheese and Rectory Farm strawberries (used in our strawberry and prosecco jelly, white chocolate cream and oat crumble).

Most of the food preparation is done in Oxford Fine Dining’s event kitchens at Weston on the Green during the day, before the team moves into the much smaller facilities at the Polo Club for dinner service where we do the actual cooking, before adding the final touches to the plates as they are served.

I am more used to producing a fine dining set menu for hundreds of people at a time, so I am really enjoying the opportunity to focus on just 30 covers, with a selection of five dishes for each course. This presents its own challenges in the limited facilities.

My passion is for producing dishes made from fresh, local food that tastes exquisitely good with a fine dining finish, something that I have really brought into the design of our menus both for large events like weddings and balls as well as this pop-up restaurant. I learnt my trade on a two-year training course at Cricklade Catering College in Hampshire before joining the Four Pillars Hotel group for 13 years.

Here I developed my culinary skills across all areas of cuisine starting as comis chef, working in all their hotels as the relief chef before promotion to Head Chef.

Before founding Oxford Fine Dining in 2007, I undertook two years of continuing education to tailor my expertise in the very latest in techniques and styles, food technology and nutrition, which have been invaluable as the business has developed and grown.

Originally formed in 1926, Kirtlington Park Polo Club is set against the fabulous backdrop of Kirtlington House and its park, some 50 acres of gardens and formal parkland, was designed by Capability Brown.

It also hosts the Pommery Bar in which our new pop-up Restaurant is situated.

With traditional wooden timbers and floor, walls lined with photos of polo teams and large scenic windows looking over the polo ground itself, the restaurant gives a sneak insight into this heritage sport.

When the tables are laid up with crisp white linen and a set of sparkling glasses and silver cutlery, the room looks absolutely fantastic.

Our front of house team provide exceptional service and the wine list has been compiled to suit the occasion.

The whole team is looking forward to the opportunity by providing a very special night to remember.

Pop-up restaurants like this provide a unique opportunity to experience outstanding fine dining in a stunning venue, perhaps the first of many chukkas!

* The Oxford Fine Dining Pop Up Restaurant will be open at Kirtlington Park Polo Club, from August 4-6, 11-13 and 18-20.

The restaurant will open at 7pm with last orders at 9pm.

To reserve a table, or for more information, call 01865 728240 or email popup@oxfordfinedining.co.uk