It was a scene straight out of an Evelyn Waugh novel, the sultry sounds of jazz wafting over the whitewashed walls of the White Hart’s garden, enticing us in like Aladdin’s genie.

A sun-soaked scene of idyllic pastoralism greeted us as the breeze blew through, bringing with it intoxicating smells of spices and cooking meats, mint, washed linen and lemons, the clink of ice cubes and the hum of conversation, the tinkle of laughter enveloping us.

Trestle tables laid with long white cloths, meadow flowers, silver cutlery, chefs lined up behind a long chef station littered with salads, meat marinading and cooking gently to order, served in the haze of a summery Sunday lunchtime, completed the picture.

Yes, this is a BBQ like no other, where your pork kebabs are marinaded in orange confit, demerara and thyme and cooked over fruit tree wood chips, the dessert’s pineapple grilled and caramelised freshly and served with creme fraiche and redcurrants.

You can tell that Baz, aka Mark Butcher, the proprietor, is enormously chuffed with his Argentinian BBQ, as he should be, except that he’s also in the tremulous hands of the weather Gods, never known to be fair or even favourable.

So he must be delighted that the heatwave, or just the summer, has finally arrived, and that his courtyard can finally come into its own.

Starting off with a stunning Bloody Mary, absolutely up there with the best of them, cool, strong and spicy without being overpowering, we also tucked into the ember baked sweetcorn and the tapenades which were exceptional. I could have sat there quite happily all after noon eating the wonderfully rich chopped olive concoction, matched by a smoother, spicier Middle eastern muhammara with the fresh chewy bread and butter.

But the BBQ beckoned, the coals having been prepared in a really nerdy manner, the beech, birch and oak logs burning in the brasero, before the embers can be used on the Asado grill. It means the chefs grill and smoke your food at the same time without cooking it over a flame so there is no charring or burning.

The BBQ menu features a choice of Estepadas - Portuguese skewers of marinated beef, chicken and vegetables and then grilled to order, the skewers served hanging from a stand (Choose from chicken, beef, pork, veg or fish) or steaks.

Mr Greedy obviously went for the steak while the remainder of the party chose a variety of the skewers, as we lounged at the elevated table at the end of the courtyard like royalty at a jousting tournament.

Once ready. one processes up to the chefs station, helps oneself to the salad option (a chickpea salad, a Greek salad and some potato salad, all of which needed more seasoning or stronger dressing), before the meat was added to the plate.

So much relies on one's butcher, but the results were much appreciated, the delicate flavours infused into the perfect cuts, enjoyed as the balmy afternoon stretched in front of us.

The kids were less enthralled, failing to appreciate the embers, but enjoying the home-made burgers and prime sausages (£7.50) with bread instead which was fine.

They perked up a bit at the mention of pudding, choosing some of the exotic and numerous home-made ice creams while we tucked into said pineapple really relishing its hot, sweet, juiciness, accompanied by a few glasses of crisp, cold rose, which lulled us into the intoxicating balmy atmosphere which prevails.

Attending a party there a week later, when a band played on the very stage where we had eaten, the numerous guests all chowing down on the Asado’s offerings I realised what a brilliant tool it was for both mass dining and intimate catering; a classy, novel and smart dining experience.

It is however rather on the steep side, all this Brideshead Revisited malarkey comes at a price you know, with the Estepadas starting from £14, the Rump 6oz £18.50, the Sirloin 10oz £27.00 and the Rib Eye 12oz £29.50.

But if you still want to lose yourself in summer, in Vile Bodies style, head down to Baz’ walled garden at the weekends and give yourself up to the Argentinian embers like a sacrificial lamb. Hell, after our summer we all deserve it.

The Argentine Asado is open every Friday and Saturday night at The White Hart in Whytham, with orders taken between 6pm-8pm.

THE WHITE HART OF WYTHAM

Wytham, Oxfordshire, OX2 8QA

01865 244372

info@whitehartwytham.com

Bar

Mon - Fri: 12:00pm - 11:00pm

Sat: 12:00pm - 11:00pm

Sun: 12:00pm - 10:30pm

Food

Mon - Sat: 12:00pm - 3:00pm

Mon - Sat: 6:00pm - 9:00pm

Sun: 12:00pm - 4:30pm

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