Brasserie opens at Eynsham Hall
Located within a 3,000-acre estate, the Jacobean-style mansion built in 1908 was acquired 10 years ago by property development company Cathedral Hotels.
The 18-month refurbishment has included the decoration of 34 bedrooms in the main hall and public area in addition to the creation of the brasserie, run by head chef Simon Bradley, who has recently joined the property from the Randolph hotel in Oxford. The hotel also offers an additional 101 bedrooms in the lodge extension and cottages within the grounds.
Dishes on the brasserie menu include grilled scallops, soused celery hearts, celeriac, horseradish, chicken juices (£11.50); rump of lamb, slow roasted onion, sweetbreads, leeks and thyme (£16.50); and steamed Oxford marmalade sponge, whiskey custard (£6.50). Bradley will also be operating a selection of grilled dishes and home-smoked products.
The décor in the brasserie includes banquette seating with industrial copper accents - a nod to the Mason family, who built the hall and made their fortune in copper mining.
Bradley said: "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."
Cathedral Hotels also owns the Bell at Ticehurst, East Sussex; and is developing the Old Town Hall in Bromley, Kent, into a 94-bedroom boutique hotel.
Hotel design: The Bell in Ticehurst >>
Planning permission granted for Bromley Town Hall hotel >>
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