Gary and Jenny Witchalls have lovingly refurbished this 300-year-old country pub with a sun soaked glass extension, chunky leather sofas, bear brick walls and terracotta floors, which combine to give a relaxed, continental feel. Sourcing is at the heart of the kitchen operation from free range Blythburgh pigs to Cotswold White chickens and local estate venison. The chef runs several menus including a light lunch list, a daily changing specials board and a hearty but polished a la carte. Expect dishes such as pan-fried lamb's kidneys with cumin cream jus, venison haunch steak, with venison cottage pie, creamed Savoy cabbage with lardons and mushrooms, followed by treacle tart with balsamic ice cream. There is a separate menu featuring various cuts of dry aged Aberdeenshire beef.
Information on The Mole Inn , Toot Baldon , Oxford
Seating Capacity: 70
Accreditation: AA 2 Rosettes, Michelin Bib Gourmand
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