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Oxmoor Farm

@oxmoorfarm

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Restaurant & café
The Sauna: Bookings Open
Thursday: 5pm - 10pm⁠ ⁠
Friday & Saturday: 10am - 10pm
Sunday: 10am - 4pm
Great Hampden, Buckinghamshire

POSTS STORIES REELS

As we head into a new season, cardigans in tow, Pie & Pinot returns to The Barn every Thursday from 1st October. If you weren’t lucky enough to join us last autumn, now’s your chance.⁠
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Expect Tom's homemade, seasonal pies with creamy mash, lashings of gravy and winter greens, paired with a line-up of Pinots by the glass. All for £28. Small plates and puddings are on the menu too.⁠
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Gather your friends and join us around the fire, tables of 6 or more will enjoy a complimentary bottle of house wine. ⁠
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Offer applies to bookings of 6 adults aged 18+. ⁠
Each guest must choose the main course Pie & Pinot deal for £28. by @oxmoorfarm

After years of testing, tasting and finessing, we’re introducing Oxmoor’s very own range of farm-made favourites, available to pick up from The Barn from Thursday 3rd to Sunday 6th December. Once they’re gone, they’re gone.⁠
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From the Farm Ketchup that tops our breakfast baps to House Pickles, Oxmoor Sauce (perfect alongside meats and baps), and Cranberry & Sloe Sauce made with sloes from the farm, there’s plenty to take home. ⁠
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Our Oxmoor Piccalilli is made for cold cuts, sausage rolls and everything in between, while, after years of requests, our Gluten-Free Granola will finally be available to take home, too.⁠
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And for those who can’t resist our much-loved fennel seed and lemon zest sausage rolls, you can now take them home frozen and ready to pop in the oven whenever the craving strikes.⁠
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Thursday 3rd - Sunday 6th December | First Come First Serve⁠ by @oxmoorfarm

A hearty, winter-warming breakfast addition of thick-cut Bramble Bakes sourdough, topped with slow-cooked savoury minced beef made from a classic mirepoix, farm herbs and Worcestershire sauce and finished with two poached eggs, perfect after a long walk or lie in! by @oxmoorfarm

The Art of the Pie⁠
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Handmade fresh daily, our pies are stuffed with slow-cooked meats and vegetables, served atop a generous dollop of buttery mash, with seasonal greens tossed in roasted onion butter and proper gravy.⁠
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This week’s trio of specials includes Chicken, Ham Hock & Leek; Beef, Mushroom & Rebellion Stout; and Swede, Celeriac & Jerusalem Artichoke.⁠
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Pie & Pinot every Thursday from 5pm. by @oxmoorfarm

Our locals: episode 02.

On the edge of Great Hampden, surrounded by ancient woodland, Oxmoor Farm is one of the places we send guests who fancy a dinner out instead of at the cabin.

The Barn serves wood-fired pizza and small plates with natural wine, and the menu follows whatever the small regenerative farms around Buckinghamshire are producing that week. The Times named it one of the 50 best places for pizza in the UK, and we’d agree.

Once a month, Wild Feasts brings in a visiting chef for a seasonal supper club. Worth planning a stay around.

The Barn is open Thursday to Sunday. Check their site for kitchen times and upcoming events.

Highly recommended. Worth the detour. by @oxmoorfarm

With Head Chef Tom at the helm, formerly Head Chef at Hawksmoor, you’re in very good hands for this weekend’s Sunday Roast.⁠
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Crisp porchetta served with beef dripping roasties, honey-glazed thyme carrots, seasonal greens with roasted onion butter, Yorkshire puddings and plenty of gravy.⁠
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Make it two or three-courses with a selection of sharing starters to begin and something sweet to finish.⁠
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Book via the link in our bio now to secure the last tables for 1 November . by @oxmoorfarm

Farm Faces: Tom⁠
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Meet Tom, our wonderful Restaurant Floor Manager - give him a wave next time you're in! ⁠
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With a career in hospitality spanning back to the age of 16, Tom previously co-managed a growing independent cafe and bar in Kent before graduating from the University of Winchester.⁠
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Tom has always had a deep appreciation for the natural world, even spending three months camping across Europe and taking in the landscapes along the way. Joining Oxmoor felt like a natural next step, bringing together his love of hospitality, passion for supporting local communities and belief that things can be done a little differently whilst serving good food. ⁠
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We’re so pleased to have Tom as part of the team and look forward to seeing him help Oxmoor Farm continue to grow, go Tom! by @oxmoorfarm

Crisp porchetta served with beef dripping roasties, honey-glazed thyme carrots, seasonal greens with roasted onion butter, Yorkshire puddings and plenty of gravy.

Make it two or three-courses with a selection of sharing starters to begin and something sweet to finish. Choose from Apple and Aylesbury Prune Crumble with bay leaf custard or Chocolate Stout Cake with soured cream, served to share around the table.

With Head Chef Tom at the helm, formerly Head Chef at Hawksmoor (known for their roasts), you’re in very good hands.

Join us on Sunday 1st November, with bookings available between 1.45pm and 2.45pm. Children’s and vegetarian options are also available. by @oxmoorfarm

As the seasons change, so does life on the Flower Plot. ⁠
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Victoria, our resident flower farmer, is making the most of the final weeks of the British flower season, gathering strawflowers to hang and dry, ready to bring a little colour to the colder months ahead.⁠
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The dahlias are still going, as are the cosmos and zinnias - we're making the most of these last days before the first frost arrives and a new season begins!⁠ by @oxmoorfarm