We hope you are all well during this difficult time that we are experiencing. We are thinking of you all, miss you very much and hope that you are all safe.
It’s been a week since we closed our doors to our lovely guests for the time being and today marks what would have been the launch of our new spring menu. We are disappointed to not be able to share with you just yet a menu that is packed full of beautifully seasonal dishes and the freshest ingredients. As always, we took inspiration from classic French favourites along with flavours inspired by Raymond and Clive’s travels further fields.
With spring in mind, our menu reflects the very best of the season – freshly caught Brixham crab, and forced rhubarb harvested by candlelight in Yorkshire feature in just some of our delicious new dishes.
We take great pride in creating our new menus and that means we take the time to get it right. We start thinking about all things spring before Christmas is even over! From the creative brainstorm that is Raymond and Clive in the kitchen of BB Oxford, the testing and tasting – bringing a new menu to our guests is truly a collaborative effort across all the teams here at BB. From the kitchen to the table, there is passion and love in everything we do for our guests.
To give you a little taste of our new menu, why not try making our chocolate fondant recipe which you can find here. Try it with fresh cream drizzled over – it is definitely best eaten warm! In our brasseries we will be serving it with a zesty orange cream and zingy ginger confit. Delicious!
We can’t wait to be able to share our new menu with you just as soon as we are able to and invite you to join when we reopen. In the meantime, head over to our #BBKind, our new online community for all things BB, for an insight into the creation of our new menu and inspiration for all.