Oxford Fine Dining

School Ball success for Oxford Fine Dining

Sue — Wed, 16 May 2012 15:58:16 +0000

Oxford Fine Dining has won the contract to cater for the Magdalen College School Arts Festival Ball that is being held on 30th June 2012. The MCS Parents’ Association and the MCS Arts Festival Committee are organising the annual ball for 250 parents and friends of the school. Guests will enjoy a champagne and canapé reception followed by a 3 course fine dining meal topped off with dancing and entertainment till late. The event will be held in a marquee on the banks of the River Cherwell in the Rose Garden, adjacent to the Botanical Gardens and Magdalen Bridge and Oxford Fine Dining will provide all the catering from a mobile kitchen on site.

Finalists in Cherwell Business Awards

Sue — Mon, 30 Apr 2012 11:33:20 +0000

Oxford Fine Dining was a finalist in the Cherwell Business Awards 2012 which celebrate the success of businesses in the Cherwell district. Oxford Fine Dining was one of the 3 finalists in the Chiltern Railways Tourism, Hospitality and Leisure Award. The Awards organiser Karen Matthews said,” The organisers of the first Cherwell Business Awards have been delighted with the overwhelming amount of nominations that have been received for all of the categories.”

UCARE charity dinner

Sue — Mon, 30 Apr 2012 10:51:35 +0000

Oxford Fine Dining is proud to be the caterers for the UCARE charity dinner, which is being held on Friday 18^th May at the Bodleian Library, Oxford. UCARE (Urology Cancer Research and Education) is an independent charity committed to improving the treatment and care of cancer patients through research and education. Last summer Oxford Fine Dining provided cream teas and Pimms for the UCARE garden party at Broughton Castle and such was the success of the teas that the organisers decided to ask Oxford Fine Dining to cater for their fund raising dinner too. Tickets are £100 each and can be purchased from ww.ucare-cancer.org.uk/news/events.html

Rolls Royce treatment

Sue — Mon, 05 Mar 2012 10:31:02 +0000

Oxford Fine Dining's leadership team enjoy a trip in the Savoy's Rolls Royce

The directors of Oxford Fine Dining celebrated a successful and busy 2011 with a well-deserved weekend away in London. The highlight of the weekend was a trip in the Savoy’s Rolls Royce for a spot of shopping and sightseeing!

New Spring Menu

Sue — Fri, 24 Feb 2012 15:40:48 +0000

Our new spring menu has been revealed! Featuring local delicacies and the very best of Oxfordshire’s produce, this year’s spring menu befits events being held in March, April and May. Oxford Fine Dining’s executive chef Martin Bridgeman has devised a selection of dishes that complement the season including starters of ‘Boudin of rabbit saddle, black pudding and Parma ham with a rocket and blood orange salad’ or ‘Roasted asparagus with pea shoot salad and rich truffle butter’. Spring main courses include ‘Fillet of sea bream with steamed samphire and a spring onion and lemon butter sauce’ and ‘Harissa rubbed and roasted lamb rump with a new potato, chick pea and baby spinach tagine’ followed by a mouth-watering selection of desserts from ‘Roasted nectarine with white chocolate ice cream and almond praline’ to ‘Chilled ‘Champagne’ rhubarb soufflé’.

Says Martin “Spring offers the first taste of some of our loveliest fresh fruit and vegetables like asparagus and rhubarb and I’ve used these in imaginative ways to create some wonderful dishes for our spring events.“

Check out the new spring menu at http://www.oxfordfinedining.co.uk/spring-menu.php

OFD live on BBC Radio Oxford

Sue — Mon, 14 Nov 2011 20:57:01 +0000

Sue Randall of Oxford Fine Dining was interviewed recently live on BBC Radio Oxford about catering for dinner parties and family celebrations in people’s own homes. The feature was entitled “Dining in is the new dining out”, which is something that OFD is quite familiar with as regular providers of high class food and service for clients in their homes or at house parties. As Sue says in the interview, having Oxford Fine Dining come along with all the crockery, glasses, and table linen, to cook and serve the menu of the hosts’ choice and clearing away afterwards, is the best way to have a completely stress free dinner party. Sue adds, “Entertaining at home is very popular and having a professional chef in your kitchen provides a unique focus for the hosts and the guests, especially if it is open plan.”

Listen to the interview here: SUE RANDALL BBC RADIO OXFORD

Name dropping

Sue — Tue, 05 Jul 2011 14:03:11 +0000

Oxford Fine Dining has recently served a number of well-known people during their visits to Oxford. Prince Andrew enjoyed an Oxford Fine Dining afternoon tea at the Nuffield School for Medicine, whilst FW de Klerk, the former president of South Africa, was a guest at an Oxford Fine Dining lunch at Rhodes House. The day before the Royal Wedding, the Governor of Australia, Ms Quentin Bryce AC, was in Oxford at one of our events before heading to London and Westminster Abbey. Oxford Fine Dining has also served food at a dinner at which Gen Stanley McChrystal, former commander of US troops in Afghanistan, was a guest.

First wedding at Worton Park

Sue — Tue, 05 Jul 2011 14:02:01 +0000

Oxford Fine Dining held their first wedding at Worton Park on Saturday 21st May 2011. The bride and groom, Jo and Allan Boyland, entertained 38 people to a hot sit down 3-course wedding breakfast in the venue’s Blue Room.

Worton Park’s poolside setting with an Italian terrace area provided a perfect location for the 80 evening guests, who joined the happy couple for an 80’s disco. Oxford Fine Dining served bacon and sausage baps to finish off the happy day.

Purr-fect caterer for Cats Abbey

admin — Tue, 17 May 2011 09:22:27 +0000

Oxford Fine Dining has been appointed approved caterer for Cats Abbey, an exquisite barn conversion half way between Oxford and Cheltenham in the Cotswolds.

Cats Abbey was designed and built as a gathering place for groups of up to 24 for family get-togethers, birthdays, anniversaries, wedding receptions or just a weekend away with friends. The dining space can seat up to 30 and although the kitchen is a cooks delight, many guests prefer to have Oxford Fine Dining to prepare and serve a special meal, especially for a celebration such as an 40^th or 21^st birthday, a wedding or wedding anniversary.

Sue Randall, Managing Director of Oxford Fine Dining, said ”This is such a wonderful venue for small parties who want a more intimate location for a celebration. The first event we did at Cats Abbey was a 40^th birthday party with guests enjoying a champagne reception before sitting down to a 3 course dinner. Everyone loved the meal – and we loved the facilities.” The host later commented:

“Once again, many thanks for the great job you did that evening. Our guests were all very happy and impressed with the food and service you provided, as were Angela and I.”

Angela and Sunhil Seghal

Oxford Fine Dining Celebrated

admin — Tue, 17 May 2011 09:11:54 +0000

Oxford Fine Dining celebrated a successful 2010 with dinner at two-Michelin starred Le Manoir aux Quat’ Saisons restaurant. After a magnificent meal, Oxford Fine Dining’s directors were delighted to be asked to visit the kitchens, where Executive Head Chef Gary Jones gave them a guided tour of the Manoir’s kitchen complex. Sue Randall, commented, “The meal was quite outstanding but the opportunity for us to see the kitchens in operation was fascinating. As fellow chefs this was the icing on the cake to see how such a famous kitchen operates, especially with a kitchen brigade of over fifty dedicated professionals.”
The dinner was a special occasion to mark their 10% growth on turnover in 2010. Oxford Fine Dining became an approved caterer for a number of additional venues including Old Manor House in Lew, Bodleian Library, Yarnton Manor and Worton Park which resulted in an increase in wedding business. As in-house caterer for North oxford Golf Club, the OFD team has also instigated events that include carvery lunches and a fine dining club as well as an increased number of private functions.

Led by Sue Randall, Martin Bridgman and Mel Cooper, the Oxford Fine Dining team has ambitious plans to expand the business further in 2011.