Steven Ellis & Daniel Crump talk about The Oxford Blue with Robin Shuckburgh
Finding the perfect wine to go with your dish can be challenging. Find out how to choose the perfect wine here.
View some of Steven’s favourite recipes and try them out for yourself. We’d love to see what you make so please get in touch email@example.com
Follow the progression of the Oxford Blue through the renovation, right through to opening.
We think it’s so important to know where your food has come from. We have the great opportunity to work with some fantastic British suppliers to make sure that what we serve to our guests is to the highest standard.
Game has always been part of my repertoire and with my locavore mentality I’d like to think that I’m one of a rare coterie of chefs using wild game in the dishes I prepare.
November 22, 2016
This month Steven Ellis and Daniel Crump talked to That’s Oxfordshire presenter, Robin Shuckburgh about what’s happening at the Oxford Blue in terms of renovation, the remarkable history of the pub, where they see the pub in the future and Steven’s dream of owning his own pub. Robin Shuckburgh with Daniel Crump and Steven Ellis… read more >
The Gold Service Scholarship Well, what other timing is there to talk about The Gold Service Scholarship with HM The Queen celebrating her 90th Birthday…. Without any doubt, for me one of the most up-and-coming front of house competitions. It was certainly an experience for me… At the time I was working at Restaurant Gordon… read more >
British Food and The Oxford Blue – for the British Food Fortnight Scottish Shellfish, Yorkshire rhubarb, Somerset cider and ripe Stilton. At The Oxford Blue we have a passion for great produce with integrity and tradition. Promoting British produce has always been important to me, so the prospect of opening a restaurant with this in… read more >
SCOTLAND, SCOTCH AND SHELLFISH Last month we paid a visit to Keltic Seafare, Scotland’s Number One Live Shellfish Supplier in Dingwall. Having received the prestigious Queen’s Award for Outstanding Achievement in Enterprise in International Trade the organisation and the staff at Keltic Seafare work exceptionally hard to fulfil the factory’s promise of delivering live produce… read more >
It’s Game Season – Exclusive | Chef Proprietor Steven Ellis As I drive every morning to Old Windsor it gives me another pinch of reassurance that The Oxford Blue is on the right spot. The wildlife and nature give me lots of inspiration for the menu of our pub-restaurant, opening in 2016. Every season is… read more >
Fish for Thought Daniel Crump Fish for Thought is a small Cornish family business. Their roots can be traced back many generations in Cornwall. Apparently one member of their family, Francis Trudgian, owned half of Cornwall back in the 1500’s. Unfortunately he backed the wrong religion, lost the lot and ended up in The Tower… read more >
TEA TRIP TO TREGOTHNAN Where do I start? I have been meaning to get down here ever since I first tried their peppermint tea many years ago. After leaving London and being in the process of setting up The Oxford Blue, this was the right opportunity to do so. Myself and Margriet made our way… read more >
THE BUZZ ON COFFEE What a month it has been. The bar is in, kitchen is almost complete, new flooring in, windows fitted and the wine attic is starting to look how we envisaged. We now have a complete team and are so excited to get the beautiful new door open to all of our… read more >
THE OXFORD BLUE Opened in 1829 by Tom Evans, The Oxford Blue has heroic origins. Joining the Royal Regiment of Horse Guards (The Blues) in 1800, at just 19 years old, Tom was stationed at Northampton before moving Windsor with the Blues. Meeting his sweetheart there in Windsor, Tom would march from the barracks over… read more >
Complimenting the Dishes – Creating a Wine List Margriet Vandezande – Crump Wine has long been a staple at the dinner table in many cultures, evolving with the culinary traditions of a region. Ordinarily, wine was chosen because of it’s locality. However, with more choice of produce and progressive styles comes a need for a… read more >
The Glorious Twelfth is a date celebrated by chefs and avid huntsmen throughout Great Britain and Northern Ireland. The 12th of August marks the start of shooting season for grouse and is renowned for being one of the busiest days. With the start date for pheasant, duck, rabbit, hare, deer and wild boar being later… read more >
November 1, 2016
We have a new stove! I may be slightly over excited about getting a new stove. However, as you know, a lot of changes are happening to The Oxford Blue, including the redesign of the pub itself and with that, the installation of my new kitchen. With the stove having been made, and the building… read more >
October 31, 2016
Steven worked for me at The Star Inn, an award winning 14C thatched Pub in the depths of the North Yorkshire countryside for a couple of years and his time here seemed to change his look on culinary life! Coming from the fine dining lifestyle of Three star Michelin plush restaurants to our wayward inn… read more >
By Charlotte Peters, 24-June-2016
It’s the time of year to pack up a picnic. So to inspire our game-loving readers, here’s an idea for picnic food – game Scotch eggs – by chef Steven Ellis
By Daniel Woolfson, 21-Jun-2016
One of the top food pub operators in the country celebrated 20 years of trading yesterday by holding an exclusive bash complete with a specially created tasting menu.
By Hannah Thompson, 12-Apr-2016
Steven Ellis, former chef at three-Michelin-starred Restaurant Gordon Ramsay, is to open a high-end pub in Windsor named Oxford Blue in late May.
By Daniel Woolfson, 13-Apr-2016
Chef Steven Ellis has spent the last decade cutting his culinary chops at some of the UK’s top eateries including triple Michelin-starred Restaurant Gordon Ramsay in Chelsea and Andrew Pern’s Star Inn, Harome, North Yorkshire. Daniel Woolfson gets the lowdown on Ellis’ aspirations for his new gastropub, the Oxford Blue in Windsor, Berkshire.
By Daniel Woolfson, 29-Feb-2016
A chef who worked at Gordon Ramsay’s three Michelin-starred London restaurant – and Andrew Pern’s acclaimed Yorkshire pub the Star Inn – is set to open a new food-led pub in Berkshire.