Read Reviews About Hampton Poyle Restaurants

British, Modern Restaurants in Hampton Poyle

1. Cherwell Boathouse British, Modern restaurant in Oxford Bardwell Road - OX2

“A table by the river on a summer day is idyllic” at this magical Oxford institution, where “lovely food is served in a romantic setting alongside the River Cherwell in a location where punts are still built and operated”. Run by two generations of the Verdin family for the past 55 years, it invariably has “great staff and a nice ambience” – although “food is not the main objective, but it’s still very good – we tend to visit for the wine-tasting nights” (the list is very good here).

Price*

£59

££

Food

Average

Service

Good

Ambience

Exceptional

2. The Bell British, Modern restaurant in Hampton Poyle 11 Oxford Road - OX5

2021 Review: A “buzzy, busy pub” with nine rooms plus flagstone floors, oak beams and slouchable leather armchairs; while the food is perhaps good rather than stellar, they’re “trying hard” and it’s handily located if you’re en route in or out of Oxford.

3. The White Hart British, Modern restaurant in Wytham

2023 Review: “A foodie gem”, this well-known eighteenth-century pub in a village on the outskirts of Oxford has been going through a period of flux, hence we’ve removed a rating for the time being. High-profile chef Jon Parry joined in summer 2022, after our annual diners’ poll had concluded, having made a name for himself cooking over an open fire at The Mash Inn in Buckinghamshire, and declared his ambition to ‘turn The White Hart into something really special’. Four months later, owner Baz Butcher announced his intention to sell up and retire to France.

4. Gee’s British, Modern restaurant in Oxford 61 Banbury Rd - OX2

This “lovely greenhouse” – originally a late-Victorian florist’s – has been a landmark dining destination in north Oxford for almost 40 years, and benefited from a £1.5 million revamp a couple of years ago that boosted capacity to 220. It’s a delightful spot for a meal, although the Italian-leaning cooking is generally felt to be “hit and miss”; the appointment of new head chef Lee Parsons should improve matters.