Latest Review: Telegraph June 2016  “‘I could comfortably have stumbled off to vegetate quietly on the lawn”

Michelin Star since 2008

Uk’s Finest 100 Restaurants. Signature Chefs UK
Remy Martin Newcomer of the Year 2009.
Michelin Eating out in Pubs – Inspectors’ favourite
AA pub guide and AA restaurant guide 2 rosettes
Conde Nast Johansen’s – Recommended Small Hotels and Inns
Hardens Guide
Alistair Sawday’s guide to UK pubs and restaurants
Good Pub Guide. No.12 UK
Which Good Food Guide 5 points and winner of Best Use of Local Produce Award 2010. No. 23

Top 50 Gastro Pubs UK

The Nut Tree Inn
Winding your way through Oxfordshire scenery towards The Nut Tree Inn, a short drive from renowned shopping centre Bicester Village, is reminder enough of the rural location of this excellent gastropub.

Sitting in the neigh-on comatose village of Murcott, the 15th century inn and its chocolate box exterior (all thatch and whitewash) gives nothing away about the Michelin-starred modern British cooking found inside.

Dishes include carefully sourced ingredients along with many house-made products such as smoked salmon, bread and meat from the rare breed Gloucester Old Spots in the garden.

Dishes include plancha grilled scallops, cauliflower and curry oil (£16) and torte of braised shoulder and roast best end of lamb (£26), while desserts are of a particularly high standard.

Accompanying wines are offered for the tasting menu with a selection of local ales found at the bar.

Braised shin of aged Charolais beef, seared foie gras, root vegetable puree, pinot noir sauce; potato & haddenham hens egg yolk ravioli, griddled onion, truffle veloute; chocolate egg, salted caramel, milk chocolate mousse, praline cream.


Chef-owner Mike North already had experience in the upper echelons of British cuisine when he bought the pub with his wife Imogen in 2006 and it wasn’t long before the infamous French red book took notice and awarded the establishment a coveted star, which it has held ever since.

Perhaps North’s greatest strength as a chef is his ability to add modern flourishes without losing sight of what it means to run a proper pub – locals nursing pints at the bar are welcomed as eagerly as pilgrims to his cooking.” From Top 50 Gastro Pubs 2015/16