The Victoria in Oxshott has been lovingly renovated and given a celebrity chef makeover, courtesy of two leading lights from the UK hospitality industry; Simon King and Matt Larcombe.<\/p>\n
The dynamic duo, who met whilst working for Heston Blumenthal\u2019s Fat Duck Group several years ago, both share a passion for Great British produce and offering the best service. The Victoria is their first venture together, having opened in August 2021, under their flagship brand: Igniting Hospitality. Since its inauguration; they have been welcoming in locals and those from further afield with fantastic feedback.<\/p>\n
The Guardian\u2019s food critic Grace Dent said of her recent dining experience; \u201cThe finest Beef Wellington I will ever have in my lifetime,\u201d while only last month The Victoria made The Times shortlist for the \u201830 Best Sunday Roasts\u2019 in Great Britain.<\/p>\n
Given their experience, from Gordon Ramsey to The Ritz, this is hardly surprising to achieve such rave reviews.<\/p>\n
Matt and Simon told us they wanted to create a pub the locals can be proud of, and boy, have they done us proud! Putting Oxshott and Surrey on the map in terms of the best food in Great Britain is a true accolade.<\/p>\n
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STEEPED IN HISTORY<\/p>\n
The Victoria dates back to the 1800\u2019s and over the years has taken many guises. From a Thai restaurant, to a Brasserie, but always at its heart has been \u2018the great village pub\u2019.<\/p>\n
Since being open for just shy of 7 months, the owners admit they love hearing tales from regulars of years gone by and their fond memories of \u2018The Vic\u2019 noting \u201ca pub is truly the heart of a community\u201d and whilst The Victoria offers fantastic food, they have managed to keep that traditional, quintessential pub atmosphere too.\u00a0Major sporting matches are shown here too.<\/p>\n
\u201cThe theme was always Great British pub,\u201d Simon divulges,\u201dthe feeling that you are welcome to pop in whatever time of the day or evening and enjoy a pint or ale on tap is paramount to our vision.\u201d Whether it\u2019s the cocktail menu that takes your fancy, a good wine, hearty pub grub, delectable dining or something more traditional, it is clear no detail has been missed here.<\/p>\n
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OUR EXPERIENCE<\/p>\n
We were booked in for a Wednesday night at 7.30pm, which also happened to be when The Victoria\u2019s regular \u2018Live Music\u2019 night is on. To be serenaded on arrival with a talented singer by a roaring pub fire and room full of happy guests laughing and enjoying their evening \u2013 was simply magical. We instantly felt relaxed and at ease after a stressful day.<\/p>\n
Simon was there to meet and greet his guests on our evening (as he so often is) and what warmer welcome could you want.<\/p>\n
We were seated by the log fire and a stones-throw from a well-known former British tennis player. Star-spotting is not uncommon here by the way!<\/p>\n
The menu we were presented with was a one page, no frills, simplistic yet enticing selection of the Best of British.<\/p>\n
<\/p>\n
SENSATIONAL STARTERS<\/p>\n
Among the tantalising selection of Starters was The Victoria\u2019s signature Beer Battered Oysters with Seaweed Mayonnaise and renowned Salmon Ceviche with Sorrel and Caper Berries. (Devils on Horseback in the Snack Section is a must try too… we know from previous outings.)<\/p>\n
After much deliberation, we opted for the Mushroom Parfait with Sweet & Sour Onions on Brioche. The parfait was delicious; lightly whipped to perfection and garnished with thinly sliced mushrooms – displayed in such an architectural way it resembled a flowering white blossom.<\/p>\n
Our team member remarked, \u201cIt looks more like a work of art than a Fungus.\u201d<\/p>\n
Every morsel was finished and any remaining shred of the delicious pink parfait was mopped up by the accompanying toasted brioche. It took 24 hours to make (as does any good, culinary masterminded parfait) and yet was devoured in 2.4 minutes!<\/p>\n
In our defence it tasted so good, we really couldn\u2019t help it.<\/p>\n
We also chose the Cauliflower Soup with Cheese Crumble and Chives as our second starter. A flavoursome, healthy, Vegan option \u2013 the soup was of perfect creamy consistency and the cheese flakes complimented the dish perfectly, adding that much needed crunch and twist of flavour. We joked (as we seem to do a lot these days, apologies there) that Cauliflower Soup doesn\u2019t normally pack a punch – but this would definitely be billed as the Muhammad Ali of Soups on Fight Night in Vegas.<\/p>\n
<\/p>\n
MASTERFUL MAINS<\/p>\n
Having already paid homage to our Vegan friends in the starting act, we knew that Meat and Fish dishes were the ones to sample for Main Course.<\/p>\n
The Victoria is well known for its \u2018catch\u2019 and has even dedicated Thursday nights presenting this to its customers in the form of \u201cDay Boat Thursdays\u201d –\u00a0 the Best of British Seafood where King Prawns, Seabass and Dover Sole are regularly on offer.<\/p>\n
Despite being enticed by the Pan-Fried Halibut and St Austell Mussels, on our tasting evening we opted for their classic Fish & Chips with Crushed Peas and Tartar Sauce, a firm favourite on the menu. It did not disappoint. The batter was so light and fluffy and the fish was perfectly cooked and flaked away as it should do in meaty chunks. The crushed peas were tasty too and chips were plentiful and crispy.<\/p>\n
However, the most amazing standout dish of the night was definitely the HG Walter, Salt Chamber aged Fillet Steak, 200 grams of pure heaven.<\/p>\n
It was served perfectly medium rare as requested, with a Roasted Onion, Bordelaise Sauce. Having reviewed over 300 Restaurants, our taster referred to this Fillet as \u201cmelt in the mouth doesn\u2019t even come close, it was the softest, finest, most succulent steak I have ever tasted. I could have cut it with a spoon.\u201d<\/p>\n
The flavours were immense, and the Salt Chamber treatment gave it a crispier coating than most steaks. The Bordelaise Sauce did not overpower either; a light drizzle was all that was provided, and interestingly, all that was needed.<\/p>\n
We chose the Triple Cooked Chips to accompany our Fillet Steak, which were also divine. Other sides on offer include Baked Potato Mash (with or without Truffle), Purple Sprouting Broccoli with Toasted Almond Butter or Turnips & Kale in Horseradish Cream.<\/p>\n
<\/p>\n
IN SUMMARY<\/p>\n
As we left, our stomachs full and eyes wide open to the culinary heritage that has just landed on our doorstep, we thanked Simon our host (and God!) that we live a mere 10 minutes away from The Victoria. We said we\u2019d be back in a heartbeat and we have already booked our next meal, true to our word!<\/p>\n
The Victoria, Oxshott exceeded our expectations.<\/p>\n
Whether you want a dinner for a special occasion, a casual lunch with your friends or just a pint by the roaring fire – there is something for everyone here. Dog friendly, child friendly and most definitely top-notch food and service friendly.<\/p>\n
We hope you enjoy as much as we did.<\/p>\n
<\/p>\n
To make a reservation at The Victoria contact:<\/p>\n
? 01372 238308<\/p>\n
? enquiries@thevictoriaoxshott.com<\/p>\n
? www.thevictoriaoxshott.com<\/p>\n
?The Victoria Oxshott, High Street, Oxshott, Surrey KT22 0JR<\/p>\n
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The Victoria in Oxshott has been lovingly renovated and given a celebrity chef makeover, courtesy of two leading lights from the UK hospitality industry; Simon King and Matt Larcombe. The dynamic duo, who met whilst working for Heston Blumenthal\u2019s Fat Duck Group several years ago, both share a passion for Great British produce and offering […]<\/p>\n","protected":false},"author":5,"featured_media":6860,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[67],"tags":[],"class_list":["post-6859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"\n