Friday, 15 May 2015

The Rose

Oxford City Centre

Reviewed by Hannah Holt

The parents are visiting and you’re in panic mode because you haven’t thought of anywhere significantly parent worthy to take them for a nice bite to eat. Look no further than The Rose, placed slightly before you hit the mayhem of the city centre. This little eatery churns out quality fry ups like there’s no tomorrow.

The interior is all dark wood and white walls, creating an incredibly stylish seating area that any parent would be happy to spend a couple of hours in. With luxury dishes such as ‘Crispy Fried Goats Cheese’ and a ‘Salmon Gravadlax Ciabatta’ gracing the menu, along side classics such as customisable omelettes and steak & ale pie, The Rose is bound to satisfy all the family.

The afternoon tea that they also offer rivals that of The Grand Cafe located directly opposite. With a selection of finger sandwiches and a long glass of prosecco, there’s nothing like it to make you forget you’re a student for a little while. Oh and who can resist a warm scone, guaranteed to make the Southerner in all of us long for the coast.

Food type - Breakfast & Brunch
Food/Drink quality - 4/5
Dietary requirements - 5/5
Service - 4/5
Value - 2.5/5

D├ęcor - 3.5/5

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Friday, 8 May 2015

Recipe - Brookes' Ploughmans

A Ploughman’s lunch is an English cold meal which consists of cheese, pickle, and bread. As its name suggests, it is more commonly consumed at midday.

English literature students might know…

Pierce the Ploughman's Crede (c.1394), a medieval alliterative poem of 855 lines lampooning the four orders of friars, mentions the traditional ploughman's meal of bread, cheese and beer. The Oxford English Dictionary notes the first recorded use of the phrase "ploughman's lunch" as 1837, from the book Memoirs of the life of Sir Walter Scott by John G. Lockhart, but this early use may have meant merely the sum of its parts, "a lunch for a ploughman".*
Serves 5


40g thinly sliced cheddar cheese
15g Branston pickle
1 sliced pickled onion
3 slices vine ripened tomato
10g Iceberg lettuce
10g mayonnaise
5 small baguettes

  1. Slice the baguettes in half, lengthways, being careful not to cut all the way through.
  2. Spread the inside of the bottom of the baguette with mayonnaise
  3. Spread the inside of the top of the baguette with Branston Pickle
  4. Layer with Iceberg lettuce, the sliced tomato, sliced Cheddar cheese, then sliced pickled onion
Recipe by Dan Ostler - Executive Chef at Brookes

*Courtesy of Wikipedia – we assume it’s accurate, but you may want to check – or do some other research!