Oxfordshire and its surrounds are famous for outstanding food and hospitality: from farms, growers and markets to cafes, pubs and restaurants. We are delighted to have the chance to feature some of the very best.
We visited The Bull in Charlbury shortly after it reopened last year under the ownership of Phil Winser and James Gummer who have created a timeless, pared-back space for locals to enjoy a pint, travellers to bed down in relaxed luxury, and diners to marvel at the skill of Head Chef, ex-River Café George Williams. Unsurprisingly, rave reviews from the national press have followed, and The Michelin Guide has just awarded them a coveted Bib Gourmand.
“What we’re trying to do at the Bull is showcase the best of what a pub can and should be. Ultimately, pubs are the heart of British hospitality. Italy has trattorias, France has bistros, and we have pubs. By growing our own vegetables up the road, working closely with local suppliers, and serving simple but delicious food, we hope to show that British cuisine not just exists, but thrives.
The cracking of a whole salt-baked celeriac is as dramatic as tableside performance can get. Treat your guests to the powerful aroma and steam of one of the most esteemed root vegetables. Its earthy, nutty and sweet tones are paired perfectly here with a sharp and herbal green sauce. Perfect as starter or side dish.”
Salt-Baked Celeriac with Green Sauce Recipe
Feeds 4
Ingredients:
- 1 Celeriac weighing around 400g
- Salt-crust
- 200g fine salt
- 400g plain flour
- 200ml water
- Large handful of roughly chopped rosemary
Green sauce:
- 100g parsley
- 30g mint
- 10g tarragon
- 10g chives
- tablespoon mustard
- 30g capers
- 50g anchovies (leave out if making vegetarian)
- 50ml best quality rapeseed oil
- 15ml best quality red wine vinegar
Method:
- Pre-heat oven to 180oC
- Make the salt-crust by mixing the ingredients together until they form a pliable dough.
- Wash the celeriac, trim off roots and cut off a small amount of the base so it can sit flat on a baking tray.
- Wrap the salt-crust around the celeriac ensuring it is covered entirely, with no holes. Put onto a baking tray and into the middle of the oven.
- While the vegetable cooks, make the green sauce. Take all herbs off their stalks where necessary, chop finely with a knife and place into a mixing bowl. Chop the anchovies and capers and add them to the herbs. Pour in the oil, vinegar and spoon of mustard. Season to taste.
- After two and a half hours, the salt crust should be hard and golden, and the celeriac should be perfectly cooked when you can run a knife through it with little resistance, but it still holds its shape. Take it out of the oven and crack it open with the heel of a knife – do this table side for maximum drama.
- Peel away the salt-crust and slice the celeriac into thick wedges. Serve with a generous drizzle of green sauce.
The Bull Charlbury offers a diverse range of events tailored to cater to various interests. From Candle Making Workshops and Run Club to Supper Club, Comedy Night and the opportunity to Design Your Own Silver Ring, there's something for everyone. Additionally, don't miss the recently introduced Steak Night every Wednesday from 5pm, featuring premium cuts sourced from Paddock Farm. You can enjoy Six Nations screening at the Safari Tent in the first two weeks of March, and stay tuned for the continuation of these events along with exciting new additions.
Stay updated by visiting thebullcharlbury.com/events or following us on Instagram @thebullcharlbury
