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OXFORD magazine ISSUE 1 1
A tradition of quality and commitment to excellenceOxford
Shaun Williamson OF EASTENDERS FAME TAKES THE STAGE AT THE NEW THEATRE
PlusTHE 5 BEST LAW FiRMS
iN OxFORDand
THE OxFORD CONCiERGE
Nappy Valley, Oxford By SAM jACKSON ISSUE 1
Complim
entary
£2.10
OXFORD magazine ISSUE 12
Contents2 5 Best Law Firms
3 OX4 and OXJAM Music Festival
4 Cover Story: Shaun Williamson by Cottia Thorowgood
6 Al Shami review by Paull Hammond-Davies
7 5 Best English Schools
8 Loch Fyne review by Paull Hammond-Davies
9 Not Just a Walk In the Park
10 Nappy Valley by Sam Jackson
11 Brasserie Blanc review by Paull Hammond-Davies
12 The Oxford Concierge
OXFORD magazine ISSUE 12
Dedication
This issue is dedicated to the memory of Philip Warr a kind father, brilliant
thinker, inspirational tennis coach, true friend and great Oxfordian.
How to reach us:
Chairman: Letcher O’Neill Johnson
E-mail: [email protected]
Write: Oxford Magazine, 7200 The Quirum, Oxford Business Park North,
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If reproduced give proper credit. The views expressed are solely those
of the contributor and not the Oxford Magazine.
Oxford Magazine is proud to support:
British Red Cross, Oxfam, John Radcliffe Hospital, Sobell House Hospice,
St. John Ambulance, London to Oxford Bike Ride , Carnival in the Park
and Oxford Round Table.
Major distribution locations:Banbury Road - The Old Parsonage Hotel, Cotswold Lodge Hotel, SaffronBeaumont Street - Ashmolean Museum, The Randolph Hotel, Oxford PlayhouseChurch Way - Hawkwell House Hotel Cornmarket Street - Carfax TowerCowley Road - Café Coco, Joe’s George Street - O’Neill’s, Old Fire StationGloucester Green - Odeon Cinema, Eurobar Hotel Headley Way - John Radcliffe Hospital (main entrance + emergency waiting room) High Street - All Bar One, Black Sheep Galleries, The Old Bank Hotel, East Gate HotelHolywell Street - Tourist Information Centre, Iffley Road - Hawkwell House Hotel, Jeune Street - Ultimate Picture Palace Langford Lane (Kidlington) - Oxford Airport, Linton Road - Linton Lodge Hotel Little Clarendon Street - Duke of Cambridge, The Beat Cafe Magdalen Street - Odeon Cinema St Mi-chael’s Street - Meltz Cafe New Road - Que Pasa Oxford Castle - The Living Room Park End Street - Oxford Rail Station, Thirst Pembroke Street - Modern Art Oxford Ship Street - News Cafe South Parade - The North Wall St. Aldates - Oxford Town Hall, The Head of the River, 001 Taxis St. Clements Street - Fishers Restaurant Walton Street - Freud’s, Brasserie Blanc, Pegasus Theatre Woodstock Road- Browns, Esporta
Best 5 Law Firms in Oxford All of these companies are known for their dedication
to providing high-levels of personal service to their
clients and professionalism within the law community.
The order of the list is strictly alphabetical and does
not presume that one is better than the other.
Boodle Hatfield
6 Worcester St.
Tel: 01865 790744
At Boodle Hatfield legal services for more than 275 years
serving the full spectrum of commercial and private
clients, both domestically and internationally (property
developers, family businesses, entrepreneurs and start-
up companies). Boodle Hatfield is a traditional service
providing sound advice.
Darbys Solicitors
52 New Inn Hall Street
Tel: 01865 811700
Darbys Solicitors is recognised by Chambers UK Guide 2010
(ranks lawyers and firms annually). This firm prides its self on
being straight forward and results driven. Simon McCrum
takes pride in the firm’s services especialy allowing you to
speak free of charge to a team of lawyers and the firms
unique legal support scheme for families called PURPLE.
Henmans
5000 Oxford Business Park South
Tel: 01865 781000
Julia Iball (personal injury and clinical negligence) is
the managing partner of Henmans in Oxford a firm
with a national reputation for heavyweight expertise;
Clinical negligence (Cecily Cameron), Commercial
dispute resolution (Andrew Crocombe), Corporate
(Malcolm Sadler), Employment (James Simpson), Family/
matrimonial (Rachael Smethurst), Personal injury (Mary
Duncan), Private client (Nigel Roots), Professional
indemnity (Duncan Crine), Property (Iain Davis).
Winckworth Sherwood
16 Beaumont St.
Tel: 01865 241974
Winckworth Sherwood aims to be a competitive, professional
and personal. They consider their agents to be at the
forefront of the private and public sectors of the law
profession providing clients with pragmatic solutions.
Withy King
North Bailey House
New Inn Hall St.
Tel: 01865 792300
Withy King (merged with Marshall and Galpin) has
an outstanding reputation for providing commercial
and individuals legal services. The law firm boast and
impressive staff of over 300 staff in key locations.
OXFORD magazine ISSUE 1 3
OX4 is a celebration of the artistic
talents emerging in and around
the postcode OX4. It’s also part
of Oxfam’s OXJAM Music Festival
(Oxjam fighting poverty with music)
after all Oxford is the home of Oxfam
(founded in Oxford in 1942). It all
took place on October 10th 2009
- across 10 venues all situated on
The Cowley Road: 02 Academy /
East Oxford Community Centre /
The Bullingdon Arms / Baby Simple
/ Trees Lounge / Cafe Tarifa / Cafe
Milano Basement / Restore Garden /
The Brickworks / G&D’s. Money raised
at the event was donated to Oxfam.
The blue faces where part of Oxfam’s
climate change campaign.
OX4 and OXJAM Music Festival 2009
Representatives from OXFAM Nick Bryer, Matt Adams
Gemma Hembrow, Anna Cleary, Kirsty Snapes & Lesley Trousdale
Truck group (Drew + others) Organisers of OXJAM in Oxford Robin Bennett - Truck Organiser, Joe Bennet - Truck Organiser,Drew Brammer - Truck Organiser, Matt Adams - Oxfam
Dead Jerichos Sahm Amirsedghi, Craig Evans & Leo Rayner
Kristina Petraviciute, Nick Bryer
Andy Letcher
Photographs by David Stumpp
Haiti Earthquake 2010Oxfam has delivered more than 60 tons of water plus emergency equipment, clean water, buckets, water treatment kits, shelters and sanitation tools.
Cat Matador Liam Martin, Christopher Roe-French,
Wolfgang Amadeus
OXFORD magazine ISSUE 1 3
OXFORD magazine ISSUE 14
It took me about
a year to detach
myself, but as one
weekend began
with another
panning out
on another
corner-hunched
snivelling figure
I snapped.
Perhaps it was
exactly this picture
of depression and
anxiety about
the world I was
apparently growing
up in that made
Shaun Williamson
so adamant that
his children, twelve
and nine, never
had or would watch
EastEnders. He likewise
hasn’t watched it during
or since his nine year stint
as ‘Barry from EastEnders’,
so who is this man when not
hanging out in the Old Vic, or
“doing porridge”? and more
importantly, was the fear I felt at
talking to him based on a more
subconscious fear of Janine...
with such premonitions, hearing
his cheery voice answer the
phone and offer me a land line
to save unnecessary expenditure,
confirmed this was Shaun, not
Barry I was talking to. Relief broke out.
Not having studied at drama school until he
was 27, Williamson’s background spanned the
Navy, teaching at Pontins summer camps and
as that old faithful, a postman. Leaving school
in the recession, jobs were taken as they came,
but I wondered if a natural lending towards
being a leader in holiday camps had developed
an extrovert in Williamson, focusing his eye
on performance; apparently not. ‘I’m quite
shy’, and certainly there isn’t anything officious
or even egoistic in Williamson’s manner. He
suggests the nature in being a bluecoat and
having the reserved position of people coming
to him for problems translates pretty directly
into his acting career. Certainly concerning
Extras, it was a phone call from Gervais not a
thrust CV that got him the role of ‘Barry, from
EastEnders’. To this end, much of his life’s path
thus far seems to have been rather fate-led
not manufactured, with his initial involvement
an amateur dramatic group pursued due to it
‘always being synonymous with single women’.
A claim that proved fruitful, as it was here that
he met his future wife.
Who most inspires you?
Family. But more than this, I sense. He
describes how he has never not wanted be at
work (that of his acting, not postal services)
once there. Even with the food on set; how was
it as EastEnders? (a pause) ‘Could be better’.
What gets you up in the morning?
His children and the school run, getting
him up at the (apparently reasonable) hour
of 7am. It came across clearly that Shaun is
a family man, with spending time with his
children being both a pleasure and a priority.
Shaun Williamson
I used to watch EastEnders, mainly because it made morning break conversation less of a mystery at school.
COVER STORY
“Williamson’s background spanned the Navy, teaching at Pontins summer camps and as that old faithful, a postman.
OXFORD magazine ISSUE 14
interviewed by Cottia Thorowgood
OXFORD magazine ISSUE 1 5
Which role did you feel most suited you
and why?
Fletcher. Shaun commented first on being
the same age and physicality as Ronnie Barker
had been when in the 1970s television series
Porridge. Having said this, he was quick to say
that he felt no one was going to be as good as
Barker, but that the part had felt right to him,
and came naturally despite having to learn over
a thousand lines for it. Hearing such enthusiasm
for Williamson’s latest role, I asked if this break
for his role in the currently touring stage version
of Porridge would have been so welcome pre-
EastEnders. This lead us onto Williamson’s youth,
where apparently he claims to have wasted a lot
of time, leading him to have much admiration for
the focus of today’s career-driven 18 year olds.
However, despite being grateful for anything then,
he feels that everything worked out at the right
time for him, and no simple route had it been.
What fellow characters (not actors) would
you take with you to a desert island?
Definitely not EastEnders characters, this
comes rather like a reflex. And definitely from
Saturday Night Fever, for which Williamson played
Monty the DJ as his first, and very much loved,
post-EastEnders job. It seems perhaps anything
would have been a morale boost, but Williamson
really does speak of this fondly and as something
he would love to play again.
I question the moral issues with acting in
EastEnders, as a model for a mirror held up to
society and as potentially advocating certain
social behaviour. Yes, it has also been used as a
forum to promote positive social behaviours as
well as expose issues, but Williamson is quick
to empathise with what I say. He sees the main
issue to be with younger children watching the
programme, however, and deems it the parents’
responsibility to stop them watching it, as
opposed to a fundamental problem with its
inherent nature.
Has playing in EastEnders tainted his
view of society consequently?
No, he doesn’t see it is sufficiently realistic.
‘You wouldn’t get that amount of sheer misery
in one street’ (Oh good) he raises the interesting
point as well of the influence of the last few
decades of our technological developments;
viewers’ numbers have decreased significantly
since the introduction of the new culture of
laptops and phones with a consequential
loosening of television’s grip.
What song would best represent your life?
Anticipated this to be one of those annoying
questions I personally hate to be asked where
no song seems satisfactory, but ‘Little Ole Wine
Drinker Me’ by Dean Martin is a quick comeback.
I’m recommended to listen to it. I like it, it seems
fitting.
SO without EastEnders or Rocky Horror
Picture Show etc, without all this
fortune, as Williamson himself seems
to see it, where would he be?
Park bench. With a bottle of cider. But
despite all his talk to luck, he believes strongly
that the harder you work the luckier you get.
This is a man of firm principles. He wouldn’t
have stood for Janine.
Best dish he can cook?
Although Williamson would love to be
trained under a great chef, he sees cooking as
a peaceful activity, not just for the grand finale.
Mostly he enjoys cooking for his children, and best
producing that perfectly timed fry-up. This involves
great time management, a quality I admire.
All time career high?
Extras. Williamson describes the pleasure of
working with two people so clever, although not
forgetting having had the privilege of working
with the original writers of Porridge. From Gervais’
Extras Williamson received not only wonderful
American recognition, where Extras has now
become a cult show, but also the opportunity to
expose himself, albeit through Gervais’ eyes, as
the character behind Barry. Although fortunately
not quite the Shaun I encountered on the phone.
...and low?
Post-EastEnders, when he featured in an
early series of Gender Swap where, as the title
suggests, Williamson was transformed to look like
‘a fat bloated dead transsexual’. Sounds great.
Apparently not. As if such a transition was not
enough to credit media attention, Shaun had to
then, in full ‘death’ outfit, partake in amusing
activates like speed dating in Hammersmith, the
‘longest night of his life’. Sympathy goes out to
his fellow speed daters – they weren’t even being
paid to encounter looming dead transsexual.
New Year resolutions?
Not really, except to improve physical fitness;
Williamson aims to drop three and a half stone
by the time he is 60. Obviously this is easier said
than done when one has been on tour since 3rd
August, and with the eternal perk of that post
show drink, perpetuating rather than aiding the
shedding of pounds. This stands as a personal not
work demanded aspiration, as his acting remains
unaffected by his physicality.
Any pearls of Wisdom for those wanting
to act, or for life in general?
Immediate response is bashful, that he has no
right to offer any in life, but in the field of acting,
to treat others as you yourself wish to be treated.
This sense of acting appropriately is wonderful
to hear from any EastEnders participant, and is
obviously something Shaun takes to heart. ‘Never
say anything to a woman what wouldn’t say to
a man bigger than you’. Perhaps a taller Barry
might have been Janine-free...
Who’s funnier; you, or Ricky Gervais?
Ricky Gervais. ‘Certain people have funny
bones’ they can get away with it, whereas
‘you’d get a slap in the face’. He claims not
to have ‘a cosy face’, and in this way is not so
immediately approachable. Wouldn’t personally
describe Gervais’ face as ‘cosy’, but I do know
what he means.
Are you haunted by your fame?
‘One of the worst things ever to lose;
anonymity’, because of the fact you can never
be sure if people are being genuinely nice to you.
Although, good things have obviously come out if it
too, one of which being his offer of a part on Extras,
‘then the phone goes...that’s the beauty of it’
Favourite snack
Mainly bread-related. And booze. Not helping
with weight loss, and he claims he would lose a
stone if this changed. But then, 60 is a long way
away, and if one doesn’t have that drink to get
you through the show...Williamson’s not thinking
of a salad at the curtain call. Good. From Porridge
reviews, neither is the audience.
QUICKFIRE
Worst habit?
Swearing
Brown or Cameron?
Oxford or Cambridge?
(Porridge related preference though...)
Pizza Express or Ask?
(Hasn’t seen the new menu, clearly)
Travel or beach holiday?
Every time
Stage or set?
Stage for job satisfaction, set for money
Breakfast or dinner?
That question wasn’t necessarily really going
anywhere...
Phil or Grant Mitchell?
Where would you most like to be apparated
to for the day; no strings attached?
(This is going to feature in a family section,
isn’t it..?)
New York City (yes!) this was where he
got married, and has lived for three months.
Williamson describes it as rougher in the 80s
though. He speaks favourably of the ‘3 strikes
and you’re out’ approach of USA policy, strange
coming from one doing porridge...
Porridge is hitting the New Theatre
11th February 2010
Shaun Williamson
OXFORD magazine ISSUE 16
Al-Shami really is one of a kind in Oxford.
This Lebanese restaurant opened in 1988,
situated in the heart of residential Jericho,
somewhat off the beaten track. This fact,
however, characterises Al-Shami – they
do things a little differently here and are
happy to flout convention, and that’s
perhaps why their loyal diners continue
to return to the restaurant over and over
again. For instance, they haven’t changed
their menu in eighteen years, something
other establishments
wouldn’t even dream
of. This has meant that
people know exactly
what food is on offer,
but also that it is great
value (especially during
a time when basic foods are increasingly more
expensive). The restaurant is owned by the
Mahfouz family and its friendliness and warmth
exude from the place as soon as you walk
through the doors. The waiting staff are smartly
dressed but carefree – eschewing polished
formality for a more laidback experience. The
atmosphere is charged and bustling,
but in a relaxed, appropriately
Mediterranean manner.
The main dining area is
bright and welcoming, its
semicircular exterior wall
almost entirely made up
of windows that fill the
white walled interior with
light. There are subtle
Lebanese references
in the furnishings and
décor, but in a modern
and unselfconscious
way. Lebanese food
combines influences
from both the Arab
world and the Mediterranean, the menu
containing many small dishes called mezze.
Customers order several dishes from the menu,
which is helpfully segmented into cold and
hot dishes, fish and vegetarian dishes, and
charcoal grill, although very helpfully each dish
is labelled as being suitable for vegetarians /
vegans. To start, a platter of raw vegetables was
brought to the table – consisting of peppers,
pickled jalapenos, cucumbers, spring onions,
lettuce, and pickled cabbage, and accompanied
with homous
lifted by a
drizzle of olive
oil (if you know
to ask for it).
The
second course
consisted of cold dishes, such as Tabbouleh
– an aromatic mixture of parsley, tomatoes,
onions, mint and crush wheat, Warak’inab,
or vine leaves, stuffed with rice, herbs and
spices, Kibbeh Nayeh, ground raw lamb with
crushed wheat and spices, perfectly seasoned
to take away the metallic taste of raw meat
and replacing it with aromatic spices. In
addition to this, from the hot menu, Sanbousek
Biljibneh, pastry filled with feta cheese, and
Zahra Maqlia, fried cauliflower topped with
sesame oil, parsley, garlic and lemon juice. Both
dishes were exceptional, the warm lightness
of the feta cheese contrasting well with the
crispy fried cauliflower in a tangy sauce. The
final course came from the charcoal grill
menu – Kastaletta, lamb cutlets served with
grilled tomatoes and peppers which were full
of flavour, being tender and pink on the inside
whilst being dark and crisp on the outside,
and Al-Shami Kebab, ground meat with herbs
and spices, grilled and topped with garlic and
sesame oil which was aromatic and beautifully
cooked.
One recommendation when visiting
Al-Shami is to compliment the food with
their superb selection of Lebanese wines, the
product of thousands of years of winemaking.
The Chateau Kefraya wines are excellent value
for money and the perfect counterpoint to
the mezze. Al-Shami also offers half-bottles
on some of their wines, which allows the
opportunity to sample more than one. The
Chateau Kefraya La Dame Blanche 2006 was
sweet and rich, calling to mind the clay and
limestone soil of the grape. The Chateau
Kefraya Les Bretèches 2006 tasted of crushed
raisins, with a concentrated, rich flavour.
Both wines had a weight and complexity
despite their sweetness, which perfectly
complimented the many subtleties of the
savoury mezze.
Al-Shami serves exceptional food,
but that is only part of the experience.
Like all the best restaurants, their friendly
hospitality means that dining-out is a great
pleasure. For the time that you are in the
restaurant, you are made to feel like one
of the family. There has been a great deal of
attention on providing a menu that uses the
best ingredients and also means that whether
you are a meat-eater or a vegetarian, there is a
lot of choice for both. For those who like their
evening out to have a lot of character, Al-Shami
certainly offers plenty.
AL-SHAMI
“The atmosphere is charged and bustling, but in a relaxed, appropriately Mediterranean manner”
review by Paull Hammond-Davies
OXFORD magazine ISSUE 16
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OXFORD magazine ISSUE 1 7
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A tradition of quality and commitment to excellenceOxford Best 5 English
Language Schools Students from around the world come to Oxford to
learn English. The schools listed offer quality year
round and short programmes tailored to meet the
requirements of professionals for business, university
students and examination preparation. The order of
the listings does not presume that one school is better
than another.
Headington Homestay
Bayswater Road
Tel: 01865 427591
Operated by Cris and John Cavendish. John being a fully
qualified English Language teacher. Their home has a very
relaxed friendly and inclusive atmosphere. 3.5 miles from
Oxford City Centre in a residential family environment
includes breakfast and evening meals. Weekly classes 7.5
hour to 15 hour schedules.
Kaplan Aspect Oxford English School
108 Banbury Road
Tel: 01865 273550
Classes given in a beautiful Edwardian building (including
a school cafeteria and multimedia centre) with a garden
and outdoor patio 10 minutes from Oxford City Centre.
Off-site accommodations.
Oxford Intensive School of English
13-15 High Street
Tel: 01865 258333
OISE Europe’s leading specialist in providing intensive
language programmes, founded in 1973 offers
one-on-one classes. Situated above Oxford’s historic
Covered Market. OISE offers Homestay, Brasenose
College,Hotel and Luxury accommodation options.
Oxford International Study Centre
Threeways House
George Street
Tel: 01865 201009
OISC (associate member of the European Council of
International Schools) located near Christ Church College
in the centre of Oxford. A grade UKBA rating (Tier 4)
for visa documentation. Membership to the University
of Oxford libraries available. Good links with Oxford
and Cambridge Universities.
Regent Oxford
Godmer House
90 Banbury Road
Tel: 01865 515566
Courses are multinational so there are lots of
opportunities to practice English. Weekend opening
on Sunday afternoons for students to socialize and use
our wide screen TV’s, computers, student lounges and
study facilities.
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Peter Adams - Cello, Levon Parikian – Conductor
Ticket Hotline 01865 744457
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Oxford City Centre is the sales area. Two days per week. Excellent salary + commission. CV required.
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Two Oxford Students 15-17 years of age to deliver publication to local businesses.
Parental permission required. Weekend delivery schedule.
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A tradition of quality and commitment to excellenceOxford
A tradition of quality and commitment to excellenceOxford
OXFORD magazine ISSUE 18
Although Loch Fyne Bar
and Grill is one
of around forty
restaurants
and oyster bars
across the UK, it
is by no means
an impersonal eating
experience. A great deal of attention
had been paid to ensure that Loch Fyne,
Oxford has its own identity and style,
whilst still adhering to the company
brand and ethos. And that ethos is certainly
unique, because the company has built its
reputation on produce taken from a loch in
Scotland after which it takes its own name.
The emphasis is on freshwater shellfish
sustainably sourced and responsibly farmed,
a pledge which has become a cornerstone for
the company since it opened its first oyster bar
in 1988. The fresh ingredients are also sourced
from local farms, so that a visit to Loch Fyne is
an eating experience both mindful of the local
economy and the environment.
Loch Fyne Bar and Grill can be found
in the North Oxford suburb of Jericho, a
somewhat bohemian residential quarter
that has great character. The interiors of the
restaurant are bright, clean, and airy, with the
main dining room located at the back. The
kitchen is glass-fronted with wooden crates of
vegetables and there is an ice-bar filled with
langoustines and oysters, providing a homely
feel to the restaurant. Having undergone a
recent refurbishment, the main dining area
is less formal, less uptight, and the emphasis
is on comfort and cosiness, which really does
lend itself well to the simple food on the menu.
The staff are friendly and warm without being
artificial, and their efficiency largely goes
unnoticed because their work is often done by
engaging you in conversation.
The menu is dominated by fish (it is
ostensibly a fish restaurant after all) but they
have recently introduced meat dishes in their
‘grill’ section – perhaps a sign of the need
to broaden their appeal during the current
economic climate. Shellfish are the order of
day from the starters menu, and no visit to
Loch Fyne would be complete without ordering
oysters on which the business has built their
name. Served on a platter of ice, Loch Fyne’s
oysters really are exquisite. They do
not possess the meaty plumpness
or salty brine of sea oysters – these
fresh water oysters are slender and
astonishingly clean tasting (they
are washed with loch water when
being prepared) and served with tangy red wine
vinegar, a salsa, and Tabasco sauce. The only
discrepancy was the lack of an oyster fork to
detach them from their shell, but this is a minor
criticism.
The bone-dry Muscadet “Tiré sur Lie”
Domaine des Dorices was the perfect
accompaniment, a very crisp wine that cleansed
the palette, particularly for the oilier fish of the
main courses. The new ‘grill’ section of the
menu contains mostly meat dishes, but the
whole char-grilled sea bass with salsa verde was
perhaps the most appetizing of the fish mains.
The sea bass was sensationally moist and
tender within, whilst still having a deliciously
crisp skin. The whole South Coast sole with
lemon and caper butter from the specials board
was also exquisitely cooked, the contrast of the
sharp lemon and richness of the butter perfectly
balanced.
The desserts on offer were notable for their
generous servings. The sticky toffee pudding
consisted of a light sponge, accompanied
by an equally light caramel sauce and vanilla
ice cream. The lemon posset was excellent
and again, the contrast of tangy lemon and
cream was delicately balanced. Loch Fyne
has everything to offer diners, whether on
an intimate date during the week or a large,
boisterous family wanting to be fed on a
Sunday afternoon. Their menu is simple and
incredibly tasty, but it really is the shellfish by
which Loch Fyne excels, marking them out from
the crowd of other restaurants in Oxford.
LOCH FYNE BAR & GRILL
“Loch Fyne Bar and Grill can be found in the North Oxford suburb of Jericho, a somewhat bohemian residential quarter that has great character”
review by Paull Hammond-Davies
OXFORD magazine ISSUE 18
OXFORD magazine ISSUE 1 9
It’s Not Just a Walk in the Park!
The three mile sponsored walk in support of the Oxford Cancer Centre and the Oxford Heart Centre, which look after cancer and heart patients from across the south of England, took place on Sunday morning, October 18, 2009 on the grounds
of the Oxford University Park. On hand was Honourary event chairman, Wesley Smith, of Radio Oxford, joined by representatives from the Oxford Radcliffe Hospital. Many of the participants championed the causes as they completed the walk with the
names of loved ones touched by caner or heart disease on their backs. Money raised will help to purchase state-of-the-art equipment, going beyond the NHS standard – and facilities to make the centres more comfortable for patients and their visitors.
Charity benefitPhotographs by David Stumpp
Alice Hahn Gosling - Director of Fundraising for Oxford Radcliffe Hospitals & Wesley Smith
John Richards & Mike Hope
Maureen Strange, Caroline Evans & Eileen Barton
Maureen Thomas & Treldon Thomas
Neil Ashley chairman of the Oxford Cancer Campaign, Wesley Smith & Andrea Cooper, nurse
‘The front of the pack’
OXFORD magazine ISSUE 1 9
OXFORD magazine ISSUE 110
There is a
point on a
Saturday
afternoon,
about half an hour after
my daughter wakes
up from her
midday nap,
when I look at the clock
with a small amount of longing and a large
amount of guilt. I am trying to calculate how
long before her bed time, and exactly how much
of that time I have to fill with worthwhile activities,
that is to say, not watching videos, or dragging
her to watch rugby for my own pleasure. Typically
the morning will have been taken up with seeing
grandparents, or breakfast in one of the many
great city centre cafes, The Jam Factory, Jericho
Cafe or Coco’s to name a few, and I will have had a
break from childcare duties.
Unfortunately, at this time of year a little more
imagination is needed for entertainment ideas,
than during brighter, drier months. The simple
option of heading to the par k to run around,
climb and swing doesn’t really cut it in this weather.
Avoiding a wet bottom and the consequent cold
and misery is essential for a pleasant afternoon,
besides which, it will be dark and dangerous before
too long and such outdoor activities will have to be
curtailed. These depressing imperatives, must wrap
up warm, must remain visible, must stay dry, sadly
kill feelings of spontaneity and creativity in me.
A better prepared parent would probably
have painting or gluing and sticking organised for
the afternoon, but let’s be realistic, if a parent can
offer painting, gluing and sticking without
messing up the normal routine of their
house, then obviously they don’t live in
the city of Oxford with small children.
At this point in the weekend we
have to get out of the house simply and
get some fresh air, because the running
around, expending energy will keep
us both sane. Without the out of the
house activity my daughter will wind her
self up until she reaches a point around five pm
where she will be completely wired. She will be
throwing toys, pulling the cat’s tail and opening
every cupboard in our kitchen. Every five minutes I
will have to ask her to put another toy away before
it gets broken or tidy up the Tupperware. Then
at dinner of course she will have no appetite, and
generally want to throw her dinner on the floor to
prove the point that her daddy has let her down by
cooping her up in the house playing puzzles and
stacking bricks all afternoon.
Before I suggest doing anything at all I need
to have a plan of what I’m doing. Otherwise my
daughter will refuse to co-operate. She won’t get
in her pushchair, or put her coat on. I ask her if
she’d like to go for a walk, and she nods her head,
“yeah”. But the moment I move towards the push
chair, it’s “No pushchair, no pushchair”. Her sound
reasoning is that a simple walk does not require a
pushchair. She can walk on her own, or better still,
she can bring her dolly in a pushchair. As careless
mistake has forced me into a desperate negotiating
position, I have to come up with a final strike
response to get us out of the house as soon as
possible, and keep us out of the house for most of
the afternoon. Jambino’s is one option, but that’s
a car journey away and indoors means no fresh air.
With lots of noise and activity it is more fun with a
small group of friends to boost the number of eyes
keeping watch. As her two good friends are both
visiting relatives this afternoon Jambino’s is out.
We could do the modern art museum, but
I don’t know what’s on and as a venue it is on
the small side. There is little space for her to run
around, her curiosity about the exhibits would
probably result in damage being done. With
it being such a small place the visit would only
be a quick stop on the way to somewhere else.
The hassle of coaxing my daughter back into the
pushchair so soon means it is hardly worth while.
At the top of my list, on a cold damp
afternoon in winter, when the ground is wet, the
sky is grey and the wind is lazy, passing through
you rather than around you, is the Natural History
Museum on Parks road.
To my mind this museum is perfect for a
toddler. The exhibits in the main hall are clear and
uncluttered, without the fiddly detail that can be
found in the Pitt’s Rivers just out the back of the
Natural History Museum. A toddler’s attention
is difficult to attract, but with glass cases that
contain interesting things to look at from the floor
up wards, giant turtles, crocodiles and dinosaurs
crawling around on the floor, at only two feet high
there is plenty to see and get excited about.
The openness of the museum allows an adult
to see pretty much from one side of the museum
to the other, a necessary feature when something
fascinating grabs your own attention and your two
year old rushes off to find the next exciting pile
of bones, or beautifully preserved animals from
around the world. But that heart attack moment,
when you look up and they are gone is not likely
to occur, because after their first visit your child
will be pulling at you to see their favourite exhibits,
making sure you are not out of their sight. Or
otherwise you will know exactly where they will be
found gazing into their favourite glass fronted case.
Then when it is time to head home, we can
probably kill about an hour in the natural history
museum looking again and again at the different
beautiful animals on display, and when we need to
sit down after all that running around the museum
supplies line drawings of their different exhibits for
children to colour in. My daughter is a long way
from staying within the lines at the moment, but
that seems to only add to her eagerness to grab
paper and crayon, and find a table to sit at.
When we leave the museum she may insist on
walking, but from Parks Road into the city is a fairly
easy walk for a small child, the pavement is wide,
and I am not inclined to worry too much about
heavy traffic from cars or pedestrians.
Darkness is beginning to fall, the cold of the
evening is coming on early. When we get to the
city centre I will suggest she gets in the pushchair
so we can get home quickly. But for now my
daughter is happy because she has had a fun
afternoon, as have I. Added bonuses for my are
the short walk from the city centre that makes the
museum easy to get to and the fact that it is free,
except for a small gratuity, which my daughter and
I both think it thoroughly deserves.
By Sam jackson
Nappy Valley,OxFORD
“To my mind this museum is perfect for a toddler”
OXFORD magazine ISSUE 1 11
Brasserie Blanc has a long established
reputation in Oxford, being one of
only a handful of restaurants that have
managed to stand both the test of
time and local resident’s ever-changing
taste buds. Brasserie Blanc was set-up by
French chef Raymond Blanc, starting life in 1996
as Le Petit Blanc (one of four such restaurants),
before becoming Brasserie Blanc in 2003
with a new ethos, new look, and new menu.
Although Brasserie Blanc Oxford is one of seven
restaurants in the UK, it has the benefit of being
the first and has retained much of its original
personality and that of its founder who dines
there at least once a week. Those expecting a
similar eating experience to Blanc’s Le Manoir
aux Quat’ Saisons should perhaps revise their
expectations; Brasserie Blanc is a typical French
brasserie offering relaxed dining and simple,
tasty food without Le
Manoir’s fuss or formality.
Brasserie Blanc is situated
in the heart of Jericho, a
Bohemian area known for
its great restaurants and
cocktail bars, hidden from the
touristy hubbub of the city
centre. The décor is at once
relaxed and intimate in the true French brasserie
style – cream walls, veneered wainscoting, rustic
paintings, electric candelabras, and large plate
glass windows that fill the restaurant in light – all
creating the perfect romantic setting. At the front
of the restaurant is a small bar and reception area
and the first dining room, which leads into the
back restaurant which is far larger and looks out
onto the Blanc gardens. There is also a Salon Prive
for small parties who wish to be separate from
the main restaurant but still enjoy the wonderful
buzz and atmosphere. The staff are incredibly
friendly and attentive, all smartly dressed with
an almost Parisian formality in black and white.
They are incredibly knowledgeable about each
item on the menu, and when they don’t know,
they conscientiously find out.
There’s perhaps no better way to start
a meal at Brasserie Blanc than an aperitif of
champagne, a glass of sheer bubbles that
stimulates the appetite, followed swiftly by
a bottle of Sancerre, 2007, a complicated
Sauvignon Blanc with a hint of citrus rind and
grass, the sweetness of the wine establishing
itself in the middle of the palette, with a dry
aftertaste on the sides. The wine menu offers
a wide range of French wines from all regions,
though they tend to be on the slightly expensive
side, probably around £20 – £30 a bottle but
well worth it. One rather wonderful idiosyncrasy
at Brasserie Blanc is the offer of a sash around
the bottle’s neck, which lets the staff know
that the wine should be topped up throughout
the evening by them, or if absent, reminds
them that the guests wish to do the pouring
themselves. Establishing this at the outset avoids
any irritation from couples
that wish to be left alone
or benefits those on large
tables who can’t quite
reach the bottle.
The menu has a
wonderful simplicity,
comprising of mostly
French cuisine without
too much complication or fanfare, from
quintessential French dishes such as snails, to
more continental cuisine like sardines, Spanish
omelette, and risotto. A perfect way to start
a meal would be to try the Roquefort cheese
soufflé with pear and walnut or the Virgin
Mary Gazpacho. The soufflé is one of the most
difficult dishes to make, and most restaurants
have shied away from serving them, which is a
great shame because a soufflé made well can be
a wonderfully light start to a meal. At Brasserie
Blanc, their soufflés are delicate and full of air,
golden and crisp on the outside and with a
perfect gooey consistency inside. It is brilliantly
complimented by fragrant pears and the woody
flavour of walnuts, while the tanginess of the
Roquefort works superbly against the Sancerre.
The Virgin Mary Gazpacho is also wonderfully
light, with subtle seasoning that lifts tomatoes
made velvety by olive oil drizzled on top.
There are a number of exceptional main
courses on the menu, as well as one or two
specials. The pork chop on a bed of deliciously
creamy Savoy cabbage was particularly well
done, with a roasted ring of apple and roasted
tomato, and soft, deliciously firm new potatoes.
The creamy jus complimented the meat, which
was cooked for exactly the right amount of
time and so avoiding that dry, overcooked
toughness pork often has. The seared Scottish
scallops with a fennel purée and frites were also
outstanding, the scallops wonderfully succulent
on a tangy sweet jus with fennel, the frites soft
and crunchy. For dessert, there really is no other
choice than to try the Flaming Baked Alaska for
two. Not only is it a wonderfully talking point
when the waitress lights the Grand Manier the
dessert is steeped in, it also tastes sublime with
the chewy meringue, orange and Grand Manier
soaked sponge, and delicate vanilla icecream
inside. A glass of Muscat finishes the evening
off nicely, tasting of sweet, honeydew melon.
Brasserie Blanc is one of a kind in Oxford –
a quality brasserie serving quality French cuisine
that, although on the slightly more expensive
side, is definitely value for money. They also do a
set menu for those who perhaps don’t want to
spend quite so much, and a Jeune Blanc range
of dishes for younger children. It is the perfect
venue for a quiet romantic dinner or a large
family get together.
“Brasserie Blanc is one of a kind in Oxford – a quality brasserie serving quality French cuisine”
BRASSERIEBLANCreview by Paull Hammond-Davies
ISSUE 1
OXFORD magazine ISSUE 112
Provisions
Ask
5 George Street
01865 726850
Italian
Aziz
228 – 230 Cowley Rd.
01865 794945
Indian
Al-Shami
25 Walton Crescent
01865 310066
Lebanese
Branca
111 Walton Street
01865 556111
Italian
Brasserie Blanc
71-72 Walton Street
01865 510999
French
Browns
5-11 Woodstock Road
01865 511995
British
Cafe CoCo
23 Cowley Rd Cowley
01865 200232
Mediterranean
Cafe Rouge
11 Little Clarendon St.
01865 310194
French
Chutney’s
36 St Michael’s Street
01865 724241
Indian
Maxwell’s
36 Queen Street
01865 242192
American
Edamame
15 Holywell Street
01865 246916
Japanese
Fishers Restaurant
36-37 St Clements Street
01865 243003
Seafood
Gee’s Restaurant
61a Banbury Rd
01865 553540
British
Loch Fyne
55 Walton Street
01865 292510
Seafood
Portabello
7 South Parade
01865 559653
British
Saffron
204-206 Banbury Road
01865 512211
Indian
The Big Bang
124 Walton Street
01865 511441
British
The Cherwell
Boathouse
50 Bardwell Road
01865 552746
French
The Fishes
North Hinksey Village
01865 249796
British
The Pink Giraffe
43B St Clements Street
01865 202787
Chinese
Where to Stay
Cotswold Lodge Hotel
66a Banbury Road
01865 512121
Hawkwell House Hotel
Church Way
Iffley Village
Le Manoir aux
Quat’ Saisons
Church Road
01844 278881
French
Linton Lodge Hotel
Linton Road
01865 553461
Malmaison
3 Oxford Castle
01865 268400
Old Bank Hotel
91 – 94 High Street
01865 799599
The Holiday Inn
Peartree Roundabout
0870 4009086
The Randolph Hotel
Beaumont Street
0870 400 8200
The Old Parsonage
1 Banbury Road
01865 310210
Tilbury Lodge
5 Tilbury Lane
01865 862138
Victoria House Hotel
29 George Street
01865 727400
Cafés
All Bar One
124 High Street
01865 258991
Cafe Loco
85-87 St. Aldate’s
01865 200959
Caffe Nero
14 High Street
01865 791 657
Coffee Republic
Bush House
35 New Inn Hall St.
01865 204735
Freud’s
119 Walton Street
01865 311171
Maison Blanc
3 Woodstock Road
01865 510974
Mortons Café
22 New Inn Hall St.
01865 721673
The Jericho Café
112 Walton St
01865 310840
The News Café
1 Ship Street
01865 242317
The Rose
51 High St.
01865 244 429
Nightclubs / Bars
Duke of Cambridge
5-6 Little Clarendon St.
01865 558173
Escape
9a High Street
01865 246766
Imperial Club
27 Park End St.
01865 794900
Mood
29 George Street
01865 726036
Moya
97 St Clements
01865 200111
O’Neill’s
37 George St
01865 812931
Po Na Na
13 – 15 Magdalen Street
01865 249171
Purple Turtle Bar
Frewin Court
01865 247086
Que Pasa
12 New Road
01865 250099
Raoul’s
32 Walton Street
01865 553732
The Bridge
6-9 Hythe Bridge Street
01865 242526
The Carling Academy
Oxford
190 Cowley Road
0905 020 3999
The Coven Nightclub
Oxpens Rd
01865 242770
The Victoria
90 Walton Street
01865 511516
Thirst
7-8 Park End St.
01865 242044
Museums /Galleries
Ashmolean
Museum
Beaumont Street
01865 278000
Black Sheep
Galleries
20 High Street
01865 725 522
Bodleian Library
Old Schools
Quadrangle
Broad St.
01865 277224
Christ Church
St. Aldates
01865 276492
Modern Art Oxford
30 Pembroke Street
01865 722733
Museum of the
History of Science
Broad Street
01865 277280
The Museum
of Oxford
St Aldates
01865 252761
The Sculptures
196, Westmister Way
01865 439324
Oxfordshire
Museum
Fletchers House
Park Street
01993 811 456
O3 Gallery
Oxford Castle
01865 246131
The Oxford ConciergeTHE ESSENTiAL OxFORD LiSTiNGS FOR ENjOyiNG LiFE iN THE CiTy