Fallowfields Country House Hotel, Oxford
I had an invitation a few weeks ago from Energy PR. They contacted some bloggers and suggested that we might meet at Fallowfields, just outside Oxford to talk informally about how bloggers and PR companies could work better together. Now, most bloggers have some interest in understanding how PR companies work. There’s a synergistic relationship, PR companies like getting ‘word of mouth’ publicity for the brands they support while most bloggers really do enjoy getting things to review and then writing about those things. And of course we love being offered things we can use to give away to our readers too.
It wasn’t that hard to agree to go to Fallowfields Country House Hotel. I checked out the hotel on the internet and was actually quite intrigued. It’s not a destination I know and yet, there seemed to be a lot on offer. AND, it’s close to Bicester Village for a spot of pre-christmas shopping.
I arrived at a pretty country hotel. I have to say, it wasn’t quite as isolated as I expected, on the outskirts of Oxford in Kingston Bagpuize. But, roaring fires, a friendly house cat and home made cake with our morning coffee together with fabulous views from the large windows out over the hotel farm added to a real country living feel.
We met owner Anthony Lloyd who enthusiastically explained how Fallowfields had evolved to what it is today. And who took us on a tour of the kitchen garden, the farm and the falconry so that we could get a real feel for what makes Fallowfields Country House Hotel so special. He also explained a little about the new ethos behind the restaurant and the appointment of Head Chef Shaun Dickens and Restaurant Manager Benjamin Petit.
The Fallowfields vision to deliver as much as possible of the restaurant menu from field to fork using their own produce is supported by a large kitchen garden, an orchard, free range sussex hens, some very, very friendly pigs, ducks and quail!
Back in the house we enjoyed a glass of champagne and some pretty canapé before sitting down to lunch in the dining room.
A Jerusalem Artichoke soup with truffled crème fraiche, served beautifully with home baked bread rolls, True to form, the Jerusalem artichoke were from the Hotel’s own kitchen garden.
Followed by local venison served with beetroot and wild mushrooms
A Palate Cleanser
Everything was perfectly matched with wines by Benjamin Petit, a master of wine who holds wine tasting evenings at the hotel in addition to managing the restaurant. With a pedigree from some Europe’s finest hotels and restaurants, Benjamin takes the service at Fallowfields Country House Hotel into a new league
Finally we sat down to drink coffee watching an enthusiastic Head Chef Shaun Dickens demonstrate making an exquisite quail dish using the hotel’s own quail!
Thank you to Energy PR and Fallowfields Country House Hotel for a fabulous day!