Gees, Oxford’s famous glasshouse restaurant, has just announced a full revamp of its interior, while new head chef Nick Galer has been appointed to reopen and introduce its brand new menu and concept.
Closing its doors this June for a week, Gees will undergo a bold refurbishment, ready to welcome guests back this summer with a whole new look. Think sumptuous textiles, bold flashes of colour, intimate booths, secluded cubbyholes and ambient acoustics, reimagined for a warmer, more communal dining experience.
‘it’s about elevating the Gees offering and giving people a really amazing foodie experience’
A radical new menu is also in the offing, revered head chef Nick Galer brought in to mastermind Gees’ new culinary direction, with an “evolved take on modern British cuisine.”
Nick brings an impressive pedigree – from head chef at Heston Blumenthal’s The Crown in Bray to eight highly decorated years running his own award-winning restaurant The Miller of Mansfield in Goring-on-Thames, and most recently, the Basque-inspired Pot Kiln at Frilsham. REVIEW: Nick Galer from The Miller of Mansfield is now head chef of The Pot Kiln near Newbury, and his Basque menu is excellent. One for the little black book!
So how is Nick feeling about the new position? “Being involved in the relaunch of such a historic and much loved Oxford restaurant is a really exciting opportunity, and a great challenge. I just can’t wait to get going,” he says.
‘people have changed the way they want to dine; they want it to be more communal, relaxed and that really enthuses me’
“Of course I’ve been to Gees. Who hasn’t? But I think they have made the right decision to relaunch and I’ve got a good understanding of what they want to deliver when they reopen, something a bit different.
“Because people have changed the way they want to dine; they want it to be more communal, relaxed and that really enthuses me. So it’s about elevating the Gees offering and giving people a really amazing foodie experience.
“Of course we will bet very mindful of our clientele, so alongside things that you can share from different sections of the menu there will be the more traditional dishes too.
“But what the real focus is going to be on is the quality of the produce we use, the best we can get, and how it’s presented, and for me that’s really exciting.
“And you’ll see that on the menus; nostalgic cuts of meat and fish, offal, and lots of variety. So our focus is on the quality of the ingredients. And that is music to a chefs ears.
‘the real focus is going to be on the quality of the produce we use, the best we can get, and how it’s presented, and for me that’s really exciting’
“So we will be starting from scratch in the kitchens and consistency will be key. We need to get it right, but I’m confident in what I know and how I work. I want gees to be as good as they want it to be, and I’m ready for the challenge.”
Anyone who has eaten either at The Miller Of Mansfield or The Pot Kiln will know what a treat is in store, and Nick can’t wait to get going.
“It is 100% the right time to switch things up a bit at Gees and bring something a bit different and really unique to Oxford city centre.”
Gees will conclude its current chapter in June 2026, closing its doors on Wednesday June 10 before unveiling its revitalised space and brand new menu on Friday June 19. And we, at OXINABOX HQ, cannot wait!
‘The driving force behind this update is a deep-seated desire to breathe fresh life and a sense of fun into the space’
Rebecca Mofford, Managing Director of The Oxford Collection adds: “This reimagination is our commitment to the city: to ensure Gees remains the definitive place to celebrate, connect, and make memories for the next 40 years.
“The driving force behind this update is a deep-seated desire to breathe fresh life and a sense of fun into the space, honouring its rich heritage while looking firmly to the future – to ensure this beloved landmark remains the backdrop for the city’s stories for another 40 years.
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