After an extensive seven month, multi-million pound transformation, The Feathers has finally opened its courtyard garden and brasserie style restaurant to the public with a soft launch.
The hotel room refurbishment is still ongoing, but while the sun shines the crowds are flocking to sample its incredible cocktails and drinks menu, and the wonderful food being served up by chef couple Luke Rawicki (head chef) and Shannon Mulholland (sous chef).
New owner Daniel Ede of Ede Homes was very wise to keep them on, their eminent skillset admirable. Throw in new operations manager Andy Henderson, a Woodstock local who opened The Bell at Charlbury recently, and the stage is set for a wonderful culinary experience.
We arrived for dinner on Saturday night, just missing a spontaneous lunchtime barbecue in the courtyard garden, held whenever the weather is hot enough. Seated in the dappled courtyard, an oasis away from the madding crowds of Woodstock, the cocktails are truly exceptional. An extensive list, perfectly executed with fresh ingredients and verve, they are intoxicating in every way!
Having enjoyed the sunshine there numerous times this week, we can recommend the passionfruit martini and the spicy margarita, aided by the waistcoated, immaculate and attentive staff who are always on hand. Service here is massive.
Their are big plans afoot to bring the outside in, with a glass-fronted bar extending from the back of the hotel into the courtyard planned for next year, but in the meantime we enjoyed the bar snacks – a stunning plate of huge, fresh, delectable oysters (see main pic), hailing straight from Maldon in Essex, served with a mignonette sauce (red wine vinegar, shallot, thyme, black pepper) for £4.50 each, which set the bar high.
Led through the modern Aviary Bar, to the The Nest brasserie, which stretches the length of Market Street, we let Luke and Shannon work their magic.
Some nibbles then – the mozzarella sticks with a buffalo sauce and chives, standard on so many menus but here given centre stage – home-made, crispy, huge, crunchy, hot and sprinkled with herbs and parmesan, they were so good we groaned. The roasted aubergine dip with flatbread was another big hit, flavoured with lemon and pomegranate seeds, we’d have preferred it to be room temperature rather than cold, but it followed through with that deep flavour.
Starters next – yes we were going all in, my husband announcing he loved the sound of them all – a Jerusalem artichoke royale with black garlic and pickled goats cheese (£12), which was so nuanced and cleverly balanced, each mouthful was different.
And the hand dived Orkney scallop with fermented carrot and chicken butter sauce (£18), an inspired and original dish, the scallop arriving sliced, exquisitely seared and salty, the sauce poured from a tiny jug, the chicken skin persilade crumb on the carrot giving it a real level of sophistication.
Then the pea and mint tortellini with oyster mushroom and radish (£12), beautiful to behold, the filling bursting with fresh herbs and veg, although the pasta could have done with another 30 seconds.
And the monkfish with sweetcorn, prosciutto and pak choi (£39), the sweetcorn almost like a chowder, flavoured with pickled shallots, garlic and chives. Heaavenly.
We threw in two side dishes the crispy layered potato (£6) which was covered in parmesan, salt and truffle, and so luscious we had to restrain ourselves not to order more, and the Isle of Wight tomatoes with a miso, garlic dressing and toasted seeds, (7.50) – juicy and sweet.
But it was the desserts which truly took the biscuit (excuse the pun) so well executed, they took our breath away – the peach and almond tart tatin (£21 for two), with a yoghurt sorbet and thyme caramel topped with a milk foam crisp, which was both sweet and sour, crisp and chewy as it should be, the fruit soft and succulent.
The caramel chocolate namelaka with a malt crumble and lime ice cream (£10) was a masterclass in textures and contrasting taste, as recommended by our lovely waitress Paridhi. The Japanese dish arrived as a velvety, creamy ganache, the topping like a cross between a crumble and popcorn, offset by the tart ice cream. Genius.
It was a remarkable meal all round, but having been fans of Luke and Shannon for a long time, not a surprise. Accomplished, innovative and ambitious they have got The Feathers dining options off to a cracking start, and one can only imagine that as the courtyard’s snack and sharing plate menus expand and the glass dining extension comes into service next year, that this is just the beginning for this exciting duo.
So whether you just pop in for a cocktail and some oysters, or go the whole hog with lunch or dinner, The Feathers will be starring on Oxfordshire’s culinary map. Woodstock is lucky to have it.
The Feathers bar and courtyard are open seven days a week for drinks and bar snacks while The Nest is closed on Mondays and Tuesdays. To book for lunch or dinner ring 01993 812291 or go to http://www.feathers.co.uk
