The Corn Room in Witney has just been added to The Michelin Guide, just six months after opening, and partners Paul Piper and Jay Bartlett, are understandably over the moon.
Having won Best Restaurant and Best Newcomer at the OXINABOX FOOD AWARDS 2026, READ ABOUT IT HERE The Corn Room‘s accolades are stacking up, despite the new restaurant only opening its doors in March, the Michelin nod a massive boost to their confidence.
‘It’s been a mad start in a fantastic way’
“It’s been a mad start in a fantastic way, but we haven’t had much time to consider what we’ve achieved since we opened because it’s gone so quickly. We just want to stay ahead of the game,” Paul says. Read about it opening here
A great honour though? “It’s amazing news and we are so grateful and proud, but we haven’t really had time to think about it yet. We’ve been so busy since opening that we haven’t stopped, and we don’t want it to go to our heads,” Paul laughs.
‘It was a huge gamble opening a new relaxed dining restaurant in the current climate. but our mission was to fill this place and so far so good’
Looking back, Paul adds: “It was a huge gamble opening a new relaxed dining restaurant in the current climate, and we did have moments when we thought ‘What are we doing?’ but our mission was to fill this place and so far so good, because the numbers have just spiralled.
“Consistency is key though – so we need to keep delivering great food and service without any pretension. So whether you have the duck with prunes or the halloumi burger, everyone is welcome. We don’t want to alienate anyone in our local community. The Corn Room is for everyone!
“But we love the vibe at The Corn Room; bringing people together, there is something really special about that. We still have quiet periods at breakfast and lunchtimes, but at weekends the first and second sittings are full.
‘we love the vibe at The Corn Room; bringing people together, there is something really special about that’
And what about head chef Jay’s menus? “Jay’s cooking is off the scale. He doesn’t following trends but keeps coming up with his own take on things. READ OUR REVIEW OF THE CORN ROOM HERE So if something comes in – whether its fish or broad beans – he will find a way to add it to the menus. He has just developed a crab panna cotta with dill and lemon to the menu and it is so delicious. He just keeps thinking outside the box and has his own style.
“Jay’s been able to really spread his wings here, and grow in confidence as a chef, because he has to be so clever with the menu, because of the limited space, but he keeps delivering.
“In fact I pulled Jay aside the other night, and we stood behind the bar for a moment, and I said ‘look at that’ – the restaurant was full with people chatting and laughing and enjoying themselves, and that’s what we set out to achieve.”
‘Jay’s been able to really spread his wings here and he keeps delivering’
As for the future, Paul says lots of people have asked if The Corn Room now needs a bigger premises to cope with demand, but adds: “We like the intimacy of The Corn Room, we love that it is small. And we don’t want to run before we can walk. We’re not greedy and it’s not all about money. We just want to enjoy the experience and find our feet.”
The Corn Room, 64 Corn Street, Witney https://www.infocornroom.co.uk
