It was heaving when we arrived for dinner at the Black Horse in Standlake in November, our evening coinciding with the locals fireworks night, the bar thronged with people drinking and chatting, a real community hub.
And we dined in splendour, from soup to salmon, goats cheese salad, sirloin steak and some exceptional scallops.
But now winter has come, the tourists have gone home and the cold has set in, so wisely, head chef Jamie Whiting and GM Luke Hopkins have adapted the menu accordingly to ensure that the pub stays open.
So gone is the fancy menu until the spring, and in its place is a no nonsense, high quality pub classics menu with an impressive small plates offering to keep everyone happy.
As for the main event; we covered them all; the rolled shoulder of lamb, roast pork loin, rare striploin of beef and the roasted celeriac steak.
But it was Jamie’s famous Sunday lunch (12 noon-5pm) that we were after, served in the beautifully cosy little dining room round the back, where you can retreat from the hubbub and dine in relative peace.
With four roasts to choose from, alongside a pie of the week, fish and chips, lasagna and risotto, you can also try the exciting small plates menu for starters.
the best was saved ’til last; the sticky toffee pudding with toffee sauce and vanilla ice cream (£8) was to die for. As for the treacle tart it was mouth-wateringly good
The salt and pepper prawns (£8) in a rich sauce, the three cheese and truffle macaroni bites (£6) and the roasted carrots with honey and harissa served with whipped feta £6, all of which were superb; the macaroni bites made from scratch, the hot, spicy creamy feta with carrots so addictive we almost ordered more.
As for the main event; we covered them all; the rolled shoulder of lamb, roast pork loin, rare striploin of beef and the roasted celeriac steak.
support your village pubs and keep frequenting them over the long winter months ahead, because without them the world will be a much bleaker place.
The lamb (£18) was rolled, sliced, generous, the plate bulging with roast potatoes, honey carrots and parsnips, green veg, the largest Yorkshire pudding known to man and the cheesiest cauliflower cheese and a red wine and port jus.
Ditto the pork (£16) which was juicy with super crackling and a side of braised red cabbage, and the beef which had some wonderfully strong horseradish sauce.
In fact, the only false note was the vegetarian gravy which lacked depth of flavour, but we loved the marinated celeriac steak (£15) which meant the veggies could join in with all the trimmings.
Throw in a couple of glasses of red wine, the warmth of the fire, and some great service, and it added up to a seriously good roast
A non roast lasagna with garlic bread (£15) also hit the spot.
But the best was saved ’til last; the sticky toffee pudding with toffee sauce and vanilla ice cream (£8) was to die for; spongey, dark and thick with spices. As for the treacle tart it was mouth-wateringly good, with crumbly pastry (£9) and a gooey filling that almost stuck in your teeth.
What is even more helpful is that the Sunday roasts are served from 12 noon until 5pm
Throw in a couple of glasses of really good red wine, the warmth of the fire, twinkly lights, and some great service and it all added up to a seriously good roast.
What is even more helpful is that the Sunday roasts are served from 12 noon until 5pm meaning late risers, sporting groups, family get togethers and last minute bookings can all get a look in.
So go, support your village pubs and keep frequenting them over the long winter months ahead, because without them the world will be a much bleaker place.
The Black Horse, 81 High St, Standlake, Oxfordshire. OX29 7RH https://www.theblackhorsestandlake.com
