When Nick Galer and his wife Mary left The Miller of Mansfield in Goring in 2022, Oxfordshire lost one of its best. So news that Nick had relocated just down the road to The Pot Kiln near Newbury warmed our cockles at OXINABOX HQ and we set off pronto to check out his latest set up.
Situated just near Newbury, within spitting distance of the M4 and A34, you couldn’t find a more perfect meet up spot if you tried, wherever you’re travelling from.
Opened by Robert McGill who also runs its sister pub The Royal Oak in Yattendon, The Pot Kiln is located down a track in Frilsham, framed by some stunning countryside, and is gloriously remote.
The 16th century inn has since been totally transformed into a beautiful hostelry after an extensive renovation project, the huge open plan kitchen showcasing Nick’s enticing Basque inspired menu. But the charming tables outside, nestled amongst the flowers and views are where we began our hugely memorable meal, a chilled glass of Provence rose hitting the right notes.
But despite the vista, we wanted to watch Nick and his team in action, the only problem remaining – what to eat. Because the menu is stunning – a huge sharing plate tapas offering, lots of enticing sides and some enormously alluring mains. Luckily everything we wanted to eat was on the two courses for £27 menu (Monday-Friday) our luck was in.
The asparagus with tahini verde (£8) and the gammas a la parilla then (£11.50), the tahini verde accentuating the seasonal veg rich with herbs, sesame seeds and garlic. The prawns, cooked on Nick’s Spanish Mibrasa Parilla Grill, were juicy and generous, the finger bowl essential as we dug in with gusto.
Then the Catalan fish stew (£28) rich with mussels, octopus and huge langoustines nestled in its piquant, oily, tomato sauce, mopped up with thick hunks of bread, a resplendently vivid, tasty and flamboyant dish which we lapped up.
The chickpea stew with confit fennel (£23) was similarly lavish, topped with the charred fennel nestled in a bed of herby cream, into which we dipped the chips complete with crispy cubes of jambon, idiazabal (a hard, smoky, Spanish cheese), grated on top, enhanced by the bravas seasoning, rich with paprika.
Throw in the hispi cabbage with miso (£7) and we were witness to a feast, our culinary juices flowing.
Puds were a must – the 70% chocolate mousse with marinated cherries and cherry ice cream was so good we didn’t know where to put ourselves, desserts being one of Nick’s fortes, and the canutillas del Bilbao, the piped pastry filled with a chocolate cream, the other a bright yellow vanilla, the perfect end to a stunning meal.
Anyone in south Oxfordshire would do well to pop in and enjoy some of Nick’s delicious hospitality, but if you’re looking for somewhere to meet up with loved ones, you’ve found your idyll.
The Pot Kiln, Chapel Lane, Frilsham, Thatcham RG18 0XX https://thepotkiln.co.uk
