In this current climate, anyone taking on a new pub, restoring it to its former glory, and opening up shop should be given a medal.
And this is exactly what Ben Tavassoly-Moss is doing, first at The Lamb in Little Milton last year READ ABOUT IT HERE , which is already clattering with awards and accolades, and now at The Bat & Ball in Cuddesdon, near Wheatley, Garsington and Headington.
Delightful from the moment you walk in, READ ABOUT IT HERE The Bat & Ball has been transformed into a huge, light, welcoming space where the bar is still firmly centre stage for locals and drinkers, the dart board space intact, while the family-friendly restaurant area offers multiple dining options, which lead out into the garden patio area.
Community is the name of the game here, although The Bat & Ball‘s exceptional rooms above will entice visitors from far and wide. And in terms of food they will not be disappointed.
Because while ex Manoir chef Rick Owens’ menu is less highbrow than its sister pub up the road, it is equally as enticing.
We popped in for lunch, and were led through the sun dappled restaurant, and marvelled at the trim, tasteful but overtly comfortable space and furnishings; the muted tones, plump cushions, flowers, fun art and nostalgic photographs all playing their part in making you feel at home.
It’s an eclectic menu too – lots to grab your attention mixed in with the pub classics. Take the crispy fried aubergine with date molasses and spiced yoghurt (£9.50) for example – the aubergine in a light, tempura batter ensuring its juiciness, perked up with the piquant pomegranate seeds, the spiced and herbed yoghurt cutting through.
The Welsh rarebit with house salad (£12) was another favourite; generously portioned, the cheesy sauce bountiful without being gloopy, and perfectly seasoned, smothering the sourdough and then grilled, and served with a green salad and pickled red onions. I’m still thinking about it and might have to pop back for another one.
The radicchio and pear salad with roasted hazelnuts (£13.50) needed a bit more dressing, but we loved the texture, and a perfect precursor for the much richer mains – the indulgent wild mushroom tagliatelle (the smaller £16 portion was more than enough), the sauce poured on from a tiny jug, rich with cream and mushrooms.
Similarly generous was the halloumi and honey chilli burger (£17.50), a huge hunk of the fried cheese nestled in a bouncy bun with crisp lettuce and tomato, fighting fodder, although an additional sauce, or a dollop of tzatziki ,would have given it more succulence.
Staggering onto dessert, we didn’t hold back, the bread and butter pudding with custard (£9) crying out for attention while the apple tarte tatin with clotted cream ice cream (£9) was another must.
Both lived up to expectations, the custard served in a beautiful little jug enriching the dense soft pud, while the sticky sweet tarte tatin, which satisfyingly stuck in the teeth, was balanced by the tartness of the apples.
Overall, a really enchanting lunch; the ambience of The Bat & Ball slowly casting its spell over you, the attentive friendly staff putting you totally at ease as locals chatted at the bar and the hours slipped by.
We have no doubt that The Bat & Ball will become a new destination pub, and with plans to restore and reopen further pubs in Oxfordshire in the offing, we can’t wait to see what Ben takes on next.
But in the meantime pay The Bat & Ball a visit and see what all the fuss is about, because it’s what hospitality is all about.
The Bat & Ball is at 28 High St, Cuddesdon, Oxford OX44 9HJ. Go to https://www.batandballcuddesdon.co.uk
