The Victoria in Oxshott, a new pub from Igniting Hospitality, will open its doors to the public on 19th August. The neighbourhood pub will be led by Chef Director Matt Larcombe, previously Head Chef of The Crown at Bray and Simon King formerly Operations Director for the Gordon Ramsay Group, who met during their time working for Heston Blumenthal’s senior team at The Fat Duck Group.
The menu will focus on refined, ingredient-led takes on classic ‘pub’ dishes and sharing dishes of meat and fish cooked on the charcoal grill, alongside an extensive wine list and cocktail menu.
The Victoria will be the first pub from Igniting Hospitality. Over the years, The Victoria has undertaken many forms and the team are excited to return it to being a pub at the heart of the community.
Simon, Matt and the team have renovated both inside and out to a high standard, with two clearly defined areas inside – a warm welcoming bar area, and the more traditional restaurant area featuring a stunning original fireplace and photography of the local area over time.
Dishes on the menu are designed for various occasions. The ‘snacks’ section of the menu is built to open the meal or to accompany pints sipped while propping up the bar, including beer battered native oysters with seaweed mayonnaise (£3 each), “Cheese on toast” crumpets with truffled Baron Bigod and mushrooms (£6) and Pork crackers dusted with smoked paprika salt (£4).
The selection of starters offer more substantial plates with a wide range of choice for vegetarians and meat eaters alike. Choose between Crispy pig's head served with homemade piccalilli (£9), Mushroom parfait with sweet and sour onions (£11) or Raw scallops, oyster mayonnaise, sea herbs and lime (£11), among others.
For the main courses, pub classics such as Matt’s take on Fish and chips (£19) but with a modern twist, adding an atomised vinegar spray, will sit alongside more a bevy of beef options: Salt chamber aged rump cap (£26) or fillet (£39) as well as a Trenchmore Farm Sussex Wagyu bavette (£19) all served with roasted onion, beef dripping chips and a housemade “bordelaise sauce”.
Matt and Simon both love nothing more than sharing a meal with friends, and to honour this, they have created three larger dishes cooked over coals; Salt chamber aged tomahawk steak, roasted garlic, bone marrow and beef dripping chips (£90), Roasted whole turbot, burnt butter, capers, pickled lemon, fine herbs (£70) and Whole roasted heritage cauliflower, pickled leaves, chickpeas and olive oil (£19).
A traditional roast menu will be available on Sundays, coming in at 2 courses for £30 and 3 for £35.
This offering will include classic British desserts like Crumble and custard, Bread and butter pudding, as well as an indulgent Valrhona chocolate parfait.
The pub has been reworked to feature multiple dining areas, which are decorated with rich green and burgundy wood panelling to compliment the original wood flooring, with wall light fixtures illuminating the cosy fitted banquettes. For special occasions or meetings, there are two private dining rooms on offer, giving privacy, but still soaking up the atmosphere of the pub.
The wide polished wooden bar top sits in front of an extensive back bar boasting spirits such as Salcombe Rose Sainte Marie and Woodford Reserve Double Oaked, framed by a distressed full size mirror.
The Victoria has collaborated with an award winning Master Sommelier, Michael Engelmann, who has worked in some of the best establishments around in cities across the world such as Sydney, Paris and New York to name just a few.
Michael has curated a diverse list with strong representation throughout the world and extra focus given to up and coming winemakers and small boutique producers. The list offers a variety of styles that pair perfectly with the menu and price points that are ideal for an afternoon tipple.
The cocktail menu has been created by Sean Kelly who worked with Simon in New York, the menu places the same emphasis on using superior ingredients as the food menu.
Following on from Matt’s lead, Sean has taken some classic cocktails and added a Victoria twist whilst catering to different preferences and with seasonality at the fore.
Drinks include; High Sea’s Highball - El Dorado 5 Year Golden Rum, London Essence roasted pineapple soda and candied ginger and Garden Tonic - Vodka, elderflower cordial, cloudy apple juice, Indian tonic and rosemary.
A sizable pub garden which again has been remodelled, offering both dining options and a perfect spot for a drink and a snack too.
