“We use allotment produce that is local, homegrown, and priced fairly. All our fish is from Cornwall, always fairly fished. Most of our beef is from farmer Tom in Hereford – we’ve been lucky enough to work with him for over ten years! All food waste is either offered for takeout in compostable boxes or goes to food-waste bins and our head chef’s allotment. Everything is made from scratch, so you know everything about your dish. We would always accept imperfections – all our produce from our allotments is imperfect, but it tastes the best!”

Polpette in a wild dandelion broth; stuffed and baked globe artichoke with goat’s cheese and black olive crumbs; and slow-cooked lamb shoulder for five.

A huge, magnificent, sprawling pub dining room of the kind that Oxford badly needed and still needs more of. Born out of the success of The Anchor and Hope, the Magdalen offers the same roiling pots of monstrous(ly beautiful) things: whole ducks for three-to-four, lamb shoulders for four-to-five, rabbit and mustard for two, roast rib of beef for three... but also delicate soufflés and sprightly green plates of new-season vegetables. The beer’s good, the wine is better, the service is brilliant, the whole place throbs with the love and laughter of happy families and bloated students on a once-a-term blowout. We love it.