We serve the good stuff. All our meat is British and of the highest quality, from Aubrey Allen. This eighty year-old Warwickshire butcher supplies many of Britain’s finest restaurants as well as holding HM The Queen’s Royal Warrant. Our steaks are from Britain’s finest (increasingly rare) beef herds, 28-day dry-aged for stupendous flavour. Our chicken is free-range, as are our eggs, pork and ice-cream. Our lamb is Cornish. Our fish is native where possible, and we follow the ever-changing advice on sustainability.
Head Chef James Durrant has moved to the Bear & Ragged Staff from the Fishes in North Hinksey, where he has been Head Chef for almost two years. The Bear’s menu of delicious gastropub classics has been devised by James and his mentor, Clive Dixon. Clive has a distinguished track record as head chef at The Hind’s Head in Bray. We aim to deliver the best pub food, made of the best quality ingredients. We don’t aspire to be a restaurant – we think great pub food is much more satisfying.
FRESH FOOD ALL DAY
As we have overnight guests, we serve Breakfast from 7am daily. Lunch (including a Set Price Menu) is served from 12-3 and Dinner from 6-9.30pm. Between 3 and 6pm, our Daytime Dining menu is available, with a short but tasty selection of hot food and snacks. On Sundays we serve our Sunday Best menu from 12-9pm, focusing strongly on the Roast Beef of Olde England and all its accompaniments, but with a choice of other roasts and favourites from the main menu besides.
We don’t have a children’s menu, because we think they should have the opportunity to eat food that’s as good as yours, but our chefs are happy to make smaller portions or simplified versions of anything on our menu.
We love being a real pub as well as a great gastro pub. We have well-kept ales on tap – Hooky and Abbot Ale to name a couple – with Continental beers and lagers including Peroni & Estrella.
We are serious about our spirits too. Tanqueray Gin and Ketel One Vodka are our current favourites for pouring. Or try the range of premium gins, vodkas and aperitifs from our drinks list. Enjoy a large one served as a Grand Gin with plenty of ice, fruit, juniper berries and a choice of premium tonic waters. We also make a great selection of classic cocktails.
We love wine. Our list is fairly short, but to earn its place every wine on it has to be a winner. It’s too expensive these days ever to open a disappointing bottle, so we use three multi-award-winning suppliers – Liberty Wines, Tanner’s of Shrewsbury and Boutinot – and snuffle out their very best options for drinking with good friends and good food. Our wine buyer, Jo Eames, has been doing the job for more than 15 years, visits as many of the wine-makers as she can (course she does!) and will only list the wine if it’s one she’s happy to serve to friends and family, whether it’s the house Merlot or a top end Italian.
HOORAY FOR SPRING
We always serve the good stuff – in Spring that means the earliest and best Wye Valley asparagus, day-boat fish hot-foot from Brixham,Yorkshire rhubarb and superb farmhouse cheeses like Rosary goats’ cheese. As the days lengthen and sunshine returns we can once again look forward to sitting outside with a glass of our favourite wine and a plate of something delicious.