A new restaurant has been announced at the Randolph hotel by Graduate Hotels in Oxford.
Chris Emery, the former executive sous chef at Jason Atherton’s Michelin-starred Pollen Street Social, has been appointed executive chef, where he will oversee a modern British restaurant centred on all-day dining.
The opening summer menu at The Alice will be “seasonally driven and largely supported by local farmers and suppliers from Oxfordshire, Wiltshire and Gloucestershire”, said a bulletin.
The menu will include starters of Chalk Stream trout, Porthilly oyster and charcoal mayonnaise; and chicken and duck liver terrine, cherry, brioche and summer salad.
Main courses will include roasted Lake District lamb, asparagus, black garlic and morels; and pan-seared brill, Datterini tomatoes and butter sauce.
Puddings might be strawberries, elderflower and Pedro Ximénez together with tarte tatin with banana, vanilla and caramel. The Alice Bar will serve cocktails, fine wines and other drinks.
The 78-cover restaurant, named after University of Oxford alumnus Lewis Carroll, is a positive step for the hotel, which in recent years has somewhat fallen off the grid. A major fire a few years ago didn’t help.
This is something of a purple period when it comes to Varsity towns for Graduate Hotels. Over the summer, they will be relaunching Cambridge’s former Cam-side property, The Garden House Hotel – now The Graduate Cambridge.