As Margo opens on Miller Street we catch up with the man behind the group on his original restaurant Ox and Finch and future plans.
Category
🗞
NewsTranscript
00:00What's coming next for Ox & Finch? You've got plans to work on that and it's closed so that you can achieve that.
00:10What do you think is coming next for the menu and the whole East Oxford place?
00:14Keeping the soul in it because Ox & Finch has worked really well and been so well received over the last 10 years.
00:21The layout and the format will stay largely the same but everything will be replaced in terms of the interior furniture and flooring.
00:32Obviously it will still keep the typical tenement features that make it what it is in terms of the old knackered cornice and ceiling roses.
00:40So it will keep that rustic tenement charm but I will freshen up the front of the house.
00:47Exterior as well, we're redoing the outside area, wrapping around the front, all redone and then new kitchen, new bar equipment.
00:57New kitchen will be kind of similar spec to what we've put in here but on a slightly smaller scale.
01:02So doing things that we wouldn't necessarily have had the budget for 10 years ago with the type of equipment and things we've put in.
01:10But because of the success of Ox & Finch it kind of deserves that reinvestment.
01:13So great kitchen for the chefs to work in.
01:18And Craig who worked with us previously and was sous-chef at Ox & Finch for a number of years and then moved to London
01:26and worked at Michelin star Harvard Arms is coming back as head chef of Ox & Finch.
01:30So he'll be driving the menu there.
01:34So a real exciting time for Ox & Finch as well.
01:37Looking forward to seeing it. Thank you.