Review on The Blackwell Ox Inn
Named after the mighty Blackwell Ox (a gargantuan Shorthorn Teeswater beast that tipped the scales at 2,278lbs), this 1820s drinkers' den has been stylishly re-invigorated and now does duty as a contemporary bar/restaurant-with-rooms that oozes 'rural hospitality'.
Chef Steven Holding learned a lot from his mentor Stephen Bull. His cooking is based on bold direct ideas, seasonal ingredients and the big rustic flavours of southwest France and the Mediterranean. He deals in confits and cassoulets, daube of beef with creamed celeriac and roast cod with garlic and olive oil mash.
Other influences also surface in rare grilled tuna with Spanish bean salad and tapenade, pumpkin ravioli with sage butter, and plates of charcuterie with Manchego cheese and quince jelly. As a finale, there might be bread-and-butter pudding pepped up with Armagnac prunes, warm orange and almond cake or passion fruit tartlet with Italian meringue and pistachios.
The Blackwell Ox Inn is also featured in: AA GuideRate this Restaurant
Modern European / Gastro pub
Restaurant Opening Times
Lunch: 12.00 – 2.00pm Mon-Sat (4.00pm Sun)
Dinner: 6.00 – 9.30pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express