The Victoria Oxshott

The Victoria has re-opened as a traditional pub, but offering so much more. Open fires give a nod to tradition with remodelling keeping functionality in mind, and split over several areas it can now cater for a full spectrum of diners, be it a snack and a drink in the open bar and drawing room, or a more private experience in the parlour or the full works in the dining room.

The menus celebrate the British Isles: Snacks are a selection of foodie wants including beer-battered native oysters with seaweed mayonnaise and the much-loved pork scratching being given a contemporary overhaul, to become pork crackers with smoked paprika salt: An ever changing range of sharing dishes are on offer with tomahawk steak, roasted whole turbot and whole roasted heritage cauliflower: Sunday lunch ranges from meat, fish and vegetarian choices with classic desserts; The dining menu features traditional dishes but with a modern twist, so fish and chips, featuring the addition of atomised vinegar spray, alongside several beef options: such as the salt chamber aged fillet, as well as a Trenchmore Farm Sussex wagyu bavette, all served with roasted onion, triple cooked chips and a house-made “bordelaise sauce”.