The Crazy Bear Stadhampton breaks the usual hotel mould, tipping its hat wholeheartedly to excess and eccentricity, where velvet-draped bedrooms, flickering candlelight and a sense of theatrical escapism replace the norm. Set within the Oxfordshire countryside, this is the original Crazy Bear outpost, starting what has now been 30 years of flamboyant hospitality.
Oak is the in-house restaurant at Crazy Bear Stadhampton and offers a luxurious dining experience underpinned by charcoal cooking, a committment to seasonality and honest produce - all finished with a 'Crazy Bear' touch of flair. The space is elegant and low lit, with plenty of atmosphere and rugged touches like stacks of firewood and rustic furniture.
There are a few menus to choose from including the Sunday lunch and a charcoal-focused selection, but the a la carte is a sure-fire winner if you're unsure. It begins with starters such as house-smoked chalk stream trout with dark rye, crème fraîche and caviar, or charred lamb skewers with sumac and mint yoghurt. Mains continue with the same creativity, from the Crazy Bear signature pie, rich with pigeon and finished with a port jus, to Jerusalem artichoke gnocchi with truffle cream and hazelnut crumb. Even the Woodland Burger, built around 'hen of the woods' mushrooms and served with triple-cooked chips, has a certain something.
On the sweeter side, desserts offer an indulgent nibble with options like Earl Grey and chestnut burnt cheesecake served with poached pear and Calvados ice cream, alongside Baked Alaska with orange and ginger parfait, soft sponge and torched meringue. We also like the sound of the afternoon tea with classic finger sandwiches and seasonal pastries, while Sunday lunch is all about comfort, complete with all the expected trimmings such as slow-cooked pork belly with roast potatoes, seasonal green vegetables, Yorkshire pudding and red wine jus.