The Bat & Ball, a quintessentially British pub in the serene Oxfordshire village of Cuddesdon, offers a blend of historic charm and modern hospitality. Housed in a 16th-century building, the pub has been carefully refurbished to preserve many of its original features and introduce a more contemporary feel. The interiors, designed by Sally Price of Insider Dealings, exude warmth with cosy nooks, timeless wooden furnishings, and carefully curated artwork from Indigo Art.
Catering to both locals and visitors staying in the pub rooms upstairs, The Bat & Ball dining room features ancient wooden rafters and supports, exposed red brick, and classic country pub flagstone flooring. Seating is comfortable, offering up cushioned chairs and banquette sofas upholstered in an attractive muted green. Lighting is soft and glowing by evening, but with plenty of natural light during the day. All in all, the space feels made for traditional Sunday roasts and elevated pub cooking.
The culinary offering, overseen by head chef Rick Owens, delivers just that. The menu celebrates the finest local produce, sourced daily from suppliers like The Calnan Brothers for premium meats and Flying Fish Seafood for the freshest catches. Vegetables are organically grown in Banbury, while Somerset’s renowned Longman’s Cheese adds a regional flourish. Menus change daily, but starters might include the likes of pea and asparagus arancini with black garlic aioli, pulled Somerset lamb sausage rolls, and smoked mackerel with pickled beetroot, horseradish cream and nasturtium leaf.
Mains might offer choices such as breaded chicken burgers with sriracha mayonnaise, battered haddock with triple-cooked chips, or house gnocchi with parsley veloute, asparagus and broad beans. Thursday, meanwhile, is pie night, so the menu offers much of the above with the addition of some really tasty pies. We're talking Rebellion IPA braised vegetable and beef, roast root veg and Taleggio, and chicken, leek, and mushroom.