Tapas Night: Enjoy a Taste of Spain at Bignell Park!

Enjoy the taste of Spain in the heart of Oxfordshire – join us at Bignell Park every Wednesday evening (7 pm -9.30 pm) for our popular Tapas Night! The perfect dining choice if you’re looking to beat the post-holiday blues… gather your friends and family together for a mid-week burst of Spanish flavour at The Oaks Restaurant.

Designed to encourage conversation, tapas make the ideal meal for parties of all sizes. So whether it’s a special occasion or you’re just glad to be one day closer to the weekend, our Tapas Night is the perfect meal choice.

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With a wide selection of vegetarian, fish and meat dishes, there’s something for everyone on our menu. For vegetarians, our chef’s top picks include Patatas Bravas (diced potatoes with spicy chilli tomato sauce) or the classic Spanish Omelette (Tortilla de Patatas). Fish dishes are a staple of traditional tapas and we have a number of delicious options available. We recommend Calamares a la Romana (deep fried baby squid with alioli sauce) or Gambas Ajillo (king prawns in garlic sauce). When it comes to meat dishes, it wouldn’t be a tapas menu without some chorizo! Give the Chorizos de Casa en Vino Tinto a try – otherwise known as oven-baked spicy sausage in red wine.

For dessert, the Spanish theme continues with scrumptious Chocolate con Churros. Hazelnut and chocolate-filled Spanish churros served with a cup of hot chocolate – a must for anyone with a sweet tooth.

Tapas was made for sharing so we offer a selection of special sharing combos, ideal for two people. You’ll find each of our savoury dishes are labelled either A, B or C and you can choose a different combination of six dishes from these categories.  Prices for our sharing combos start from just £21.

For more information on our Wednesday Tapas Nights or to book a table, please contact The Oaks Restaurant on +44 (0)1869 326 550.

 

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Top Tips – How to prepare the perfect Sunday roast this St George’s Day

Celebrate St. George’s Day with a traditional English roast – visit The Oaks Restaurant and order our Head Chef’s mouth-watering signature dish: slow cooked belly pork with celeriac mash, braised red cabbage, crispy crackling & cider jus. It’s a deliciously tender roast that’s perfect for a lazy Sunday afternoon.

This year marks Chef Radek’s three-year anniversary as our Head Chef – his flair for creating memorable dishes, his enthusiasm for sourcing local fresh ingredients and his culinary skill helped him to quickly work his way up from Sous Chef. Plus, because he loves talking to diners and gaining feedback, it gives The Oaks Restaurant an extra touch of character and an inviting ambience that you won’t find elsewhere.

Here are our Head Chef’s tips for making a perfect beef roast:

Look for marbling and fat

The term ‘marbling’ is used to describe the streaks of fat in lean meat, which, when rendered down in a hot oven, add flavour, moistness and juiciness to a roast. Choose a beef joint that has a thick layer of fat across the top to ensure that it doesn’t dry out during cooking.

Double check the basics

Always preheat your oven, set your rack in the centre and use a trivet so that the hot air can circulate around the meat and encourage an even roast.

Use a thermometer

It can be tricky to tell if your roast is rare, medium or well done just by looking at it. Use a roast calculator to figure out cooking times or use a meat thermometer to check the temperature in the thickest part of the joint: 60°C for rare, 70°C for medium and 80°C for well done.

Give the roast a break

Allow the roast to rest after cooking to allow the juices to run back into the meat and the fibres to relax. Wrap the joint loosely in foil and leave it on the countertop for at least 20 minutes before carving. Skim the fat off the resting juices to make a flavourful gravy. You can use this time to cook Yorkshire puddings, finish off roast potatoes and bake veggies.

 

Happy St George’s Day!