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Our philosophy at the Parsonage is simple: to serve the very best of British food using the very best produce to create superb traditional dishes. Our classic British menu includes seasonal food that will appeal to everyone, from roast partridge with bread sauce to scampi and chips with sauce gribiche, smoked haddock with buttered Jersey royals and poached eggs and treacle tart. It is classic British fare prepared with skill and care using the finest ingredients: pure Aberdeen Angus beef, Pol Dorset lamb and vegetables are all from the owners farm in Oxfordshire, and fish and shellfish are flown in from Jersey twice a week

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