The Cherwell Boathouse Restaurant is a well known, local Oxford establishment with a reputation for exciting, creative cooking and a superlative wine list. Our Head chef Paul Bell leads a hard working young team including George Edwards and Ashley Clare. They provide inventive cooking with intriguing combinations of ingredients. The menu is designed to surprise and thrill, with some simpler classics, wonderfully flavored signature dishes based on fresh, locally sourced, seasonal produce.
The Good Food Guide describes it as an “Oxford institution” with an “enchanting riverside location” and noted for “the gold standard wine cellar”. Desserts are a particular delight and revel in Oxford eccentricity…
A Family Tradition
The restaurant was started in an authentic Victorian working Boathouse alongside the punt station (established in 1904) on the banks of the river Cherwell by Anthony Verdin, a local entrepreneur and connoisseur of fine food and wine. It is still family owned and run today by John Verdin, Anthony’s eldest son, and his team of young, friendly waiting staff who enjoy delivering a professional service.
The restaurant managers Brice Guibert also sommelier and Julien Minier are always ready to give you their expert advice on the best wine to complement and underscore the food you have chosen.
The stunning riverside location is a year round treat, icy white beauty in winter and leafy green bucolic charm in summer. The sense of wide open space and the natural wildlife of the river add to the enchantment of lingering over lunch or dinner.
The riverside terrace (on the restaurant decking) where you can enjoy an alfresco lunch or dinner, is a particular summer delight. The swans sail serenely by and the soft thwack of the dragon school cricket balls echoes through the breezy summer air while the river ripples and eddies at your feet.