At The Chequers Inn, Ian and his wife Jacquie endeavour to bring the very best to their patrons. It’s an approach that is obviously working, as The Chequers has since gathered quite the loyal following, in addition to receiving critical recognition from a number of local and national magazines.
The team at The Chequers Inn is both passionate and knowledgable. Ian’s expertise as a butcher means the pub only uses the fi nest cuts of meat. All cut to order, you can always fi nd a selection of fi llet, sirloin, rib-eye, and T-bone steaks on the menu. The chef ensures this meat – along with all of the ingredients on the ever-changing menu – is treated with respect. From autumn right through to the end of summer, the menus shine with the seasonal produce that Oxford is so renowned for. In addition to championing slow food, the menu also showcases locally caught game to excellent effect. Vegetarians are well catered for, too, thanks to a combination of Oxford’s agricultural heritage and the team’s creative flair.
Add all of this to the idyllic greens of Charney Bassett, the great range of real ales on offer, and the inviting atmosphere of The Chequers Inn, and you’ll find yourself returning week after week to see what’s on offer. We certainly have done.