Normally going out to eat somewhere new is cause for celebration. Even if the meal out isn't to celebrate anything in particular, the excitement of trying somewhere new is enough to create a bit of a party atmosphere. However, despite wanting to eat there for a while, my first visit to the Coach and Horses, in the Oxfordshire village of Chiselhampton was begun with a heavy heart. This is because it marked my last day in a job which I had greatly enjoyed and also enforced that I would no longer be working with people who's company (*ahem* I mean professional support and guidance) I had had the privilege of for the last year. Anyway, I know they're reading this so I will stop before their heads get any bigger.
The Coach and Horses is a coaching inn on the road between Oxford and the market town of Thame. From the road it looks like motley collection of old stone buildings and it is easy to imagine masked highwaymen tying up their horses here before slaking their thirst and assessing their booty. Inside; low ceilings, crackling log fires and a maze-like quality reinforce this. Despite my conjuring up images of Dick Turpin, the pub is in-fact a charming family-run establishment. The chef-proprietor took over the business from his parents and his daughters provided the charming (and remarkably patient) front of house service.
Initial plus points were won at the bar where seasonal beers from Hook Norton Brewery were on tap. Once a suitable quantity of the excellent 12 days had been supped we were shown through to our table. Unusually, the set Christmas menu looked so good that I didn't even bother looking at the main menu. The turkey and trimmings was complemented by an array of other seasonal dishes including Scottish salmon (good ingredient sourcing there) and pheasant. There was a vegetarian option but you didn't seriously expect me to look at it did you?
Before I get ahead of myself, let me recommend the Coach and Horses chicken liver pate. It was beautifully rich and thick and served with plenty of toast. Now on to the wonderful pheasant. It was served wrapped in bacon which kept it lovely and moist and accompanied by some lovely stuffing and a fantastic mushroom sauce. Seasonal veggies were served separately allowing picky eaters like me to express their naturally descerning tastes and only take what they want. A couple of roasties finished everything off nicely.
Dessert was an interesting course. Anyone who has read my previous posts will know that I usually favour a cheese board to finish off a meal. However, the quality of the previous two courses was such that I decided to take a bit of a punt and go for one of the desserts that required a bit more cooking. Eventually I opted for the profiteroles (although the choice was a hard one). They arrived looking delicious. One particularly nice touch was the sauce being served on the side ensuring that they were neither drowned nor over-sauced. My decision to go for something other than cheese was well made. The profiteroles has a lovely, delicate consistency with a beautiful flavour and just enough cream to complement the lashings of chocolate sauce.
As I mentioned previously, the service was excellent. Everybody coped with and tolerated a mass of mild rowdy types extremely well. The courses also arrived at roughly the same time for everyone avoiding awkward pauses as we were waiting for everyone to get served.
In conclusion; I will be going back there as soon as I can find an excuse. Delicious food, excellent beer, friendly service and a lovely environment all worked together to create a wonderful meal. Enough said.
TFB
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