• “The epitome of gastropubbery in Oxford”
    Paul Stammers, The Oxford Mail
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Chris Amey, General Manager

Chris our new manager is a bit of a star behind the bar – he won London’s Best Bartender a couple of years ago. He got the bug early, collecting glasses at his local when he was 16 before hitting Asia on his travels. Back in London, he opened the Soho and Haymarket hotels for the Firmdale Group and then went Stateside to the Crosby Street in New York. After a seven year stint with them, Mint Hotels snapped him up to open their city ventures, but soon Chris left the capital behind for Oxford. London’s loss is definitely The Fishes’ gain. Come and have a drink with him soon.

For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.

Why Caesar salad? Well, it’s not the lowest calorie dish, but we think you’ll love it, so it met our fundraising criteria for a best-seller that will be on the menu all year round.
 

We will be changing our menus with the seasons and we’re hard line on animal welfare. All our chicken, eggs and pork are free-range. We do not use foie gras. Our Aberdeenshire beef is Scotch Beef Club accredited and our chefs regularly visit the farmers. We buy British wherever we can to keep food miles down, and, where we need to import ingredients, we minimise air-freight. Provenance is key to serving trustworthy food. Our coffee is ethically sourced from Guatemala (by Union Coffee Roasters, recently voted No. 1 ethical coffee company) and the bespoke furniture we commission is made from European oak and iroko timber from sustainable forests. We have also worked with the Carbon Trust to ensure that The Fishes operates as energy efficiently as possible.
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