Oxfordshire’s The Bat and Ball acquired by newly-launched pub group

Publican Ben Moss, who also owns The Lamb Inn in nearby Little Milton, has taken on the village pub after it was put up for sale by owners Admiral Taverns last year.

“It brings me so much joy to be bring this community pub back to life in the form of The Bat and Ball and continue our mission of creating inclusive spaces where everyone can come together and enjoy great food, drinks and hospitality,” says Moss.

Nat Berney, who previously cooked at Raymond Blanc’s Le Manoir aux Quat’Saisons and is now head chef at The Lamb Inn, will lead the kitchen at The Bat and Ball.

The menu will feature classic pub dishes with ingredients sourced from local suppliers.

Meat will be from third-generation butcher The Calnan Brothers in Watlington; seafood from Flying Fish Seafood; organically grown vegetables from DBF Banbury; and cheese from Somerset’s Longman’s Cheese.

The wine list will focus on small growers, and they will serve local ales and a selection of Estrella beers.

Open for lunch and dinner, seven days a week, the dining space will accommodate 48 seated covers and additional standing space for 10.

The pub will also host five guest rooms including three king suites, one king, and one double.

Moss adds: “The pub will preserve the essence of a classic British pub, where people can either pop down for a pint with their dog in tow or indulge in a proper dining experience with serious bottles of Bordeaux.”