OAK by Chris Emery will be the Crazy Bear hotel group’s first new restaurant concept in over a decade.
It will ‘celebrate local and seasonal ingredients through ingredient-led dishes’ inspired by Emery’s career, which also includes stints at Alain Roux’s three Michelin-starred The Waterside Inn in Bray, Atherton’s Pollen Street Social in London, and most recently D&D London’s Orelle in Birmingham.
“With OAK, we’ve created a space and a menu that focuses on letting the seasons guide us,” says Emery.
Dishes set to feature on the launch menu include steamed brill with scallop, fennel, Alain Roux’s 3 Michelin Star celeriac and green curry sauce; and cured salmon with burnt cucumber, nori and lettuce purée.
The restaurant will take over the space currently occupied by the hotel’s English Restaurant, which is set to close in early January.
Holding 42 covers, the restaurant’s new design will ‘combine contemporary elegance with rustic charm’ and is intended to reflect the Oxfordshire countryside.
Crazy Bear Stadhampton opened in 1993 as the first Hotel under the Crazy Bear brand.
The hotel also has a second restaurant focused on Thai cuisine, which will operate alongside OAK.