Provenance:

All of our steaks are dry aged hung for a minimum of 28 days. Our lamb and our pork comes from the local Sandy Lane Farm in Tiddington. Much of the other game we use comes from local shoots and estates in Oxfordshire.

Our fish comes from the reputable Flying Fish supplier which comes to us daily, primarily from boats fishing off the coast of Britain so at times when the weather is not so good some fish may be unavailable.
Our cheese is supplied to us by specialist cheese merchant The Cheese Cellar. We serve a wonderful variety of cheeses to choose.

Please note; We keep a written record of any of the 14 food allergen ingredients used, listed within the EU mandate, which can be provided upon request. please ask your server or duty manager for further details.

 

Food served:

Monday to Thursday Lunch 12noon - 14:15 - Dinner 18.30 - 20:45
Friday & Saturday Lunch 12noon - 14:15 - Dinner 18:30 - 21:15
Sunday Lunch 12noon - 15:15 - Dinner 18:00 - 20:00

Contact Us

Toot Baldon
Oxford OX44 9NG
Tel: 01865 340001
E: info@themoleinn.com

Hours of Business

Opening Times:

Monday to Saturday 11am until close.

12pm until close on Sunday

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