The temperatures had dropped considerably as we made our way to central Oxford and a family meal at Jamie’s Italian on George Street, bang smack in the centre of Oxford. I remember when Jamie’s opened, back in 2008, you couldn’t get a table for love nor money. We had booked, so we were the lucky ones as about twenty hopefuls crowded the entrance to this tardis of an eatery – it must seat well over 100 over two floors – clearly demonstrating that Jamie hadn’t lost his touch. I hadn’t realised that Oxford was the first of what is now a 40 strong worldwide empire. You’ve got to hand it to Jamie and his team, they know how to rustle up a good meal. We couldn’t fault any aspect of the dining experience, from the warm welcome to the expert service – Lucas did a sterling job – to Adriana who was our delightful hostess for the evening. Ed and I went for the Italian pâté bruschetta which was divine – silky smooth chicken-liver pâté with pancetta, vin santo & Parmesan. Jack plumped for the Artisan Breads (comprising freshly baked focaccia, ciabatta, seeded crackerbread, sourdough and grissini with extra virgin olive oil, balsamic and tapenade), which I must admit I had a nibble on when he wasn’t looking and the tapenade was absolutely delicious. Tina had the crispy squid with garlic and lemon mayo, chilli, parsley and fried garlic. Jamie wouldn’t do any old garlic bread would he, he does Ultimate Garlic Bread, warm artisan buttermilk buns with garlic butter, Bella Lodi and rosemary – Beth certainly enjoyed it! Abi was saving herself for her main which she said was amazing – wild mushroom and winter greens risotto, comprising creamy carnaroli rice with winter greens, roasted mushrooms, mozzarella and extra virgin olive oil. Ed, Jack and Beth all had the Italian Steak Frite, flash-grilled prime beef steak, served with Italian-spiced skinny fires and rainbow slaw. Another triple hit with the youngsters! Clean plates all around. Tina and I both chose from the Specials Board – delivered expertly by the charming Lucas. I’m not a big mushroom fan, but Lucas sold the ‘Fantastic home made wriggly pappardelle pasta with ‘happy’ free range Norfolk chicken in a creamy wild mushroom and mascarpone sauce finished with crumbly ricotta’. It sounded tasty and it lived up to the billing… absolutely scrumptious! Tina chose the ‘Beautiful risotto of Scottish langoustine tail, sweet tomatoes, chilli and samphire, topped with extra virgin oil’. Another success! Amalfi Lemon Meringue Cheesecake for dessert was absolutely phenomenal! Velvety mascarpone and lemon cheesecake topped with Italian meringue, served with lemon curd and blackcurrants. Full marks Mr Oliver, and you’ve got me liking mushrooms and cheesecake! Whatever next? Bread and butter pudding and marzipan? Now that would be an achievement!

The refurbished Quod Restaurant & Bar reopened earlier this year following a concentrated six week refurbishment, with the highlights a brand new bar, kitchen and menu. Before casting our eye over the new menu, we were knocked out by the new bar, not literally, but it’s a stunning focal point which helps to open up the central part of the restaurant which, hitherto, had been a panelled area for staff to congregate. By opening up the bar, the atmosphere has been enhanced, not that it needed a boost as it’s already undoubtedly one of Oxford’s most popular and vibrant restaurants. The new look menu combines European classics with a strong presence of the finest seasonal British produce. I particularly enjoyed my Avocado vinaigrette with crab and Salmon fishcakes with lemon butter sauce. The restaurant blackboards announces daily specials, with roast beef, lamb or pork available on Sundays, from the owners Rofford Farm whenever available. Founder, Jeremy Mogford is known for many of Oxford’s most iconic settings, including the Old Parsonage Hotel, Gee’s Restaurant, the Old Bank Hotel and Quod, which he opened in 1998. ‘Quod has always been ‘all things to all people’, attracting the widest range of customers, great for a quick bite, an after-work cocktail, a long lunch on the terrace or perfect for a special occasion. I feel that it’s been absolutely imperative to retain everything we love about Quod, yet taking this opportunity to make it even better’ says Jeremy. ‘We look forward to welcoming back our huge following of regular customers to join us for a drink at our new bar, where they can continue to admire their favourite paintings by young, prominent British artists’.

Monday’s are normally busy days in the office, but I afforded myself a rare day off in view of my rather exhausting day the day after running my second London Marathon. I wasn’t going to turn down GM Michael Grange’s kind offer of a post Marathon massage in the Randolph’s impressive spa, so at 2pm, Tina and I arrived for our first of two treatments, a deep and soothing massage and a chilled glass of champagne. The spa at Macdonald Randolph Hotel is dimly lit throughout, smells wonderful and is, embarrassments aside, intoxicatingly relaxing. My massage was perfect with ailing limbs soothed and memories of marathons and a stressful week preparing for a large event ebbing away in equal measure. Bob Geldof wouldn’t have written anything disparaging about Mondays had he experienced my Monday at the Randolph and we hadn’t even got going. Following the massage and facial (I was told I looked hours younger!), and Tina’s “Exotic Lime and Ginger Salt Glow” treatment, we made our way to our luxurious room overlooking Beaumont Street and all that effort expended in the spa had given us both an appetite for some tea and cake and our second glass of champagne! How very English and how perfectly relaxing. Tea at the Randolph couldn’t have been more appropriate and set us up wonderfully for dinner in the recently opened Acanthus Restaurant. Following extensive renovation, Acanthus and the new Cartoon Bar have added a superb extra dimension to Oxford’s leading hotel. With direct access to the restaurant and bar from the road (and no need to go through the hotel reception), the dynamics of what was considered a hotel restaurant only have now changed for the better. The Cartoon Bar is a great destination for a light lunch and a glass of fizz or a chilled glass of wine after work. Decorated to the highest spec, the bar is a massively positive addition to the Randolph and Oxford. But we were there for dinner and a quick nose around the new restaurant layout. Retaining many features of the original restaurant, Acanthus builds on these with excellent new aspects such as the chef’s table with a window into the stunning new kitchen and a cozy dining area adjacent to the chef’s table. The food was in keeping with the excellence we had experience so far. The new menu is diverse yet containing many favourites to satisfy all tastes. Not only that but it’s incredible value for money. The service was also impeccable and we managed to enjoy a few more glasses of champagne and chilled white wine to accompany our meals.

If you’d told me I was going out to drink a blueberry cocktail and water throughout a meal, I’d have probably said ‘thanks but no thanks’. If you’d tried to convince me by adding I would be eating crackers with burnt aubergine, I think you know what my response would have been. Most people would give up after being turned down once, let alone twice. But let’s presume you’re persistent. Offer me sheep’s curd, a pile of leaves and burnt cauliflower and I’d have already been down the road….in the opposite direction. But these and other incredible creations are at the heart of GAF’s menu in unassuming Magdalen Road, Cowley. Our engaging host George talked Tina and I through each and every course that was presented to us and each time our level of amazement went up a notch. Not only were the dishes beautifully presented by Executive Chef, Anthony Pitcher, they unlocked taste buds we didn’t know we had. As a finale we were treated to Raspberry Posset, which George explained, refreshingly, was evolved as something of a mistake, “Chef dropped some burnt mustard seeds into the mix and it worked.” By George it worked! It was amazing. Incredible textures and bubble gum pink. To accompany coffee, horseradish and chocolate doesn’t sound great, but not only was it tasty, it was also a masterpiece in its construction. Feather light, beautiful in composition and just enough to round off a perfect meal. Thank you to Anthony, Drew and George and all of your colleagues. These guys deserve success so make sure you get down to GAF and experience something special.