#guide2oxford

I have always understood I lived in a city unlike any other. Half term from school was the best time, you'd walk into town and fight your way through annoying tourists with their camera's taking photos of buildings you did not even cast gaze upon, as you made your way for lunch. Pizza hut buffet all the way, I was 12 years old and my friends and I thought we were the bee's knees. I'm sure most can reminisce to these days, though if you lived in Oxford, you did not get the ice-cream at Pizza hut, Ben's Cookies was the final destination with the hope, you may see the infamous Ben. 

Some facts for ya, as we all love facts if we are being honest. In 1984 the first shop was opened in the covered market. The founder Helge Rubinstein of the now international Ben Cookies, Rubinstein, author also of the Chocolate book. To some the logo design may seem familiar, that is due to the third and final fact, that Quentin Blake (the illustrator for Ronald Dahl) designed it, anyway.

Now it would be impossible to write a review without bias beyond measure, so I'll just talk about why I adore the place. I have not once purchased a cookie that has not been warm from the oven with the chocolate melting over my fingers or the centre being gooey and irresistible. Leading to the reason I enjoy the whole experience, as much now, as my 12 year old self did, your cookie is priced according to weight, giving a sense that you are different to that person behind you in the queue, your cookie is special. The selection of cookies also covers all customers, whether your inclined to more adventurous tastes, or your a straight up chocolate chip. 

Enjoy your cookies. 

Some of my first photos in this blog were of the covered market, for years, if I ever have friends, family or just a few hours to kill, a walk through the hustle and bustle with the knowledge, each experience will differ from the last. 

Today I had pie on the brain, I had walked passed pie minister twice as in as many weeks, today was the day. As I opened the door, I hit the back of someone's foot, and trying to squeeze my way through the gap I had created, into the warmth, I nearly knocked a fork out of the hand of a fellow dinner sitting on a stool close to the door way. Busy much?

Getting over excited by the menu I had made my choice and so had Luce, before we had even got to the counter, error. We had timed our visit all wrong, the lunch time rush had left us with slim picking, a choice of three pies, none of which were our primary choice, luckily we both eat anything.

I went for the 'wild mushroom, asparagus, white wine and cream' with 'minty mushy peas' and gravy, a meal fit for a king. Now to sound like  Mrs Mary Berry the pastry was cooked perfectly, a nice crumb with no soggy bottom,  the mushrooms were not a force to be reckoned with as their flavour made the wine an undertone at best and I didn't even know there was asparagus in the pie until now, I just re-read the menu now. I do feel that some thyme would have mellowed the mushrooms intense flavour, however, at the same time, if you order a mushroom pie, you clearly like mushrooms. The minty mushy peas were 'da bomb' I think I ate most of those before getting knees deep into the pie. 

Lucy's 'British beef steak, cracked black pepper & real ale' is best summed up by the photo, beautiful tender piece of steak surrounded by a rich and thick gravy. The mashed potatoes were nice, but not the creamy texture I normally love about a good mash, however, the size of the pie alone for most people would be filling enough, mash as well may just be that little indulgence too far. 

The conclusion to all this is simple, just like the pie it self. The place was busy because the pies are great, though it is a double edge sword as you may not get the pie you crave, even when they are cooking fresh ones constantly. The value for money is second to none for the quality,  not just only for the taste but the ethical approach which makes this a great pie shop. That will be all. 

Today, as I walked through the revolving doors I was hit with a sense of nostalgia, This restaurant has been part of Oxford for 18 years now, For me,this visit was long over due.

During those 18 year the 'Fishers' has become a restaurant with great character delivered in a rustic way with a contemporary flare. Placed on top of the worn table cloths, is fish and chip shop paper with the Fishers logo. Little touches create the personality of the restaurant. 

Fresh brown bread and creamy butter was placed on the table, a rare sight to behold in the world of profit making. On the recommendation of my waitress I went for the 'House cured salmon with horseradish cream', she got a tip at the end of the meal. My belly was rumbling so the portion size caused worry, however, after further inspection the two piece of salmon surprised me, thick and from a good cut. The horseradish cream was more of a mousse and lack flavour if I'm being honest, maybe some grated fresh horseradish would have given it that kick.

The 'fishers smoked haddock and prawn kedgeree with boiled egg' didn't lack in size, topped with watercress garnish which gave a different dynamic to the rice based dish, finished with a cream sauce. The boiled egg was perfect, due to it being cold you could tell the chef had placed the egg in iced water to stop the cooking process and maintain the runny yolk. The kedgeree had a nice hint of cumin with fresh cropped dill and sweet raisins complementing the fish and perfectly cooked rice, The amount of prawn did not cause an issue, however, the haddock was lacking and only to the end of the dish did I find some. The cream sauce mellowed the spice but not in a abrasive way, meaning you could appreciate the full flavour of the kedgeree.. 

As with my earl grey tea both dishes came with lemon, some people don't use it, though I prefer to make that choice and not have it made for me. Suki tea is a name I will also be keeping an eye out for. 

I have a soft spot in my heart for this restaurant as it holds many good memories for me, The Fishers is constantly evolving with the different trends the customer seek, but maintains the roots and key values. The new head chef  I'm sure is brimming full of ideas, each experience will be different but you probably will eat fish. 

Fantastic fish and it wasn't even a Friday.