The Mason's Arms

A gothic font is a bold choice for any new opening, but The Mason’s Arms has so perfectly captured olde-worlde pub spirit and wrapped it up in a modern package that it has breathed new life into a classic. This is what a pub-doing-grub should be: great Guinness, an oyster bar and a menu that’s everything you want to eat. Across the road from the equally perfect Double Red Duke in Bampton, The Mason’s Arms has character pouring out of every nook. Chef Chris Lindsay – once of Pierre Koffmann’s pub Muddy Duck – knows how to roast a chicken (juicy with onion and big lumps of bacon); curate a blackboard (venison sausage rolls, whole crabs, ox cheek pies); and finish with a single offering that everyone loves, a sticky toffee sundae with plentiful chunks of sweet, chewy toffee. As I said, exactly what you want.

Words by Alex Mead.

This article was taken from the December 2024 issue of Food and Travel. To subscribe today, click here.