A farm-led restaurant from the Masterchef: The Professionals finalist.

A farm to table restaurant celebrating produce grown on the Melbourne Estate and Park Farm in South Derbyshire - served in Sven's unique style - as demonstrated on Masterchef: The Professionals 2014 and as a winner of The Rematch show in 2019. Sven has also worked at The Ritz under the imitable John Williams and also behind Homestead at London City Island. 

Oxeye's influences come from the kaiseki cuisine of Japan combined with historical British ingredients, tradition and cooking technique. Expect modern British food with dishes such as Irish coast sea urchin with potato dumpling and smoked butter and Derbyshire longhorn flat rib with black mustard, preserved seeds and sauce Rouennaise.

The interiors at Oxeye feature Japanese ceramics and wool and skins from their own animals, as well as charcoal made from bones and plant matter from the farm. There's also an on-site exhibition space showcasing work from street artists, a private dining space and terrace.  

Ideal For

Farm-to-fork food

Favorite Room

Bar Rex - serving up sharing plates using British shellfish and day-boat fish, charcuterie, seasonal vegetable dishes - alongside the largest collection of English wine ever assembled.

Signature Dishes

Raw razor clams with apple marigold, Egremont Russet and Tokyo turnip; hen of the woods glazed in jus gras with wild onion, braised smoked eel and Kampot pepper-scented sauce chivry; Derbyshire longhorn flat rib, black mustard, preserved seeds and sauce Rouennaise ; and braised wild Cornish turbot with sea kale and ‘sauce Tillington'.