Formed by Simon King, Igniting Hospitality has brought The Crown at Bray’s former Head Chef & General Manager Matt Larcombe on board as Chef Director in September 2020. The duo have pulled together a stellar team of experienced individuals and have worked with the likes of Heston Blumenthal, Gordon Ramsay, JKS and Danny Meyer’s Union Square Group in New York. The Victoria will once again become a pub for its community, whilst offering a dining experience worthy of the team’s credentials with a menu of elevated and expertly sourced takes on British favourites, crafted by Matt and his chefs.
The Victoria will be a true celebration of exceptional service and excellent guest experience. The knowledgeable team will ensure a service that’s engaging, attentive, and fun – from start to finish, with no exceptions. Matt and Simon are confident that their commitment to brilliant food and excellent service will play a significant role in bringing guests back to the pub time after time.
The structure of The Victoria’s menu takes a traditional pub format; Snacks, Starters, Mains and Desserts, with the option for sharing dishes amongst the table. Matt has added a series of creative takes on simple dishes such as Cheese on Toast – crumpet topped with truffled Baron Bigod and fresh mushrooms and Beer Battered Native Oysters, seaweed mayonnaise, for starters. Mains include Brill, cooked with St Austell bay mussels, parsley & garlic, salt baked baby potatoes and Free range heritage Pork chop, smoked hispi cabbage, mash potato with roast pork sauce. To finish the meal, the menu offers desserts such as Apple tart tatin for two to share or Valrhona Chocolate parfait with baked white chocolate, olive oil and milk ice cream, paired with a Montecappone Vino e Visciole NV, for its rich and luscious cherry flavours.
An interesting addition to the old pub kitchen is the expansive charcoal grill that supports the meat offering on the menu; locally sourced beef from Bavette to salt aged Tomahawk is available served with roasted onion, beef dripping chips & Bordelaise sauce. Also cooked atop the grill are Wild turbot, burnt butter, shrimps, capers, pickled lemon and Whole roasted heritage cauliflower, basil, chickpeas made to share. To ensure the food is making the most of British produce, The Victoria will use the best of seasonal produce sourced from specially selected suppliers.
Curated by award-winning Master Sommelier Michael Engelmann, previously of The Modern in New York and Rockpool in Sydney, The Victoria’s wine list proudly showcases the best wines from a variety of old & new world regions, with an accessible price point. Michael intends to showcase small but quality lesser-known wine producers and up and coming stars of the future.
As well as a memorable wine offering, the in-house bar team have put together a selection of seasonally driven, fresh, enticing cocktails. The list will focus on twists on classic cocktails like their Mezcal Paloma, with the addition of smoky mezcal and honey syrup and their take on a gimlet, which benefits from the addition of aromatic lemongrass and a hint of chilli to lift the gin. All classic cocktails will be available to order alongside the signature list.
The Victoria team has focussed on revitalising existing features already present, with a reworking of the indoor areas, designed by Kanvass, to maximise space for different usage. The open bar area is built to have space for passersby to stop by for a drink, and have a bite to eat. Other spaces for dining include the Drawing Room, Parlour and the Dining Room. The Parlour area will boast cosy banquette seating, spilling over from the bar area, with the Dining and Drawing rooms having plenty of space for diners to enjoy a long lunch or dinner.
The pub’s two Private Dining rooms accommodate 6 or 8 people round a large central table. Matt and the team are able to offer the restaurant menu in its entirety or The Victoria will work with their guests to produce bespoke feasts to suit whatever the occasion. Outside, a paved area offers diners the option of enjoying their meal in the sun.
The culmination of months of hard work and passion, The Victoria is set to bring impeccable service, beautiful interiors and exceptional food to Oxshott this summer.