We recently had the pleasure of visiting

Brasserie Blanc at The Hub to sample their new Prix Fixe June lunch menu, offering two courses for £18.50 and three courses for £23.50. Founded by renowned chef Raymond Blanc and Mark Derry, CEO of The Heartwood Collection, Brasserie Blanc embodies the pinnacle of French culinary tradition and hospitality. It is worth noting that The Heartwood Collection was recently named one of the top businesses to work for by the Sunday Times.

Brasserie Blanc stands out as an independent, privately-owned establishment, deeply rooted in the culinary traditions passed down from Raymond Blanc’s mother, Maman Blanc. The dishes echo her influence, with Raymond still dining weekly at their Oxford venue, ensuring the preservation of his family's culinary heritage. Raymond remains actively involved in menu development, a testament to his enduring passion for exceptional cuisine.

The new Prix Fixe menu emphasises the use of the freshest seasonal ingredients, with a keen awareness of their provenance. Brasserie Blanc's commitment to quality is evident in their sourcing practices. Their meats are supplied by Aubrey Allen, a multi-award-winning Royal Butcher. Seafood lovers will appreciate that Brasserie Blanc sources its seafood directly and ethically from UK seas, ensuring sustainability and freshness. Additionally, their fresh produce comes from local UK farmers, further emphasising their commitment to supporting local agriculture and ensuring high quality and standards.

During our visit to Brasserie Blanc at The Hub, we indulged in an exquisite selection from their new Prix Fixe June lunch menu. Our starters included a velvety Courgette and Garlic soup (vegan) with crème fraiche, a vibrant Salad Provençale featuring anchovy’s, olives, tomatoes, and a perfectly boiled egg, and a delectable Cod Brandade and Lemon Croquettes served with spiced lentils. All these starters were delicious and presented beautifully.

For the mains, we savoured the Mediterranean flavourful Olive and Tomato Stuffed Chicken Ballotine, accompanied by a rich roasted tomato sauce, braised broad beans and peas, and smooth mashed potatoes. We also enjoyed the Smoked Haddock and Saffron Risotto, topped with a poached egg, and finished with a tangy lemon beurre blanc. Both dishes were so tasty and flavoursome.