Heston's ex chef in pub role

Clive Dixon, who left Blumenthal’s Hinds Head in Bray, Berkshire, in summer 2010, has joined the White Oak in Cookham as partner and chef-patron.

The Greene King tenancy is owned by Katherine and Henry Cripps, who also own the nearby Greene Oak and Three Oaks outlets.
Dixon has revamped the menu with a French “auberge” theme.

He said: “It has been going really well since completely changing the direction of the menu. We have already seen an increase in repeat custom and feedback has been really positive.”

The pub is serving around 600 covers a week and has a capacity of around 80, plus a bar area. A set menu offering three courses for £19 is available daily, except Sundays.

There are two choices for each course at lunch but no choice in the evening.

Dixon said the set menu is particularly “popular” and average spend per head from the à la carte menu is £26 excluding drinks.

“It isn’t a British pub,” said Dixon. “We wanted to create the French auberge spirit and maintain quality with value.”

Dishes on the à la carte menu include blade of Scottish beef, parsnip purée, Savoy cabbage & red wine sauce (£16.90).