The story
The Folly offers Modern British dining at Folly Bridge in Oxford, where a floating terrace extends over the Thames. This independent restaurant occupies a site linked to Lewis Carroll, who rowed children down this stretch in July 1862 while crafting Alice in Wonderland. The interior balances that historic backdrop with an eclectic, relaxed feel, offering air-conditioned comfort indoors alongside the open waterside seating.
Executive Head Chef Daniel Richardson has led the kitchen since 2019, guiding a seasonal modern British menu built around locally sourced produce. His approach emphasizes conversation and thoughtfulness, visible in dishes like marinated heritage tomato paired with goat cheese mousse and honeycomb, or lemongrass-cured trout served with pickled apple and dill mayo. For those seeking a deeper dive, the six-course tasting menu unfolds naturally across the evening, often highlighted by items such as corn fed chicken breast with confit wing and barrel potatoes.
The kitchen's attention to detail earned the restaurant an AA Rosette for culinary excellence. Beyond the main floor, The Folly provides distinct environments for different occasions, from the intimate River Room used for chef-led dinners to private white and small dining domes for gatherings. As a family-owned establishment, the team also prioritizes sustainability, reducing food miles through local partnerships and managing waste responsibly while serving classics like triple cooked chips or rhubarb tart with elderflower ice cream.
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