Celebrated table

The Three Horseshoes

Name: The Three Horseshoes
Address: Asthall, BURFORD, OX18 4HW, Witney, GB
Telephone: +01993 822068

A historic Windrush valley pub anchored by head chef Roger Williams and a single AA Rosette, serving seasonal British dishes and garden-fresh produce.

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The story

The Three Horseshoes Witney: British Dining in the Cotswolds

Roots in the Windrush valley

The Three Horseshoes in Witney grounds its British cooking in the quiet rhythm of the Windrush valley. An eighteenth century coaching stop turned neighbourhood pub, the building traces its lineage to 1726 when local farriers traded travellers ironwork for hospitality. The establishment reclaimed its original name after operating as The Maytime for several decades and now runs six interior spaces alongside a sprawling lawn. Guests settle into rooms designed with a soft palette of natural tones that favour simple elegance over ornament.

The kitchen approach

Head chef Roger Williams draws heavily on his Welsh sheep farming background to shape the pub’s menu. His kitchen prioritises produce sourced directly from the Daylesford Organic market garden, treating seasonal vegetables with minimal intervention. A recent summer focus featured heritage tomatoes sliced thin and dressed with sherry vinegar, Château Léoube extra virgin olive oil, and flaky sea salt. The team also works closely with regular guests to keep the menu grounded in local preference rather than trend chasing.

Seasonal plates and cellar selections

Lamb loin and belly appear regularly on the main roster, served with carrot purée and wild garlic to highlight the region’s grazing history. The pub also maintains a steady rotation of Cotswold beef striploin, Kelmscott pork loin, and mushroom and Yorkshire stout pie during winter months. Wood fired pizzas like the caprino with goats cheese and red onion marmalade rotate through the garden menu on warmer evenings. The drink list pairs these staples with local ales, cider, and hand picked wines from independent vineyards.

Quiet accolades and community gatherings

The kitchen recently earned a single AA Rosette for culinary excellence, reflecting the steady consistency behind the pub’s straightforward fare. Tuesday acoustic sessions and a weekday happy hour draw locals into the bar space throughout the year. Larger groups gather in the dedicated private dining areas for weddings or company events while families book tables for traditional Sunday roasts. The venue balances everyday pub comfort with the measured standards expected of a recognised British kitchen.

Recognition