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Smoke and Thyme

Jack Greenall: Freelance Research Chef

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Tom

April 2, 2018

“Onion Tart 10/10 GIVE ME MORE!!!”

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Ruth
Mark

New on the Blog

  • Autumn Pop up
  • May & June Pay-What-You-Want Dates
  • Smoke and Thyme in New Orleans: K Paul’s Louisiana Kitchen

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Celeriac makes the best, creamiest puree. #food #foodie #foodporn #chef #localfood #oxford #cooking #foodstagram #instafood #chefsofinstagram #soup
Bibb Lettuce Salad - with coconut cucumber ranch, green tomato relish and a cashew bánh xèo crisp (little bit like an amazing poppadom) - at Maypop #food #foodie #foodporn #chef #localfood #oxford #cooking #foodstagram #instafood #chefsofinstagram #salad #veggiefood #vegetarian @maypoprestaurant
My housemate did us an onglet steak, with oyster mushrooms, spinach and flatbreads. #food #foodie #foodporn #chef #localfood #oxford #cooking #foodstagram #instafood #chefsofinstagram #steak
Stay tuned for updates about the menu, wine pairings, Speakeasy nights, my new river tables and the secret plans for the future of pay-what-you-want. https://buff.ly/2maXpoA #autumn #popup #foodie #foodporn #chef #localfood #oxford #foodstagram #instafood #food #chefsofinstagram #supperclub #finedining #creole #gumbo #meatlover

Smoke and Thyme

Jack Greenall: Freelance Research Chef

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HOURS & INFO

24 Ferry Road, Oxford, OX3 0ET
(+44) 7450 231 488
Thurs-Sat: 6.30pm - 11pm
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