Most-loved dishes
AI summary of what 4 dish mentions say about the food
The beer-battered fish and chips earns rapturous praise for its flaky, perfectly cooked cod and crispy chips. Reviewers describe The Perch as a cozy, unpretentious spot serving elevated pub classics with genuine warmth.
“A classic for me: fish and chips. If you come across one done well like this — as we've shown you both in this series and in a London episode — fish and chips is out-of-this-world stuff. It seems really well done. First of all, it's a metre long that arrived, accompanied by classic mushy peas, a tartar sauce and triple-cooked chips. Look at this — this fish and chips is so crunchy it broke in my hand. Look inside, how beautiful, beautiful and moist. I dip it — look at that spectacle. It's delicious. We've only eaten great fish and chips in this series and this one joins the list. Inside it's soft, moist, well-cooked, and outside it's like candy.”
What creators say
1 creator has covered The Perch. Most active: Where The Foodies Go
One of Oxford's oldest pubs, incredibly charming inside and out, serving simple but excellent British classics with a standout fish and chips and a perfect panna cotta.
Dishes mentioned
Tortino di Granchio con Maionese al Limone, Germoglio di Pisello e Cetriolini Sottaceto
A crab cake with lemon mayonnaise, pea shoot and pickled gherkins. Very British. It could have been bad given how beautiful the place is, but it's also good — creamy inside, crunchy outside, pure crab flavour. The lemon mayonnaise is spectacular. All cleaned up by the gherkins. Good good good.
Hamburger Classico con Cheddar Invecchiato, Bacon Affumicato Croccante e Salsa Burger della Casa
I got a classic burger with aged cheddar, crispy smoked bacon and house burger sauce. Coarse salt, guys — delicious. The house burger sauce has something of cucumber, it vaguely reminds me of the crispy McBacon sauce but much better. Top.
Fish and Chips
A classic for me: fish and chips. If you come across one done well like this — as we've shown you both in this series and in a London episode — fish and chips is out-of-this-world stuff. It seems really well done. First of all, it's a metre long that arrived, accompanied by classic mushy peas, a tartar sauce and triple-cooked chips. Look at this — this fish and chips is so crunchy it broke in my hand. Look inside, how beautiful, beautiful and moist. I dip it — look at that spectacle. It's delicious. We've only eaten great fish and chips in this series and this one joins the list. Inside it's soft, moist, well-cooked, and outside it's like candy.
Panna Cotta al Latticello con Marmellata di Rabarbaro, Rabarbaro Sbollentato e Crudo e Fiocchi d'Avena al Miele
A buttermilk panna cotta dotted with lots of black dots — so I think super vanilla — rhubarb jam, blanched rhubarb and also raw rhubarb, and for crunch honey oat flakes. It's good — a panna cotta made to perfection. By the way, we discovered there's an Italian guy in the kitchen, so maybe he had a hand in it. Rhubarb is one of the vegetables I like most that I find very little in Italy — here they make everything with it. In case you didn't know, it's a bit strawberry-like and a bit sour. Top.
