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On Oxford’s bustling High Street, Quod Restaurant & Bar with its unrivalled location forms the lively hub of the Old Bank Hotel boasting a broad menu of European classics. With a striking onyx bar and a private dining space inside, outside, Quod’s Italian garden terrace provides a vibrant Mediterranean atmosphere.

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The independently owned Old Bank, centrally located on Oxford’s famous High, is a breath-taking statement in design. The 5 star hotel has 43 luxury bedrooms, many with unrivalled views of the city’s most famous landmarks.

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The independently owned Old Bank, centrally located on Oxford’s famous High, is a breath-taking statement in design. The 5 star hotel has 43 luxury bedrooms, many with unrivalled views of the city’s most famous landmarks. 2

DISCOVER Go To Website

The independently owned Old Bank, centrally located on Oxford’s famous High, is a breath-taking statement in design. The 5 star hotel has 43 luxury bedrooms, many with unrivalled views of the city’s most famous landmarks. 3

DISCOVER Go To Website

The independently owned Old Bank, centrally located on Oxford’s famous High, is a breath-taking statement in design. The 5 star hotel has 43 luxury bedrooms, many with unrivalled views of the city’s most famous landmarks. 77

DISCOVER Go To Website

The independently owned Old Bank, centrally located on Oxford’s famous High, is a breath-taking statement in design. The 5 star hotel has 43 luxury bedrooms, many with unrivalled views of the city’s most famous landmarks. 4

DISCOVER Go To Website

The independently owned Old Bank, centrally located on Oxford’s famous High, is a breath-taking statement in design. The 5 star hotel has 43 luxury bedrooms, many with unrivalled views of the city’s most famous landmarks.5

DISCOVER Go To Website
Mar 20, 2024 Food & Drink

Spring Recipe: Wild Garlic & Spinach Risotto, Lemon Ricotta

As the nights lengthen and the days lighten, it’s time to replace the deep, earthy root vegetables of these past few months for bright and fresh ingredients with a bounce in their step. Cocktails come infused with rosemary and elderflower. The Suffolk lamb is locally sourced from Scotsgrove Farm in Thame. Asparagus, spring greens and rhubarb make it onto our blackboard specials.

 

Of course, too, there’s wild garlic, foraged from damp woodlands between March and April and distinct for its strong aroma but delicate and sweet taste. Our Head Chef, Rohan Kashid, likes to tear the leaves, lightly sauté them, and wilt them into soups. The small, white flowers are a pretty garnish for fish.

 

 

“… sets the tone for the spring season …”

 

 

A favourite at Quod is wild garlic risotto, vibrant green in colour, with flavour that bursts in the mouth. “It brings you out of winter and sets the tone for the spring season,” says Head Chef Rohan Kashid. “Wild garlic is a very special ingredient because it’s only available for three to five weeks of the year, and has so much intensity packed into such small leaves.”

 

Here’s how to recreate the dish at home:

Ingredients

 

Serves four

 

1,200ml vegetable stock
150g chopped onion
90g Parmesan cheese, grated
60ml extra virgin olive oil
60g unsalted butter, diced and cold
400g Carnaroli risotto rice
175ml dry white wine
150g wild garlic torn up (chop the stems)
200g spinach, washed and picked
One whole lemon squeezed, with zest, mixed into 200g ricotta

A7R00965 - 2024 - Quod Restaurant & Bar - Oxford - High res - Spring Wild Garlic Risotto Food - Web Feature

Method

 

Preparation time: 15 min

 

Cooking time: 25 min

 

  1. Blanch the spinach in salted boiling water for 30 seconds and ice bath it. Strain and squeeze the excess water out, then blend to a smooth paste in a blender.
  2. Add olive oil to a shallow pan. Once hot, add the onions and keep stirring with a wooden spoon until they’re translucent and soft, but no colour.
  3. Add the rice and seasoning and keep stirring until you see everything is nicely coated with oil. Add the wine and continue to stir until it’s all absorbed.
  4. Then start adding hot stock one ladle at a time, stirring constantly as the rice will start releasing the starch. Carry on adding stock until the rice is soft but with a slight bite.
  5. Add all the torn garlic leaves. It will look a lot but it will wilt very quickly. Add the spinach purée.
  6. Take it off the heat, add diced butter and parmesan, and stir to a runny and creamy consistency.
  7. Serve immediately with dollops of lemon ricotta scattered on top.

 

Enjoy!

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