The Fishes at North Hinksey, Oxford, has launched a new spring menu in collaboration with chef and author Gemma Ogston to bring more bright and beautiful plant-based options to your plate that are perfectly in tune with the lighter, fresher tastes of the season.
A highlight of the new arrivals for spring is one of Gemma’s best-known and best-loved dishes, her famous Rainbow Lasagne. One of the first dishes she ever created and loved by anyone she’s ever cooked it for, Gemma’s Rainbow Lasagne is colourful, comforting and spring on a plate!
The really good news is that for every Rainbow Lasagne the pub sells, a 25p donation will go to Fareshare UK, fighting hunger and food waste.
“Gemma’s passion for nourishing food that’s as good for the soul as it is for the planet means that her values align perfectly with ours – thoughtfully sourced ingredients, bold seasonal flavours and taking care of the people who make it happen,” said The Fishes’ manager Laura Cottrell.
“As part of our spring collaboration, we’re excited to introduce one of Gemma’s famous recipes, her Rainbow Lasagne, which is packed with seasonal veg, silky béchamel and fresh pesto.
“Bursting with colour, it’s made with 15 different vegetables from sweet red pepper to butternut squash and comes with a tasty cashew sauce for added protein. Not only does it look and taste delicious, it also helps nourish and energise the body,” she said.
“I’m absolutely buzzing to be working with such a good bunch of people,” said Gemma. “I really love this pub, the energy, the vibe and the menu. The ethos around using really good quality meat and veg and around eating seasonally is fantastic.
“If you’re passing or can get to the pub, pop in and give the Rainbow Lasagne a try – I really hope you love it as much as I do. “They’re also giving a donation to the brilliant charity @faresharesussexsurrey for every one of my dishes ordered,” she said.
“But this collaboration is about more than just food,” continued Gemma. “I’ve been working with their chefs and managers on something super close to my heart – mental health in hospitality. Having worked in the industry since I was a teenager, I know how tough it can be behind the scenes.
“So, we ran a special chef day at University College Birmingham, talking practical mental health tips, ways to look after yourself and little food tweaks that can genuinely lift your mood. We spent an afternoon creating our very own Nourish Bowls and talking about how food can improve your mental health. It’s been a breath of fresh air that’s taken real positive action,” she said.
As well as Gemma Ogston’s Rainbow Lasagne, other options for spring on the pub’s menu that offer wellness and great taste on the plate are the new Nourish Bowl – buckwheat, cumin roast sweet potato, smacked cucumber, citrus ponzu and sesame. There’s also a zingy watermelon, edamame and rice noodle salad with chilli, peanuts and tom yum dressing.
The Fishes has plenty of other delectable starters, mains and puds on its new spring menu, too, all made with top-quality seasonal ingredients.
Guests might start with the Devon crab and leek tart, which comes with a free-range poached egg and watercress, or perhaps the Devon white chicken terrine served with baby gem and Caesar dressing.
For the main course, guests can choose between the Cornish lamb shepherd’s pie or the coq au vin with pancetta, both accompanied by new season spring greens. To finish, tempting desserts include the salted honey tart with thyme crème fraîche and the buttermilk panna cotta with candied orange, ginger, and pistachios.
The new spring menu at The Fishes will be served every day until the middle of June 2025.
