The Randolph Hotel by Graduate Hotels has appointed Executive Head Chef Chris Godfrey to oversee all food and beverage programmes at the hotel, including The Alice, The Morse Bar, The Drawing Room, The Ballroom and The Lancaster Room for banqueting events.
With over 25 years of experience in kitchens, Chris brings a wealth of knowledge from gastro pub fayre through to fine dining cuisine in establishments such as The Square and The Sir Charles Napier. During his first year in a Head Chef position at The Sir Charles Napier, Chris’s leadership saw the restaurant awarded a Michelin Star.
In time for spring, Chris’s first menu at The Alice is now available, offering a contemporary approach to all-day dining with an unwavering commitment to flavour. Chris cooks from the heart, championing seasonality by carefully selecting the best produce from Oxfordshire and the surrounding areas.
Chris is passionate about supporting local businesses and will be working with suppliers, including Paddock Farm, which is leading the way on regenerative farming, producing some of the country’s top pork and beef, and Rectory Farm for hyper-local, fresh farm ingredients. Chris has also introduced new bakery items from Oxford-based social enterprise Proof Social Bakehouse, which creates training and employment opportunities for prison leavers.
A set menu is available between noon and 9.00pm, on Monday to Thursday, offering 2 courses for £29 or three courses for £35. Highlights of the menu include:
Starters
Laverstoke Park Buffalo Mozzarella
Hazelnuts, Bitter Leaves, Blood Orange, Beetroot & Pomegranate
Open Lasagna
Ox Cheek & Haggis, Peppered Swede Purée, Pickled Walnut
Chestnut Mushroom Risotto
Pickled Radish & Wood Sorrel
Mains
Oxfordshire Venison Loin
Soy-Glazed Pear, Bubble & Squeak Croustilliant
Harissa-Roasted Butternut Squash
Chickpeas, Preserved Lemon & Caramelised Sprouts
Leek, Celeriac & Miso Pie
Jerusalem Artichoke, Truffle Pomme Puree
Dessert
Single Origin Chocolate Pot
Seville Orange & Cardamom Ice Cream
Lemon Tart
Sheep’s Curd Ice Cream
Toffee Date Pudding
Rum And Lime-Roasted Pineapple, Coconut Ice Cream
“As the new Executive Head Chef at The Randolph Hotel by Graduate Hotels, I’m excited to bring my cooking philosophy to the table. It’s all about keeping things simple, focusing on fresh, seasonal ingredients, and letting the flavours shine”, said Chris.
“I’ll be sourcing the best local produce from across Oxfordshire to create dishes that are both comforting and exciting. Drawing inspiration from my travels across Asia and Europe, you can expect a menu that’s full of delicious surprises”, he added.
Situated in the heart of Oxford, The Randolph Hotel by Graduate Hotels captures the essence of this historic city. The hotel’s design pays homage to Oxford’s renowned academic institutions, creating a captivating ambience and a visually stunning setting for guests.
Launched in Autumn 2021, the hotel underwent a complete renovation across all of the common spaces, the lobby and guest rooms, including a spa featuring treatment rooms and a thermal spa.
Set within The Randolph Hotel by Graduate Hotels, The Alice, whose name is a nod to Oxford alumnus Lewis Carroll, is an all-day dining restaurant and bar, serving playful, fresh dishes carefully created by Chef Chris Godfrey and his team. The Alice is open daily for breakfast, lunch, afternoon tea, dinner and drinks.
Additional concepts include The Snug, an intimate cocktail lounge with the spirit of a bohemian English library, and The Drawing Room, where the signature afternoon tea is served. Preserving the building’s heritage, The Morse Bar, an ode to Morse creator Colin Dexter, who was a regular and penned some of the Morse books from the bar – has been restored and remains within the hotel.
The food and beverage spaces at The Randolph Hotel by Graduate Hotels are operated by White Rabbit Projects – the hospitality incubator which partners with early-stage chefs and restaurants to launch and grow their business.
