Contact Us
Location – Just 5 minutes by car from Bicester and Kirtlington Golf Clubs, 10 minutes from Bicester Shopping Village and Blenheim Palace, 8 miles from Oxford and 1 hour from London (M40).
We strongly recommend to make reservations.
For parties of 10 guests or more a deposit of £10 per person is required while booking. You can read our booking / cancellation policy here
FREQUENTLY ASKED QUESTIONS:
Q. How to get to the Oxford Arms for those who are travelling by the canal boat?
A. Pigeon’s Lock No 39
Pigeon’s Bridge No 213
Also known as: Enser’s Mill Lock, Oxford Canal
It takes approximately 8 mins by car / taxi or 20 mins by foot via Mill Ln.
We recommend that you plan your visit to us carefully as canal boat journeys usually take longer than you may expect. We can hold your table not more than 15 minutes.
Here is the route to the Oxford Arms: https://goo.gl/maps/njUCEYch3zB2
https://www.oxfordshire.gov.uk/cms/sites/default/files/folders/documents/environmentandplanning/countryside/walksandrides/longwalks/OxfordCanalLeaflet.pdf
Q. Are children allowed in the premises?
A. No.
The Oxford Arms is suitable for over 12 y.o. only.
Q. Are dogs are allowed?
A. Yes, we are a dog-friendly pub and dogs on leads are welcome.
To avoid other customers’ complaints we kindly ask that the owners take their barking dogs outside. There is an area where dogs can also enjoy a drink in our garden.
Q. Corkage.
A. We do offer corkage if you’d like to bring in your own wine for which we charge £20.00 for a bottle, £30 for sparkling or dessert wine bottles.
Q. Cakeage.
A. If you would like to bring a cake to the restaurant for a special occasion, which you would like served in place of a dessert we charge £3 per person. We are of course delighted to discuss making a cake for your event and our Chef Patron, Bryn Jones, can give you more information on this when you call.
Q. Your Dietary Requirements.
A. “When eating out, let the person serving you know your dietary requirements, including how severe your food allergy or intolerance is. If you are not sure about a dish or about the information you have provided, don’t risk it! Don’t order the dish or eat at the premises.”
A customer could carry a ‘chef card’ to give to the restaurant staff. This will tell the chef which foods you need to avoid.
You can read the new labelling law document that will be applied from 13 December 2014 and also download chef cards from: http://www.food.gov.uk/sites/
