Nut Tree Inn
Murcott, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
With its 15th-century origins and smartly thatched roof, this may look like a typical English pub, but it's no ordinary village local. Mike and Imogen bought the place back in 2006 and have since put Murcott on the foodie map, whilst also keeping their inn a friendly, welcoming place. Refined, elegant dishes are delivered in the form of a 7 course tasting menu that shows the kitchen's ability to deliver tried-and-tested favourites with great skill. Walk-ins are welcome, with a 'pub classics' menu offering a choice of simpler dishes like steak & chips, plus a roast on Sundays.
Unique Things
From Visitor Experiences
A Michelin Star in a 15th-century thatched-roof pub: Despite its historic and rustic appearance typical of an English village pub, The Nut Tree Inn offers refined, elegant dishes through a tasting menu, blending traditional charm with high culinary standards.
Survival and success through adversity: The restaurant had to be remortgaged to survive the COVID-19 pandemic but has since thrived, maintaining its Michelin star for 14 consecutive years and winning multiple awards including Best Chef at the Ox In A Box Food Awards.
Dual dining experience with flexibility: The Nut Tree Inn uniquely combines a Michelin-starred tasting menu with a more casual 'pub classics' menu, welcoming walk-ins and offering simpler dishes like steak & chips alongside sophisticated multi-course meals.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Nut Tree Inn in Murcott include:
Aubrey Allen beef fillet: Featured prominently in a signature dish with roast celeriac, black winter truffle, and a rich beef and beer gravy. The beef fillet is celebrated for its quality and tenderness, serving as the centerpiece of the dish.
Celeriac: Used in multiple forms such as roast celeriac, salt-baked honey roast celeriac, and celeriac puree. It adds texture and earthy sweetness, complementing meat dishes like the beef fillet and pork belly.
Black winter truffle: Incorporated in dishes like the Aubrey Allen beef fillet and a Cotswold white chicken jambonette with autumn truffle puree, adding luxurious aroma and depth of flavor.
Nut Tree chocolate egg: A signature dessert item, this chocolate egg shell is layered with salted caramel, chocolate mousse, Chantilly cream, and popping candy, making it a revered and iconic sweet treat at the restaurant.
Local seasonal vegetables and herbs: Ingredients such as courgette flower, tenderstem broccoli, Italian Caesar’s mushroom, violet artichoke, and lovage herb are used creatively to reflect seasonality and British culinary tradition, often accompanying main courses like grilled beef and pan-fried halibut.
These ingredients are significant as they showcase the Nut Tree Inn’s commitment to high-quality, locally sourced produce, refined British cooking, and a balance of indulgence and seasonality in their Michelin-starred menu. Signature dishes often highlight the premium meats with complementary vegetables and luxurious touches like truffle, while desserts like the chocolate egg provide memorable finales.