The Story Behind Eagle Tavern’s Favorite Starter: The Oxford Blue Brûlée
If you’ve ever dined with us at the Eagle Tavern here in Little Coxwell, chances are you’ve come across (or maybe even devoured) our most popular starter, the Oxford Blue Brûlée. It’s been a staple on our menu since 2010, and while some of you are already big fans, we thought it’d be fun to share the backstory of how this dish came to life. Don’t worry, this isn’t a recipe—just a little peek into what inspired it, why it’s special along with a video of finishing and plating the dish.
A Starter That Looks Like Dessert—Wait, What?
So, I’m originally from Slovakia, and over there, cheese is usually something we enjoy at the start of a meal, often part of a starter or a hearty ploughman's-style plate. When I moved to the UK, I was a bit surprised to see that cheese is mostly served at the end of a meal, as the final course. It got me thinking—what if I created a dish that looks like dessert but is actually perfect for kicking off the meal?
That’s how the Oxford Blue Brûlée was born. I wanted to play around with the idea of a brûlée, which people usually expect to be sweet and dessert-y. But instead of sugar and cream, I used the local Oxford Blue cheese, which is tangy, creamy, and totally delicious. The goal was to create something that looks like it belongs at the end of the meal but, in terms of flavor, works perfectly as a savory starter.
The Local Star: Oxford Blue Cheese
Now, let’s talk about the star of the show—Oxford Blue cheese. This cheese has a pretty cool history. It was created in 1994 by a local cheesemaker, Baron Robert Pouget, who was inspired by Stilton but wanted to make something a bit creamier and milder. It’s made right here in Oxfordshire, so it’s always felt like the perfect fit for our menu.
The cheese is smooth, tangy, and just a little sharp—everything you want in a blue cheese, without being overpowering. It’s the ideal base for the brûlée because it gives the dish that rich, savory flavor but still feels light enough to start a meal.
Why Local Ingredients Matter
At the Eagle Tavern, we’re big on using local ingredients. It’s something that really sets our food apart. The Oxford Blue cheese comes from a local producer, and we get our cream and eggs from nearby farms too. Not only does this support our local community, but it also means we get the freshest and tastiest ingredients in every dish.
Plus, there’s something really special about being able to showcase what this region has to offer. Oxfordshire has an amazing food culture, and it’s a joy to put that on display through our dishes. The cheese, the cream, the eggs—everything we use in the Oxford Blue Brûlée comes from local suppliers who take real pride in what they produce. And that passion shines through in the final dish.
A Surprise Hit
When we first put the Oxford Blue Brûlée on the menu, we weren’t sure what people would think. After all, it looks like dessert but tastes completely different. But after the first few guests tried it, the word spread, and it quickly became our most popular starter. People love the creamy, cheesy custard paired with that crisp, caramelized top, sour apple, pecans and grapes—it’s the perfect balance of flavors and textures.
It’s one of those dishes that catches you off guard in the best way. You crack through that sugary top, expecting something sweet, but then you get that creamy, tangy cheese filling, and suddenly, you’re hooked. We’ve had guests tell us they come back just for that brûlée!
A Dish with a Story
The Oxford Blue Brûlée isn’t just a dish for us—it’s a reflection of where we’ve come from and where we are now. It’s a little nod to my Slovakian roots while showcasing the incredible local produce we’re so lucky to have here in Oxfordshire.
So, next time you’re at the Eagle Tavern, if you haven’t already, give the Oxford Blue Brûlée a try! It’s a dish with a bit of history, a lot of local love, and a whole lot of flavor. We can’t wait to share it with you.
Thanks for being a part of our story, and we look forward to seeing you at the Tavern soon!