Uploaded May 2017 | Updated September 2026, 2 weeks ago
In this video we visit head chef, Steven Ellis, at his brand new Restaurant, The Oxford Blue. This country pub, just outside of Windsor, retains all of the creature comforts one would expect for an establishment like this, such as traditional British food, large comfy chairs and a log burning fire, but delivers them in a highly refined and polished way.
Steven tell us about how he first got into cooking, his love for game orientated dishes and working for renowned chefs like Jamie Oliver, and Andrew Pern, as well as how he became sous chef to Clare Smyth at restaurant Gordon Ramsay.
In this video we visit head chef, Steven Ellis, at his brand new Restaurant, The Oxford Blue. This country pub, just outside of Windsor, retains all of the creature comforts one would expect for an establishment like this, such as traditional British food, large comfy chairs and a log burning fire, but delivers them in a highly refined and polished way.
Steven tell us about how he first got into cooking, his love for game orientated dishes and working for renowned chefs like Jamie Oliver, and Andrew Pern, as well as how he became sous chef to Clare Smyth at restaurant Gordon Ramsay.
