The White Hart in Wytham opened its new courtyard garden with a stage for music, a fantastic new Asado grill, outdoor bar, and BBQ and covered seating if needs be, taking it back to its glory days as the go-to al fresco destination with food to match. Opened by Radiohead's Colin Greenwood last week, who's been a regular there for years, we all had an Asado feast and enjoyed the gin cocktails. Review to follow when the weather improves sufficiently.

One of the next classes at the Jericho Kitchen is Cheese & Butter Making with Louise Talbot

on Sunday May 15.

This four hour class is a good mix of demonstration and hands-on were you will make halloumi, mascarpone and mozzarella cheese and butter, using raw farm or Supermarket milk, vegetarian rennet and basic kitchen equipment as well as tea and homemade cake – served with warm freshly made mascarpone.

You’ll also receive a folder of recipes and theory – you do need to understand the science of turning milk into cheese! Fun, relaxed and informative, these classes are a total immersion in all things cheese and dairy. www.jerichokitchen.co.uk/our_classes

Oxford-based John Cavers and his sister Ashley, from Combe, near Witney, came up with the idea for Wonky Fruit after becoming frustrated with the level of food waste in the UK, which sees about 40% of perfectly edible fresh fruit and veg never even reach the shop shelf. Along with professional caterer and Combe neighbour, Laura Snook, they have created a range of chutneys, relishes and jams that use unwanted fruit and veg that might otherwise fall out of the food chain. www.wonkyfruit.co.uk

Loch Fyne Seafood & Grill in Jericho has unveiled its biggest menu change in its 25-year history in a bid to make top quality seafood and shellfish more accessible to everyone.

The new summer menu, launched next week, is a major shake-up of the restaurant’s previous offerings. A new ‘in a roll’ section boasts a mouth-watering crab and lobster burger with cocktail sauce (£16.95), a crispy prawn roll with mayonnaise (£9.95) and a fish finger BLT with tartare sauce (£9.95).

‘Mussel Madness’ on Tuesdays offers unlimited mussels and a drink for £15, with a choice of nine different flavours of mussels including Thai red curry, mussel mac ‘n’ cheese and korma mussels. On ‘Fish and Fizz’ Fridays, guests can grab a voucher from the Loch Fyne Facebook page and get fish and chips for two and a bottle of Prosecco for £25. www.lochfyneseafoodandgrill.co.uk/locations/oxford

The Fishes has erected its Tipi and made some fantastic new additions all ready for the summer – mainly a brand new Peroni Rocket bar - a fully fitted airstream bar with Peroni taps, speakers, lighting, fridges, and a happy bartender to pour you a perfect pint.

Another new addition is a fully fitted garden kitchen which allows Mark and his team to give a great experience for large groups, and very busy gardens alike!

Last but not least, are the new fire pits from Cornwall, and wireless Sonos speaker system for the Tipi.

01865 249796

Newly-established, Oxfordshire-based King Stone Dairy has been crowned Supreme Champion at the first-ever Artisan Cheese Awards for its Rollright soft, washed rind cows milk cheese that also won first prize in the ‘New Cheese’ class.

The Awards are part of the Artisan Cheese Fair weekend were held in Melton Mowbray. King Stone Dairy scooped the first prize to win a trophy and cheque for £1,000. The newcomer triumphed from the 338 entries received from 85 producers across Britain and Ireland,

David Jowett from King Stone Dairy said: “We’re thrilled to win this prestigious industry award after selling our cheese for just eight months. It gives us credibility as a UK producer and affirms that we’re doing things right. This recognition will hopefully draw attention to our cheese from potential sales outlets such as delicatessens, farm shops and wholesalers, and help us to grow our production.”