Food & Events

Food Philosophy

At Bartisan it is the sourcing of the highest quality and freshest seasonal ingredients that inspire us. Our Executive Chef, Tom champions local suppliers and true artisans of food. We always choose likeminded producers who are passionate about the ingredients they supply. We treat each event as a new opportunity for innovation. We see it as our job to highlight and elevate the best of the season’s ingredients into something extraordinary, including those from our own kitchen garden. Tom and his team thrive on this challenge and bring love and care into every dish on our menus. We also have sommeliers and mixologists on hand to suggest some wonderful drinks to compliment the food.

Sample Menu


  • Filo tart of griddled fennel, fennel puree & aged Parmesan
  • Soy marinated mackerel, red apple purée & sorrel cress
  • Sea bass ceviche, pickled cucumber, mooli & yuzu dressing
  • Cured sea trout, wasabi mayonnaise, pea blini & baby watercress
  • English asparagus tips with grapefruit hollandaise
  • Beetroot & Sairass goats cheese cannelloni on pine nut sable
  • Rice paper roll of charred courgette flower, broad bean, pea & mint brandade
  • Parsnip crisps, roast pheasant breast & parsley root puree
  • Confit cod cheek, garden pea foam on crispy cod skin
  • Dry aged ribeye beef with béarnaise sauce & English truffle

Dessert Canapés

  • Miniature baked Alaska of mango & yoghurt ice cream with caramelized Italian meringue
  • Lemon posset, pistachio praline & black pepper shortbread
  • Jerusalem artichoke parfait & sweet polenta cigarellos
  • White chocolate & Tonka bean truffles

Bowl Food

  • Celeriac risotto, Hampshire coppa ham, lemon & garden herbs
  • Pumpkin gnocchi, porcini mushrooms, aged Parmesan & balsamic dressing
  • Confit loch Duart salmon, crispy pork belly, choucroute & smoked raisin reduction
  • Line caught Weymouth Pollock, crown prince pumpkin & sage beurre blanc
  • Braised ox cheek, horseradish mash, ginger carrots & herb brioche crumb
  • Roast partridge breast, parsnip puree, roast hazelnuts & thyme jus


  • Jerusalem artichoke Veloute, golden chanterelles & Cep brioche
  • Marinated kohlrabi, Cornish crab mayonnaise, apple & fennel salad, sour dough toast
  • Salt baked heritage carrot & beetroot salad, goat’s cheese emulsion & thyme crumble
  • Creamy Burrata, oven dried Heirloom tomato salad & Parmesan tuile
  • Pan roasted quail, cep puree, quail Scotch egg & wood sorrel
  • Beetroot cured confit Salmon, baby watercress, pomello & pink peppercorn dressing
  • Smoked haddock & confit charlotte potato, poached quails egg, native oyster cream
  • Turnip & apple velouté, braised rabbit & tarragon emulsion
  • Beetroot cured confit Salmon, baby watercress, pomello & pink peppercorn dressing


  • Seared fillet of brill, shaved English asparagus, salt mash samphire & lobster sabayon
  • Pumpkin gnocchi, roast Porcini mushrooms, aged Parmesan, wild rocket & English truffle
  • Roast fillet of lockinge estate venison with venison hotpot, spiced red cabbage, Pomme Anna potato and buttered kale
  • Steamed fillet of Dorade, crushed Jersey royals, black olive & smoked tomato dressing
  • Sous vide fillet of Gloucestershire pork, crispy pigs trotter, spiced lentils, parsnip puree & apple espuma
  • Dry aged fillet of Oxfordshire beef, smoked potato puree, roast baby artichokes, charred baby leeks & Madera jus
  • Aylesbury duck breast, potato & thyme terrine smoked carrot puree, caramelized shallots & plum jus
  • Cornish line caught Turbot, Scottish langoustine, sea purslane & baby spinach


  • Dark chocolate Pave, crème fraiche ice cream, honeycomb & blackberry
  • Poached Williams’s pear, Rum Baba & Jerusalem Artichoke ice cream
  • Assiette of strawberries, clotted cream ice cream & baby basil
  • Coconut & white chocolate Panna Cotta, mango puree and vanilla shortbread
  • Banana & caramel trifle, bitter chocolate sorbet & almond financier
  • Williams’s pear Tart Tatin, fig carpaccio & cinnamon ice cream
  • Lemon meringue pie with pine nut ice cream
  • Chocolate & pistachio Moelleoux, milk & honey ice cream
Menu PDF

The Bartisan Chef Part 1

Tom’s career began while studying Art at Oxford College, when he started working part time as Kitchen Hand and Pot Wash for his parents’ catering company. It was then that Tom discovered his love for food, and he moved to Aylesbury to complete an apprenticeship working for Lord Rothschild at Waddesdon Manor. Following this, Tom moved to London to join Gordon Ramsey holdings – working under Michelin-star chef, Jason Atherton, at the highly-acclaimed Maze restaurant.

The Bartisan Chef Part 2

After two years, and wanting to broaden his experience in events catering, Tom moved to a leading London catering company, Mustard Catering, as Senior Sous Chef. During his five years at Mustard, Tom cooked at many high-profile events, including President Obama’s state visit with the Queen at Buckingham Palace, as well as regularly cooking at private functions for the Murdoch family, A-list music and movie stars from both sides of the Atlantic, and MPs including David Cameron and George Osborne.

The Bartisan Chef Part 3

To further challenge himself, Tom spent a year in Australia – working in some of the most esteemed restaurants and catering companies in Sydney and Melbourne – and it was during this time, that he developed a strong Asian influence to his cooking.

The Kitchen Garden

Bartisan’s kitchen is run from our idyllic venue, Barton House in Oxfordshire which boasts a large kitchen garden and beautiful orchard. Here we produce over 60 different types of vegetable plus apples, pears and quinces from the orchard to feature on our seasonal menus. The grounds feature a 100m2 vegetable patch, which produces over 60 different types of vegetable, and an orchard, which brings beautiful apples, pears and quinces. We have an ethical approach to cooking and are devoted to energy efficiency and recycling.