The story
Marcel Nerpas leads the kitchen at The Eagle Tavern near Faringdon. Located in Little Coxwell, this inn has been serving local farmworkers since 1901. Nerpas applies a Modern European style to the food, honoring the Edwardian structure while delivering generous, seasonal plates. This focus on hearty cooking earned the venue a Good Food Guide recognition, acknowledging how the kitchen balances village pub comfort with clear culinary distinction.
The menu features a rabbit pie filled with meat and root vegetables inside a crisp pastry shell, accompanied by a fishcake combining cod, salmon, and prawns with celeriac rémoulade. Creative starters include the Blue Brulee, a savory preparation with Oxford blue cheese, sour apple sorbet, and pecans, as well as langos finished with pickled beetroot and goat cheese. Hearty mains highlight quality cuts, offering an 8oz dry-aged rib-eye steak from local prime beef and a rump of lamb cooked pink from Royal Wootton Bassett.
The inn keeps a relaxed ambiance that accommodates casual dining and extended visits. Six guest rooms offer individual decor and en-suite bathrooms for travelers exploring the Vale of White Horse. Guests frequently use the tavern as a base for countryside walks, returning afterwards to share a meal in the bar.
The kitchen ends the meal with desserts using regional ingredients, including vanilla panna cotta topped with cherries and pistachios or a rich chocolate cake made with Guinness. A cheese selection featuring Shorpshire blue and farmhouse cheddar provides a savory alternative for those preferring cheese. The wine list matches the Modern European menu, featuring selections that align with the flavors of the main courses.
Recognition
Location
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