The story
Head Chef Jamie Whiting brings a disciplined approach to the kitchen at The Old Crown Coaching Inn in Faringdon. His seasonal British cuisine rotates every six to eight weeks, drawing on local suppliers to highlight the Oxfordshire countryside. After four years maintaining double AA Rosette standards at the Black Horse in Standlake, Jamie now balances technical precision with accessible flavours. This commitment to quality earned the restaurant recognition in the Good Food Guide, where diners appreciate the consistent execution of each dish.
The restaurant holds the title of 2024 Ox in a Box Restaurant of the Year, a result supported by its celebrated Sunday lunch service. Chef Jamie prepares masterful roasts that draw regular crowds to Faringdon's market square. Mornings receive equal attention, with the kitchen winning Breakfast of the Year for cooked-to-order plates featuring free-range eggs and artisan sausages. These offerings anchor a broader menu of hearty classics updated with creative techniques, ensuring the modern British cooking remains fresh for repeat visitors.
Guests navigate three distinct areas within the Grade II listed building, where parts of the structure date back to 1492. The Ballroom features high ceilings and wrought iron chandeliers. Limited edition prints by artist Gabriella Anouk adorn the walls, adding a contemporary touch to the dining space. Downstairs, The Pub retains original exposed beams and an open fire, hosting live bands most Saturdays alongside screenings of Premiership rugby. A short flight of stairs leads to JJ's Wine and Cocktail Bar, where bartenders serve drinks from a wine list developed over three years of personal vineyard visits.
Recognition
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History
2 Rosette Award for Culinary Excellence
*Chef Sam Squires left in February 2026 and has been replaced by Jamie Whiting (formerly at the Black Horse, Standlake).* Lording over a small square in the Oxfordshire market town of Faringdon, this gentrified 16th-century inn has been radically smartened up by its current owners and now offers all manner of possibilities to travellers and diners alike. There’s an elegant ballroom bedecked with modern art and wrought iron chandeliers, as well as a glitzy wine/cocktail bar, although the most significant changes have happened in the kitchen, with Ritz-trained Sam Squires helming an operation full of vim, vigour and imagination. Starters might strike a floral note with the likes of beetroot tartare, dill oil, raspberry and nasturtium or offer something more punchy in the form of old-school game pie with piccalilli and fresh herbs. Meaty options predominate among the mains: beef cheek and onion suet pie with creamed savoy cabbage and red wine jus pleases the traditionalists, or you could opt for a wonderfully tender duck breast atop potato rösti served alongside carrot and orange purée and sherry jus. Fish fans have battered cod as well as more upscale ideas such as a bouillabaisse riff involving Atlantic cod, mussels, clams, herb crumb, rouille and saffron potato. You’ll need to book well ahead for the more elaborate tasting menu (Wed-Sat evenings only), but if you miss this chance you can at least console yourself with well-considered desserts such as blackberry and yoghurt baked Alaska or salted dark chocolate délice with orange and cardamom ice cream. Sunday lunches also get top marks.
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