Gees

The story

Gees Restaurant Oxford | Seasonal Dishes in a Victorian Conservatory

From greengrocer to glasshouse

Gees Restaurant in Oxford serves an evolved take on Modern British cooking inside a Grade II listed Victorian conservatory. Architect Harry Wilkinson Moore designed the structure in 1897 for the Gee family to display fresh produce and cut flowers for the growing North Oxford suburb. Jeremy Mogford acquired the lease and freehold in 1982, securing planning permission to transform the fruiterer into a proper dining destination. The building retained its original ironwork and glass panels while housing a contemporary kitchen beneath the vaulted roof.

The modern British kitchen

Head Chef Nick Galer runs the daily service by prioritising locally sourced ingredients and intuitive flavour pairings that shift with the seasons. Diners often start with crisp thin-based pizzette topped with Taleggio, potatoes and thyme, or opt for harissa-roasted squash alongside chickpeas and feta. Main courses feature a punchy anchovy and tomato salsa served with fresh mackerel, or rigatoni tossed in a rich duck ragù and pecorino. Desserts like chocolate nemesis and crema catalana keep the seasonal focus sharp.

Light and lively atmosphere

Black-and-white tiled floors and globe lights hanging from the glass ceiling create a brasserie-style buzz that lasts all day. Bold patterned textiles and potted greenery soften the historic architecture, while a heated garden terrace extends the dining area into warmer months. The Good Food Guide recently awarded the venue a “Good” rating, noting its role as a celebratory hub for locals and visitors alike. Private celebrations move next door into Gees Gallery, a stone-walled space equipped with video conferencing tools and rotating art exhibitions.