The Black Boy

Description

UNDER NEW MANAGEMENT - CRAIG & AMALIA LOOK FORWARD TO WELCOMING YOU TO THE BLACK BOY, OVING, SOON!!

Situated in the heart of rural Buckinghamshire, 5 miles north of Aylesbury, this 16th Century pub is an Oasis of good food, fine wine and real ales.

The Black Boy at Oving was built in the early part of the 17th Century. The original building is still standing. The front door, bar area with beams, kitchen and living accommodation can still be seen. Various extensions and outbuildings were added in the 20th Century.

When planting shrubs in the rear gardens brick and stone footings from buildings long since removed are constantly found. The Hossle or village pond, situated at the bottom of the pub gardens, was the only source of clean running spring water in the area during drought. Farmers with sheep, cattle or horses would walk their animals from miles away to the spring, which is still as abundant today. It is rumoured that Oliver Cromwell and his New Model Army camped in the pub garden and hossle after sacking nearby Bolebec Castle at Whitchurch.

The Pub is now under new management. Craig and Amalia have a background of years of experience providing front of house service at the highest standards, and together with their friendly team of staff await to meet you and try to make your visit a pleasant and memorable experience.

Highly Regarded chef, Justin Blackwell now in residence at the Black Boy, new and varied menu's featuring FRESH LOCAL PRODUCE, newly fitted dining area's, improved seating, improved garden with outside service.

Please see the 'CHEF' tab for details on Justin Blackwell and see the 'MENU'S' tab for sample menu

Testimonials

We went for lunch last Bank Holiday Monday, 8 of us and the place was heaving, inside and out!

There was no room anywhere and I must admit, I thought we were going to have a nightmare - I couldn't have been more wrong!

Amalia was friendly, attentive and totally professional, we were seated in just a few minutes, drinks were brought to us in just a few minutes more and the whole afternoon was spent in fantastic surroundings, brilliant service - and the FOOD was absolutey superb.

Well done the team at The Black Boy, an absolute delight and one which me and my family will be coming back to for more, very soon.

Jo Garvin

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Menus

The following menus are in PDF format. You will need to install PDF viewing software if your computer does not already have it. We recommend Foxit Reader or SumatraPDF; both are free downloads.

Chef

 

Justin Blackwell - Introducing the Head Chef at the Blackboy at Oving

Justin began his career as a chef a little over twenty years ago.Upon leaving school he was immediately offered a job at the Grange Hotel in Odoham where he had been working in the kitchen at weekends. Under the guidance of Peter Kelsey, who Justin regards as his major influence he was able to combine the practical experience of working in a busy restaurant whilst learning the academic aspects of the culinary arts at college.

The George Hotel, holder of three AA stars, often held "Special Menu Weeks" popular amongst these were fish weeks, where Justin became was to become familiar with rare and exotic fish dishes. During the early days Justin was to acquire what was to be the major tenet of his approach to cooking,and that it, always obtain the best produce available and always local whenever possible.

Justin felt the need to experience the demands of other environments and the influences of other Head Chefs. he has worked for major hotel groups, where he developed his management skills and Inn keeping qualifications. He has worked as head chef at The Hinds Head in Bray, sharing patrons with The Fat Duck and The Waterside Restaurants.

To further his experience Justin went on a working holiday to New Zealand where he was offered full time work at The Pegasus Bay Restaurant which had just been voted best restaurant in the southern hemisphere. Extremely flattered though he was by the offer, Justin longed for his home shores and returned to England. He further honed his skills working in a number of "gastro-pubs".

His wish now is to use all that he has learned to produce a far ranging traditional old English menu, devoid of pretention. Providing a hearty meal filled with quality and pride.

 

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