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John Verdin - general manager of the Cherwell Boathouse Restaurant
Owned and run by the same family for the past 30 years, Cherwell Boathouse, as its name suggests is right on the banks of the Isis (Oxford speak for the Thames) in a truly scenic spot. The restaurant is small and intimate with a beautiful terrace but not twee.
How long have you been in the hospitality industry? The Boathouse Restaurant has been in existence for over 35 years run by A.Verdin. I ( John Verdin ) have been here for 3 years.
Where do you think the Oxford hospitality scene is headed? There are alot of visitors to Oxford, tourists, academics, business people etc as well as local residents and students. More restaurants have opened in the last few years, though many are similarly priced to cater for this wide market. Some have there own individuality styles and concepts ie fish restaurant or Italian style and different characters but all competing to a degree for effectively a middle market ( £20-£30 per head )
Where does your establishment fit in? We are located alongside a punting station by the river which makes us very popular in the Summer. We have been in the good food guide for the last few years and hope that we are building on this. Our wine list is well renowned for value for money and range available. We attract a wide range of people for different reasons, location , wine , food etc
What's your favourite Oxford restaurant? Branca
If you were to hold your ideal dinner party, which four people would you invite and why? Good friends .. good company.
What would you serve and why? Whatever came into my head on the day. What's the one thing that gets up your nose in bad restaurants? Charging for vegetables when none come with main course.
What do you think of the celebrity chef phenomenon? Good for the industry in that raises profile and interest. But it becomes all about marketing.... there are many talented chefs probably equally as talented in the kitchen. Celebrity names then become brand names and also branded restaurants which cannot always live upto the original expectations. What would you do if you weren't in the hospitality industry? Who knows, accountant, film producer, footballer... What are the three things that make a restaurant or bar successful in Oxford? Location, product, value for money & service.
Oxford Features