Oxford CastleAutumn Edition 2011

Autumn2011

www.oxfordcastle.com twitter.com/theoxfordcastle facebook.com/OxfordCastle

2 WHAT’S ON

enjoy your 5 a day with a Riverford vegbox

organic veg, meat, dairy + more fresh from our farmvegboxes around 20% cheaper than supermarkets

free delivery

www.riverford.co.uk01803 762059

Ri v e r f ord

Hair by Mark Woolley & the Electric Art Team Oxford Salon 01865 790440

34 St Ebbes Street, Oxford OX1 1PUelectric-hair.com

Oxford’s ContemporaryArt Gallery showcasingselling exhibitions byregional artists

Gallery gigsArtist talksNetworking eventsSpoken-word nightsFilm screeningsStudent opportunitiesGifts, Cards, Jewellery…and more!

Open: Weekdays 12-5pm, Weekends 11am-4pmO3 Gallery, Oxford Castle, OX1 1AY Tel: 01865 246131

www.o3gallery.co.uk

twitter.com/O3Gallery facebook.com/O3Gallery

THE OLD BOOKBINDERSALE HOUSE

Newly managed pub in the heart ofJericho serving Real Ales and

Home Cooked Food

IN ASSOCIATION WITH

MICHEL’S OF OXFORD CRÊPERIEEstablished in 1980, MICHEL’S OFOXFORD CRÊPERIE can provide for

all your catering needs.

17-18 Victor Street, Jericho, OX2 6BT01865 553549 www.oldbookbinders.co.uk

CONTENTS 3

Eat - Drink Enjoy

Who's Who at Oxford Castle?Sixty seconds with Jean-Pierre Morilleau

What’s OnOxford Open Doors - Saturday 10th & Sunday 11th SeptemberOxford Castle Food & Wine Festival - Saturday 17th & Sunday 18th SeptemberChampagne Tasting Masterclass – Saturday 18th SeptemberOxford Castle Farmers Market – 2nd & 4th Thursday of every monthThe Big Draw - Saturday 8th OctoberGhost Fest - Saturday 1st - Monday 31st OctoberHalloween Horrors - Saturday 22nd - Sunday 30th OctoberTrick or Treating - Saturday 29th & Monday 31st October

Art at Oxford CastleExhibitions at O3 Gallery

Local IngredientsOxford Organic Grocery Collection Scheme

Who’s Cooking - What’s CookingMeet Malmaison Hotel’s Russell Heeley, and try his freshseasonal recipe

Oxford Preservation TrustA view from St. George’s Tower

A Day In The Life Of...Camilla Hickman - The Livingroom

Competitions

A Seasonal Review

Jack Chat

Special Offers

Date’s for the Diary

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ContentsBehind the polished visage of the Oxford Castle estate, dozens ofbrilliant, dedicated members of staff work tirelessly to keep thepremises looking wonderful and operating as efficiently as can be,whilst providing unparalleled services to the guests and visitors of thesite!

This summer has been our busiest yet; we have enjoyed an abundanceof lively events, concerts, cinemas screenings, exhibitions and parties.Oxford Castle is certainly making its mark as the place to be, and beseen, in Oxford.

So who makes it all happen? This quarterly magazine aims to getpersonal with Oxford Castle, revealing the characters, hot off the pressnews, and exciting information about events taking place behind, andaround, these ancient walls.

Inside this issue we have an exclusive quick-fire interview with Jean-Pierre Morilleau, Oxford Castle’s General Manager, the delightful CamillaHickman reveals the highs and lows of being a waitress, and RussellHeeley, Malmaison’s Head Chef, shares his secrets of how to get to thetop in the industry.

We have also crammed in an exciting non-stop events schedule that willsate the most hungry culture vulture. And as an office full of foodies weare all eagerly anticipating Oxford Castle Food and Wine Festival inSeptember - a celebration of all good things edible and sipable. Lurkingin October’s dark corners we also have a whole host of Halloweenactivities for all ages hidden up the sleeves of our prison garb... whatbetter place! So, without further ado, it is my utmost pleasure towelcome you to Oxford Castle’s debut quarterly magazine – eat-drink-enjoy!

Sarah Mayhew Oxford Castle Management Office, Oxford Castle,OX1 1AY e: info@oxfordcastle.comt: 01865 201 657

With thanks to Events and Marketing Interns, LyndseyKnight and Anna Munday, for their hard work on thisedition of Oxford Castle Quarterly Magazine

Oxford Castle gets personal

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4 ADVERTISEMENTS

EAT - DRINK - ENJOY 5

Eat - Drink - Enjoy

MalmaisonTel: 01865 268400www.malmaison.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

La TascaTel: 01865 246464www.latasca.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Swan & CastleTel: 01865 260690www.jdwetherspoon.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Krispy KremeTel: 01865 794211www.krispykreme.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PrezzoTel: 01865 791748www.prezzoplc.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Living RoomTel: 01865 260210 www.thelivingroom.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Café 1071Tel: 01865205034www.oxfordcastleunlocked.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza ExpressTel: 01865 72340www.pizzaexpress.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Real ChinaTel: 01865 721 888www.therealchina.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

O3 GalleryTel: 01865 246131www.o3gallery.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oxford Castle - UnlockedTel: 01865 260666www.oxfordcastleunlocked.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oxford Castle - UnlockedTel: 01865 260666www.oxfordcastleunlocked.co.uk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 ADVERTISEMENTS

Saturday &Sunday

11th & 12thSeptemberCome and see the

future Story Museumbuilding, awaitingtransformation...

Our doors in PembrokeStreet open on to more

than 70 rooms whichonce housed the

Telephone Exchangeand Post Office.

Tours every half hour

11amto 5pm

+

Storytimeand booksigning with localauthor andillustrator,Mini Grey(Sunday)

www.storymuseum.org.uk

Jean-Pierre Morilleau, or ‘JP’ as his friends and colleagues know him, is the General Managerat Oxford Castle. He grew up in the south of France and currently divides his time betweenOxford, London and California. Under quick-fire by intern Lyndsey Knight, JP confessesabout his rock ‘n’ roll lifestyle and his love of French cheese...

We hope you enjoyed this insight into the General Manager’s life as much as we did! Readour next issue when Lyndsey finds another unsuspecting Oxford Castle employee to putunder the quick fire spotlight!

Three things you couldn’t live without?…My computer, and my telephone for sure. Ohand Champagne!.

Describe yourself in three words…French, bubbly and happy.

Just like Champagne! So if you weren’t amanager, what would you be?… An astronaut.

What puts a smile on your face?… [he smiles]…Working with lovely people.

What is your greatest fear?… Heights! I hate heights! When I was 10 I climbedup our roof and was too terrified to come down.The fire brigade had to rescue me!

What is your favourite city?… I have three. London, Palm Springs, and Las Vegas.

Rock ‘n' roll or the quiet life?… Rock ‘n’ roll, of course!.

Of course! So what is your best cure for ahangover?… Two Paracetamol before you go to sleep. It worksa treat - you should try it!.

So what is your guilty pleasure?… Cheese! French Epoisses is my favourite. It’s sosmelly…so beautiful, I love it.

Thanks for the advice! Sweet tooth or healthfreak?… Neither…I don’t like desserts, but I am notparticularly healthy either! I like good honestfood. I hate anything pre-packaged.

Tell us a fact about yourself we would neverhave known?… I have met the queen twice! She came to openthe Oxford Castle in 2006. She is so lovely.

So, what skills do you need to run an estatelike Oxford Castle?… You need to always be open minded and flexible.The ability to multitask is essential!

What do you like best about workinghere?… The open plan office…I’d hate to be working in aclosed office or cubicle, I couldn’t sit on my ownfor 8 hours a day!

Best piece of advice you have ever beengiven?… Work hard.

And finally, who would play you in a film ofyour life?… Hmm…I don’t know! …[chuckles]…DanielRadcliffe?!

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Sixty seconds with Jean-Pierre MorilleauOxford Castle General Manager

WHO’S WHO AT OXFORD CASTLE 7

Who’s Who at Oxford Castle?

8 WHAT’S ON?

What’s On?

Saturday 11th and Sunday 12th September

Oxford Open Doors is organised in association with OxfordPreservation Trust, and is an off-shoot of Heritage Open Days, whichwas established in 1994 and celebrates England’s architecture andculture by promoting free access to interesting properties andspaces that aren’t usually open to the public. Oxford Castle’s visitorattraction, Oxford Castle – Unlocked have co-ordinated daytimefamily activities in Castle Yard including children's workshops andhands-on activities.

For further details www.oxfordcastleunlocked.co.uk

Time: 11.00am – 4.00pmVenue: Castle YardEntry: FREE

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Oxford Open Doors

Saturday 17th & Sunday 18th September

With food as the key ingredient in Oxford Castle’s recipe to success,Oxford Castle makes for the perfect place to hold an annual food andwine festival. Oxford Castle Food & Wine Festival was launched last yearto the sound of popping corks - it certainly started as it intends to goon with the enjoyment, appreciation, and consideration of good foodand wine at the heart of this fabulous festival. Oxford Castle believesthat some of the greatest pleasures in life are borne out of some of themost simple of things, and often it’s necessary to take time out to thinkabout, and to celebrate what keeps us alive, provides us with energy,and enables us to enjoy ourselves.

We hope that visitors will fill their boots and enjoy the rich mix of livecooking demonstrations and discussions by local and celebrity chefs,interactive cooking activities, food samples and restaurants, as well as afood and wine market offering a wide range of tasty, high-qualityproduce as heartily as visitors did at the Oxford Castle Food & WineFestival last year!

For further details www.oxfordcastle.com

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Oxford Castle Food & Wine Festival

Time: 10am - 5pmVenue: Oxford CastleEntry: FREE

WHAT’S ON? 9

What’s On?

Saturday 17th September

Tantalise your taste-buds as young entrepreneur and Champagneimporter Tom Ellis introduces you into the world of Champagne bypresenting a unique look at how some of the small Champagneshouses really do produce much better quality and less expensiveChampagne than the big brands. The evening will be an informal affairwhere Tom will introduce you to Champagne by offering you a lookinto why Champagne is so special and how the different styles offer acomplex and diverse yet truly fabulous product. This presentation willbe accompanied by 5 or 6 tasting glasses, nibbles and some literaturefor you to take away with you!

For further details www.oxfordcastle.com

Time: 6.00pm - 7.00pmVenue: O3 Gallery, Castle Street SquareEntry: £25 - ticket can be bought fromwww.gigantic.com/gigantic/home_oxford_castle.html

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Oxford Castle Food & Wine Festival -Champagne Tasting Masterclass

Launches Thursday 22nd September(then every 2nd & 4th Thursday of each month)

This autumn sees the launch of Oxford Castle’s fortnightly farmersmarket. With an aim of satisfying any taste bud as well providing local,mouth-watering products, we will be welcoming an array of localfarmers and producers to Oxford Castle. Each market will consist of atleast twenty stalls and all of these stall-holders will have come fromwithin a thirty mile radius of Oxford. We will, however, throw in a smallnumber of Guest Producers at each market to keep you on your toes!All of the products will be of a fabulous, first-class quality, whetheryou’re searching for carrots or cake, spinach or steak, or that perfectpickle for your favourite cheese.Our stomachs are rumbling already!

For further details www.oxfordcastle.com

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Oxford Castle Farmers Market

Time: 9am-2pm Venue: Castle Square, Oxford CastleEntry: FREE

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The Big Draw

10 WHAT’S ON?

What’s On?

Saturday 8th October

Time: 11am - 4pmVenue: O3 Gallery Entry: A refundable deposit of £2 is required* Saturday 1st October until Monday 31st October

Now in its fifth year, England’s premier ghost festival is bigger andbetter than ever before! With the help of the UK’s leading ghosthunting specialists, Ghost Fest sets out to uncover the dark secrets thatlie within the grounds of Oxford Castle.

Thought to be one of Britain’s most haunted buildings, its spiritualsecrets are still relatively unexplored. Join Living TV’s Most Hauntedparapsychologist Dr. Ciarán O’Keeffe, Steve Parsons and Phil Whymanalongside the most renowned paranormal companies for anunforgettable month of supernatural phenomenon...are you braveenough to join us? A varied programme of Ghost Hunts sets out touncover the dark secrets that lie within the grounds of Oxford Castle.

For further details www.ghostfest.co.uk

Venue: The Oxford Castle - Unlocked, Castle Yard, Oxford CastleFor further details visit www.ghostfest.co.uk

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Ghost Fest

Oxford Castle invites you to express your hopes for the future throughyour finger-tips and imaginations. Draw your dreams on a pavingstone and ‘sign off’ with your own footsteps in brightly coloured chalk.Your hopes could be anything from aspirations for work or family towhat you want for Christmas, as poetic, serious or funny as you wish!Collect your chalk from the O3 Gallery* or Oxford Castle - Unlocked*.Practice your design at one of the Drawing Stations. Find a designateddrawing area within Oxford Castle and make your mark!

Schools can take part too! Visit Oxford Castle - Unlocked between3.10.11 and 21.10.11 with your class, and make your mark(s) on CastleYard. Call 01865 260668 for more details.

In the event of wet weather activities will be carried out in the KeyLearning Centre, Castle Yard.

WHAT’S ON? 11

What’s On?

Saturday 22nd – Sunday 30th October

Fill half term with frightful family fun led by the Oxford Castle Witch!Throughout Halloween Week, fearless young explorers can take part inpumpkin trails and search for the chilling clues hidden by the wickedwitch to win a spooky prize. Join our Halloween arts and crafts in thePrison Gallery and hear spine-tingling tales from the Oxford CastleWitch. Happy Halloweeeeeeeeeeen!

For further details www.oxfordcastleunlocked.co.uk

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Halloween Horrors

Time: 11.00am – 4.00pmVenue: The Oxford Castle – Unlocked, Castle Yard, Oxford Castle Entry: Standard tour admission applies

Saturday 29th & Monday 31st October

Oxford Castle – Unlocked is organising Family Trick-or-Treating… withthe inhabitants of Oxford Castle, past and present! Children areencouraged to dress up in their favourite Halloween costumes andcollect tasty sweets and treats in this fun-filled evening.

For further details www.oxfordcastleunlocked.co.uk or Telephone Oxford Castle – Unlocked 01865 260 666

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Trick or Treating

Time: 6.30pm – 8.30pmVenue: Oxford Castle – Unlocked, Castle Yard, Oxford Castle Entry: £4.00

The O3 Gallery presents the highest quality, contemporarycommercial art. Showcasing and supporting local artists, thefriendly gallery offers diverse and unique creative events.

For more information on any of the exhibitions please visit thewebsite at www.o3gallery.co.uk, or contact O3 GalleryManager Helen Statham at info@o3gallery.co.uk.

Saturday 27th August until Sunday 25th SeptemberPorthlevenEarlier in the year, O3 Gallery offered four students theopportunity to spend one week in Porthleven’s unique LifeboatArt Studio. This exhibition will feature the student’s art inspiredby their time spent in the Cornish harbor village, alongside ashowcase of work by artists local to Porthleven.

Saturday 15th September until Sunday 13th OctoberPin-Hole Photography by Mary FoulkesPin-hole photographer Mary Foulkes presents a series of workwhich highlights Oxford Castle’s most secret and unexploredcorners..

Saturday 26th December until Sunday 8th January Flora McLachlanFlora McLachlan’s pictures are records of things seen andimagined by twilight or moonglow. She is inspired by medievalpoetry and powerful, strange images from fairy tales and myths.

“I try to express a sense of the enchantment I feel is embeddedin our ancient landscape. I imagine the secret face of the land,when the light fades and the creatures come out to roam.”

www.o3gallery.co.uk

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Exhibitions at O3 Gallery

12 WHAT’S ON?

Art at Oxford Castle

Foxfire by Flora McLachlan

Cherwell 1st May by Mary Foulkes

LOCAL INGREDIENTS 13

Flora McLachlan ‘Foxfire’ etching.

Every Monday the mouth-watering aroma of freshly bakes bread fills OxfordCastle Management Office, and staff are greeted by numerous loaves of rustic,flour-dusted fresh bread, and, to my additional pleasure, an abundant display ofvibrantly coloured fruit and vegetables.

I am informed that the groceries are awaiting collection from savvy Oxford locals.The genius of this scheme allows the neighborhood to help to reduce food milesand benefit from organic, locally and ethically sourced nutritious groceries. Theproduce is provided by grocery suppliers Riverford Organic and the Oxford BreadGroup who have collaborated to create this tasty grocery and herb collectionscheme.

The Oxford Bread Group is tremendously proud of their high quality 'artisan' stylebread, abiding to a guiding ethic that the community can easily obtain nutritiousbread from cereals grown in their local areas, in an ecologically sustainable manner.This bread is humble in its creation, using only the best organic flour and simpleingredients.

The Riverford box scheme is part of a co-op of local family farms that supportsustainable agricultural methods. A range of boxes can be purchased; from the‘mini vegbox’ that offers a small portion of vegetables suitable for an individual, tolarge fruit boxes with 50 portions of seasonal fruit to healthily satisfy an entire office.

The scheme is ideal for those who want to eat organic homegrown food, but do nothave the time or space to accommodate it. Belonging to this category, I am quick tosign up to the scheme and wait in eager anticipation to collect my seasonal vegboxfrom the Oxford Castle every Monday! There is even a selection of reusable bags forme to decant my groceries into, making it ideal for my cycle ride home. Perfect!

Oxford Organic Grocery Collection Scheme operatesout of Oxford Castle Management Office. Visitwww.oxfordcastle.com/grocery.html for furtherdetails.

For further information on the scheme contact us atoxfordgroceryscheme@gmail.com

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Oxford Organic Grocery Collection SchemeLyndsey Knight sniffs out the new GroceryScheme at Oxford Castle

Local Ingredients

Lyndsey Knight

Heeley looks like a young man who has worked hard. His warm, widesmile bursts through his steely Yorkshire intensity with charismaticappeal. I feel lucky to catch this rare beam; he is, after all, aYorkshireman, and a reputable head chef to boot.

From his catering debut as humble pot washer, to collaborating withsome of the biggest names in the industry (Gordon Ramsay and RayBrown to name a few), Heeley’s resumé illustrates the sheercommitment and love of cooking that is the basis of his success. Heeleyis swift to inform me that he has built his career upon experience notqualifications. “It’s about where you have worked and what you’ve beentaught; about getting as much experience as you can.” There is notraining manual for this profession; the only way to learn is throughworking with other chefs. “You have got no choice. You show, ask, watchand learn. I rarely got given a recipe - just got shown how to do it andyou have to remember.”

With only a chef’s jacket, a few knives and a campervan to his name,Heeley travelled the world after a few years grafting in large Londonhotels and restaurants. He mentions never having a career path, “I neverdesperately wanted to work anywhere; I just wanted to cook freshdecent food.” His travels took him to Australia, where he spent manyyears as Chef de Partie in several renowned restaurants, until a call fromRay Brown brought him to the Birmingham Malmaison.

Now Head Chef at the Oxford Mal, Heeley is passionate about his team.“When we first opened I was really lucky. My team wasn’t thatexperienced but they wanted to cook, they wanted to learn, and I keptthat team for two years – they were brilliant.” A chef’s life is far fromglamorous; Heeley describes starting shifts at 8am, with a 20-minutebreak for lunch, and not leaving until 11.30 everyday. “I’ve got lots ofenergy. I could never sit behind a desk – it would drive me nuts!” headmits. Days off are scarce, the hours extremely unsociable and Heeleyopenly confesses that he has sacrificed his private life to satisfy his loveof cooking. This year, for example, Heeley enjoyed Christmas at homefor the first time since 1996. “It’s not a job, it’s a lifestyle.”

Heeley has enjoyed the Oxford summer at Malmaison; with a passion forseasonal fresh cooking, he enthuses at the abundance of local sourcingavailable here. “We are going to build a BBQ on the roof terrace; we havebought a cool little 1950s Citroen van. We’ve christened it ‘The Guvnor’ –I’m looking forward to doing fun things out of that”. “I am still a kid,” heexcitedly assures me, “I don’t want to grow up!”

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Interview with MalmaisonHead Chef Russel Heeley

Who’s Cooking?

14 WHO’S COOKING

WHAT’S COOKING? 15

Feeds 2 as a main course or 8 as a starter.Takes 30 mins to prepare.

Ingredients1 kg plump mussels100 ml double cream100g panchetta bacon1 glass cider2 apples ( chopped )1 onion ( finely chopped )fresh parsley roughly chopped for garnish

Method1. Discard any mussels that are open.Remove the weedy beards from the rest.

2. Gently fry the onion and panchettabacon in a little olive oil and butter fortwo or three minutes until the onion isgolden and starts to go transparent. Addthe chopped apple.

3. Turn up the heat, but don’t let theonions burn! When the pan is hot splashin a little of the cider, add the mussels andcover the pan.

4. Once most of the mussels are open,add the rest of the cider and cook for acouple of minutes longer.

5. Add the cream and a little parsley tothe cider and reduce until thick andcreamy.

6. Serve and enjoy this indulgent dish!

Feeds 4. Takes 40 mins to prepare. Russ recommends cooking the cassoulet a day inadvance and frying the cod just before serving foroptimum taste and freshness

Ingredients4 portions of cod (180g each approximately)300g dried beans 200g cooking chorizo1kg peeled chopped tomatoes½ tbsp tomato puree2 Onions, finely diced6 cloves of garlic2 litres of good quality chicken stock 1 sprig of thyme1 sprig of rosemary3 bay leaves1 leek3 carrots2 sticks of celery1 onion cut in half

Method1. Cook the beans in a large pan with stock,carrots, leek, celery, onion and half of the herbsfrom raw until the beans are soft and cooked.

2. Make the sauce: sweat the chorizo till goldenadd onion and garlic tomato paste, choppedtomatoes and cook out adding the rest of theherbs when ready fold through the beansadding salt and pepper to taste.

3. Now the cassoulet is ready you can cook thecod so in a frying pan heat a little oil until hotand then place the cod in the pan skin sidedown, season and put in the oven at 190˚ foraround 6 mins. To check if the cod is cooked,you should be able to put a cocktail stickstraight down through the cod without anyresistance. If you have to push down on the stickthen you need to cook the cod a little longer.

4. Serve the cassoulet in a bowl with the cod ontop!

Feeds 5 in individual moulds. Takes 60 mins to prepare.

Ingredients75g butter150g sugar175g self raising flour2 eggs2 bananas175g dates175ml water2 vanilla pods2 tbsp espresso 3/4 tbsp bicarbonate of soda

Method1. Cream the butter with the sugar, then add the eggsone by one. Beat in the flour.2. Add eggs one by one.3. Beat in flour.4. Heat dates, water, vanilla and espresso until boiling.5. Add bicarb and leave for 20 minutes then removevanilla pods. Fold into above mixture.7. Mash up the bananas and add according to taste.8. Put mixture into greased moulds and bake for around15 mins at 165˚

Sticky Toffee Sauce350g Light Brown Sugar220g Butter220ml Double Cream180g chopped pecans

Method1. Heat gently before adding the pecans. To serve putthe warm sticky toffee pudding in a bowl and spoonover some toffee sauce. Delicious served with vanillaice cream.

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Mussels Normandy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cod & Chorizo Cassoulet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Banana Sticky Toffee Pudding

What’s Cooking? Recipes from the Malmaison Kitchen

16 OXFORD PRESERVATION TRUST

The stones of St. George’s Tower must be satiated with the stories and secretsof centuries. With an ancient presence, the monument looks down across theCastle site and the trendy Malmaison hotel, and out across the River Thames,and the Oxen Ford that gives Oxford its name.

Parts of the Saxon town wall defences, uncovered during the recentredevelopment, can still be seen today, running much further west thanarchaeologists had previously thought. The wall runs on towards the base of St.George's Tower with evidence of a large earthen rampart faced with a stone wall,possibly part of the complex of buildings at the West Gate to the town.

The massive 22 metre high four storey square tower has walls 3m thick at thebase. It is markedly different to other stone Norman towers, and its purpose isstill unknown. Was it a lookout tower facing the western approaches to Oxford,a bell tower for a chapel, for defence, as a symbol of wealth and prestige, or justa sign of the importance of Oxford at the time?

When the Normans came to Britain in 1066 they built motte and bailey castlesthroughout Britain, on a similar model. Oxford's Castle, built by Robert D'Oilly in1071, follows this, with its motte (mound) topped by a wooden tower, which waslater rebuilt in stone. And just how old is St George’s Tower? When theexcavations took place an early graveyard was found, and two of the burials hadbeen cut through to construct the Saxon defences - showing the bodies werethere first, perhaps at an existing chapel attached to the western gate tower.

No story of St. George's Tower can miss the drama of Empress Matilda escapingfrom King Stephen across the frozen landscape to Wallingford Castle. Today, theTower is open to the public, and all this forms part of the guided tour at OxfordCastle Unlocked www.oxfordcastleunlocked.co.uk. Visitors can climb the 101steps to the Viewing Platform up above the arrow-slits and parapets. Here, theycan look out across to the river and beyond to the dreaming spires of the cityand the ring of green hills that make Oxford's striking setting.

Debbie Dance - Director, Oxford Preservation Trust. (With thanks to Helen de May, Learning and Access Officer, Oxford Castle - Unlocked)

Debbie Dance is the Director of Oxford Preservation Trust and the lead person in the redevelopmentof St. George's Tower, the Mound, D wing and the Debtors Tower and the new Learning Centre, all ofwhich now forms part of Oxford Castle – Unlocked, Oxford Castle’s interactive visitor attraction.

Join Oxford Preservation Trust today at www.oxfordpreservation.org.uk and learn more aboutOxford Castle’s rich history at www.oxfordcastleunlocked.co.uk

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A View From St George’s Tower withOxford Preservation Trust

Oxford Preservation Trust

There are 101 steps to the viewing platform.

Early map of the Oxford Castle site, built by Robert D’Oilly.

Today, the Tower is open to the public, as part of the tour at Oxford CastleUnlocked

A DAY IN THE LIFE OF... 17

Camilla, 20, a waitress at Oxford Castle’strendy bar and restaurant The Living Room,swapped the golden beaches of Devon forthe green hills and dreaming spires ofOxford. She now lives a short walk awayfrom the Oxford Castle site, with best friendand colleague Hannah, and The LivingRoom’s Head Chef, Chris. 28. We met upwith Camilla to find out what it’s like to workin one of Oxford’s hottest nightspots.

8.30am - My housemate Hannah wakes meup. She works at The Living Room too, so wewalk to work together.

9.30am - I get to The Living Room, changeinto my uniform, and have breakfast at therestaurant; the shifts are long and I need allthe energy I can get. I usually choosescrambled eggs, or something like that.

10am - We start our shift . It is really hardwork, especially when we are very busy. Thekitchen is two floors below the restaurant somy legs get such a work out. Working herereally saves money on the gym - I love that Ican eat whatever I like and never put onweight! To be a good waitress you have tohave some important skills. You have to bevery patient. A bubbly and confidentpersonality works wonders with thecustomers, if you are shy they can interpret itas rude or uninterested. A good memory isvital. I rarely write the orders down as Iremember them in my head.

5pm - I take my break if I am on a double shift.My first thought is food - I am always starving.It helps that my housemate Chris is the headchef - I can choose anything from the menu.

7pm - I start my second shift. During theevenings we often have live music: jazz,pianists, and musicians. It’s lovely to work in

such an entertaining atmosphere. After thelive music there is often a DJ, and The LivingRoom turns into a bit of a dance floor. It is funto see all the customers enjoying themselvesso much, and the music distracts me fromgetting tired. However it can be hard to servecocktails whilst everyone is dancing!

There are quieter nights too, and still so muchto do! I have to clear all the tables, and relaythem with clean, polished cutlery. There are80 wine glasses that need polishing by theend of my shift.

Midnight - My shift ends at around midnightand I can finally chill out. We all change out ofour uniform and have a drink together. Ialways have a pint of Vedette, a Belgian beer.Most evenings six or seven of us from workvisit another bar. I am not really sure how Ikeep going. We stay until the bar closes, then Icrawl back to my bed. I fall asleep instantly.You get used to the lack of sleep - I haven’tbeen to bed before 4am in the last twoweeks!

I always go straight back to Devon to see myfamily on days off. It is a busy house at home; Ihave 3 sisters, 2 dogs and 5 cats - we have justhad a litter of three adorable kittens. The verybest thing about going home is spendingtime with my Dad. He really inspires me; hehas done so many things and has so manystories.

I don’t know how long I am going to stay atThe Living Room. I love it here, but I have ahabit of moving around the country. I havepreviously lived in Darlington, near Newcastle,then London and then Andover. I do missDevon a lot. I long for the beach, and thatrelaxed lifestyle, though I try not to thinkabout it. Despite this, I do really love Oxfordand I would be very sad to leave.

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Camilla Hickman - The Living Room

A Day in the Life of…

18 GAMES & COMPETITIONS

Competition

In association with Oxford Preservation Trust, Oxford Castle hasrevealed a series of plaques erected across the site to mark five yearsof Oxford Castle being open to the public. Each plaque is located inan historic point of interest around the site, and explains the uses ofthe various buildings from the Treadwheel building where prisonershad to walk 52000 steps a day, to the old Saxon wall.

There are 14 of these plaques spread across the site and we are callingupon you to find the missing words from the selected three on thispage. Now we know that going on a plaque pursuit for further castleknowledge is exciting enough, but to entice you further we are offeringyou the chance to... win a family ticket (2 x adult, 2 x children) to Oxford Castle –Unlocked visitor attraction*.

All you have to do it fill in the missing words, cut along the dotted lineand send the page, along with your contact details (name, email andtelephone number) to:

Oxford Castle The Treadwheel43 Oxford CastleOxford OX1 1AY

*Closing date for entries is November 15th 2011 . The winning entry will be selected at random and is final. The competition winner will be notified by telephone

Archaeology,the Castle Ditch

and its skeletons

In 2003 excavations uncovered

the Castle Ditch part of the

defences of the Norman Castle.

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ were

found buried here, many dating

from the late 16th century.

The CourtRoom Tunnel

(1841)Beneath the ground is a tunnel leading from thedock in the OldCounty Hall court room into

the Prison. If a prisoner was foundguilty he was ‘_ _ _ _ _ _ _ _ ’

_ _ _ _ _ _ _ _ _ _ ______ into the prison to start his

sentence.

Prison

C Wing (Men’s)

(1790)

This wing h

ad open ar

cades at

ground le

vel,using

fresh air t

o

prevent di

sease, and

rows of

single cell

s above, w

ith

_ _ __ _ _

_ _ __ _ _ _

__ _____ .

The south

ern round

tower

replicates

an earlier

medieval

castletower on

the site.

SEASONAL REVIEW 19

Seasonal Review

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A Look Back to SummerSo, what did you miss?

June 5th: The Big Lunch came to Oxford Castle, to promote ‘humanwarming’.

June 11th & 12th: Promoting Environmental Sensitivity, at the OxfordCastle Flower & Gardening Festival.

June 24th - September 4th: The giant sized ‘Britain From The Air’, AerialPhotography Exhibition landed at Oxford Castle.

We have been indulgent foodies, culture-inspired, and green-fingered. We havesung to our hearts content, and been scared out of our wits. We have sun-bathed inthe Castle Gardens and danced in the rain! Whatever the occasion, the fun we haveenjoyed throughout this eventful summer has been constant at Oxford Castle.

The summer kicked off with The Big Lunch, an Eden Project concept, and an event thatswept the nation with one simple message- to promote ‘human warming’. Proud tohost such a merry event, Oxford Castle set out to celebrate and showcase local talent.We welcomed troupes of rising stars from Pegasus Theatre’s youth dance classes, and ahost of artists, designers, and makers to join the day, providing a charming arts andcrafts market to accompany the family fun-filled Big Lunch.

Oxford Castle Flower and Gardening Festival in July proved to be an enormoussuccess, despite the incessant rain on the Sunday! The sun came out to warm andbrighten the multitude of horticultural stalls and activities that were enjoyed over thetwo days. Wandering opera singers, 10-foot tall walking flowers and rare breed animalpetting thrilled all ages, and many visitors stocked up on garden plants from theOxford Garden Centre marquee. We’re already taking bookings for next year’s OxfordCastle Flower and Gardening Festival – bitten by the gardening bug, we’re all lookingforward to it already!

‘Frabjous’ fun was had by all who visited Alice’s Day at Oxford Castle. Each year, Oxfordcelebrates the very first telling of Alice in Wonderland (on 4 July 1862), and this yearsaw Oxford Castle transform into a hub of “off with her head!” happiness! Live whiterabbits bounded about Castle Gardens amongst pink flamingoes, giant chess andcroquet and Wonderland Drama Workshops from Creation Theatre. Other visitorsstepped back in time exploring the site as part of the Mapping Wonderlandpromenade performance introducing audiences to real life historical characters whomay have inspired Lewis Carroll when he wrote Alice. The wonderful day was toppedoff with Alice-inspired cocktails and canapés at the Mad Hatter’s Tea Party in The LivingRoom.

The esteemed exhibition Britain from the Air satisfied photography, geography andOxford lovers alike throughout July, August and early September. The free street galleryfeatured over 100 birds eye images of Britain and a large-scale, walk-on OrdinanceSurvey Map allowing an interactive discovery of the length and breadth of the BritishIsles.

If you feel as though you missed out, then do not fear - we have a multitude ofexciting events coming up this autumn. Flip to page 22 to read all about the essentialdates for your diary!

20 JACK FM

Jack Chat

Sophie Law, presenter on our favourite Oxford based Radio stations, Glide FM andJack FM, provides us with the latest news from the world of music and celebrity...

Everyone loves a celeb, especially when they’re local. Ex Blur bassist Alex James moved to a farmnear Kingham in 2003 and grew to love Oxfordshire food as much as music. I caught up withhim for a chat about both…

So Alex, I hear you’re planning a music and food fest this September?Yep, Harvest is a massive celebration of music and food on my farm, with some greatartists like The Kooks and Katy Tunstall and top chefs like Hugh Fearnley-Whittingstall andMark Hix. I’ve often thought about doing something on the farm but I didn’t quite knowwhat to do. I just wanted to do the sort of festival that I’d want to go to. You know, greatfood, great music and something to keep the kids busy.

Being a cheesemaker it’s not surprising festival food’s important to you?Well festivals have changed a lot since I was first doing them with Blur twenty years ago.The great gag is that festivals all happen on farms but the food’s generally appalling – notup to the rest of the level of experience. We’re very lucky in this part of the world to haveamazing food culture; there are some world class chefs, restaurants and producers in thearea.

Who are your local foodie stars then?Daylesford Organics, Emily Watkins – Heston Blumenthal’s protégé – at the Plough inKingham, James Watson down at Allium in Fairford, Thommi Miers of Masterchef andWahaca fame lives here…

What do you think of the Cotswolds being a bit of a glamourous celeb fest nowadays?Haha, yeah I’m definitely going to have to get a house in the country to get away from it!We bought this farm on our honeymoon eight years ago; it was derelict and full of beesand badgers. Wherever you go there are always celebrities but when we moved herethere was no-one. We do love living here, this is very much my home and we do feel apart of the local community. We went to the Kingham Village Fete recently. Love a fete.Always good cakes there.

Alex’s cheese making tenants Crudges will be making anappearance at the Oxford Castle Food and Wine Festival on the17th and 18th of September, along with a host of other localand celebrity chefs. There will also be some tasty morsels tosample, cookery demos and popup restaurants, as well as afabulous food and wine market. So if you love food as much asAlex, why not pop along?

You can catch Sophie weekday mornings from 7amhosting The Morning Glory on Glide FM 1079

... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sophie Law - Presenter

Alex James

Tel: 01865 920020/40

info@group-savvy.co.uk

www.group-savvy.co.uk

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Get even more from your visit to Oxford Castle with our fantasticLoyalty Cards and Key Cards. Collect your Key Card from the Box Officeat an Oxford Castle event, or from O3 Gallery in Castle Street Square(O3 Gallery is closed on Mondays).

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E A T - D RI N K -

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DATES FOR THE DIARY 23

Dates for the Diary

Saturday 27th August – Sunday 25th September

Saturday 10th and Sunday 11th September

Saturday 17th & Sunday 18th September

Saturday 15th October – Sunday 12th November

Saturday 1st – Monday 31st October

Saturday 22nd – Sunday 30th October

Saturday 29th & Monday 31st October

Throughout October & November

Friday 2nd – Sunday 18th December

Friday 2nd - Sunday 18th December

What’s on at Oxford Castle in 2011Porthleven Exhibition at the O3 Gallery

Oxford Open Doors at Oxford Castle

Oxford Castle Food & Wine Festival

Mary Foulkes Exhibition at the O3 Gallery

Ghostfest at Oxford Castle – Unlocked

Halloween Horrors at Oxford Castle – Unlocked

Trick or Treating at Oxford Castle – Unlocked

After Dark at Oxford Castle – Unlocked

Oxford Open Doors at Oxford Castle

Oxford Christmas Market

Starting on the 22nd September, Oxford Castle will be welcoming an array oflocal farmers and producers to a new regular farmers market. Taking placefrom 9am-2pm, the market will be on every 2nd and 4th Thursday of themonth in Castle Street Square. There'll something to satisfy every tastebud!

Thursday 22nd September Oxford Castle Farmers Market

O3 Gallery presents an exhibition by Flora McLachlan. Flora’s pictures arerecords of things seen and imagined by twilight or moonglow. She is inspiredby medieval poetry and powerful, strange images from fairy tales and myths.

www.o3gallery.co.uk

Saturday 26th December - Sunday 8th January Flora McLachlan at O3 Gallery

OxfordStation

IceRink

Coach StationOxpens

Coach & LorryPark

Coach StationGloucester

Green

ClarendonShopping

Centre

CarfaxTower

CoveredMarket

WestgateShopping

Centre

AshmoleanMuseum

Universityof OxfordBotanicGardens

MagdalenCollege

Christchurch

EAT - DRINK - ENJOYOXFORD CASTLE - NEW ROAD, OXFORD, OX1 1AY TEL: 01865 201657 WWW.OXFORDCASTLE.COM

Oxford Castle

Free coach parking for

parties of 30 ormore. Call

01865 201657to book