On January 8th, The Bat and Ball is set to open in Cuddesdon, Oxfordshire, as the latest venture from Ben Moss’s Montgomery Group. Known for revitalising beloved local pubs, the group previously restored The Lamb Inn, a charming 15th-century establishment down the road in Little Milton. The Bat and Ball will capture the traditional pub experience while offering an elevated menu of classic pub bangers from Head Chef Rick Owens, that focuses on seasonality, sustainability, and affordability. Five beautiful guest rooms will also be available, providing cosy Cotswolds comfort for overnight stays.
Head Chef Rick Owens comes from the prestigious two Michelin-star Le Manoir aux Quat’Saisons. Owen’s menu will offer nibbles, including Pork Scratchings, Cajun Corn Ribs, and Spicy Korean Fried Chicken Wings with tangy gochujang dressing – all perfect for those popping in for a pint. For starters, there will be a Chicken Liver & Port Parfait accompanied by a shallot crumb and sourdough; Whipped Goat Curd served with sourdough and local honey; and a Waldorf Salad with candied walnuts, grapes, celery & blue cheese. Rick elevates typical pub fare to new heights, with a classic lineup of burgers, sausages and mash, fish and chips, ham egg and chips, or curry for mains. The Steak Burger is topped with English Cheddar, crispy bacon and house sauce; Calnan’s sausages are served with buttery mash, caramelised onion gravy, and crispy onions; the Bacon chop comes with crispy fried egg, house slaw, and skinny fries; and there will be a vegetarian Keralan Curry served alongside naan bread and chutney. The selection of desserts includes Sticky Toffee Pudding with caramel sauce vanilla ice cream, Apple and Blackberry Crumble, and Dark Chocolate Tart with salted caramel ice cream.
With sustainability paramount in his cooking, Rick’s creative approach will minimise the pub’s environmental footprint by utilising each ingredient in its whole form. Collaborating closely with local suppliers to showcase the best seasonal produce, key partnerships include third-generation butcher The Calnan Brothers in Watlington for meats, Flying Fish Seafood for fresh catches, DBF Banbury for organically grown vegetables; and Somerset’s famed Longman’s Cheese, all delivered daily. The carefully curated wine list focuses on small growers, complemented by local ales and Estrella beers.
Open from Wednesday to Sunday for lunch and dinner, The Bat and Ball comfortably accommodates 50 guests across the main dining room, bar area, back dining room and outdoor terrace. As you step inside, the main bar area features rich terracotta exposed brick walls and painted beams cleverly designed to mimic natural wood, complemented by large light-filling windows framed in a soft, earthy Vert de Terre green. Accents include chrome fixtures, opaque ribbed glass lighting, a beautifully carved, natural wood countertop for the main bar, and parquet flooring. In the back room, light cream walls create a bright and warm atmosphere, offering versatile seating across forest green banquettes and Scandi-style chairs. The middle room – which also acts as the breakfast room for anyone staying overnight – is great for private gatherings, boasting a prominent oak display shelf, living up to Montgomery Group’s acclaimed two-Rosette level service. Adding an element of fun and further character to the space, the Bat and Ball will have a dedicated dartboard area for guests to enjoy some friendly competition. It’s all part of their mission to provide a truly engaging pub experience that brings people together and offers something for everyone, from a quick pint and great food to a lively game of darts.
Moss says, “It brings me so much joy to breathe life into this community venue. Our mission is to create inclusive spaces where everyone can gather to enjoy great food, drinks, and hospitality. The Bat and Ball will be a quintessential local pub, perfect for a casual pint with your dog or indulging in hearty British pub grub.”
In addition to the vibrant pub atmosphere, The Bat and Ball will feature five beautifully appointed bedrooms, including three spacious king suites, a king room, and a smaller double, all ideal for anyone seeking a tranquil getaway. Room rates range from £140 to £220 per night, and each captures the quintessential warmth and character of a Cotswold home, blending cosy, colourful interiors with modern comforts. Every room has been thoughtfully designed to highlight the unique architectural features of the space; no two rooms are the same. The oversized beds invite you to sink in and relax. The interiors play with bold contrasts; heritage Farrow & Ball hues are paired with striking and eclectic patterns of Fairfax upholstery, creating a rich tapestry of countryside texture and style. One king suite features rich, yellow walls and a striking headboard of forest green and a khaki, reminiscent of camouflage. In contrast, the double room has a more traditional charm, painted in dusty Mortlake Red with terracotta undertones and red and pastel blue fabrics. The suites come with additional sofa beds, and all rooms include tea and coffee setups for added comfort. Insider Deadlings in Chiswick led the interior design with luxurious fabrics supplied by G P & J Baker, Jane Churchill and Sanderson Designers Guild. Indigo Art has also curated a beautiful display of artwork across the pub.
The Bat and Ball pub will open Wednesday to Sunday for lunch and dinner on 28 High Street, Cuddesdon, Oxford, Oxfordshire, 0X44 9HJ on 8th January.