MY PUB: Victoria Oxshott, Leatherhead, Surrey

A recent revamp has provided the bar side with more space and the cocktail list is one of its stand-out features.

Victoria Oxshott executive chef Daniel Lee tells The Morning Advertiser more about the site.

The pub

The Victoria Oxshott has quickly established itself as a destination pub in the Surrey Hills and I’m thrilled to have joined a place with such a celebrated reputation.

It’s not just a pub; it’s a place where people gather for memorable dining experiences in a charming, countryside setting.

The combination of our rural location and proximity to London offers guests an ideal escape where they can enjoy top-notch food and a relaxed, welcoming atmosphere.

With beautiful garden spaces and a warm interior, the Victoria has become the perfect blend of indulgence and comfort, drawing both locals and those traveling to experience something unique.

The publican

Our team is led by general manager Louise Moore, who’s been a constant presence here since we opened. Louise knows the area like the back of her hand and has spent almost two decades working in pubs and restaurants in and around Oxshott.

She brings an authentic local touch to our pub, which is invaluable, making both our regulars and newcomers feel right at home.

I joined earlier this year as executive chef, bringing my own experiences from Seasons Kitchen and Farm Shop, Warbrook House Hotel and Pennyhill Park, and I look forward to continuing to add to the character of the Victoria through our food.

The trade

The Victoria is a food-led pub located in the beautiful, affluent village of Oxshott. We attract a loyal, local crowd who appreciate our dedication to quality but we’re also a draw for visitors thanks to our convenient connections, like the M25 and the train line from London, which is just a 40-minute journey.

Our focus is on creating an elevated dining experience that goes beyond a typical pub visit, so we see people who come specifically to enjoy our modern British menu and award-winning wine list.

The team 

Running the Victoria is a team effort and it’s incredible to work alongside such talented individuals.

On the front of house, Louise is supported by Alex Males and Ashley Walker, ensuring every guest feels taken care of from the moment they walk in.

In the kitchen, I’m backed by sous chef Morgan Barnes and junior sous chef Robert Simmonds and, together, we bring our best to every dish we serve.

Our combined efforts have helped us retain our Three AA Rosettes and secure other recognitions that highlight the team’s dedication to excellence.

The drink

We put a lot of thought into our drinks menu to match the quality of our food. Our wine list is extensive, featuring everything from celebrated vineyards to more under-the-radar finds that surprise and delight our guests.

We also have a strong emphasis on supporting local producers, so you’ll find Shere Drop beer from Surrey Hills Brewery, Silent Pool Gin and Ripping Yarns Rum – all local favourites that we are proud to champion.

The food 

Our menu is modern British, rooted in seasonality and locally sourced ingredients. Retaining three AA Rosettes reflects our commitment to quality and my own passion for creative, yet accessible, pub fare.

We work with local suppliers like Surrey Hills Butcher and Surrey Hills Delicatessen, and even forage mushrooms from nearby Oxshott Woods.

It’s this dedication to using the best local produce that keeps our food fresh, vibrant and connected to the area. Guests visit the Victoria, not just for a meal, but for a dining experience that celebrates the best of what British cuisine has to offer.

The events 

We host quarterly ‘Taste of Oxshott’ events, which are a real celebration of everything local. We collaborate closely with Surrey Hills Delicatessen and Surrey Hills Butchers for these occasions, using their exceptional produce to create unique menus.

These events give us the chance to showcase the incredible ingredients we have access to right here in Oxshott and connect our guests with the local community in a meaningful way.

We have a six-seat private dining room, a semi-private dining area in the bar seating 10 and private area in the restaurant seating 25, all of which are popular for guest celebrations. We also offer event hire of the garden for canape receptions in the summer months.

The future

Looking to the future, we’re always exploring ways to enhance the experience we offer. In the long-term plans, we will be adding some rooms but, for now, our focus remains on refining our food and drink offerings to keep them fresh and exciting while staying true to the standards that our guests have come to expect from us.

As we continue to grow, we’re committed to maintaining the Victoria’s reputation as a top destination for quality, creativity and warm hospitality.