Pub on Oxford island launches menu with plant-based pizzas
Balloons were on display over the door at the Holly Bush pub on Osney Island yesterday to celebrate the launch.
Run by Wells & Co, the pub reopened in 2019 following a lengthy closure period.
As well as the pub company's own beer, food - particularly pizzas - have been a big part of the pub's offering. The brick oven in the pub can cook the hand-stretched fresh dough pizzas in about 10 minutes, and now the menu has been refreshed to cater more for vegans and vegetarians. "We wanted to refresh the menu and offer some plant-based options to make sure we are catering for everyone. "Not everyone wants to eat meat or dairy these days - I think this is the biggest change to the menu we have had for quite a while."
In a special offer today to promote the new menu, pizzas will only cost £10. There are four new planted-based pizza options made with plant-based cheese. Vegan cheeses are 100 per cent animal-free and made using vegetable proteins. Phony Toni, one of the new plant-based pizzas, is made from plant-based cheese, jackfruit pepperoni and fresh chillies. It costs £13.50.
Another option, Fun Guys, is made with plant-based cheese - Prosociano, garlic mushrooms, and spinach. It costs £12. There is also a new option among the House Specials - the Blanco pizza is made with mozzarella, garlic mushrooms, truffle oil and ricotta but no tomato. It costs £13. The Holly Bush is in Bridge Street just off the Botley Road, which has been closed at the rail bridge since April. The closure, agreed by Network Rail and the county[4] council, is not due to end until October. Some traders have complained that their takings have been reduced as a result of the road closure. Ms Etwell added: "I know some businesses have been badly affected by the road closure and we do sympathise with them. "We have not been badly affected - I know some customers come in here for a pint while they are waiting for their bus." Help support trusted local news Sign up for a digital subscription now: oxfordmail.co.uk/subscribe [5] As a digital subscriber you will get: About the author Andy is the Trade and Tourism reporter for the Oxford Mail and you can sign up to his newsletters for free here. [6] He joined the team more than 20 years ago and he covers community news across Oxfordshire. His Trade and Tourism newsletter is released every Saturday morning. You can also read his weekly Traffic and Transport newsletter.Assistant manager Louise Etwell said: "Our pizza oven has been very popular since we reopened in 2019 - we are incredibly proud of our pizzas.
Usually, they're made from nuts such as cashews and macadamias as well as vegetable oils such as coconut oil.
Network Rail is carrying out a £161m upgrade to the rail station which includes providing a new western entrance and replacing the rail bridge.
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