As far as brunch goes there are plenty of options in and around Oxford city centre but Headington’s growing reputation as a culinary suburb is built on strong foundations, with Jacobs & Field underpinning the area’s rise.

Jacobs & Field offers a wide range of food, but the brunch options are plentiful and good value for money ranging from £4 up to £7.50.

These range from the classic bacon sandwich to the more refined eggs royale, right the way up to the big breakfast. I went along to find out if the signature breakfast dish, the Jacobs, was worth the trip.

First things first, it is a bustling venue but in terms of atmosphere it is friendly and relaxed.

You don’t have to wait long to get a table if full, so once I had a seat I ventured off to order a flat white coffee with my breakfast and received both shortly after, giving me just enough time to anticipate my brunch.

The Jacobs comes with the choice of how you would like your free range eggs cooked and the option of white or brown toast.

Alongside the eggs and toast you get bacon, a local sausage, homemade baked beans and a mushroom and tomato, completing a tasty and filling full English experience. I really enjoyed the homemade baked beans, a fresh twist that adds to the whole culinary product and this simple touch makes the breakfast feel like it has been crafted especially for you.

Supporting the food is a range of coffees and drinks, with newspapers and tap water readily available to help you enjoy the whole experience coupled with the staple condiments of tomato and brown sauce, also both homemade.

At £7.50 this is not the cheapest breakfast, but Jacobs & Field is not trying to offer this.

The approach is set around quality surroundings and wholesome food, and because of this the price tag is clearly justified.

I left having enjoyed the food and drink, but not feeling too full to enjoy the rest of my day.

Jacob’s & Field, 15 Old High Street, Headington, Oxford. 01865 766990.

FoodOfTheOx has been eating and tweeting around Oxford and the county since 2011, and is always looking for great culinary experiences to share.

You can follow the Ox on twitter at @FoodOfTheOx (all views expressed on The Ox's twitter page are his own and not those of the Oxford Mail).

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