* Big news: Jacobs & Field, the cafe/deli in Headington, whose managers recently opened Jacobs Inn in Wolvercote are ploughing on and have just taken over Cafe Noir in Headington to add to their ever growing portfolio. Jonny and Damian told me: “It’s going to be another Jacobs & Field but a little bit different. Will let you know more soon”. Watch this space! n A little bird tells me that after being closed for the past two-and-a-half years, the Harrow at Enstone has reopened under new management. Let me know what it’s like!

* An independent and stylish new wine bar and bistro, 1855, has opened this week at the Oxford Castle site in the former Krispy Kreme Doughnuts space.

1855’s founders are Oxford-based consultant engineers and wine enthusiasts Christopher Mulhall and Laurence Howlin, both longtime friends and colleagues, and Jane Howlin, Laurence’s daughter, wine devotee and marketing executive.

The bar, which is run by wine expert Alistair Cooper, offers a vast range of carefully selected, quality wines from award-winning independent suppliers, while the 1855’s resident chef is Paul Bellchambers, owner of The Late Chef catering firm, food writer and broadcaster.

All food will be perfectly matched with a wine by 1855’s knowledgeable and friendly staff.

Visit 1855oxford.com

* Our columnist Alex Mackay has been invited back to Denham College in Marcham on December 7 to give demonstrations for the WI Christmas Fair & Real Jam Festival at 3pm and 4pm. Come and spend some time at the Christmas Market, watch demonstrations; join in craft activities; take a tour of the college and enjoy a WI cream tea.

Call 01865 391991 or email info@denman.org.uk

* It’s The Field Kitchen Oxford’s winter launch tomorrow night with their new Friday night pop-up at Oxfork.

The venetian feast or ‘Barcaro Campo’ is opening its doors for the first time – a cosy take on a typical Venetian Tavern, serving small plates and sharing plates, with a menu to choose from on the night.

To book a table call 07854 809 479.

* It’s beginning to taste a lot like Christmas at West Cornwall Pasty Co’s two stores in Oxford because until the end of December, pasty aficionados will be able to enjoy an array of festive fillings. Tuck into a traditional Turkey and Cranberry option, choose the veggie option – a Davidstow Three-Cheese and Cranberry pasty, pictured, and for those who just can’t get enough of the seasonal tucker, the Boxing Day special is filled with turkey, bacon and sausage finished with creamy potato and rich gravy.

* This Christmas, how about langoustines, followed by Partridge in a Pear Tree and a double chocolate bombe? Or perhaps fig & stilton en croute, then wild pheasant casserole and rhubarb and ginger cheesecake?

No, it’s not the menu from a local gastro pub or fine dining restaurant, but selections from the new festive range from COOK in Summertown – and believe it or not, it’s all frozen! COOK’s stress-free Christmas lunch for eight, which we tried and tested last year, meant we had the most stress-free Christmas in history. It’s ready in less than three hours and costs £100.

See cookfood.net