For the foodie dad, the head chef at the award-winning restaurant at Macdonald Bear Hotel, Woodstock has designed a menu to tickle their taste buds. On Sunday June 19 a special Father’s Day lunch will include every Dad’s favourite; a pork pie and picalilli as a starter, mains include a range of roast beef, pork belly or chicken all sourced from UK farmers. For those Dads with a sweet tooth there is an indulgent Bomb Alaska with roasted peanuts and caramel sauce. Two courses from £26.95, includes tea/coffee and petit fours. 0344 879 9143.

Loch Fyne Seafood & Grill in Jericho is serving up special menus on Sunday to celebrate fathers across the UK.

A spoiling Father’s Day champagne breakfast for just £15 per person will be available from 9am to 11am. Diners can choose from any dish on the breakfast menu which comes with a glass of Joseph Perrier Champagne, fruit juice and a hot drink.

From 12 noon onwards a special Father’s Day set menu, which includes three courses and a glass of Prosecco for £24.95 will be on offer. Diners will have the choice of five starters, five mains and five desserts.

Father’s Day specials include a butter poached lobster picnic plate with baby potatoes and homemade salad cream (£24) and whole grilled lemon sole with shrimp butter and new potatoes (£25).

The next TVC Food Experience on Wednesday July 20 will be hosted by the fabulous guys from Etch (winners of Masterchef: The Professionals in 2013). The guest chefs will serve an interactive seasonal 6 course tasting menu inspired by fantastic Sussex produce. Tickets now available at

Victorian glasshouse restaurant Gee’s on Banbury Road is holding a dinner celebrating all things offal to coincide with the Oxford Food Symposium on July 8. Hosted by industry legends Rowley Leigh, Simon Hopkinson and Jeremy Lee, a specially designed menu will be accompanied by the chefs’ musings and memories of working with offal. The trio will recall their experiences in the world’s top kitchens, comperéd by Gee’s founder Jeremy Mogford, alongside tips on how to cook with offal and the rewards of using lesser known, more economical meat.

With Gee’s Head Chef Russell Heeley in charge of the stoves, the menu will begin with Jeremy’s crostini de fegatini, followed by Rowley’s dried salted pigs liver with quail’s egg salad served alongside deep fried sweetbreads with aioli, yakotori duck hearts and tripe Romane from Simon. The main course, courtesy of Rowley, will be Ox tongue zampone with salsa verde and seasonal vegetables from Jeremy Mogford’s Rofford Farm. To finish; Jeremy Lee’s Vanilla buttermilk pudding.

Tickets are priced at £65 per head, including a welcome drink, 01865 553 540 to book.

Jericho Kitchen has just announced a collaboration with fabulous Italian chef Mariella Bliss where she concentrates on teaching our youngsters how to cook.

Kicking off on Sunday July 24, Pasta! (8-11 year olds) will create pasta from scratch! This beginner’s class will enable everyone to make their own pasta dough and create tagliatelle from their lasagne sheet. They will have fun adding natural colours and patterns to their pasta using herbs, spices and vegetables.

Pasta! (5- 8 year olds) follows on Wednesday August 3, Pizza! (8 – 11year old) on Wednesday August 31 (making dough from scratch and mastering the Neapolitan technique of how to roll out a pizza base WITHOUT a rolling pin! And learn to create a simple Calzone to boot! With our basic Margherita ready to go – choose your own toppings and go home with your masterpiece ready for to share with the family! Then Pasta! (12+ year olds) on Sunday September 4