The Bodleian Libraries are among the most celebrated in the world, not only for their incomparable collections of books, but also for their buildings. Tourists trail in the hundreds through the beautiful quads throughout the day and by night the Great Gate is closed, until now…

Because for the first time it will open its doors to the public as a pop up restaurant c/o Oxford Fine Dining.

Oxford Mail:

Guests will have the unique opportunity to dine in the grand medieval Divinity School, the university’s oldest teaching and examination room, dating from the 1500s, and one of the most stunning venues in Oxford.

Doors open on Thursday, June 28 at 7pm when guests will be able to take in the history and the stunning stone carved ceiling, with champagne and a selection of delicious canapés.

Oxford Mail:

Guests will then dine in this splendid space with a seven course tasting menu accompanied by carefully selected wines. The flight of wines has been paired by Oxford Fine Dining’s own sommelier.

Sue Randall, founder and MD of Oxford Fine Dining says: “Using ingredients from Oxfordshire suppliers, our chefs have created a menu of inspirational dishes, prepared and served food from mobile kitchens set up amongst historic buildings.

Not the evening is without its challenges: “The Divinity School does not have its own kitchens, so we bring absolutely everything with us including the kitchen sink!” Sue adds. “Sue adds: “One of the challenges is to respect the surroundings and to leave everything as we found it.

“So we love the excitement of turning an empty space into an intimate restaurant by bringing in chairs and tables as well as crockery, glasses, table linen, decorations and lighting that lets our food shine.”

Head chef Sean Ducie said: “I love being able to express my personality in the dishes when we do a pop up restaurant and being in such an iconic venue as the Divinity School I wanted to make the most of celebrating all that is good about Oxfordshire.

“The starter is roasted Rectory Farm asparagus with maple smoked hollandaise, heritage potato terrine and toasted buckwheat, but the rest of the courses are a secret!”

“Our fish course features Oxford Dry Gin, a classic juniper-forward gin with layers of bright citrus and aromatic botanicals by The Oxford Artisan Distillery. The main event showcases local ingredients from Millets Farm and Alden’s Butcher, whose ‘Farm to Fork’ concept we fully embrace.

“And every menu should include a pre-dessert followed by a chocolate dessert, rounded off with Oxford Fine Dining’s exciting twist on a cheese course.”

The Pop Up Restaurant at the Bodleian Library is on June 28. Call 01865 728240 or