A FORMER grimy boozer in the heart of the city has revealed its Cinderella-like transformation.

Tucked away on Gloucester Street in the centre of picturesque Oxford, the Red Lion is only a few minutes from the Oxford Playhouse and the New Theatre.

Following a sizeable investment from owner Mitchells & Butlers, the pub underwent significant renovations on its interior that were revealed last week.

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With its colourfully dressed mezzanine seating area, contemporary gold accents and stylish marble tiling, the decor now has a luxurious feel reminiscent of other glamorous dining hotspots in the area like the Ivy and the Varsity Club.

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The new premium menu has been assembled by head chef Mike Gheorghe, a finalist from MasterChef in Romania, who has been with the company for a year.

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It features ingredients inspired by modern world food trends.

The pub has moved away from the comforting flavours of ‘pub grub’ and its rich menu now extends to a new range of stone-baked pizzettes, Croque Monsieurs, poke bowls and spicy Vietnamese banh mis.

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The Red Lion now also offers weekend brunch, Sunday roasts and a Monday-to-Thursday set-price menu, including gluten-free, vegetarian and vegan options.

Mitchells and Butlers, which owns the Red Lion, has 18 other pubs and bars in Oxfordshire including the familiar chains O’Neill’s, All Bar One, Harvester and Miller and Carter.

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The Red Lion’s renovation is one of the company’s latest investments in its Premium Country Pubs, a collection of establishments in ‘some of the most beautiful locations the UK’s rural and urban areas’.

The firm is now planning a similar revamp on The Trout at Wolvercote.

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General manager Stuart Cooper, who has been with the pub for two years, and has over 13 years' hospitality experience, said: “The Red Lion has transformed into something even more magnificent; offering contemporary dining, the most decadent cocktails and a cosy space to enjoy time with family and friends.

“We have created an experience that will result in both new guests seeking out the pub and provide regulars with an even more memorable local that will leave them wanting to return.”