A Windsor pub has re-launched its menu as we celebrate The Glorious Twelfth.

The Oxford Blue has officially re-launched with a new game focused menu to boot, carefully curated by Chef Patron Steven Ellis. 

The new menu is diverse, featuring starters such as Braised Wild Boar Trotter served with black pudding, apple and sauce gribiche, and Wild Pigeon Scotch Egg with peas, broad beans, and smoked bacon.

Meanwhile, mains include the Game Keeper's Fry Up which features red deer black pudding, haggis, roe deer sausage, fallow deer cured bacon and The Oxford Blue brown sauce. 

Steven said: "By purchasing whole animals from source, we can operate the "nose to tail" principal.

"This allows us to show off fewer known cuts of meat, keep an exciting and dynamic menu whilst ensuring that the amount of wastage produced is kept to an absolute minimum.

"Our approach to sustainable game shows the appreciation we have for our environment, towards these phenomenal species and for the dedication that game keepers like Peter inject into caring for the animals all year round."