OXO is introducing a weekend brunch menu for the first time in the Brasserie, with new winter seasonal menus for lunch and dinner in the Brasserie and Restaurant. The new menus have a more dedicated focus on British cuisine, flavours, provenance and seasonality.

The brunch menu is now available on Saturdays and Sundays from 12pm-3pm every weekend. The offering includes a London take on an English breakfast made with ingredients from award- winning local producers; sautéed mushrooms on toast with a soft boiled egg; Severn & Wye’s smoked salmon served with potato rösti and crème fraiche; as well as corned beef hash, Eggs Royale, Eggs Florentine and Eggs Benedict.

OXO’s mixologist Sophie Bratt has also curated a cocktail menu to celebrate, which includes Bloody Mary, the perfect companion to every brunch dish, and the Southbank Cocktail, a blend of gin, pink grapefruit vodka, lychee liqueur and fresh grapefruit juice.

The OXO team are also welcoming seasonal winter lunch and dinner menus which will place greater emphasis on classic British plates, whilst incorporating British twists.

The Brasserie menu has been developed by Head Chef Keir Barry and now includes warm salads along with heartier plates, such as braised pork belly with lentil and winter vegetables, a British charcuterie plate and sea bass with roasted Jerusalem artichoke and spinach. Over in the Restaurant, new additions include venison Wellington with buttered kale and a green peppercorn sauce; cured Lancashire duck breast served with a purée of Jerusalem artichokes, hazelnuts and gingerbread; and Loch Duart Salmon with saffron potatoes, baby fennel and tomato concasse. The Restaurant menu has been devised by Head Chef Jeremy Bloor.