OXFORD FINE DINING are delighted to be “Getting Involved” with Sobell House.

Sobell House has enriched the lives of many patients and those who love and care for them in the communities in which they operate across Oxfordshire, where high quality end of life care is available to all those who need it, wherever they are, and for their relatives to have access to help during the patient’s life and to have the help they need to adapt to their loss and go on with their lives.

The aim is to build the necessary infrastructure to deliver more direct care both in the hospice, the home, the community and our main hospitals; to provide more education and training for health and social care professionals who deliver a lot of end of life care and develop a network of carers and volunteers capable of alleviating the stress of those with a terminal illness and the bereaved, where they live.

The OFD team will be at the Daffodil Walk with friends family and Morse the OFD Labrador on 8th April at Adwell house ,Thame.

Look out for the Fine and delicious activities from the OFD team coming soon.


Oxford Fine Dining, hire new Head Chef, Sean Ducie.

Oxford Fine Dining, specialists in event catering, are delighted to announce the hiring of a new Head Chef, Sean Ducie.

Sean brings over 20 years of culinary experience to his new post and having worked his way up from kitchen porter to executive head chef, understands what it takes to keep a busy kitchen running smoothly and to provide outstanding food and customer service.

“We are extremely excited to add Sean to our team”, says Sue Randall, founder and managing director of Oxford Fine Dining. “He possesses an impressive amount of experience, skill and flair and I have no doubt that our clients are going to love him and what he creates for them in the kitchen”

Chef Sean Ducie has a real passion for working with fresh, locally sourced ingredients and likes to complement classic flavours with modern techniques. Having worked at a number of prestigious local establishments including The Lamb Inn in Burford, The Bay Tree Hotel in Burford and the 5* MacDonald Randolph Hotel in Oxford, he has won several awards, including Gastronomic Restaurant of the Year at the Oxfordshire Restaurant Awards 2013. Since becoming head chef in 2004, he has held two rosettes, an accolade he is extremely proud of.

"I am thrilled to be a key part of Oxford Fine Dining’s next chapter, I have lots of new ideas and look forward to building on the solid foundations that they have already worked so hard to put in place,” adds Sean. "The whole ethos surrounding Oxford Fine Dining and the future aspirations for the business really excite me and I can’t wait to get started”.