We often get asked about our choice of menu items here at The Yurt, particularly why we place vegetarian and vegan food at the forefront of our menu. We pride ourselves on making all our food delicious and our menu celebrates a range of different ingredients. However, we also feel it is vitally important that we do our bit for the environment wherever we can.
‘Inga Keblerytė is our Yurt Manager. She has over nine years of experience in the restaurant industry, formerly working at Yarnton Nurseries Garden Centre, and has been a supervisor for five years. A native of Lithuania, Inga appreciates good food and is committed to Nicholson’s philosophy of sustainability. In her spare time, she enjoys photography, travelling and walking in the beautiful British countryside. Inga helps to coordinate the serving team and ensure guests have an enjoyable and memorable experience in the Yurt.
Ryan is our latest addition to The Yurt team and will be coming in to support our lovely manager Inga. Ryan has been very busy in the years running up to his time at the Yurt, gaining a degree in sports coaching at Cardiff, between jobs in hospitality at The Holt Hotel and Woodstock Arms. Ryan is passionate about quality food and it’s presentation, and in his spare time loves playing and watching Cricket.
Luis Viega is our ‘supermo assitente chefe’ (or supreme assistant chef). The Portuguese native joins the Yurt kitchen team with an impressive 8 years of experience in commercial kitchens behind him. Having worked in massive brand restaurant chains such as Carluccio’s and Bill’s, as well as the, former high-end, Café Villandry based in Bicester Village, there’s no doubt he knows great tasting food. Luis knowledge and ability to come in and help produce great, simple and surprising food means is he is an indispensable addition to our growing team.
Dan joins the team after a 15-year stint in fashion retail management, an industry which he very much enjoyed and learnt a lot from. Dan made the leap into the food industry a few years ago, working from food trucks to restaurants, and eventually landing with us here at Nicholsons. So far Dan has enjoyed his start and is looking forward to helping shape the future of the Yurt’s offering.
Our master baker, sous chef and everyone’s adopted work mum, Penny has been working in commercial kitchens all around Oxfordshire for the past 9 Years.
In an age of plastic waste and landfill rubbish, it is important to be productive in the changing of habits. From little adjustments like turning the tap off or wearing a woolly jumper instead of turning the heating up, to big lifestyle changes like cutting out plastic or composting your own waste. We love all these ideas and work hard to be as ecologically sustainable as possible.
We’ve had a fantastic 2017, and we’d like to thank every single one of our lovely customers. After a brilliant year, we’ve decided to take a few weeks to up our game even further – December has brought snow, sleet, and sludge so we’re swapping our old fan heater for a shiny new wood burner to really heat things up!
This Festive Season brings new flavours and culinary delights and, nestled in a horticultural haven, we can’t help but get involved. Every year, Nicholsons comes to life at Christmas; tall trees as far as the eye can see, colourful wreaths hanging in abundance and fairy lights galore. This year though, we’ve jumped on the bandwagon with our own kitchen garden.