The Porterhouse gets top marks in food hygiene inspection

The Porterhouse Grill And Rooms on 68-69 Mill Street in Oxford was marked 'very good' by Oxford City Council's food hygiene inspectors in May.

In an unannounced visit from inspectors on May 27, The Porterhouse was given a mark of 'very good' for its food hygiene and safety, 'good' for the category of 'structural compliance' and 'high' for the category 'confidence in management'.

The eatery is situated in the heart of Oxford and claims to serve 'succulent' steaks.

The Porterhouse also boats seven guest bedrooms as part of its boutique hotel.

The manager of The Porterhouse, Chris, said he was pleased the restaurant and hotel had been given a five star food hygiene rating, but explained that five stars should be the standard.

He said: "To get five stars you are just doing things how they should be done. We didn't do anything special, we just made sure the kitchen was clean."

Read also: What happened to Oxford's one and two star restaurants?

The manager explained he would personally not choose to eat at a restaurant if it had three stars.

He added:"I would not particularly go somewhere that was below a four star, mostly because four and five are your common scores for places with only minor issues. If the score was below three I probably would not go at all.

"I know most of the restaurants in Oxford, so I know all the quality ones."

Although the Oxford restaurant does not have an outside area it has been full of eager customers enjoying inside dining again.

The manager said: "The restaurant has been very steady since it reopened and we have had lost of people in at the weekend which is nice.

"We do not have a garden so we do not do outside dining, but it has been busy.

However, the manager explained that the hotel is not as busy as it usually would be in July.

He said: "The hotel side of things is a lot less busy at the moment because obviously we have a lot less tourists coming to Oxford, but the end is in sight."

According to the Porterhouse website the steak house's meat is sourced from Smithfeild market. The beef is dry aged in house for up to 42 days then hand butchered on a daily basis and grilled over charcoal to produce the 'most delicious steaks'.

The restaurant is open weekdays from 9am till 2pm - 5pm till 9.00pm and 9am - 9.00pm on weekends.

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