St Mary’s hosts a unique coffee house and cafe, The Vaults and Garden, which occupies the building of Oxford University’s old congregation house, built in 1320. Customers may enjoy breakfast, lunch and tea under the Cafe’s vaulted ceilings or in the Churchyard’s garden which has an unrivalled and privileged view of The Radcliffe Camera and Radcliffe Square surrounded by Oxford colleges.
The Vaults and Garden specialises in organic, locally sourced meat and seasonal vegetables. Meat eaters, Vegans, vegetarians, allergy sufferers are all catered for and there are children’s portions of all the dishes which are freshly cooked on the premises each day. The cafe is also known for its Cream Teas, served daily from 3pm, with homemade scones and offers a wide range of cakes and brownies.
Open from 8am - 6pm,
Breakfast 8:30am - 10.30am
Lunch 12 noon - 2.30pm
Cream Tea 3pm 4.30pm
Coffee and Cakes served all day
The Vaults and Garden Cafe is dedicated to good food, responsible sourcing and good value. Seasonal local produce is supplied by Oxfordshire’s Worton Organic Garden, only 5 miles away, throughout the year. Staff and General Manager, Will Pouget, already known for Oxford’s acclaimed Alpha bar in the Covered Market, regularly visit the farm and the fairtrade coffee served at the Cafe is the result of Will’s own project developing trading links with communities in Central America.
The Vaults and Garden also offer the oldest and most unique space in Oxford for events, drinks and dining hire.
For more details or event enquiries please contact Will or Natasha:
telephone: 01865 279112
email: vaults.events@gmail.com
Web: www.vaultsandgarden.com
The Vaults and Garden supports and facilitates St Mary’s global and local work by catering for community and congregational events and donating part of the Cafe’s profit.
 
catering

The Vaults & Garden offers a wide variety of catering services. please visit the vaults and garden website for more information.

 

design copyright university church 2009  —     photos by greg smolonski, and Mike Peckett