Making food the very best it can be ...Introducing Oxfork at FarmEAT with Chloe Horner


We’re excited to introduce our new cook, Chloe Horner, founder of innovative pop-up restaurant, Oxfork, who will be joining us from mid November.



Oxfork began life as a popular pop up café in East Oxford before becoming a lovely dining space in the Oxfordshire countryside. Chloe will bring all the values, excitement and community-spirit of Oxfork to FarmEAT. She will be cooking up delicious, nutritious snacks, cakes and lunches to our visitors, providing healthy, hearty meals for participants on our courses and offering seasonal, sustainable local food delights at special events.


The initial idea of Oxfork was cooked up over a decade ago. Chloe was a newly qualified chef and whilst cooking at The Magdalen Arms, one of Oxford’s best eateries, she set up an underground supper club in her small, terraced house in East Oxford, with fellow chef Beckles. Word soon spread and every event in her little front room restaurant sold out - from seasonal-led specialities like Asparagus night to barn-stomping-Burns night.


Oxfork gathered momentum and became a larger motley crew of like-minded chefs, event organisers, arty-types and foodies. They expanded into the exciting world of pop-up restaurants and set up in some wonderful locations all over East Oxford until they found their permanent home in a lovely shop on Magdalen Road in early 2011. Oxfork became a hub of cooking and a melting pot of East Oxford’s community with a reputation as a fun, inviting, unpretentious place to eat good, local, simple food, drink nice coffee, and occasionally quaff a glass of wine. Locals, students and tourists queued out the door. Not forgetting their pop-up routes either, Oxfork teamed up with local promoters The Beard Museum and continued to put on music and food events in the city.


After starting a family, Chloe continued to cook as What Chloe Cooked Next, lived in Bali for 6 months, trained as a yoga teacher and moved to the countryside. During lockdown she was dishing out delicious seasonal takeaway food from her house and came full circle with Oxfork supper clubs.


Oxfork at FarmEAT will embrace all the values that drive Chloe’s cooking in terms of local sourcing, ethical supply, sustainability and seasonality, as well as building a sense of community and enjoyment around food.

‘I’m interested in the bigger picture around cooking,’ Choloe says. ‘Creating stories around the food we eat here so people understand more about where it comes from. At FarmEAT we will make food the very best it can be.’






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