Seasonal, local, and untraditionally British. Our menus bring a fresh perspective to classic comfort, from small plates with unexpected twists to generous mains that celebrate bold flavours. Sundays are all about the roast – served with all the trimmings – alongside desserts that make for a fittingly indulgent finish.

Sundays at Treadwell are all about the roast. Slow-cooked beef with horseradish cream, roast chicken with golden potatoes and Yorkshire pudding, or a tarragon & lemon cauliflower steak – each served with honey-glazed carrots, seasonal greens, and rich gravy. Starters set the tone with crispy polenta, crab arancini, or warming lentil dahl, while puddings bring a sweet finish, from sticky toffee with whiskey sauce to spiced plum crumble and house-made ice creams.

Served Sundays from 12pm to 3pm

Treadwell Passage was once a bustling (and somewhat notorious) hub of Oxford. Home to a fishmonger, shoe maker, scavenger, needlewoman and other such characters, it was a boisterous meeting place full of life and variety.

In 1851, it was coined ‘one of Oxford’s greatest nuisances’, due to its debaucherous reputation, which involved a court summons to settle the streets fate. However, in 1912, when Arthur Pearson opened the much-loved Boswell’s department store, the passage was reborn.

Today, it is home to our restaurant, which bears the same name. Playing with local, sustainably sourced produce and the diverse influences which have shaped Oxford, it is as much an homage to the past as it is a bold step forward.