De Vere Oxford Thames
Henley RoadSandford on Thames, Oxford, Oxfordshire, United Kingdom, OX4 4GX
- Hotel
- 200 Max Attendees
- 19.2 km from Airport 12 miles from Airport
- 9 Event Rooms
- 104 Accomm. Rooms
Description
De Vere Oxford Thames is located in Oxford. Close to the heart of Oxford, on the banks of the River Thames, lies De Vere Oxford Thames. The hotel combines its medieval character with 21st-century style to create a unique setting for memorable meetings, conferences, and weddings alike. Dining here is a relaxed affair. Discover British classics in the restaurant,...
De Vere Oxford Thames is located in Oxford. Close to the heart of Oxford, on the banks of the River Thames, lies De Vere Oxford Thames. The hotel combines its medieval character with 21st-century style to create a unique setting for memorable meetings, conferences, and weddings alike. Dining here is a relaxed affair. Discover British classics in the restaurant, enjoy pub favorites in the bar, or take afternoon tea out on the terrace.
A riverside setting and 30 acres of manicured grounds offer plenty of chance to explore the outdoors. And when it’s time to relax, you’ll discover a choice of stylish rooms and suites, many offering views over the River Thames. Free, superfast Wi-Fi with a maximum bandwidth of 100Mb is available throughout the hotel and up to 100 m within the grounds. Stylish interiors, medieval character and views over the River Thames set the stage for an unforgettable wedding day.
Our top-notch experts will be with you through every step of the planning process providing personalized services as you need them. We look forward to welcoming you soon.
Event Rooms
Headington - Iffley
Min 10 people, Max 100 people
Hinksey
Min 2 people, Max 8 people
Cowley
Min 10 people, Max 40 people
Kennington
Min 10 people, Max 100 people
Headington
Min 10 people, Max 40 people
Oxford Suite
Min 10 people, Max 200 people
Little Barn
Min 10 people, Max 90 people
Iffley
Min 10 people, Max 40 people
The Conservatory
Min 10 people, Max 200 people
Event Room Layouts
Theatre
Classroom
U-Shape
Boardroom
Banquet
Cocktail
Hollow Square
Exhibition
Headington - Iffley
114m²
1227ft²
100
48
30
50
30
80
-
-
-
Hinksey
23m²
248ft²
-
-
-
-
8
-
-
-
-
Cowley
58m²
624ft²
40
24
20
20
20
30
-
-
-
Kennington
100m²
1076ft²
100
48
30
42
30
70
-
-
-
Headington
58m²
624ft²
40
24
20
20
20
30
-
-
-
Oxford Suite
173m²
1862ft²
200
80
40
80
50
140
-
-
-
Little Barn
73m²
786ft²
90
24
26
36
26
60
-
-
-
Iffley
58m²
624ft²
40
24
20
20
20
30
-
-
-
The Conservatory
180m²
1938ft²
200
60
40
60
50
120
-
-
-
Theatre
Classroom
U-Shape
Boardroom
Banquet
Cocktail
Hollow Square
Exhibition
Headington - Iffley114m²
100
48
30
50
30
80
-
-
-
Hinksey23m²
-
-
-
-
8
-
-
-
-
Cowley58m²
40
24
20
20
20
30
-
-
-
Kennington100m²
100
48
30
42
30
70
-
-
-
Headington58m²
40
24
20
20
20
30
-
-
-
Oxford Suite173m²
200
80
40
80
50
140
-
-
-
Little Barn73m²
90
24
26
36
26
60
-
-
-
Iffley58m²
40
24
20
20
20
30
-
-
-
The Conservatory180m²
200
60
40
60
50
120
-
-
-
Accommodation
Guest Room
104 Rooms
4 Adults
Superior Room
104 Rooms
2 Adults
Deluxe Room
104 Rooms
2 Adults
Packages
Sunday Sample Menu
Menu Includes Starters, Main Course, Desserts Read more
Starters:
- Homemade Chicken and leek soup, topped with crispy croutons
- Scottish Salmon and Dill fishcake, on a bed of a fresh green salad and drizzled with sauce
- hollandaise
- Ham Hock terrine, served with pickled garden vegetables and toasted bread
- Goat’s Cheese crème burley, served with beetroot textures, beetroot sorbet and a nut toast
- English Beef steak tartare, dressed with egg yolk jam and a ciabatta crouton
Main Course:
- Traditional roasted Alden’s English Beef, with oven roasted new potatoes, vegetables,
- Yorkshire pudding and gravy
- Roasted Gloucestershire Pork loin, served with seasonal vegetables, pork crackling and a
- homemade apple sauce
- Corn fed roast Chicken Supreme, with pancetta, white wine and cream sauce on roast potato
- and vegetables
- Pan seared fillet of Atlantic Sea bass, served with julienne of vegetables and drizzled with a
- lemon and caper sauce
- Locally sourced Brie and Mushroom Wellington, served with creamed spinach and garnished
- with a parsley violate
Desserts:
- Apple and Plum Crumble, topped with vanilla ice cream and hot custard
- Chocolate truffle, served with tuille biscuit and Chantilly cream
- Mile Feuille, accompanied with fresh cream patisserie and a raspberry gel
- Traditional Lemon tart, with raspberry ice cream, mini meringues and a lemon reduction
- Oxfordshire cheese platter, Cerney Ash goat’s cheese, Oxford Blue, Oxford Isis, with biscuits,
- fresh grapes and celery sticks
GBP 15
per person
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