Monthly Archives: November 2012

Bang – it’s back

The launch party certainly set the scene of announcing the fact that the Big Bang was back, for anyone that fancies a British! There was: wine; jazz; sausage and a huge number of sausage lovers. After attending the launch party several weeks ago, I thought it was time to try the Big Bang in its new setting for a proper sit down meal, with friends.


It was the start of the dark nights, the Oxford Castle Quarter had decorated their trees with white lights, making me feel slightly festive and it was early November. Tsk.
On arrival we were seated at our table, personalised with a name and time in pen. Keeping the raw and simplistic element that I’ve always enjoyed about the Big Bang. The menu is in a newspaper format, still on issue number one, inside, you’ll find sharing platters, roasts, drinks, puddings and most importantly, sausages, mashes and gravies.

 All in all the start of the evening in the castle complex seemed quiet, for a Thursday night. Our waitress came along and took our drinks order and talked us through the specials. I was however focussed on one thing, sausages. 
I opted for a trio, due to indecisiveness if I’m honest. I went for 1 wild mushroom and garlic sausage, 1 thai spiced sausage and 1 stilton and walnut sausage. this was accompanied with my choice of mustard mash and the red wine gravy.
My friends went for trios too, including the toulouse, the cheapskates and the wild venison, going on memory. Between the three of us we tasted 9 of the Big Bangs sausages, which can’t be bad going for the first evening visit.


Max Mason, has made the Big Bang what it is today. His personality and passion has got his sausages on the map, and that map is for now in Oxford. I know people who do not live in Oxford, who have come to Oxford just because they were told the Big Bang was back.

For pudding there was one answer from our table. STP. Delicious.

The service for the evening was spot on, considering our seat was fairly hidden from the main bar and visible area, we were not missed by the waitresses or Max. By the end of the evening the restaurant had certainly picked up in customers. I had initially been worried that the venue might rattle with an echo, like a canteen. I was wrong, the venue was comfortable, smart and works well for the new Big Bang home. So if you hadn’t heard already… The Big Bang is back. Max is back. And sausages are on the Oxford map again. Phew.


Sweet potato and red pepper soup

Sweet potato seems to be everywhere at the moment, so I joined the trend, purchased some and used them in this weeks soup. This lunch kept me going all week, it was warming, filling and I only needed a cup of it a day. So it’s certainly worth trying for the chilly week ahead.

3 red peppers
1 onion
5 small sweet potatoes
3 charlotte potatoes
750 ml veg stock
1 chilli pepper

First take your 3 red peppers and put them into a baking tray, drizzle with oil and put them into a hot oven (180C) for 30mins.

While this is in the oven, heat your oil in a frying pan, dice your onion and add this to the pan, cook the onions until they soften. Dice your chilli, you can include the seeds if you like a kick.
Add the chilli to the onion pan and mix.

Take your peppers out of the oven and put them into a bowl and cover with cling film. Leave this for 5 minutes, then peel away the skin from the peppers and discard the skin.

Chop and peel the potatoes. Now add the potatoes, peppers and onion mixture to a saucepan and pour the stock into the pan. Simmer the soup until the potatoes are cooked through, allow 20-30 mins. 

Once the potatoes are soft you can turn the heat off your saucepan and leave the soup to cool, before blending or mashing.