The first Browns opened in 1973 at Brighton, with one simple guiding belief, that classic food, well delivered in a stylish environment, would be a recipe for success. The only thing that has changed since then is the number of Browns, now running at fourteen, of which six are in London, all prospering with the same theme.

Some of their buildings are particularly legendary in style, sometimes listed and always interesting. The second Browns to open was here at Oxford, in an old Morris garage, now an archetypal British brasserie. Inside the large windows open on to the street in summer and attract a mixed clientele that include students, families, businessmen and tourists.

A plate of appetisers to share comes in either vegetarian or seafood antipasti form. Try also the flatbreads with a range of interesting toppings. In amongst the thirteen starters expect to come across baked Scottish langoustine with spinach, cream and Emmental, served with crusty bread. The fish and salad choices include fish and chips tempura battered cod with minted mushy peas and tartar sauce and seared beef fillet salad with chilli, garlic, soy and spring onions.

The same theme of comfortable food, well-cooked and presented, continues throughout the mains course with grilled chicken topped with prosciutto and taleggio cheese with Hollandaise and chips, and calf's liver and bacon with mashed potato and a green peppercorn sauce. Their fantastic selection of cheesecakes arrives in interesting flavours such as baked vanilla, blueberry and banoffee. Brown's afternoon tea is served from 2 to 5.30 pm.

By the way their breakfast and brunch menu is just one of the best. There is also a prix fixe menu, served from 4 to 6.30pm and 9.30 to 10.30 pm and you are not interrogated as to whether you are actually attending the theatre.

The wine list is masterfully compiled but not over long, sometimes a great relief to those who find it difficult to navigate their way through a lengthier list, however many are available by the glass. Helpfully each group of wines is classified under headings such as white, red and rose with house recommendations, New and Old World wines under them.

Browns at Oxford are well able to deal with groups, and have special menus to look after their particular interests. Click on their excellent Website for further details and menu changes.