Stock up on quality and value with you in mind!
Everything is so competitively priced and as for the promotional lines – they are simply ridiculous! Try Oxford’s famous Tuesday Sale and the Weekly Deals where you can fill your pantry at incredible prices. Visit the stores in Hillcrest, Waterfall and Bluff.
Shop fresh – for goodness sake
The fridges and shelves are brimming with fresh, crisp fresh produce and products for every preference. Enjoy a variety of bright, seasonal fruit, fragrant herbs and fresh vegetables at refreshingly low prices.
Oxford Liquormarket
In keeping with our promise of quality, range and value, we offer wines for every day quaffing, or that proper bottle to pair with your special meal. Don’t forget it’s 10% off on wines, bubblies and fortified wines every Tuesday!
We’ve got supper sorted!
The delicious ready-made Oxford meals and succulent rotisserie chickens will certainly keep you coming back. The bakery is full of freshly baked bread, rolls and irresistible treats, all at a price to make you smile!
Finest cuts at amazing prices
Oxford’s state of the art butchery has separate band saws for pork, beef, mutton, lamb and chicken. The wide selection means a choice for every night of the week. Whether cooking Spaghetti Bolognese or a choice beef cut, our expert butchers are on hand to advise, and will cut to your thickness and portion requirements.
From deep-cut value to high end offers, customers enjoy shopping in the beautiful stores. Join our Vinatix wine tasting club free to enjoy special events and promotions.
Get cash on your Oxford Rewards card, earn discounts and save!
Christmas Greeting
Underlined by the Springboks’ inspirational victory and attitude, we see within our communities the true spirit of being South AfriCAN. Against all odds, as a nation, we are still able to continue and innovate to make life better. We’re inspired by this, and we’d like you to know that we have YOU in mind with everything we do. It is our promise to do our level best to always bring you the best in quality and value, to make your life that much better! With this in mind, we are going the extra mile this Christmas, unwrapping over 250 Festive Savings, to help expand your Rand. Thanks to our valued customers and communities – it is because of you and your families’ support that we are continuing to grow. Thank you for believing in us, and for allowing us the privilege of making a difference to your grocery budgets! Wishing you and your loved ones a happy and safe Christmas
From Brett, Paul and the Oxford family.
Roast Lamb with garlic & Rosemary
Prep time 20mins + 15mins resting. Cook time 1hr 15mins
1 leg of lamb, weighing 1.5 kg
6 garlic cloves, thinly sliced lengthways • Salt & pepper • 4 tbsp olive oil • GLAZE • 4tbsp redcurrant jelly • 300ml rose wine
Preheat the oven to 200 C. Using a small knife, cut slits all over the leg of lamb. Insert 1-2 garlic slices and 4-5 rosemary needles in each slit. Place any remaining rosemary in the base of a roasting tin. Season the lamb to taste with salt and pepper and place in the roasting tin. Pour over the oil. Cover with foil and roast for 1 hour 20 minutes.
Mix the redcurrant jelly and wine together in a small saucepan. Heat gently, stirring consistently, until combined. Bring to boil, then reduce the heat and simmer until reduced. Remove the lamb from the oven and pour over the glaze. Return to the oven and cook uncovered for about 10min, depending on how well you like it. Remove the lamb from the roasting tin, tent with foil and leave to rest for 15 minutes before carving and serving.
Warwick The Blue Lady Cabernet Sauvignon
Bold dark fruit flavours of Inky cassis and blackberry dominate the palate with hints of red mulberry on the finish. Grippy well integrated tannin enhance the firm structure of the wine, with pleasant sweet spicy notes of dried clove and cinnamon bark add to the complexity.
750ml R499,99 each.
The Chocolate Block
The wine is a reflection of our belief that the Cape, with its Mediterranean climate, is eminently suited to blended reds.
The make-up of this wine is tweaked from vintage to vintage to best reflect the season and the ancient vines of great character that are an integral part of the wine’s charm and personality.
750ml R229,99 each.
While stocks last, ends 31 Jan 2024. T’s & C’s apply.
Gammon with Pecan nuts
1 Fully cooked bone in ham (3-4kg) 1 Cup Maple syrup; 1/3 Cup finely chopped Pecans; 1 Tablespoon Dijon mustard; 2 Teaspoons grated orange zest; ½ Teaspoon ground all spice
Trim off the skin of the ham and about ½ cm fat. Score the surface of the ham making diamond shapes ½ cm deep place the ham, fat side up, on a rack n a shallow roasting pan. Bake, uncovered at 180c for 2 hours. Meanwhile, in a small saucepan, bring syriup to a boil. Reduce heat, simmer, uncovered until reduced to ¾ cup. Remove from heat. Stir in the peacans, mustard, orange zest and allspice. Baste ham with some of the glaze, bake 30-60 mins longer or until a thermometer reads 60c, basting occasionally with remaining glaze. Let stand for 15 mins before slicing.
Veuve Clicquot Ponsardin Yellow Label
Reconciles two opposing qualities strength and silkiness while holding them in perfect balance. Aromatic intensity and extreme freshness.
750ml R699,99 each.
While stocks last, ends 31 Jan 2024. T’s & C’s apply.
