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The walk begins at 10:30 am in Horton cum Studley, and continues on to Murcott, Fencott, Charlton on Otmoor, Oddington, Noke, Beckley, and finishes back at Horton with refreshments.  A detailed map of the route and timings will be made available at each stop.

We will walk in rain or shine!  

Parking will be in Horton cum Studley at the Millennium Hall.  The Walk will start from St. Barnabas Church.

Beer, Elderflower, Otmoor Honey Cake, Ice Cream, and Crisps available at the end! (Donations welcome!)

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Walk Route

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Short circular walk from Charlton-on-Otmoor

Very short circular walk from Charlton-on-Otmoor!

Walk the Moor Route

Leave Horton cum Studley from St Barnabas Church, turn left on Mill Lane, follow track along field edges, over bridge and path through crop field to Gardeners Barn.

Turn left on farm road, follow it until marked path through crop field. Turn right, follow path through crops, hedge and along next field edge to entrance to Whitecross Green Wood.  There is then a loop through the beautiful BBOWT site.

Follow field edge path from entrance to Whitecross Green Wood, turn right through marked gate, cross field to exit gate and bridge, cross the farm road, then second wooden bridge (opposite the first).

Cross 2 fields using path through standing crops, to 3rd wooden bridge, cross that, turn right then almost immediately left onto road.

Use road pavements through Murcott, pass the Nut Tree Pub (v. nice donkey behind pub).  At end of village follow ‘footpath’ signs on the right-hand side of the road the to field footpath (runs parallel to road with nice friendly cows in this field as of 22/6/2018)

When you reach metal gate, turn left, walk about 50 yards then first right at arrow sign down green lane/bridleway. At the end turn left onto Black Bull Lane.

At the end of the lane turn left onto road.  Follow road through Fencott (c.200 yards); at small area with picnic table on right, turn right onto farm track/lane.  Follow that round, across the river Ray, all the way to Charlton (comes up by The Crown pub).  Turn left on the High Street to St Mary the Virgin.  

Lunch Stop at The Crown.

Take the road to Oddington straight through the village, to St Andrew’s Church. Past the Church, the road bends right. At the end of the bend, turn left off the road following the footpath sign and arrow through a gap in the hedge.

Skirt along the right-hand side of the field to the opposite corner. Cross the gravel track and follow the footpath along the field boundary. Follow the path over the river Ray and turn right at the arrow with the field boundary and river on your right-hand side.

At the end of the field turn left keeping the field boundary to your right-hand side. Follow the path along the field boundary bearing right before a concrete storage structure onto a track. Where the track meets houses, follow the footpath arrow left along a path between hedges. Turn right at the arrow just before a house with green gates following the path to Noke and St Giles Church. 

Turn left onto the road and follow it through Noke until the end of the village.

Turn right following the footpath sign marked “The Oxfordshire Way,” augmented by an arrow. Follow the path to Beckley, turning right through Noke wood and through fields to Assumption of the Blessed Virgin Mary Church in Beckley.

Leave Church, turn immediately left, follow road past Abingdon Arms pub and straight on where the road turns sharp right up a shady hill.

Where the larger road turns left downhill, go straight on to farm road/track, then to marked footpath through 2 stiles, which opens out into wonderful view over Otmoor and the Alice in Wonderland Chessboard.

Follow path downhill and the arrows, over several stiles back to Horton cum Studley. Turn left to Ventfield Farm cottages for refreshments! Then head back down Church Lane to the Millennium Hall car park.

Please be considerate of crop fields and stick to the verges.

An amazing shot captured by Dan Lindenbaum on Otmoor. June, 2019.

Otmoor Honey Cake

250g clear Otmoor honey, plus about 2 tbsp extra to glaze, 225g unsalted butter, 100g dark muscovado sugar, 3 large eggs, beaten, 300g self-raising flour, ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp allspice

1.      Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loose-bottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.

2.      Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.

3.      Pour the mixture into the tin and bake for 50 minutes - 1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.

4.      Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.