Coworth Park - Reservar uma mesa

Brian Hughson has been in charge of the kitchens here for over a year, giving some much-needed stability to the restaurant. Tables are large and well spaced, and one side of the dining room has tables looking out over an attractive meadow of wild flowers. The lighting was rather murkier than I remember it, hence the matching photos. A tasting menu was £85, three courses at £65, though this includes nibbles and pre-dessert. The wine list had Hugel Pinot Gris 2008 at £59 for a wine that you can find in the high street for £15, JJ Prum Kabinett 2011 at £69 for a wine that retails at £14, Vintage Tunina 2010 at £139 for a wine that you can find for £38, and Antinori Tignanello 2004...read more

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this year has seen the usual Merry Go round of chefs. Unfortunately, this has left me with very few good restaurants near where I live. michael wignall left latymer at the beginning of the year for greener grazing, and while it's nice to see that the hotel trusted her on a young talent like matt worswick, my meal there in the mai was uneven with a few technical slips. steve drake left his homonymous Michelin star restaurant after his cleavage with his wife. close to stovell, another restaurant with Michelin Star ambitions, was only pleasant to reach with the standard of cooking a long way from the 1 Michelin Star plane they hope to reach. local food options have been...read more

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before he moved to the coworth park john campbell was the chef in the then two star vineyard in the stockcross restaurant in newbury; it was during his time on the wineberg that the restaurant was excellent its second michelin star in 2007. currently john campbell is connected three days in the week with the coworth park on a consulting basis. chef chef in restaurant is olly rouse, campbells former sous chef in the weinberg. Shortly after we visited chris meredith, we registered as chef. the restaurant is located in a fo

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there were surprises in the Dessert section. “Muscavado, marcapone, plumen, passion” was a fun when a loose interpretation of a deconstructed tiramasu. the deep, sweet enough of the muscavado replicated the coffee liqueur. but the dessert went much further with its use of planted and rusty soaked passion fruit to create a delicious, stylish dessert.

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from experience know how to fill flavors we are for the à la carte menu. this gets a rather strange answer from the waiting staff as if our option is the less favorable choice.

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