Kinghams has recently been awarded `Restaurant of the Year’ in the Surrey Food & Drink Awards 2013.

The restaurant is situated in a stunning location in the heart of the Surrey Hills, in the picturesque village of Shere. Opened by Chef Proprietor Paul Baker in 1993 the restaurant dates from the 17th Century and features a wealth of character and charm. Paul trained at the Royal Lancaster Hotel, London and Ealing College, gaining considerable experience in London restaurants such as Sheekeys Fish Restaurant in St Martins Lane and Stocks Club in the Kings Road.

Kinghams offers a high standard of contemporary English cooking with personal service, thanks to a dedicated team in the kitchen and front of house. Using only the freshest local produce, attention to detail and interesting fine wines have proved a successful formula and Kinghams Restaurant features in all major restaurant guides.

Paul ensures the best quality seafood for the daily fish specials and many customers comment on the relaxed, welcoming atmosphere. On summer evenings, why not dine outside in the pretty garden and heated gazebo. Situated in the heart of the beautiful Surrey countryside with its panoramic views, Kinghams is also an ideal setting for wedding receptions and parties in the restaurant that comfortably seats up to 50 guests.

Introducing Paul Baker – Maitre Rotisseur

Paul Baker trained at the Royal Lancaster Hotel, London and Ealing College, gaining considerable experience in London restaurants such as Sheekeys Fish Restaurant in St Martins Lane, and Stocks Club in the Kings Road. He started Kinghams 25 years ago, and prides himself on offering a high standard of contemporary English cooking with personal service, thanks to a dedicated team in the kitchen and front of house. As members of the Chaine des Rotisseurs we have had many memorable functions with Paul at Kinghams.

The modern French menu at the two-Michelin starred Le Manoir aux Quat’ Saisons has been described as ‘a twist of imaginative genius’ and the cuisine is undoubtedly the focus of every guest’s visit. Gary Jones, a Blanc protégé and Michelin-starred chef himself, rejoined forces with Raymond as Executive Head Chef in August 1999.

The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herb, which are used in Le Manoir’s kitchen. Monsieur Blanc has been a champion of the organic movement for the last 20 years.

Introducing -Raymond Blanc OBE – Maitre Restaurateur

Raymond is a renowned chef who has trained many other top chefs including Sat Bains, John Burton-Race, Heston Blumenthal, and Marco Pierre-White. His passion for cooking started whilst he was young and he opened his first restaurant in 1977 in Oxford. The rest, as they say, is history and he is now one of the best known chefs globally. He is a keen supporter of the Chaine des Rotisseurs and Thames Valley Bailliage have regular functions there. Definitely a must for a gourmet experience.

When you visit Le Raj, you are immediately aware that this is a restaurant that dares to be different. Quality is the paramount consideration. Top quality food, professional service, and a top quality-dining ambience combine to make Le Raj an unforgettable experience.

Introducing - Enam Ali –MBE Maitre Restaurateur

In 2005 he founded The British Curry Awards to recognize excellence in the UK curry industry and raise awareness of top British curry restaurants. He opened Le Raj and in 2012 was selected as one of the official food suppliers of the London 2012 Summer Olympic Games, supplying Bangladeshi halal curry and iftar during Ramadan during the 17 days of the Olympics. He has since launched Le Raj Academy, a catering academy in partnership with North East Surrey College of Technology [NESCOT]

Award-winning & Michelin Starred Restaurants in Surrey

With two award-winning restaurants - fine dining at The Latymer and the vibrant Brasserie - Pennyhill Park is the ultimate British five-star food destination.

Introducing the Chefs

David Atkinson – Executive Chef Pennyhill Park David’s enthusiasm for cooking started when he was very young, and during his career he has worked in many countries at prestigious hotels and luxury 5 star establishments. In 1996, he moved back to London and worked at Hilton London Kensington as Executive Chef. After 12 years in the role, he took his first role within Penny hill Park, an Exclusive Hotel & Spa, as Head Chef Conference and Banqueting in April 2014. He then progressed to Executive Head Chef. His aim is to work with the many talented chefs in his brigade to develop the hotel to its full potential. As mentoring is a passion of his, he has been involved in Exclusive Hotels Chefs Academy programme, which aims to develop ambitious students, determined to succeed in their culinary careers. David will be working with the Chaine de Rotisseurs, and participating with the toque d`or .

Matt Worswick – Head Chef, The Latymer Matt hails from Liverpool and took over the helm in 2016 from Michael Wignall, 2 Michelin star chef, and has more than achieved success at Pennyhill Park. He won a Michelin star a year after arriving at The Latymer. He has worked with some top chefs and draws on influences from his youth – flavours being the top essential.

Trainees at The Clink Restaurant work a 40-hour week whilst training towards gaining nationally recognised NVQ qualifications before returning to their cells in the evening. Dining at The Clink Restaurant is a memorable experience where the service is second to none and the food served offers a contemporary twist on traditional British dishes. The menus are creatively designed around the changing seasons, under the expert eye of chef Alberto Crisci, director of operations and founder. Wherever possible, we use fresh organic produce from the Bromley Gardens, which is located inside the prison walls, and is maintained and harvested by prisoners who are training to gain qualifications in horticulture. The Clink Restaurant seats up to 92 people and is also available for exclusive hire. There is an additional private room for smaller events of up to 20 people upstairs, providing the perfect place for meetings, events and private dining.