Thames Valley – Restaurants
Members and visitors are encouraged to patronise these restaurants, you will be assured of a good welcome and great food. When you do so, please let the staff know that you are a member of the Chaîne, or if a visitor, that you found them through the Bailliage de Grande Bretagne website.
The professional members of the Chaîne des Rôtisseurs can now be located by using this map-based search engine.
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.
Le Manoir aux Quat’ Saisons
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.
Le Raj Restaurant
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]
Macdonald Randolph Hotel Oxford
Oxford’s leading hotel - The AA Five star Macdonald Randolph - is situated in the heart of the city opposite the world famous Ashmolean Museum. Built in 1864 and recently refurbished, the hotel offers each guest the highest level of comfort and service in a traditional and welcoming environment. The location makes the Macdonald Randolph Hotel an ideal base for exploring the historic sights of Oxford or the thriving shopping centre just two minutes walk away.
Pennyhill Park Hotel
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.
Penny Hill Park Hotel & Spa London Road
The Clink Restaurant at HMP High Down
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.
The Clockhouse at Ripley
Formerly known as Drake’s, this elegant restaurant held a Michelin Star and 3 AA Rosettes for many years. Within weeks of Serina, the current owner, taking over the restaurant and appointing a new Head Chef, the AA reinstated the three Rosettes, and within a year Michelin had reinstated its star.
Head Chef Fred Clapperton, aged 29, joined the brigade of what was then Drake’s. He has worked at establishments such as Bibury Court in the Cotswolds, where he learned about different breads – a skill which is much in evidence at The Clock House today. His passion for creativity and design, alongside his attention to detail and keenness always to use the finest quality, seasonal produce sourced within the UK, has garnered rave reviews. The menu is an outline of ingredients but the details of presentation are left to the individual reader’s imagination – until it arrives at table! His food, served by a friendly and professional front of house team led by restaurant manager Joseph, has enabled the Clock House to retain old customers and attract a new clientele.
High St Ripley Woking
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The French Table
The French Table – where fine dining and fine wines meet.
Eric and Sarah Guignard fulfilled their dreams of owning their own restaurant in 2001 when they opened The French Table in Surbiton.
Sarah trained at Gravetye Manor and soon discovered her love, apart from cooking, was front of house. She was asked to design a wine-list and there her love of wine was kindled. She is now a regular judge for the annual Sommelier Wine Awards.
Eric was born in Paris, had an extensive apprenticeship near Versailles in the Moulin d’Orgeval where he learned the basics of classical French cuisine. He went on to work in top restaurants in London and Paris and worked at The Orient Express amongst others. He then came back to London and opened The White Onion where he met his now wife, Sarah. In 2001 Eric realized his dream of having his own restaurant when he and Sarah opened The French Table together in Surbiton. They run the restaurant with a brigade of chefs, and have added a new business, The French Tarte, next door - a beautiful patisserie/boulangerie in 2001.
The French Table was awarded Restaurant of the Year in Surrey in 2015 and a notable wine list with the AA.
Introducing:- Eric Guignard - Maitre Rotisseur
Eric is a true gastronome and, along with his talented team both kitchen and front of house, produces the most delicious and innovative dishes, along with personal, efficient and friendly service. Sarah, his wife, is a wine connoisseur and expert of note who selects their wines and also conducts wine tasting courses. Between them they are a most accomplished duo.