THE FOOD REVIEW: Reporter Mirek tries out The Braywood, the latest culinary venture from The Woodspeen group

Our reporter Mirek Gosney went to find out what culinary delights The Braywood has to offer.

The Braywood opened in November on the former site of the Royal Oak in Paley Street near Maidenhead.

It’s the newest venture from WSH Restaurants, whose other restaurants include The Woodspeen and The Boxford near Newbury and The Clockspire near Dorset.

The Braywood, designed by Chris Bagot Architects, offers customers a top-quality dining experience within a stylish and elegant setting.

On arrival, I was greeted by general manager Thomas Gammella, previously restaurant manager at The Woodspeen, and seated in the inviting bar area next to a roaring fire to enjoy a customary cocktail before my meal.

I chose the seasonal mocktail Tea Thyme (£10), made using a delightful infusion of homemade pear and thyme.

I then moved to the restaurant, a sleek and polished area with dim atmospheric lighting and landscaped gardens visible outside.

READ MORE: Food Review: ‘Top-quality Italian food’ at The Boxford

I ordered three courses from the set menu, served Tuesday to Saturday lunchtime and Tuesday to Thursday evening. Priced at £45, this was excellent value for money.

Each menu focuses on seasonal British produce sourced from local suppliers, including Vicars Game, a family-run firm in Ashampstead providing meat and game since 1886, now under the guidance of the Yattendon Estates.

The kitchen is run by Sam Brennan, previously head chef at The Woodspeen.

For my starter, I ordered the velvety Butternut Squash Soup (suitable for veggies), finished with Braywood olive oil and Modena aged balsamic.

The centrepiece of diced butternut squash pulp and seeds, with a mild nutty aftertaste, undoubtedly stood out.

For my main course, I ordered Guineafowl paired with pearl barley, barbecued swede and port wine sauce.

If, like me, you had no idea what a Guineafowl was, it’s a species of bird native to Africa resembling a partridge and similar in taste to a pheasant.

The meat was very moist and tender, with a thin layer of crispy skin.

The entire dish boasted a rich combination of flavours, complemented by the sweetness of the port.

To finish, I ordered the Blood Orange Set Custard served with sheep yoghurt sorbet and lemon thyme meringue for dessert, the ultimate palette cleanser featuring a pleasant mix of sweet and zesty flavours.

So, if you fancy fine dining in a cosy and intimate centre, try The Braywood, or explore the group’s other offerings closer to home – each boasting their own unique twist.