Review on Orwells at Shiplake
Orwells at Shiplake in Henley on Thames has been given a new lease of life by two former employees of the Goose in Britwell Salome, Ryan Simpson was the Michelin starred Head Chef and Liam Trotman was their sous chef. You have a choice of eating in the informal bar area or their fine dining restaurant, called The Room. Food is at the heart of things, and the kitchen approach is to source impeccable ingredients locally where possible from fishermen, farmers and foragers to ensure the freshest produce for their modern rural menus.
Ryan delivers a raft of tempting dishes witness Chilterns roe deer carpaccio
hazelnuts, lobster bonbons, hibiscus and red pepper or Earl Grey smoked duck breast beetroot, confit duck, black pudding and pistachio amongst the starters. Mains follow suit with pan seared Brixham sea bass, rosemary dumplings, mussel broth, fennel and orange or whole stuffed local pigeon with foie gras and grapes, apple, pearl barley, pomegranate and liquorice jus. To finish desserts provide an enticing mix of flavours as in chocolate truffle pistachio, tobacco, balsamic and milk ice cream. There is an excellent global wine list of over 100 bins together with cask ales supplied by Brakspear.
Orwells at Shiplake is also featured in: Michelin Guide, Good Food Guide, Hardens, AA GuideRate this Restaurant
Ryan Simpson and Liam Trotman
Restaurant Opening Times
Lunch: 11.30am - 3.00pm Wed-Sat (11.30am - 3.30pm Sun)
Dinner: 6.30 - 9.30pm Wed-Sat
Accepted credit cards
Visa, Master Card