The Waterside Inn

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Square Meal Review of The Waterside Inn ?

The enchanting riverbank setting is as English as Miss Marple, although this sumptuously furnished, cosseting dining room is in the business of providing the trappings for Alain Roux’s subtly inventive take on classic French haute cuisine. The Waterside Inn has been around since 1972, held three Michelin stars for half that time and is now considered something of a national institution – delivering a luxury experience with consummate expertise and “genuine charm”, thanks to legions of impeccable staff. Pan-fried lobster medallions with a white port sauce and ginger-flavoured vegetable julienne is precision cooking of the highest order, fillet of Angus beef ‘marchand de vin’ style (served with barigoule baby artichokes, marrow, wasabi-tinged potato mousseline and red wine sauce) is all deep flavours and glossy saucing. Desserts crown it all in the shape of, say, an incredible rose-flavoured macaron with iced lychee-liqueur parfait and lingonberry coulis. The wine list delves deep into lexicon of French oenology and prices are frightening – even so, it’s worth smashing the piggy bank because this is “le restaurant exceptionnel”.

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  1. C and I were unable to wander onto the terrace to enjoy the glorious setting, as it was pouring down shortly after we arrived and our table had no view of the river. We had a brief glimpse of water as we walked in, but that was where it ended. My view of the view may have been more enthusiastic had I been at a table where there actually was one. Tip: when booking, ask for a river view.
    This restaurant is set in an idyllic, time-standing-still sort of place, right on the banks of the Thames, in the postcard-pretty village of Bray. It would appear that time has been standing still inside too. Comfortable, yes, but a little tired and old-fashioned, in a going-to your-nan’s sort of way.
    We started with some amuse-bouche. They came with a man attached and we were instructed to lift each one off the plate. Daikon and what appeared to be cream cheese, a chicken liver mousse, possibly foie gras and a puff pastry tapenade thing. Perfectly fine, the chicken liver was the clear winner...
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  1. Published : Monday, 25 February 2013

    Edesia Is Hungry - Food of the Gods :: The Waterside Inn

    Since starting my gastronomic journey to some of the finest restaurants in London and UK, I've always wondered what was the difference between a 2 and 3 star restaurant, and now I know. The Waterside Inn was originally established by the legendary Roux Brothers, Albert and Michel, a family so entwined in the history of fine dining in the UK they form its very bedrock. These days the Chef Patron is Alain Roux, son of Michel, and under him it has retained its 3 Michelin Stars for an astounding 28 years, the longest held by any restaurant outside France.We arrived late afternoon, and the car parking being taken care of by the doorman and bags taken to reception. We were shown to our gorgeous, luxurious room overlooking Ferry Road and were made tea. We went for a walk around Bray, a beautiful village packed with wonderful examples of historical buildings and architecture, including passing by The Fat Duck to check it out and to give me an idea of where it was so I knew where to come when I inevitably book. After heading back and spending a few hours relaxing and dressing for the occasion we headed down to the restaurant itself. I realised the service was going to be something special, as the door was opened before I could reach for the handle, with one of the staff being positioned behind to listen for footsteps down the stairs. We were warmly greeted, and chose to sit in the lounge to read the menu's and have our champagne and canapes.  The Menu Exceptionnel was brought to me, and the vegetarian menu for my wife, along with 2 glasses of their signature champagne. The absolutely charming Diego Masciaga introduced himself and asked on our choice of main course. I also asked if it was possible to change the foie gras course for something else, not wanting to risk my stomach being overwhelmed. This was not a problem of course, and Diego recommended a fish dish for me to try, and as to be revealed later in the post, an superb recommendation and choice. The canapes arrived shortly after, a large but incredibly light cheese gougère, a fabulous smoked eel tempura made with a particular fine smoked eel, and a quenelle of I believe foie gras.  My wife had the gougère, a mix of mushrooms and onion, and potato and leek on a stick.  The wine list also arrived,  and I must confess I have little experience in choosing wine, so it was little more a case of browsing through to find the most expensive bottle, an impressive 12 grand bottle of Petrus. The sommelier arrived and as always I relied on his skill and knowledge to make a recommendation, we chose the wine flight to match the menu.Canapes.We were soon invited into the dining room as our table was ready. The dining room wasn't a huge space, but well appointed in a pleasant green colour scheme, with large glass windows and doors overlooking the terrace and jetty into The Thames. We were in the centre of the room behind the service area, upon which sat a large silver duck press, on a good sized table packed with lovely tableware. The menu card and wine menu were already set up on the table.  We were offered either a white baguette or brown roll, these were warm and came with a particular fine butter.Our amuse bouche arrived soon after, for me a roll of smoked salmon, in which was set octopus, prawn and samphire in a light and delicate jelly and a garnish of what I think was sea purslane, a fleshy, salty and juicy plant I've not had before. This was a lovely refreshing start to the meal, the octopus perfectly tender, and all elements well flavoured. My wife had a cute little tureen of a pumpkin veloute, with soft, buttery mushrooms. The pumpkin was sweet, rich and creamy and went well with the mushrooms.Amuse Bouche.The sommelier then arrived with the first of our wines, a Grand Siecle Laurent Perrier Champagne to match our starter. This was fresh, crisp and fruity champagne and a few sips later our starters arrived. For me a cold dish, smooth parmesan cream, in which were pink fir apple potato, asparagus, truffle and with this a straw of hot almond puff pastry. The pastry straw was simply divine, and stunning piece of pastry work, and dipped into the cream was an amazing taste sensation. The cream, potato and asparagus was a lovely combination, with great ingredients, the potato and truffle earthy, the asparagus sweet all underlaid with the umami rich creamy cheese.  The vegetarian starter was a leaf salad surrounding a fantastic celeriac and apple remoulade, this was garnished with root vegetable crisps. The salad was dressed with cider vinegar flavoured vinaigrette, each leaf perfectly coated, the dressing a perfect balance of acid and sweetness. The remoulade was rich and creamy, with the celeriac flavour quite delicate. This was a particularly nice salad and great start to the meal.Cremeux de parmesan a la truffe et cornes de gatte, accompagne d'une allumette feuilletee aux amandes.Salade hivernate garnie de celeri remoulade et pomme en l'air vinaigrette au vinaigre de cidre.Our next wine was meant to be a sweet wine, a Coteaux du Layon St Lambert Domaine V. Ogerau 2011 to go with the Foie Gras course, and but I had to remind the sommelier we had a vegetarian and fish course instead, but asked if I could try anyway as I have a sweet tooth and would love to try. This was aromatic, sweet and fruity and delicious. The fish course, recommended by Diego arrived at the table and immediately bowled me over with a simply awesome aroma, a fillet of halibut, poached in sea water came coated with oscietra "Royal Belgian Caviar" and with a sea urchin sauce. The fish was beautiful, soft and delicate, the caviar sweet and salty without overpowering the fish and the sauce an absolute sensation, fantastic in aroma and taste, this came with 2 tiny turned new potatoes, a duxelle of mushrooms and some samphire. This was easily one of the best fish dishes I've ever had, every element was perfectly cooked, rich with flavour, well balanced and combined to provide a triumph of a dish. I cleaned every single scrap of sauce and caviar egg with the bread, not wanting to miss even the slightest bit. Thank you Diego! For my wife, the vegetarian alternative was the parmesan cream, and I am glad she did not miss out trying this dish. She too adored the pastry remarking it was the best she has ever had. A white accompanied this course, but alas we did not record the name. Filet de fletan poche dans son eau iodee et nappe grains de caviar oscietre "Royal de Belgique" sauce oursinade.Our next glass was the nicest of the evening, a Bourgogne Hautes-Cotes de Nuits "Clos St. Philibert" Domaine Meo-Camuzet 2004, an aromatic and flavourful white, crisp and fresh. This was unlike any white I've had before. With this was a classic Waterside Inn dish, lobster medallion with a white port sauce and ginger flavoured vegetable julienne. The plate held a generous tail segment and huge claw, the sauce was sticky and sweet, with a bite of chili heat, matched perfectly with the ginger in the vegetables. The cooking of the lobster was again timed impeccably, soft and sweet and I know the restaurant keeps their lobsters in a tank, it couldn't have been fresher. Again I mopped the plate clean with the bread, not wanting to miss a single taste.  My wife had a fantastic cream of Jersusalem artichoke soup, the soup well flavoured with earthy jerusalem artichoke, but quite light, in which were some fine mushrooms and chestnuts. The chestnuts in particular earned full marks from wife and this was an excellent dish.Tronconnettes de homard poelees minute au porto blanc.Veloute de topinambours garni de champignons sauvages et chataignes.With our main course we had a red wine, a Chateau Marquis De Terme Margaux 2006, a fruity bordeaux. This was of course well matched with my game dish, a duo of venison and partridge. The venison was served pink and was tender and tasty, the partridge was particularly good, deboned, surrounded with a forcemeat stuffing and utterly delicious. This came with a brilliant poivrade sauce, an amazing buttery subric of pumpkin, a super smooth buttery cake of pumpkin filled with spinach and wild mushroom.  I loved this course, the meat and sauce and pumpkin combined to form a delicious mouthful. My wife had chosen well, a disc of artichoke was topped with saffron scented celeriac, over this was a fantastic veil of puff pastry, a complex decorative touch reminiscent of classic dishes from Escoffier and Careme. Again the pastry was excellent, and providing a buttery textured crisp bite to match the perfectly soft artichoke and celeriac. With this a sweet rich puree of pumpkin. This was a great ending to her meal, a dish rooted in classical french cookery, yet modern, inventive and delicious. Not a single vegetarian dish fell back on any cliched alternative to meat dishes, all were designed to hold their own against any of the other dishes on the menu.Duo de gibier se saison, subric de potiron et champignons sauvages enrobes d'epinards, sauce poivrade.Fond d'artichaut et lamelles de celeri-rave safranees habilles de dentelles de feuilletage, coulis de potiron.Our pre-dessert was a tequila sorbet topped with raspberry. This was a lovely palate cleanser, holding the tequila taste really well and an aromatic and sweet raspberry to top it off. The dessert wine was a Chateau Climens Barsac 2004, a complex taste with a recognisable scent of burnt sugar and candy floss. Our first dessert was for me a teardrop of milk chocolate, with chocolate and caramel mousse and topped with mango and passion fruit. The mousse was gorgeous, light and packed with flavour, the caramel part in particular absolutely gorgeous. The passion fruit and mango providing an aromatic perfumed topping, sweet yet a hint of sourness to balance the chocolate and mousse. My wife had a creme brulee of pistachio with a croustillant of vanila ice cream. This was a fine example of its kind, the pistachio flavour and caramelised crunch providing a rich and luxurious mouthful. By this point descriptions and photos might be a bit blurry, the full effect of our wine flight being apparent.Larme de chocolate lacte au caramel, coeur de mangue et fruits de la passion.Creme brulee a la pistache, glace vanille.We both ended with the warm soufflé of orange with cranberries. The souffle was light, fluffy as a cloud with good orange flavour. Together with the cranberries provided a classic winter taste combination, and an outstanding example of a soufflé from a Roux kitchen.Souffle chaud a l'orange et airelles.After being treated to an exquisite slice of coffee and chocolate birthday cake for my wife, our coffee's came with a huge selection of petit four's, each a perfect example of its kind and again the flawless patisserie I would expect from Michel Roux's kitchen. A tiny lemon tart stood out, as did the parmentier biscuit but all were amazing and we shared half of each. I was also treated to a little bit of theatre, the liquor trolley was wheeled up and I asked for a cognac, I was then given a description of their four best cognacs, and given a blind smell test and was asked to choose which one  I liked, and was then shown the list with prices. Luckily I had asked for prices, one of the ones I liked was an 1879 bottle coming in at £210 a glass! Not being a billionaire I eventually settled on the "cheapest" on offer, a 40 year "Inspirations" bottled for the Inn itself. This was a lovely cognac, smooth, potent and yet not a hint of harshness. We finished up and stumbled up to our room. I was really glad our journey was measured in mere feet that night!Mignardises.The service throughout was exemplary, a host of waiters acting in silent choreographed concert to provide for every need of the guests, acting with near psychic abilities to pick up exactly what you wanted and when. Diego chatted with us a few times, a charming gentleman who instantly knew how to put you at ease and ensure you enjoyed your meal. A number of spectacular a la carte dishes were served by the table, with duck and chicken being carved and plated up to a number of people.  I particularly enjoyed watch Diego himself serve an impressive looking sea bass baked in a seaweed and salt crust, the crust being removed and the fish deboned and filleted quickly and efficiently, not a second wasted or a single morsel missed. At one point I dropped my napkin, and before I had barely even noticed it had dropped, a waiter silently appeared at my side, picked it up and replaced it with a fresh napkin held in between fork and spoon. The sommelier was also wonderful, explaining each choice and checking we enjoyed the choices. Although service we've had elsewhere has always been excellent, nothing was quite as masterful and professional as the team at The Waterside Inn and this was clearly why it is a 3 star restaurant.The appearance of the food itself was outstanding, everything was very classic, the presentation beautiful without any modern touches, no paint brushed sauces, superfluous flowers, dry ice or fancy custom serving plates. Not a hint of modernist techniques, no foams or gels to be seen. The dishes themselves were made with the best ingredients, cooked to perfection with recipes born of decades of experience and near flawless. Every single mouthful was to be savoured and remembered.The next morning saw a fantastic breakfast tray, with an excellent brioche and pastries, again sealing the reputation of the kitchen for patisserie. They are literally masters of their craft.The Montgolfier Room. Note the balloon prints!BreakfastAll hail the Patissier!Our signature experience was £560, this included service and VAT and covered 2 glasses of champagne, the food, a standard double room, breakfast and a copy of the brother's "Patisserie" signed by Michel Roux, a bag of goodies including half a bottle of their signature champagne, a lovely Wedgewood plate and some coffee and jams. Addtionally, the wine flight was £93 a head, and cognac £39. Although very expensive I don't believe anything was overpriced, just a case of you get what you pay for, and in this case you got the best of everything. The whole experience of the evening was one we will always remember.The Waterside Inn
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  1. Published : Thursday, 7 March 2013

    Sybaricious :: Waterside Inn, Bray

    I don't know why it has taken me quite so long to venture out to Bray. What is effectively a village known predominantly for the quality of its food and drink should have been something of a mecca.  Perhaps it was a fear of leaving the boundaries of the M25. I'm not proud of this but if I'm going to leave London I tend to do so properly by either embarking on several hours of long train journey that necessitates sandwiches and a mini bottle of M&S wine or it involves planes and Terminal 5. There is a whole swathe of the country lying within 50 miles of London that I have no idea about. Someone asked me where Winchester was the other day; no idea?! I also thought Kent was to the south of London; it appears not. This needs remedying. So enough of my geographic ineptitude and on to the Waterside Inn. An hour on the train and a short cab hop from the station and we were deposited by the river on what has been the only sunny Saturday so far this year. We were led straight through to our table and deposited with a nice view of the river but in the corner next to the fire escape (have they heard something about me?). Its not going to come as a surprise to anyone to say that this place is very, very French. Its almost as though someone has cloned a small army of clean cut, long-white-apron wearing, terribly polite Frenchmen and deposited them in the middle of rural Berkshire. You get dizzy at the number of times you respond hello on the short journey to your table.Gripe alert. I'm going to start off the meal on a moan but promise it gets better from hereon in. Within only  a couple of minues of arriving at Waterside we are sat down with canapes and a wine list and a glass of Michel Roux's eponymous champagne (Very dry. Yeasty, biscuity flavour; not mind blowing but nice). Great, no problems there. Within the next five minutes someone attempts to take our wine order three times and remove the canapes (as yet untouched as due to the size of the wine bible I can't choose wine and reach the canapes at the same time). It is then suggested that I move my canapes to a side plate and hey presto! before I've ordered the wine or finished the canapes the first course is in front of me. To be honest I felt jammed in a corner surrounded by numerous waiters and distinctly pressured. This is meant to be a relaxing experience!Once I finally got round to them, the canapes were pretty fab though, the best one being a steak tartare on a crisp topped with a soft boiled quail's egg. Other tasty little morsels included a welsh rarebit with pear chutney (good flavour and lovely idea but was served cold and in my book molten cheese is at its best when hot) and a smoked eel tempura. The anchovy cheese straws were well executed but really powerfully fishy. If you like anchovies you will love them. So from whine to wine..........  All gone!I could have very, very easily spent the GDP of a mid sized country on wine at Waterside. It's one of those places where not only do they have an Yquem, they have multiple years spanning almost half a century. Lafites, Haut Brions, Pétrus' and Vintage Krug all nestle side by side. The wine list was the victim of someone having danced around the page with a pencil crossing through many of the better value or more interesting wines. The sommelier mentioned part way through the meal that Michel Roux senior was downstairs tasting new wines so I suspect that we arrived at the tail end of the old list. I had opened a bottle of 1996 Sociando Mallet on Christmas Day to accompany my beef wellington so already knew that it worked well with a strong beef or game dish. 2000 being a pretty good year generally in Bordeaux, it seemed like a shout.  At around £120 a bottle it was, of course, significantly marked up as you would expect in a three star restaurant but still comparatively good value compared to many of the other wines on the list. A 2000 Ch Climens 1er cru Barsac acted as an effective straddle, working both with the foie gras and also with dessert. I've had the Climens a couple of times recently and its rapidly becoming a reliable go to on restaurant wine lists.  The first course was a "Crémeux de parmesan à la truffe et cornes de gatte, accompagné d’une allumette feuilletée aux amandes" - in essence parmesan cream with truffle shavings. I'm not sure how it is possible to make a heavy whipped cream taste more parmesaney that parmesan itself but they have somehow achieved it. Rich, salty, savoury and delicate all in the same mouthful. Dare I use the word "umami" without sounding like an idiot? If I did, it would be here.Next came an escalopes de foie gras chaudes à la cardamome, racines glacées, sauce au verjus et raisins de Smyrne. The foie was pan fried to the point of having a crispy caramelised crust without being overcooked in the centre. The verjus was very intense in flavour with a sticky, rich oily texture. This was definitely my favourite course of the meal and the verjus nothing short of divine although we both struggled to catch any hint of the promised cardamom which was a shame as it would have made the dish more unusual.Tronçonnettes de homard poêlées minute au porto blanc was the fish course. I'm not going to rave about how perfectly cooked the lobster was as so it should be in a 3 star restaurant. And yes all the usual adjectives apply, sweet, tender etc etc, all present and correct. What made this an outstanding lobster dish however was the presentation and the sauce. Very fine slivers of ginger were panfried with the carrot julienne and the port reduction giving a very delicate Asian style flavour. I love how this dish is all about the lobster and not just in terms of what was a very decent quantity. Virtually no unneccessary garnish - how tempting would it be to most chefs to fill that empty third of a plate with a handful of watercress or similar? A glass of white Pessac-Léognan Chévalier 1996 was rather a disappointment unfortunately (although H loved it). Nothing wrong with it as such, just not to my taste. Very mineral and chalky in taste with a splash of petrol on the nose and lacking in fruit to balance it out, perhaps due to the age.  I think if white wines are over 5 years I should probably stick to a nice buttery Burgundy chardonnay for my personal taste. Seeing that I wasn't a bit fan the sommelier brought me a mystery wine to try. I managed to not entirely embarass myself by identifying it as chardonnay but guessed Chablis instead of St Véran. Apparently the St Véran is one that was open for Michel Snr to try as they are hoping to add it to the new season list. They definitely should, it would be a great summer drinker. What became very clear is that Waterside is very much a labour of love for the Roux family. Michel Snr was in the restaurant to try and approve the new season wines, the sommelier told me that Michel's taste buds are so sharp that he will literally work along a line of glasses saying "oui", "non" or sometimes just a raised eyebrow.....Caneton challandais rôti, feuilles de chou farcies en surprise et jus aux prunes de Damas légèrement épicé. As you can see from the picture you got a lot of meat. The cabbage was stuffed with minced duck meat and whilst tasty was not my favourite. The roast onions however were a burst of sweetness that balanced the dish perfectly.H ordered the Duo de gibier de saison, subric de potiron et champignons sauvages enrobés d’épinards, sauce poivrade. The gibiers in question were partridge and venison. On the basis that H is not a fan of pepper I'm guessing that the peppered sauce was not very strong as he didn't comment.Being greedy, we added a cheese course having been seduced by the huge trolley that we passed on the way in.  So greedy in fact that the maitre d' stopped by to check that we were really sure we could manage an extra course. Stupid question....Our cheese plate choices included a bleu d'auvergne, Comté another blue and the more unusual side was a paprika coated ewe's milk cheese (nice but would have been bland without the paprika).  I loved the way that the stilton was hidden on the lower level of the tray as the token British cheese in a kind of "it is not French so we will hide it away" move. I have to admit that I was surprised to have the trolley wheeled away immediately after selecting my 5 slivers of cheese before H got to choose any. Apparently 5 little slivers does constitute 2 separate portions however as we were charged the full whack of nearly £20 per portion on the bill. This does annoy me slightly since the quality of cheese is the same between a 3* or a 1* restaurant, they generally come from the same suppliers and the restaurant has to do nothing to the cheese in order to serve it other than not let it go dry or mouldy. Even with a huge mark up we were nowhere near beyond a total of a fivers worth of cheese retail. Around 3pm Alain Roux came and did a circuit of the restaurant leaving the last of the desserts to the well trained hands of his kitchen chefs. He showed more than a passing interest in what diners had especially liked or disliked and a definite focus on what wines we were drinking. Apparently I achieved something comparatively rare these days by managing to get both Michel Snr and Alain to sign my menu.The tasting menu listed dessert was a Larme de chocolat lacté au caramel, cœur de mangue et fruits de la passion, sorbet mangue, unfortunately my stupid food allergies to fruit struck again (no lovely mango or passion fruit for me) so the waiter kindly offered an alternate option of a pistachio creme brulee. In my experience many things that claim to be pistachio tend to taste pretty much like the unflavoured version but are just a slightly scary, lurid green. No photo at this point as I got the settings wrong on my phone in my booze fuelled mission and managed to take a picture in black and white. Believe me, not even the tastiest creme brûlée in the world looks good in black and white. The larme (so named due to a tear shaped chocolate craquant casing holding a milk chocolate caramel mousse) did look lovely and much prettier than my brûlée but hey ho.The second dessert on the menu was a soufflé chaud à l’orange et airelles. Light as air just as you would expect and with a much more pronounced flavour than you might think for a soufflé. Cranberries were also in the base of the ramekin as well as purely decoratively on the top. Really just perfect. The petit fours included a giant palmier (why not make two smaller ones?!),  by this point in all honesty I was so chock full of wine that you could have given me a honey roast spider and I'd probably have raved about it so I would ignore pretty much anything that I say from hereon in. There may well have been some sort of macaron, a passion fruit tartlet, a nice dark chocolate truffle thing  and probably a perfectly executed nugget of nougat but I was beyond noting or describing it. We (probably sensibly) retired to one of the outside smoking huts with armagnac (less sensible). Strange contraptions, they look like hexagonal wooden huts from the outside but inside are like some kind of Marie-Antoinette style fantasy tardis. The inside ceiling is lined in pleated pink silk and the walls are hung with elaborate light sconces as well as chintzy watercolour paintings. Heavily cushioned banquettes line the inside walls of the hut with fringed cushions for added squish. Curtains cover the windows resulting in your own private mini Versailles. I dread to think what kind of shenanigans those wall sconces have seen behind closed doors.....Yes it really was that late by the time we finished lunch...In a Roux vs Roux  family cook off for me Waterside Inn beats Le Gavroche hands down despite the schlep to get there. I am now very poor indeed but was it worth it? Definitely! Would I go back? Yes, but I think it would have to be a special occasion. I'd love to  revisit on a sunny summer's day when you can hire a boat and cruise the river with your aperitif, just bliss.Waterside InnFerry Road  Bray, West Berkshire SL6 2AT01628 620691
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  1. Published : Thursday, 6 September 2012

    samphire and salsify :: The Waterside Inn

    The Waterside Inn is one of only four restaurants in England to hold three Michelin stars (and has done for over 25 years) and resides in the rather charming village of Bray – which is also home to The Fat Duck. We decided to visit for my gentleman companion’s birthday and to be honest – we were a little apprehensive. Our prior experiences of two Roux family restaurants had been expensive and rocky. At Le Gavroche the bill was astronomic and the food was totally underwhelming. The Roux at Parliament Square set lunch was dismal – however the pricey a la carte was perfect.

    As we pulled in next to the entrance, only ten minutes late after a brief hold up on the M4, a smartly dressed gentleman kindly told me to leave my car there and he’d park it for me – what a lovely touch. It was then suggested that we have a drink on the terrace before our lunch and we gladly agreed. As we walked through the restaurant the millions (and there were millions) of staff each smiled and said hello – I’ve never been wished an enjoyable lunch by so many people...
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  1. 3 Michelin Stars. 27 years consecutively and counting. If there was a Big Daddy of Michelin star restaurants in the UK, this would be the greatest grandfather of them all.

    Founded by Michel and Albert Roux in 1972, The Waterside Inn has taken French haute cuisine in Britain to heights never seen outside of the continent. Michel’s more than capable son Alain has since taken over the reigns here, but judging from our recent visit, standards remain as high as ever. The setting could not be more picturesque. Located right on the banks of the River Thames in Bray, long before this little Berkshire village became the gastro-hotspot it is today, the serene waters and greenery of the surrounding woodland provided the most stunning of backdrops for what was easily one of the best dining experiences we’ve had all year...
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