Foodess' review of Adam Simmonds at Danesfield House

Why oh why have I not kept up to speed with Danesfield House – ten minutes from my home. My excuse for missing the chef change even if it was published in Marlow’s paper is that it’s not circulated in my locality.

A few years ago, we persevered with both the Oak Room and the Brasserie only to conclude that local competition was better. I recently discovered that a Welsh chef had taken over the Oak Room and what a revelation! The best meal I can recall in a long time including 2* michelin. The intermediaries i.e. 2 different amuse bouche and a pre-dessert were so refreshing, elegant and interesting that not only I but my other half was also wowed. I was in heaven from the minute I had a jelly and granita cocktail of cleverly combined grapefruit and vodka through to a sublime partridge boudin with langoustine and alba truffle starter followed by a sensational main course. Chicken and duck dishes served to my partner were also inclined towards the exquisite and I would have been happy with any of our choices.

As I’d ordered braised Oxtail for main I was hoping for an intensely rich Tuscan wine which to my delight (and his also) my partner agreed to order. Cheeses of local/European origins were fantastic but a dessert, though pretty good, failed to eclipse previous courses.

The two staff who served us throughout the evening were utterly delightful and saved the hushed atmosphere from sterility on a quiet Tues eve (the only possible downside). The Anoushka ‘touch on the trad décor was also a relief from a few years back. Not only was taste at the forefront of the experience but textures and presentation were equally important. The Oak Room is definitely worth a detour, but luckily it’s on my doorstep.