Beloved by Windsor locals and visitors alike, this country gastropub provides a cosy setting for a first-rate meal any day of the week. Wood and slate floors, warm country fabrics, antique light fittings and an inviting Chesterfield sofa by the fire all come together to create a rustic contemporary look that is instantly welcoming, a sentiment mirrored by the friendly staff in the restaurant and behind the bar.
A devotion to well-sourced produce, served simply, is evident in the menu, which is overseen by head chef Jamie Dobbin (The Connaught, The Savoy, The Ivy). Having spent years honing the techniques and cooking style of fine dining, he’s committed to using them to create a superb menu minus the airs, graces, pomp and ceremony. Tiny portions, deconstructed dishes, frills and foam have no place at The Greene Oak, leaving the way clear for well-thought-out dishes that exude passion and flair.
A trio of snacks for the table kicks off the carefully designed menu, including pickled allotment vegetables with an artichoke dip, and truffled chicken croquettes with tarragon mayonnaise. Starters consist largely of fish and seafood dishes, such as smoked Hampshire trout with nasturtium, wild garlic aioli and rye crumb, and Brixham king scallops with lamb sweetbreads, crispy tongues and sorrel, though there are a couple of vegetarian options, too.
Mains take the form of British-with-a-twist dishes, the likes of which include steamed Elberry Cove mussels with chips, roast Cotswold chicken with potato dumplings, beans and peas, and a Hebridean shepherd’s pie, while desserts follow suit with classics including gooseberry crumble with custard, and sticky toffee pudding with honeycomb ice cream. Other pluses are Greene King IPA on tap, an eclectic wine list with plenty of by-the-glass options, and a very affordable set lunch menu – all of which can be enjoyed in a sun-drenched beer garden in good weather.