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“A real find where you’d least expect it”, say fans of Jahdre and Amanda Hayward’s four-year-old venture within the grounds of a family-run freehouse (The Forest Gate Inn). If there’s a concern it’s that it’s “trying too hard”, but most reports are of “impressive” cuisine from a “small but ambitious” menu and “very precise and polite service”.
“Exceptional for Essex!”; chef Jahdre Hayward creates some “very fine food, with lovely and unusual flavours”, and “front of house is run to perfection by wife Amanda” at this “first-class” two-year-old. “Everything was very flavoursome, including the little spots of stuff, which looked as if they were solely for decoration!”
This “adventurous” yearling is “as close as you will get to fine dining” in this part of the world – “it’s the equal of a good West End restaurant”.
“A new restaurant trying very hard to bring fine dining to this part of Essex” – run by a “talented husband-and-wife team”, it’s already hailed as offering “the best food for miles around”; “attentive” service too.
Haywards was opened by husband and wife team, Jahdre and Amanda Hayward, in 2013. They spent many years training under some of the most influential chefs in both London and Australia before returning to Epping and undertaking the huge project of converting a listed building into their beautiful restaurant. Originally a coach house, skittle alley and stable, the building has been sympathetically restored with many original features remaining.
Haywards concentrates on using seasonal, local produce at its best, in order to bring together the freshest of ingredients to create elegant, attractive and tasty dishes. Many of the fruit, vegetables, herbs and edible flowers used in Haywards dishes are sourced from the Haywards garden. The garden is also home to two bee colonies which thrive in this beautiful part of Essex and also contribute to the wellbeing of the garden. Working with a fantastic and knowledgeable local bee keeper, Haywards now also produce their own honey.
Haywards main restaurant can seat up to 48 guests, with an additional private room for up to 14 guests to be comfortably seated. Both spaces are available for private hire and larger numbers can be catered for on request.
Please contact the restaurant directly for further information.
Head Chef Jahdre Hayward was born in Bermuda and aged 15 moved to the United States to live with his aunt and uncle. Whilst in America, Jahdre studied culinary arts in Tampa, Florida and after completing his studies gained a job as a commis chef at The Savoy Hotel in ondon, under Anton Edelmann. At The Savoy, Jahdre soon moved up the rankings, becoming a chef de partie. Jahdre’s London based CV also includes Hanbury Manor, Rules restaurant, Oxo tower, Novelli in the City and The Ritz.
After meeting future wife and Haywards head of house Amanda, the pair travelled to australia in 2003. Jahdre worked briefly at Guillaume at Bennelong and the Sydney Opera House before the pair returned to London for three years. In 2007 both Jahdre and Amanda migrated to Melbourne, Australia where they gained a wealth of culinary experience.
In Australia, Jahdre worked as a sous chef at The National Gallery before moving to the Melbourne Wine Room, where he became the head chef, and later the Millswyn restaurant. Amanda worked in a number of positions at several Melbourne restaurants including Grossi Florentino, Maze by Gordon Ramsey and Circa, The Prince, where she became assistant manager.
The entire restaurant is available for exclusive hire for up to 48 guests in the main dining room. Please contact us for further information or to make a reservation: 01992 577350 or firstname.lastname@example.org
We are now able to offer conference facilities in our private dining room, The Stable. A competitive day delegate package is offered to include:morning tea, cake and fruit, a 2 course lunch and a glass of wine or soft drink, afternoon tea and scones. Please contact us for further information: 01992 577350 or email@example.com
Haywards Restaurant Restaurant Diner Reviews
"I can always rely on a beautifully prepared plate at this excellent little restaurant. Their private room is perfect for family celebrations."
"There are many reasons why I'm a frequent diner at Haywards but the main ones are 1) the food is always amazing created by Chef Jahdre Hayward and his wonderful team 2) the wine which we often asked to be matched with each course is chosen superbly by Restaurant Manager Amanda Hayward and 3) the service is very professional from the excellent young and friendly waiters/waitresses and it was a pleasure to have witnessed all three ... once again on Saturday as we took friends to experience a Tasting Menu & Matched Wines evening. On arrival we were greeted so warmly before being shown to our table where we enjoyed a lovely cocktail while perusing the menu. It didn't take us long to decide that we were all going to have the Tasting Menu. After enjoying some delightful snacks it was time for the first course a fabulous Chicken Leg & Sweetbread Ravioli with a Roast Chicken Consommé. Our second course was the Optional Extra Course of Scallop , Octopus , Red Pepper Purée & Chorizo Foam serves in the Scallop Shell. This led us onto the fantastic Mushroom Risotto topped with Black Truffle We then moved on to a beautiful fish course of a Fillet of Cod and a Brussels Sprout Purée before going on to the main course a Braised Short Rib of Beef with miso & aubergine purée which was equally as fantastic. Before moving onto to the desserts we all decided have the additional cheese course as the restaurant has a wonderful selection of British & Irish Cheeses Now it was time for dessert and another memorable dish a nice a light Chocolate & Hazelnut Mousse with an Orange Sorbet & Yoghurt Foam we then received a lovely surprise as the Chef sent us out an extra dessert a stunning Apple Crumble Soufflé & Cinnamon Ice Cream which brought us to an end of a very memorable evening. I would really like to Thank all of the team at Haywards for such a fantastic evening. To Jahdre for the amazing food , to Amanda & assistant Anne for the wine selection which included a delightful wine from a local supplier Parvills Farm in Epping and to the waitresses for exceptional service. This restaurant to me is the Best in Essex and the county really should be so proud of it and one that should definitely be placed on anyone's places to dine lists"
"Beautifully cooked fish - best ever. All the food very high standard, highly impressed. Service excellent. Location a bit tucked away but well worth a journey."