RestaurantsEssexEppingCM16

survey result

Summary

£74
  £££
5
Exceptional
4
Very Good
2
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“Some of the best fine dining in Essex” – Amanda & Jahdre’s “local favourite” is tucked away behind The Forest Gate Inn (owned by Amanda’s family). It has a large regular following from across the county for its “continuously excellent” cuisine: “it could rival any top London restaurant any day”.

Summary

£74
  £££
5
Exceptional
4
Very Good
2
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“Some of the best fine dining in Essex” – Amanda & Jahdre’s “local favourite” is tucked away behind The Forest Gate Inn (owned by Amanda’s family). It has a large regular following from across the county for its “continuously excellent” cuisine: “it could rival any top London restaurant any day”.

Summary

£71
  £££
4
Very Good
4
Very Good
2
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“At last a decent restaurant in Essex” – Amanda and Jahdre’s popular five-year-old is “tucked-away behind a pub near Epping” (The Forest Gate Inn, owned by Amanda’s family) and wins consistent praise for food that’s “all of a very high standard” and “excellent service”.

Summary

£64
  £££
4
Very Good
4
Very Good
2
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

“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”.

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Have you eaten at Haywards Restaurant?

Owner's description

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.

 

Prices

Availability 2 courses 3 courses coffee included service included
Always £39.50 £52.00
Lunch £29.50 £37.50
  Cost Availability Courses
Menu1 45.50 Lunch only 4
Menu2 72.50 Dinner only 6
Drinks  
Wine per bottle £30.00
Filter Coffee £3.50
Extras  
Service 10.00%

Restaurant details

Yes
14
No dress code
48
10
Yes

The chef

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.

Private dining

Private Events

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 info@haywardsrestaurant.co.uk

Conferencing

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 info@haywardsrestaurant.co.uk

Haywards Restaurant Restaurant Diner Reviews

Reviews of Haywards Restaurant Restaurant in CM16, Epping by users of Hardens.com. Also see the editors review of Haywards Restaurant restaurant.
Lloyd S
It’s been a long time waiting for hospita...
Reviewed 2 months, 6 days ago

"It’s been a long time waiting for hospitality to reopen but once it did there was really only one place where could choose to begin. This was with my great friends at Haywards in Epping. We’ve been here over one hundred and thirty times now and after today’s fabulous lunch I see no reason why we wouldn’t return many more times in the future. We arrived on saturday and were given a lovely welcome. You could tell straight away how everyone was delighted to be back at work. We were then escorted to our usual Table 10 to begin the afternoon’s preceding’s. This started with us first meeting new assistant manager Selim who really is going to be a great addition to the team. He had a nice surprise for us when he told us that Chef had created for us a special Tasting Menu of new dishes as a welcome back to the restaurant. With delight we gladly accepted and waited with anticipation for the food to appear. We then met the sommelier who recommended a fabulous Domaine Boutet Saulnier Chenin Blanc to pair with the entire menu. We started with the Granary Sourdough Bread which was followed by some fabulous snacks that included Bacon Croquettes with Pulled Pork that were absolutely delicious. This led us onto our first course which was Crab & Langoustine Ravioli with a crab & ginger consommé & poached langoustine that was an absolute delight. The ravioli was perfect and the consommé was beautiful. This really was a heavenly way to begin. We followed this with a delightful and refreshing Asparagus dish with egg yolk emulsion , mushroom vinaigrette & sourdough croutons We now moved on to the fish course which included one of my favourite pieces of fish. The perfectly cooked Hake came with tomatoes , spinach and a clam veloute. It really was a fabulous dish. Next to come was the main course and if we thought the fish course was good this was amazing. The roasted loin and braised neck of Lamb was stunning and came with confit turnip , roasted onion & purée. Then the was the addition of another one of Jahdre’s fantastic sauces that brought the whole dish together perfectly. Before desserts we decided to have a Cheese Course to share. This would include the usual and great selection of British & Irish cheeses along with crackers , bread , chutney and homemade piccalilli. Now it was dessert time and we couldn’t wait to see what delights pastry chef Luke had created. Well believe me they were just delicious. The first was a Blackberry Parfait with lemon curd and a black sesame tuille. The second was a White Chocolate Mousse with strawberry compote and a white chocolate & tonka bean cremaux. We finished with a fantastic Marmalade Custard Tart with a whiskey mascarpone & assam tea ice cream. These were three absolutely fabulous desserts that made a great way to finish an amazing lunch. We finished with coffee and some beautiful Petit Fours to bring to an end yet another amazing dining experience at Haywards. I know I’ve mentioned it before but you really need to pay my dear friends a visit. The food created by Jahdre and his team is of a very high standard. The service led by wife Amanda continues to be friendly and professional. To me and I’m not being biased it’s just fact that this is the best restaurant in Essex so yes I highly recommend you come and see for yourself. Thank You Amanda , Jahdre , Zak , Luke , Miles and Selim for a fantastic lunch and looking forward to seeing you all again very soon."

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Lloyd S
Well as you must surely know I'm a frequent...
Reviewed 9 months, 4 days ago

"Well as you must surely know I'm a frequent visitor to Haywards in Epping where over the last seven years I've enjoyed some excellent food and service. During this time I'm delighted to say that I've also become very good friends with owners Jahdre & Amanda. So now as we fly past the one hundred and thirtieth visit mark time it gives me great pleasure to tell you about another fantastic dining experience we enjoyed on friday evening. We arrived to be greeted by recently appointed Restaurant Manager Richard who really is becoming a great asset to the restaurant and assistant Sophie who is improving with every service. Haywards like all restaurants has undergone staff changes in the front of house especially during the current situation but with Richard at the helm all the new members of staff have settled in nicely. So when you put this together with the amazing team of chefs under the leadership of chef patron Jahdre in the kitchen this restaurant can continue to go from strength to strength. After a brief chat we were escorted to our usual table 10 which is in the corner next to the kitchen. We then looked at the menu where you had a choice of A la Carte our as we did opted for the six course Tasting Menu. We started with a delightful selection of snacks and an amuse bouche that included the new Cod skin cracker topped with taramasalata. This led us onto our first course and a fantastic Venison Tartare with caramelised celeriac purée , radish & egg yolk emulsion with a piece of focaccia bread on the side. We followed this with the Roasted Cauliflower & Cous Cous accompanied by cauliflower ice cream & a curry oil. Now I know what some of you might be thinking did he really say cauliflower ice cream and yes I did but believe me it was delicious. Next to arrive was the Stone Bass with caramelised onion purée , smoked bacon & kohlrabi that was an absolute delight. This led us to the main course of Roasted Lamb Rump , braised lamb neck , broccoli purée & mint gel along with a fabulous and rich sauce. This really was a fantastic dish. We then moved on to the Cheese course that included a selection of three cheeses along with crackers , bread , chutney & grapes. This led us to a fabulous pre dessert based on an apple panna cotta that I believe should be made into a full size dessert as it was absolutely delicious. Now it was time for dessert where we was in for a surprise as we were not going to be given the one on the menu but instead a new creation from pastry chef Luke. This Lemon Parfait & Gel with milk ice cream & honeycomb tuille was simply stunning and probably the best dessert he's created in his time at Haywards. So then we thought we'd finished but Luke had other ideas as out came another new dessert to share. A White Chocolate Mousse with raspberry compote & pistachio cremaux that was amazing. We finished with coffee and petit fours along with a chat with Jahdre to bring to an end another fantastic meal at Haywards. The food here is amazing and improving all the time due to the young team of chefs Zak , Miles and Pastry Chef Luke. The front of house led by Richard is also improving with every service. This restaurant can only go forward from here and therefore yes I would highly recommend a visit to see for yourself. I will continue to visit this fabulous restaurant that is definitely the Best in Essex I'm my opinion. Thank You to all the team for a fantastic evening keep up the good work and see you all again very soon. #SupportHospitality #SupportLocal #Epping"

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111 Bell Common, Epping, CM16 4DZ
Opening hours
MondayCLOSED
TuesdayCLOSED
WednesdayCLOSED
Thursday6 pm‑9:30 pm
Friday12 pm‑2:30 pm, 6 pm‑9:30 pm
Saturday12 pm‑2:30 pm, 6 pm‑9:30 pm
Sunday12:30 pm‑3 pm

The 2020 Harden's Guide

2020 Hardens London Restaurant Guide

"User friendly in price, size and outlook"

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