Offchurch Restaurant Guide

This “fabulous French bistro” with a “lovely ambience” is owned by Aubrey Allen, the family-run butcher’s to the Royal Family, so “delicious” meats such as dry-aged steaks are a given, and feature alongside all the traditional fare you’d expect if this was a corner of France. It’s “excellent value” too – “their (£28, three-course) set menu on Tuesday ‘Auberge Nights’ is not to be missed”, with “wonderful service” contributing to a “very pleasant evening” indeed.

2023 Review: “A great surprise! An authentic Italian restaurant with a broad menu of very good food and wine” – “delivered with panache and generosity”. The “beautiful and romantic decor, with cherry trees garlanded with tiny lights” only adds to the appeal.

2022 Review: The oak-panelled dining room at this Lutyens-style Relais & Château spa hotel makes a suitable setting for chef Paul Evans to showcase fresh produce from the hotel’s long-established kitchen garden. Long-serving chef-director Simon Haigh oversees the Eden hotel collection’s culinary offering from this flagship restaurant.

2022 Review: It’s “nice to eat outside by the canal on a sunny day” at this well-run casual spot, with a useful menu of grills and sarnies.

2022 Review: Hilary & Barrie Cload's homage to Royal Thai cuisine (est. 2004) enjoys a “very pleasant” art gallery setting, and its “wonderful, beautifully presented” food just “never disappoints”; they also do a “great deal involving ‘lunch boxes’ which are delicious”.

2022 Review: This former fishmonger, butcher, casino, tailor etc. is acclaimed by locals for its “perfect fine dining in an intimate setting”. After pandemic lockdowns, it’s “back with a subtle but impactful makeover and a great new tasting menu” – now the only option, and ringing in at £65 for six courses.

“You can’t go wrong for a unique dining experience with Gerald” say fans of the owners ‘Boutique Cocina’ which he launched in 2017 after his return from a 30-year sojourn in Spain. “You get what the chef decides” as part of a ‘discovery menu’ – “course after course of inventive and delightful dishes served with continental flair” (“small plates based around mainly wood fired cooking”). The result is “different” and it’s a “nice, intimate venue” too.