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The Waterside Inn

Berkshire, Bray - French - Restaurant with rooms - ££££

Refined haute cuisine in enchanting surroundings

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

'Unique, authentic and elaborate,’ this ‘restaurant avec chambres‘ has always been about keeping it in the family. Founded by Michel and Albert Roux in 1972, it’s currently in the safe hands of Michel’s son Alain, who has presided over the place since 2002 – although there has been a significant change of dynamic in the kitchen of late, with Fabrice Uhryn promoted to executive chef. Refined haute cuisine in all its gilded finery is the order of the day, and readers confirm that the results are ‘unflashy, clever, skilled and perfect' in every way. Impeccable ingredients of rare quality are treated with a respectful sense of occasion: the langoustine soufflé is a winning opener, served with a truffle-scented cassolette of langoustines, or you could marvel at the seasonal splendour of white asparagus stuffed with creamed morels and finished with an almond and mint sabayon. Among the main courses, tender grilled rabbit fillet presented on c...

'Unique, authentic and elaborate,’ this ‘restaurant avec chambres‘ has always been about keeping it in the family. Founded by Michel and Albert Roux in 1972, it’s currently in the safe hands of Michel’s son Alain, who has presided over the place since 2002 – although there has been a significant change of dynamic in the kitchen of late, with Fabrice Uhryn promoted to executive chef. Refined haute cuisine in all its gilded finery is the order of the day, and readers confirm that the results are ‘unflashy, clever, skilled and perfect' in every way.

Impeccable ingredients of rare quality are treated with a respectful sense of occasion: the langoustine soufflé is a winning opener, served with a truffle-scented cassolette of langoustines, or you could marvel at the seasonal splendour of white asparagus stuffed with creamed morels and finished with an almond and mint sabayon. Among the main courses, tender grilled rabbit fillet presented on celeriac fondant with a rich Armagnac sauce and candy-sweet glazed chestnuts had one recipient reaching for the superlatives, while cuisine ancienne is given full rein when it comes to whole braised Dover sole accompanied by lobster mousseline, asparagus tips and a voluptuous Champagne and chive sauce.

Occasionally, the kitchen steps out of its Gallic comfort zone, but it's back to the home country for a flurry of intricately fashioned desserts. Alain Roux is a master patissier by trade and his confections range from a fabulous rhubarb mousse to a dark chocolate délice flavoured with lime, citrus tutti-frutti and pomelo sorbet. Service is correct in every detail, but it’s also ‘approachable, knowledgeable and friendly’. 

Of course, all of this may cost you a king's ransom – especially if you deep-dive in the vintage treasures of the aristocratic, Francophile wine list – but who could resist the serene willow-shrouded riverbank, the ‘absolute cosiness’ of the main salon or the seductive Gallic charm of it all.

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A Moliver

13 March 2025

Based on classic French cooking this is unflashy clever, skilled and perfect. Could not fault any of the food all of which was excellent. Perhaps sommelier could be a bit less keen to encourage drinking too much ...but with such a list maybe not!

VENUE DETAILS

Ferry Road
Bray
Berkshire
SL6 2ATGB

01628 620691

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OTHER INFORMATION

Accommodation, Separate bar, No background music, Parking, Electric car charging, Credit card required, Deposit required, Pre-payment required

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