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there were surprises in the Dessert section. “Muscavado, marcapone, plumen, passion” was a fun when a loose interpretation of a deconstructed tiramasu. the deep, sweet enough of the muscavado replicated the coffee liqueur. but the dessert went much further with its use of planted and rusty soaked passion fruit to create a delicious, stylish dessert.

before he moved to the coworth park john campbell was the chef in the then two star vineyard in the stockcross restaurant in newbury; it was during his time on the wineberg that the restaurant was excellent its second michelin star in 2007. currently john campbell is connected three days in the week with the coworth park on a consulting basis. chef chef in restaurant is olly rouse, campbells former sous chef in the weinberg. Shortly after we visited chris meredith, we registered as chef. the restaurant is located in a fo

Really liked the dining room but had a few reservations when looking through the wine list which is seriously expensive or maybe it’s because I’ve bought a few of the wines years ago so had a couple of glasses and not a bottle. Staff were amazing and we talked about the food which was faultless and even about the wines. Don’t understand some folk saying they leave hungry what are you a whale. Yes portions are small but there was a lot of nibbles to start and a pre desert and flavours and seasoning are all on point and very skilfully executed and we thought everything was great. Will be back loved it.

this year has seen the usual Merry Go round of chefs. Unfortunately, this has left me with very few good restaurants near where I live. michael wignall left latymer at the beginning of the year for greener grazing, and while it's nice to see that the hotel trusted her on a young talent like matt worswick, my meal there in the mai was uneven with a few technical slips. steve drake left his homonymous Michelin star restaurant after his cleavage with his wife. close to stovell, another restaurant with Michelin Star ambitions, was only pleasant to reach with the standard of cooking a long way from the 1 Michelin Star plane they hope to reach. local food options have been...read more

Brian Hughson has been in charge of the kitchens here for over a year, giving some much-needed stability to the restaurant. Tables are large and well spaced, and one side of the dining room has tables looking out over an attractive meadow of wild flowers. The lighting was rather murkier than I remember it, hence the matching photos. A tasting menu was £85, three courses at £65, though this includes nibbles and pre-dessert. The wine list had Hugel Pinot Gris 2008 at £59 for a wine that you can find in the high street for £15, JJ Prum Kabinett 2011 at £69 for a wine that retails at £14, Vintage Tunina 2010 at £139 for a wine that you can find for £38, and Antinori Tignanello 2004...read more

Where to begin… The food is simply fantastic, as you would expect from a Michelin Star restaurant. The dishes are unique, creative, generous, and beautifully presented. The service is amazing, from the moment you walk in to the moment you leave, all of the staff will make you feel completely at home and welcome. Not only are they all professional and brilliant at their jobs, they are also passionate and enthusiastic. This is not the kind of restaurant/venue that you visit to tick off the list, this is the kind of place you will want to come back to every year to relax and really enjoy the quality on offer. A special mention to the sommelier, who was the best I have experienced, and made the...

Woven by Adam Smith is hands down one of the best restaurants I have ever had the pleasure of dining in! Our recent dinner was our 10th since the re-brand to Woven in September 2022. It 's a really special place with an outstanding team that always delivers excellent service. We have really got to know the team over the years and they are genuinely so passionate about what they do, they really bring the dining experience to life! Despite dining here on multiple occasions it has always been different each time. I love the way Chef Adam moves his menu to the seasons and how dining here has now become more of an experience than just 'going out for dinner. ' The food really is exceptional. Its j...

Woven by Adam Smith exemplifies an unparalleled standard of excellence in the realm of culinary experiences. Amidst the myriad of virtues this establishment boasts, the standout feature remains its sommelier, Sandro, whose expertise and finesse elevate the dining encounter to an unrivaled zenith. Sandro's profound understanding of oenology is transcendent, seamlessly interweaving his profound knowledge with an affable and amiable demeanor. His astute recommendations, tailored to individual palates, illuminate the dining experience, imparting a harmonic symphony of flavors that dance effortlessly with each dish. His profound expertise is matched only by an innate ability to curate an unforget...

One of the top restaurants in the UK… Woven by Adam Smith has been consistently brilliant every visit. Nowhere else in the region provides a dining experience comparable to the culinary journey, delight and surprises, which are all part of dinner at this stunning restaurant. There is also nothing quite like booking a table for 7:30 pm and then dining for 3 1/2 hours without a moment of boredom. It is possible to get in and out in a far shorter time, but in such gorgeous and comfortable surroundings, usually with the sounds of a pianist playing in the distance in Coworth Park’s drawing room, preceded by Bellinis in the bar, with a unique offering of bar nibbles,a visit to Woven is a unique pl...