By Angela Green: Dominic Chapman announces new restaurant opening.
Dominic Chapman is set to open his first restaurant in Henley, offering his unique take on classic British dishes. With a strong focus on British produce, the 60-cover restaurant will offer breakfast, lunch, afternoon tea and dinner to guests.
Based in the Relais Henley hotel, the restaurant also boasts an outdoor dining area, with the option to seat up to 50 people.
The restaurant, due to open in early 2024, will be headed up by Chapman as executive chef, and long-term colleague David Thompson as head chef.
Chapman is a multi-award winning chef, with a Michelin star to his name during his time at the Royal Oak in Paley Street, as well as Michelin guide recognition at The Crown in Birchetts Green and the Beehive in Maidenhead.
The Relais Henley is a 40-room boutique hotel, managed by The Relais Retreats group – a two-strong hotel business headed up by owners Grace Leo and Tim Hartnoll.
Chapman’s menu will include dishes such as Smoked Eel, Beetroot, Horseradish Cream; Soused Sardines; Rabbit and Bacon Terrine, Cumberland Sauce; Cornish Turbot, Samphire, Monks Beard, Cockles, Mussels, Lemon Butter; Lancashire Hot Pot, Pickled Red Cabbage; Oxtail and Kidney Pie & Mash; and Chocolate Fondant, Toffee Sauce, Almond Biscuit, Coffee Ice Cream.
The interiors are the brainchild of Leo, who has an extensive background in international hotels. It blends modern aesthetics with a warm ambiance, creating a welcoming space for food enthusiasts.
Alongside the main restaurant, guests will also be able to enjoy exclusive use and hire of numerous private dining spaces within the hotel.
The restaurant will also host a curated selection of craft cocktails and an extensive wine list.
Chapman said: “We’re all incredibly excited about the opening of the restaurant. Henley is a beautiful town, and the perfect setting for the style of food we want to introduce to the area. For me, food needs to be uncomplicated and ingredient-led. We know the area really well and will be working closely with local suppliers to make sure we can utilise the brilliant produce we have on our doorstep.”
Leo added: “We are delighted to welcome Dominic to the area and cannot wait to share his wonderful cooking with our local community. We share a common passion in providing excellence in the English art of living and dining.”
Inclusive hospitality’s not new, it is and always has been the very essence of hospitality