By Angela Green: Restaurant Dominic Chapman Henley-on-Thames now open.
Chef Dominic Chapman has opened his first restaurant in Henley-on-Thames, revealing that he will put his name to a restaurant for the first time in his career.
The 60-cover Restaurant Dominic Chapman serves classic British dishes using quality local produce across breakfast, lunch, afternoon tea and dinner, with Chapman heading the kitchen as executive chef and his long-term colleague David Thompson appointed head chef.
The opening menu includes dishes such as a Cornish crab salad; steak and kidney pie with mashed potato; peppered haunch of venison; and chocolate fondant with toffee sauce, almond biscuit, and coffee ice cream.
Based in the Relais Henley, a 40-room boutique hotel in Oxfordshire managed by the Relais Retreats group – a two-strong hotel business owned by Grace Leo and Tim Hartnoll – the restaurant also has an outdoor dining area with up to 50 covers. The interiors have been designed by Leo, creating a warm and welcoming but also modern space.
Chapman said: “I am thrilled to be opening the restaurant after months of planning. Whilst this is my first venture in Henley, I’ve lived and worked just down the road for years so I know the area really well.
“I really wanted to create a restaurant that was accessible to a wide range of people in the area so our menus have been especially designed to make sure that we have something for everybody.
“We’ve got lots of exciting plans in place for the restaurant and we’re really looking forward to welcoming people to our new home.”
Guests can hire the restaurant for exclusive use or the numerous private dining spaces within the hotel. Restaurant Dominic Chapman also has a selection of cocktails and an extensive wine list.
Chef Chapman’s earlier career saw him head the Michelin-starred kitchen at the Royal Oak in Paley Street, Maidenhead, before opening the Beehive, which he ran for nine years. He also acquired the Crown at Burchetts Green in 2022 and reopened the restaurant in June of that year.
Exploring opportunities for reusables across hospitality and catering
