A stunning country house, Danesfield House plays host to an exquisite kitchen, spearheaded by Executive Chef Billy Reid, which serves delectable Modern English cuisine to guests of the hotel and visiting diners alike.
Within Danesfield House there are three separate locations in which to dine, none of them more elegant than the Oak Room. Designed with lavish furnishings, an ornate ceiling and a soothing cream colour palette by Anoushka Hempel, dining in the Oak Room is a luxurious experience.
The grade II listed house is surrounded by 65 acres of landscaped gardens, water gardens and a backdrop of the River Thames, making it an idyllic location for a wonderful meal. Danesfield House also has a rich history, being over a century old and having been requisitioned for the RAF Reconnaissance and Photography Section during World War II.
Chef Reid is passionate about using the freshest seasonal ingredients and thus the menu changes quite often, yet there are many dishes that remain staples of the menu. Extend the dining experience for as long as possible by indulging in a rich three course meal, making sure to sample the best of Chef Reid’s culinary delights.
Start with something exemplary, such as the tantalising scallops, partnered with spinach and blue cheese, the enchanting crab cocktail, complete with apple and walnuts, and the sumptuous ensemble of Mediterranean vegetables, lentils and buffalo mozzarella.
The main courses are separated into three sections on the menu; pasta, meat and fish. Each offer truly delicious dishes, yet particularly noteworthy examples include the scrumptious girolle mushroom risotto, the succulent fillet steak and the wonderful herb battered codling.
Dessert is an equally divine affair, with heavenly choices like the refreshing passion fruit parfait and the decedent white chocolate and orange mousse, and whatever the final decision is it will surely round off the meal superbly.