The Bailiwick - Runnymede

We ate here twice last week, as the food and service were excellent. amy, the cook, makes everything from ground up, including making apple bread on a daily basis. I have included a photo of the pear and vanilla parfaits that was exceptional. the outside was a ell with the parfait inside and the leaves were flavored with zimt. liam served us both paints and he is a real credit to the place. He is very attentive and lets you feel at home. Unfortunately, I live an hour away, otherwise I would eat there every week.

There weren't many paintings in my life that I'm getting blown away, but I can honestly say that this was one of those occasions. on our eve of the outdoor bailiwick we enjoyed a fabulous lunch, an evening a la carte and a fantastic lunch on Sunday. but what we experienced on Saturday night was nothing less breathtaking. we drove from east to west to come to one of the entrances to the windsor great park on the wick road. here you will find the bailiwick. as we approached, manager Liam came to give us a fabulous reception before we join in our table. we started with a free glass sect and enjoy a beautiful start with liam and liz. we were then for a beautiful surprise there from the kitchen came owners steven and ami to welcome us again. then after a quick chat they said they were more than happy to create a special menu for us. well, that was such an amazing gesture and we were delighted to accept. they both went back to the kitchen. we then chose a fabulous bottle chateau cap de merle 2018 from bordeaux, which perfectly connects with the food. this began with the arrival of the amazing windsor great park venison bons and mustard mayonnaise. now it was time for the first cure and what a court it was. the red brain tartare with pine oil emulsion, smoke mayonnaise brioche accompanied by a game broth was simply stunning. then followed their homemade brot and butter. what was to follow was the donuthimmel. the pheasant doughnut with truffle and parmesan custard has thrown us both away. if we thought that the dinge could not be better, then what was changed to follow when we were treated to a brand new dish that comes very soon into the menu and believe that they will be for a treatment. the mallard with trufflemash, confit leg croquette and accompanied by a mixed game cassoulet and chicken liver parfait was from this world. it is only possible to show that if they are amazing products from the windsor great park and put it in the hands of fantastic chefs, then the result will be nothing short of perfection. now it was time for the bäckchef ami to take over. this began with a delightful before dessert of quince and went sorbet. what to follow was no surprise because amis desserts are always delicious. the bavarois of yorkshire rhubarb, vanilla, confit ingwer zitronebalsam was a true joy, as the trifle of clementine leaf custard, mandarin jelly, blood orange sorbet marigold. we finished with coffee and petit four to bring an end an absolutely amazing evening. but that was not before steven and ami came to drink us at the table. this gave us the opportunity to first thank both and to tell them how fantastic the eating and desserts were as well as the fabulous friendly service of liam, liz and the team. I really can not recommend visiting the bailiwick very enough because, as I said, if they are this kind of products together with köchen as talented as this then they will not be disappointed in the smallest. we'll be back soon. many thanks to steven, ami, liam, liz and the whole team for a fantastic evening and look forward to seeing them all again soon

Beautifully renovated, amazing service and fantastic eating. a great job post covid. a lot of luck with the other challenging times ahead. we will be back to support them as often as possible, but please let us know if we can do something else to help.

The whole experience was amazing! the food was beautiful and liam was the best! liam was very knowledgeable and made the whole experience/night. many thanks also to the chefs for the most delicious food. will come back in any case!

A service so personal, we felt like we were the only guests in the restaurant. The food was wonderful, hello bon bons, and I thoroughly recommend the sea bass. We sadly didn't have quite enough room for desserts but fixed this with a half hour walk. We were warmly welcomed back by Liam, who at this stage, already felt like an old friend. It was as if the stars had aligned and the dessert gods had spoken. The raspberry trifle ticked every box on my pud wish list and I'd happily return just for this. Thank you for a wonderful meal.