The restaurant at the five-star Vineyard in Newbury is about as luxurious as it gets. Executive chef Tom Scade carefully crafts beautiful dishes, using almost entirely locally sourced ingredients. Scade trained under John Williams MBE at The Ritz, helping to maintain the restaurant's Michelin star. The plating at The Vineyard's restaurant is unpretentious, as Scade likes to let the food speak for itself.
Starters at The Vineyard are a delicate affair, with seafood options including crab tortellini or Berkshire trout with Oscietra, cucumber and horseradish. There is an elegant house salad, or burrata with artichoke, truffle and hazelnuts for those who want to keep their first course vegetarian, and a game pie for those who don't.
Mains offer a heartier, more meat-focused selection, with the option of Hereford rib eye with Café de Paris butter and beef dripping chips, Packington chicken with cabbage, celeriac and chestnuts or Berkshire rare breed pork with apple and sage. Pescetarians can enjoy a grilled monkfish, served with Delica pumpkin, almond pesto and burnt orange, while vegetarians can opt for a salt-baked swede with Pommes Anna and stout-braised onion. Those wishing to supplement their meal can add purple sprouting broccoli with pecorino, chips, brown butter carrots, heritage beetroot salad or French fries.
Diners at the Vineyard can finish their meal with something sweet and decadent, such as a blackberry and white chocolate mille-feuille, which can be paired with an optional plum and sake liqueur. Other options include a cheese board, paired with a 1996 Portuguese port.
The Vine Bar offers a large selection of small plates, charcuterie and cheese, each with optional pairings from The Vineyard's 30,000-bottle, 3000-bin cellar, with over 50 options available by the glass. The wine at The Vineyard features some of the very best wine in the world and is certainly not to be missed.