The story
The Braywood in Maidenhead presents brasserie-inspired cuisine within a reimagined historic Royal Oak site. WSH Restaurants transformed the former pub into a bright, 70-cover space that balances a carefree Californian aesthetic with the building's traditional English facade. A vast single-pane picture window frames the lush gardens, while glassy architectural additions house the cocktail bar and main restaurant. General Manager Thomas Gammella oversees a team dedicated to signature hospitality across daily lunch menus and evening service.
Head Chef Sam Brennan draws on training at Petrus and The Woodspeen to craft elegant dishes rooted in seasonality. Raised by French grandparents who maintained a kitchen garden, Brennan focuses on simply delicious food without pretension. His menu showcases provenance through carefully sourced ingredients like Isle of Wight tomatoes served with buffalo burrata, and skate wing accompanied by café de Paris butter and brown shrimps. Lunch offerings include half poussin on the bone with crushed lemon potatoes and rosemary sauce.
The consistency of these seasonal preparations earned The Braywood the AA 3 Rosette for Culinary Excellence in 2026. Sommelier Jacopo Maroni supports the kitchen with a wine list exceeding 600 bins and over twenty selections by the glass. Pouring options span from accessible whites like Soave to premium labels including Bollinger Rosé and Château Dutruch Grand Poujeaux. Evening meals often finish with basque cheesecake presented alongside vanilla crème diplomat and olive oil.
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