Set within The Dorchester Collection’s beautiful Coworth Park estate in the heart of the Berkshire countryside, Woven by Adam Smith is everything you want from a fine dining Michelin-starred restaurant.
Led by Adam Smith, who worked under John Williams at The Ritz and a previous winner of the Roux Scholarship, Smith has taken his learnings at the famous Piccadilly hotel restaurant – itself a former winner of The Service Award – and put them to good use both in the kitchen but also front of house. Woven takes all the great aspects of a high-end meal – attentive service, an inviting and relaxed dining room, finessed but not fussy food – while dispensing with other elements of the fine dining experience that can often rankle, namely overbearing staff, continued interruptions to describe dishes at length, over exuberant sommeliers.
From the minute they step into the calming dining room, which very much has its own identity within the hotel thanks to a textured and luxe design that includes woven thread style ceiling instillations, diners are made to feel at ease. Dishes are delivered to the table by well trained and immaculate front of house staff as well as chefs, with its buzzy lunchtime services on Fridays to Sundays making way for a more decadent evening service.
Moreover, the restaurant goes out of its way to be family friendly while at the same time being respectful to all guests. Children of all ages can dine at lunch time and youngsters aged eight and over are welcome for dinner.
Led by Adam Smith, who worked under John Williams at The Ritz and a previous winner of the Roux Scholarship, Smith has taken his learnings at the famous Piccadilly hotel restaurant – itself a former winner of The Service Award – and put them to good use both in the kitchen but also front of house. Woven takes all the great aspects of a high-end meal – attentive service, an inviting and relaxed dining room, finessed but not fussy food – while dispensing with other elements of the fine dining experience that can often rankle, namely overbearing staff, continued interruptions to describe dishes at length, over exuberant sommeliers.
From the minute they step into the calming dining room, which very much has its own identity within the hotel thanks to a textured and luxe design that includes woven thread style ceiling instillations, diners are made to feel at ease. Dishes are delivered to the table by well trained and immaculate front of house staff as well as chefs, with its buzzy lunchtime services on Fridays to Sundays making way for a more decadent evening service.
Moreover, the restaurant goes out of its way to be family friendly while at the same time being respectful to all guests. Children of all ages can dine at lunch time and youngsters aged eight and over are welcome for dinner.
