The highly-anticipated Fairmont Windsor Park is a grand and indulgent English countryside hotel located on the edge of Windsor Great Park, surrounded by 40 acres of open gardens. Home to seven delectable restaurants and bars in its grounds – spanning British speciality dining, Middle East and European fusion concepts, a quaint afternoon tea lounge and even a wellness café – Fairmont Windsor Park is the ultimate location for a gourmet staycation this year. Whether guests are looking for the perfect place to celebrate a special occasion in style, an intimate setting to taste experimental dishes or a wellness space that serves nutritious yet delicious options, this luxurious new hotel has something to suit all tastes.
With a passion for delivering excellence alongside authenticity, the senior culinary team at Fairmont Windsor Park, led by Executive Head Chef, Mark Brega, will add their passion, personality and expertise to every dish and reveal their top recommendations below.
With a key focus on speciality dining and honouring local produce, 1215 is set on Fairmont Windsor Park’s south lawn overlooking the private terrace and manicured gardens. An intimate setting for celebrating special occasions, 1215 will serve authentic, high-quality British cuisine, using only the finest locally grown produce from The Royal Farms, Windsor artisans and the hotel’s vegetable and herb gardens.
As well as a carefully considered menu with wellbeing at the heart of every dish, Head Chef Luke Fouracre and the Head Sommelier will offer private masterclasses. Steeped in history, the restaurant obtains its name from the Magna Carta – one of the most important documents in history – which was signed nearby on the grounds of Runnymede in the year 1215.
Located adjacent to the restaurant, 1215 Bar invites guests to enjoy an exquisite mix of sparkling wines, Champagnes and an extensive fine wine list, served from a striking bar overlooking the south lawn.
Luke Fouracre, 1215 Head Chef recommends: ‘Windsor Estate Venison, smoked in hay, celeriac, black pudding and pickled blackberries’.
“This is my favourite dish on the 1215 menu, it marries the richness of the venison with sharp pickled blackberries (a method of preservation I utilise a lot to make the most of the seasons) accompanied by the earthy celeriac purée and the hearty texture of the black pudding, to create a well-balanced dish that celebrates British cuisine.”
Guests are invited to head to MOREISH to taste tantalising breakfasts and lunches with a ‘moreish twist’ by day, and exquisite European and Middle Eastern fusion dishes by night. Using ingredients from The Royal Farms and local Windsor Artisans, all dishes at MOREISH will be prepared by a team of expert chefs in an open theatre kitchen led by Head Chef Matyas Rigo, in a welcoming environment perfect for socialising with friends and family. Matyas will also host a series of interactive masterclasses for guests at MOREISH.
Matyas Rigo, Head Chef of MOREISH recommends: ‘Aubergine Textures’.
“This is one of my signature dishes inspired by my mother’s aubergine salad resembling Baba Ghanoush – a real childhood favourite. Aubergine is my favourite vegetable and I wanted to create a dish that took advantage of its versatility, to craft something unique and delicious.”
Mark Brega, Executive Head Chef recommends: ‘Schroders’ Spiced Gin Cured Scottish Salmon with spice infused lemon curd, dill compressed cucumber, samphire, sea fennel, pumpernickel crumb’.
“This is a wonderfully light and balanced dish bringing together the warmth of the spiced gin, the delicately cured salmon, sharp citrus taste and salty sea herbs, best enjoyed with a light Sancerre or white Pinot Noir. We wanted to design a dish that takes inspiration from a classic like gravadlax (a Scandinavian-style Salmon), combined with gin from our bespoke Schroder’s Botanicals Bar, to connect both the restaurant and bar concepts.”
Located inside MOREISH, Schroders’ Botanicals Bar will serve a wide range of local and international gins from world-renowned brands and passionate botanists. Inviting guests to experience new, tempting flavours. In-house mixologists will also offer gin masterclasses, including premium tastings and cocktail-making classes. For early risers, the bar will serve a selection of fresh fruit smoothies and juices, designed to help guests begin their day with a health boost.
A calming yet opulent lounge with expert service and guests’ comfort at the heart of the experience, the Orchid Tea Room is the perfect place to enjoy a regal afternoon tea. Guests are invited to savour handmade creations from the expert Pâtisserie and Chocolatier team, spearheaded by Pastry Sous Chef, Swapnil Sawant, alongside a world-class tea selection and fine Champagne. Named after the original owners of the mansion who collected orchids from around the world, the bespoke crockery used is inspired by the delicate beauty of these flowers and the fragility of the environment.
Swapnil Sawant, Pastry Sous Chef recommends: ‘Strawberry and Pistachio Roly Poly’.
“A charming childhood dish originating from the 19th century, I was inspired by this traditional British dessert to create a roly poly with a twist. This decadent and delicious dessert will consist of a pistachio ‘jaconde’ sponge rolled with strawberry jam and yuzu gel piped in the centre, finished with a chopped pistachio garnish.”
One of the most stylish and charming spots of the hotel, The Library Club is inspired by the library in the previous mansion and obtains many authentic features such as beautiful oak details and a Renaissance-style fireplace. Rich in personality, The Library Club boasts the ideal setting for meetings and private events during the day, and a selection of classic cocktails by expert mixologists, Champagne, fine wine, whiskies, brandies and cold beverages are served in the evening.
Located inside the Fairmont Spa & Wellness area, Greens Café is a well-being restaurant welcoming a private and casual post-spa experience in a relaxing yet sociable environment. Guests can choose between a wide selection of freshly made salads and snacks or opt for a personalised menu prepared by the hotel’s dedicated wellbeing chef, tailored to the health needs of the individual guest.
Schroders’ spiced gin cured Scottish salmon served with spice infused lemon curd, dill-compressed cucumber, samphire, sea fennel and a pumpernickel crumb.
For the Salmon Marinade
- 500g salmon
- 100g salt
- 100g sugar
- zest of 2 limes
- zest of 2 lemons
- 10g juniper berry, crushed
- Mix the sugar and salt together, add the lime and lemon zest and the crushed juniper berry
- Clean and skin the salmon then cut it in to 5cm square pieces. Place some of salt mix on the bottom of a tray, place the salmon on top and then add the rest of the marinade. Cover and leave to cure for 3.5hrs in the fridge.
- Once done, lightly rinse the salmon and pat dry.
For the Lemon Curd
- 100g butter
- 50g water
- zest of 1 lemon
- juice of 2 lemons
- 2 whole eggs
- 1 egg yolk
- 50g sugar
- 5g juniper berry
- Bring water and butter to simmer.
- Mix eggs and lemon to a paste, then mix with butter and water and slowly cook out till thickened while stirring constantly.
- Remove from heat and cool.
For the Compressed Cucumber
- ½ cucumber
- 1 sprig dill
- 1g salt
- 10g sugar
- 60g water
- Simmer salt, sugar and water until dissolved and then chill.
- Peel and cut cucumber into small 1cm dice then pour liquid over the cucumber and leave to rest for 1hr and then drain.
- Place 125g cured salmon on a plate.
- Add dollops of lemon cured and some compressed cucumber.
- Garnish with fennel shavings (peel raw fennel and leave in ice water); pumpernickel crumb (crumble by hand or in a small spice blender); bronze fennel and samphire.
Recipe courtesy Fairmont Windsor Park Executive Head Chef Mark Brega.
Images © Fairmont