Introducing The Braywood: WSH’s vision for a contemporary British dining experience

Friday, 22nd December 2024: Tomorrow, Head Chef Sam Brennan unveils The Braywood, an eagerly awaited addition on the doorstep of Bray’s thriving foodie scene. Blending old-world architecture with modern design, The Braywood takes over the former home of The Royal Oak, once owned by Sir Michael Parkinson and his son Nick.

We catch up with Sam as he sets out to bring an exciting new dining experience to this charming Berkshire village.

Congratulation to WSH on Braywood’s opening! Do you think their ability to breathe new life into historic buildings is a unique selling point for them?

We certainly have a great track record when it comes to revitalising spaces! Architect Chris Bagot has been involved in several projects for us now and always strikes a beautiful balance between calm and luxury. It’s inspiring to work within spaces that let the food shine.

So it’s not a modest extension then?

No, The Braywood is anything but that. I think Chris does that whole intersect between modernism and traditionalism really well. It feels so deeply connected and vibrant. But in my simple terms, it’s not just about updating a building, but developing it to just feel fresh and inviting.

The Braywood is in a space with a lot of history, previously home to The Royal Oak owned by Sir Michael Parkinson and his son Nick. Is there pressure to live up to that legacy?

Absolutely, the history here is one of the reason we fell in love with the site. But we’re focused on starting a new chapter, creating a space that feels exciting and forward-thinking, while respecting the past.

Coming from The Woodspeen, which previously had a Michelin-star, and now moving into a former Michelin-starred space, do stars play a role in your ambitions for Braywood?

For us, what’s most important is that the team enjoy doing what they do best, and the guests have an exceptional experience. We often talk about the importance of doing ordinary things extraordinarily well, with consistency, and that philosophy tends to show on the plate. If accolades come as a result of that, then that’s wonderful. But they’re never the goal – the guest experience always comes first.

Will diners see any familiar dishes from The Woodspeen, or is The Braywood an entirely new adventure?

They won’t see the same dishes, but they should feel a similar ethos of elegance, quality and provenance. We’re really pleased with our first menu – it’s packed with really beautiful ingredients and dishes, like our hand-dived Orkney scallop starter.

Would you describe The Braywood as more of a gastropub, a local’s pub, or something else?

It’s neither! The Braywood is a contemporary British restaurant, complete with destination cocktail bar. We’re serving an à la carte menu, daily specials, midweek set lunches, and Sunday lunch, all paired with an extensive wine list featuring over 600 bottles.

What can you tell us about the food offering and the thought behind the menus?

Our menus are always seasonal and ingredient-led, so whatever is in season is what’s on the menu. It’s up to us to bring out the best in the ingredients and to share as many wonderful flavours with guests as possible, so as well as the à la carte main menu, we’ll be serving daily specials, ranging from venison pie to a Dover sole sharer.

Will it be all-day dining, or will there be set dining times?

We’ll be operating with set dining times to create a relaxed and welcoming atmosphere. Lunch will be served from 12noon to 2.30pm, and dinner from 6pm to around 9.30pm. Sunday is 12noon to 4.30pm. Mondays will be closed.

Any must-try dishes?

Naturally, we’d love guests to try everything on the menu, but the hand-dived Orkney scallops and monkfish are two dishes that are personal favourites of mine.

Is there anything special about the drinks at Braywood that makes them stand out?

We have a selection of artisanal cocktails on our bar list, including ‘Fig on the Rocks’ – a beautiful twist on the Negroni with fig-infused Campari, or ‘Orange Shade’ which features beautiful toasted hazelnut Mezcal flavours. I mentioned our wine list boasts over 600 bottles – there are some interesting grape varieties, and a really good selection of dessert wines.

How would you rate Braywood’s menu for health-conscious, vegetarian and vegan options? Would you give it a 10 out of 10?

Yes, I think we would. We make it a priority to cook for everyone. Our ingredient-led approach means were always working with the best produce. And when you’re cooking with produce at its best, you can create extraordinary flavours whatever the ingredient and the dietary requirement.

With such extraordinary competition in the area, do you aim Braywood to be the new go-to spot?

We certainly want Braywood to be a place people remember for its beautiful food and an entertaining space they can really enjoy. And if that reputation grows over time with the likes of Michelin stars and other accolades, then that’s a bonus. But our focus is on creating a restaurant that’s relaxed, inviting, and always offering something a little special.

The Braywood, Paley Street, Littlefield Green, Maidenhead, SL6 3JN

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