The Barn At Coworth Park

We've visited The Barn at Cowarth Park numerous times and have never been disappointed. The food is excellent, the service is excellent and the atmosphere is excellent. My starter, which was the Sticky Beef and Truffle Mac and Cheese was the best starter that I can ever remember having. It was quite heavy for a starter, but well worth it! If you want a table here you have to book well in advance because it is popular. A few weeks in advance if you want a weekday booking, a few months if you want a weekend booking. True, it's not the cheapest night out, but I would say that the price point is just right for the standard of service you're getting.

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before he moved to the coworth park john campbell was the chef in the then two star vineyard in the stockcross restaurant in newbury; it was during his time on the wineberg that the restaurant was excellent its second michelin star in 2007. currently john campbell is connected three days in the week with the coworth park on a consulting basis. chef chef in restaurant is olly rouse, campbells former sous chef in the weinberg. Shortly after we visited chris meredith, we registered as chef. the restaurant is located in a fo

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there were surprises in the Dessert section. “Muscavado, marcapone, plumen, passion” was a fun when a loose interpretation of a deconstructed tiramasu. the deep, sweet enough of the muscavado replicated the coffee liqueur. but the dessert went much further with its use of planted and rusty soaked passion fruit to create a delicious, stylish dessert.

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Absolutely delicious Sunday lunch. The service was excellent and the food was absolutely delicious Halal Sunday roast lunch is very rare to find and The Barn does not disappoint.

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from experience know how to fill flavors we are for the à la carte menu. this gets a rather strange answer from the waiting staff as if our option is the less favorable choice.

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