I have not had a full day off for two months, so my fiancée and I decided to stay at a beautiful hotel nearby, which also happens to be a Relais & Chateaux, two star Michelin hotel/restaurant, the Vineyard at Stockcross. Some would view this establishment as a competitor to Le Manoir… I do not, because I knew their MD (Andrew McKenzie, one of the best hotel manager in the land) so well. I also knew very well their Executive chef and head chef - Gary and I trained the latter. Both had recently left, which, of course, can cause some serious problems for any operation. Andrew was quick to find a very talented executive chef, Daniel Galmiche, who arrived with his mini-brigade to save the day. Did he?

We enjoyed some excellent treatments at the spa. We had a lovely room, spacious, good light, finest cotton. Great shower, with powerful jets projecting a downpour of steaming water.

At 7pm dinner is served. So many smiling French girls that I feel in Paris … just perfect: stylish artwork, and an elegant, sunken Art Déco dining room. We sit on the top tier, very much like at the theatre, within the privacy of our dining box. The candle glows.

We taste a magnificent 1995 Dom Ruinart. The world is so perfect; we are in the caring hands of a fabulous team and they know how to entertain, how to seduce.

They offer the bread. It's not home-baked, yet it is the most delicious sour dough that I have tasted except for our own (which is home-baked), followed by a delicate apple and celeriac soup so light that I thought it might fly away. Then the best foie gras so nicely presented. Natalia is savouring hand-dived scallops, plump and juicy; the plates come elegantly dressed, not over designed … The glorious food is so, so light, so tasty … The feast goes on.

I spot on the wine list an amazing half bottle of wine. It will be the ultimate (dessert). These are treasured moments with a loved one, which is why we go back to a particular restaurant – those special places that give you so much more than a meal or a stay.


I went to meet the chefs to say thank you, and tell them that the meal I had  was one of the best I have had in Great Britain.

Merci, Andrew; merci, Daniel and also to the wonderful team who gave us a very special stay. 


We will certainly come back 


Un grand merci, and à bientôt.