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119176 1

Humphry's at Stoke Park

AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Innovative cooking amid Georgian magnificence

AA Inspector

At a glance

Tasting menu
Private dining
Wines by the glass
Wheelchair access
Service charge
Credit cards accepted

If all you know of Stoke Poges is exhausted by its contiguity to Slough, think again. In the Edwardian decade, it saw the establishment of England's first ever country club and hotel, in the palatial form of Stoke Park. Aldous Huxley references Stoke in Brave New World as the location of a much-visited golf course, and a sprawling championship green surrounds a mansion that boasts celebrity credentials in abundance. James Wyatt, architect to George III, designed the house itself, with its magnificent balustraded frontage and soaring cupola, while the grounds were subject to a do-over, starting in 1791, by Humphry Repton, working with the grain of the ‘Capability’ Brown original. It's Repton, of course, who is acknowledged in the restaurant name, and a more fitting space could scarcely be imagined. Full-drop windows, a marble fireplace and a light gold colour scheme over a deep-pile, pink-hued carpet are enhanced by the utmost professionalism of the service approach. This is a potentially humbling context for any chef to step into, but in Chris Wheeler, Stoke Park has a confident and inspired practitioner. What is refreshing about the menus is that there is no sense of taking the most obvious route, layering old-fashioned luxuries on a tried-and-tested foundation. Many of the dishes are imbued with the same innovative spirit that characterises modern British cooking in much less opulent surroundings than these. Yes, there are oysters to start, but offered in three contrasting treatments: dressed in lime, ginger and soy; tempura-battered with pickled cucumber and topped with chorizo foam, matched with the juicy freshness of early strawberries. The terrine of ham hock and foie gras may seem more mainstream, but its accompaniments of salt-baked pineapple and chilli-boosted pineapple chutney lift it into another dimension. Main courses are built on impeccable prime materials, treated both with respect and with inventive energy. A stupendous game dish offers succulent pheasant with hay-baked celeriac and pear, in a jus sweetened with blackberry liqueur, while halibut is gently sautéed and teamed with miso-glazed octopus, kohlrabi and parmesan gnocchi. The Brookfield Farm beef fillet remains a reference dish, with its shallot purée, bone marrow crumb and glossy red wine jus. Similarly, variations of sablé Breton, salty buttery biscuit layered with brûlée cream, served perhaps with clotted cream ice cream, are the basis of a signature dessert, or there may be hauntingly rich mocha soufflé with chocolate anglaise and mascarpone and orange sorbet.

Also at this location

Opening hours

  • Closed: 24–26 December, 1st week in January
  • Days closed: Monday to Tuesday
  • Closed for lunch: Wednesday to Sunday
  • Dinner served from: 7
  • Dinner served until: 10


  • Chef(s): Chris Wheeler

Food and drink

  • Cuisine style: Modern British
  • Vegetarian dishes available
  • Wines under £30: 4
  • Wines over £30: 90
  • Wines by the glass: 12

Price guide

  • Service charge
  • Credit cards accepted


  • Wheelchair accessible
  • Steps for wheelchair: 9
  • Accessible toilets
  • Assist dogs welcome

Additional information

  • Seats: 50
  • Private dining available
  • Private dining seats: 146
  • On-site parking available

Getting here

M4 junction 6 or M40 junction 2, take A355 towards Slough, then B416. Stoke Park in 1.25 miles on the right.

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Nearest train station

Slough, Gerrards Cross
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