The pub is under the leadership of Steven Ellis previously of The Oxford Blue in Old Windsor with his wife Ami as head pastry chef. Steven’s training under the tutelage of Clare Smyth MBE at Restaurant Gordon Ramsay has enabled him to offer a sophisticated twist on familiar dishes.
A spokesperson for the restaurant said: “Taking advantage of the abundance of amazing local produce, and with Steven’s particular love of game, he has created a harmonious and captivating menu with the help of a network of local suppliers.
“In particular, Steven’s strong relationship with the Head Gamekeeper at The Royal Farm and Windsor Great Park, means that The Bailiwick benefits exclusively from exceptional ingredients throughout the seasons. Steven’s long standing ambition to serve exceptional quality game as well as the business partnership and vision of Ratnesh Bagdai, who has been keen to work with Steve for a few years, ensures The Bailiwick sits alongside some of the country’s best eating houses.”
The succinct menu is said to reflect Steven’s commitment to offering guests alternatives to ‘prime’ cuts of meat in a creative and playful way that is sure to entice those that might not naturally opt for game or more unusual joints.
The starters on the Bailiwick’s menu include a Smoked Haddock Scotch Egg with Watercress Velouté and Confit Lemon, a reinvention of a British pub classic as well as a Braised Pigs Trotter, which Steven braises in red wine before serving with apple, black pudding and a Gribiche sauce.
The main courses promise to be a hearty affair with Windsor Great Park Roe Deer, served two ways as both an expertly stuffed saddle and braised leg croquette, alongside wild mushrooms and wild garlic, to add a richness and seasonal flair to the dish.
When it comes to the desserts, Steven’s wife Ami takes the reins and crafts dishes showing her extensive experience, passion for pastry and love of art. Ami will blend classic comfort food with technical accomplishment so that guests can enjoy recognisable favourites in a different way. Highlights from the menu include Ami’s signature Lemon Parfait with Burnt Meringue and lemon verbena, a fun take on the classic lemon meringue we all know and love. As well as a Custard Tartlet with English Strawberries, Earl Grey Custard, Elderflower and Strawberry Sorbet.
From the drinks menu, pub-goers can delight in a glass or two of Windsor Great Park Sparkling Wine, produced from a vineyard planted during the reign of Henry 2nd, and said to be the Queen’s favourite tipple. The Bailiwick has links with a local brewery to create the signature Bailiwick Ale, made using wild hops that have been foraged in the surrounding countryside.
To go alongside The Bailiwick’s carefully curated drinks menu, there are bar snacks on offer. Guests can enjoy Windsor Great Park Venison Bon Bons, Field Mushroom Arancini with truffle Mayonnaise and Spicy Hot wings glazed with their homemade Bailiwick hot sauce.
The restaurant spokesperson added: “The Bailiwick’s emphasis on creating a relaxed and friendly atmosphere is reflected in the design of the main dining room and bar areas, with familiarity and honesty at the core of the interiors.
“Warm and earthy tones will be accented with customary British tartans and the large oak bar is sure to be the perfect place to sink into an armed leather stool and while away the afternoon. Steven & Ami have also chosen to work with a local artisan, Grayshott Pottery, to provide the ceramics for the pub, furthering their desire to create a space for locals and with the help of locals.”
More information about The Bailiwick can be found at https://www.thebailiwick.co.uk/