The Braywood’s Winter Table
There’s something uniquely satisfying about winter dining—a sense of indulgence, a celebration of the season’s finest, and a reminder that even in the colder months, the land still offers so much to treasure. At The Braywood, Winter is when we truly embrace our ethos of showcasing the best ingredients from the very best people.
Let’s begin with truffles—those elusive gems that send chefs into a poetic trance. The fresh Wiltshire Truffles we receive are nothing short of extraordinary, their earthy aroma almost impossible to describe without resorting to metaphors about damp forests and dark secrets. They’re sourced from a small supplier we’ve come to know well, and their ability to elevate even the simplest of dishes is nothing short of magic. We shave them over stunning risottos, pair them with delicate eggs, or let them shine alongside tender celeriac—all to bring a touch of luxury to your plate.
Then, there’s the meat. Not just any meat, but the kind of specialist aged cuts that make you pause, breathe, and savour the moment. Vicars, our trusted partner, treats their craft with reverence and passion. These cuts don’t just come from a cow; they come with stories—about time, patience, and a deep respect for the animal. The marbling is exquisite, the depth of flavour profound. It’s the kind of meat that doesn’t just make a meal—it crafts a memory.
But this winter, we’ve also had the privilege of working with an extraordinary beef supplier from Bower Farm. Situated high up on the Berkshire Downs, Bower Farm has been in the Walters family since 1911, and it’s no wonder we’re so excited about the beef it produces. The cattle are raised and bred on rolling hills, grazing on lush, natural pastures rich in biodiversity. It’s a farm that’s dedicated to sustainability—rotational grazing, minimal fertiliser use, and an active commitment to environmental health. The beef is rich, marbled, and tender, and it’s the kind of meat you feel good about enjoying. It’s a story of careful, ethical farming that directly translates into outstanding flavour.
And let’s not forget the vegetables. Too often, they’re treated as an afterthought, but not here. Our relationships with local growers and farmers mean we’re not just getting carrots and leeks; we’re getting the best carrots and leeks, ones that have been nurtured in soil as rich as their taste. This winter, we’ve been blown away by a particular variety of parsnip—sweet, nutty, and utterly gorgeous when roasted until caramelised. Then there’s the kale, so vibrant it feels alive, and squash that practically sings when paired with a touch of spice.
These ingredients aren’t just food; they’re a testament to the people who grow, raise, and forage them. At The Braywood, we certainly see ourselves as distinct storytellers in this process, taking what the land gives us and presenting it to you in a way that respects its origins.
Winter, with its hearty flavours and cozy nights, invites us to embrace this philosophy even more deeply. So, as you sit by our warm, glowing lights, perhaps with a glass of something rich and red, we invite you to taste not just the food, but the care, the craft, and the connection that went into every element on your plate and senses.
Come and dine with us this season… Let us show you what winter truly tastes like.
