Kinghams is a two AA Rosette, fine-dining restaurant located in the stunning, rural village of Shere nestled in the heart of the Surrey Hills. The jewel of the crown in Surrey gastronomy, Kinghams offers the finest and freshest food with original dishes and tantalising menu consisting of great tasting menus and experiences.
Home for Kinghams is the most beautiful 17th century listed building, so picturesque from the inside and out. It bought an instant feeling of heritage, luxury as well as relaxation with its intimate dining spaces set between crafted wooden beams, a cosy bar, log fire and exquisite outdoor dining terrace.
Jack Forrest Foster, has co-owned the establishment since 2019, alongside the highly skilled and experienced Kinghams chef, Mohssine El Faddi. Their focus is on elegant, seasonal and contemporary British food prepared with local ingredients to the highest level.
“Our menu changes according to the availability of the produce with local venison, partridge and duck regularly featured, as well beef from the Surrey Hills,” Jack informs us. “We also have our own herb and vegetable garden and every part of the menu is freshly made by the kitchen team.” The accolades to prove their winning formula keep coming in too – having won ‘Best Fine Dining Restaurant’ at the 2024 Surrey Awards and ‘Best Restaurant’ at the 2019 Food & Drink Awards among many others.
OUR EXPERIENCE
We arrived at Kinghams on a bustling Friday lunchtime and were greeted by Jack and his ever-friendly front of house team. Our lovely waiter Tommy and waitress Megan were both attentive and fun making the general ambience thoroughly enjoyable throughout our visit. The menu choice was wide and varied but not overbearing – with four choices in each course; To Begin (starter), The In-Between (second starter/mini main), To Follow (main course) and To Finish (dessert) we were indeed spoilt for choice.
TO BEGIN
We opted for the 4 Course Menu Option – perfectly presented so customers can enjoy more Kinghams flavours and enhance their dining experience. We started with freshly cooked crusty bread and butter. Then our intrepid diners went for the ‘Hibiscus and Gin Cured Trout Mosaic with Caviar, Butter Milk and Pickled Vegetables’ with locally sourced trout and Silent Pool Gin – the succulent fish was infused with sublime flavours and the kick of gin made it stand out, as did the bursting taste explosion from the delectable caviar eggs.
Our other diner went for the ‘Moorish Squash with Orange Blossom, Pistachio and Damascus Rose’ which was beautifully presented in a perfect rose shape and tasted delicious, with blended butternut, and then slices on top to create this culinary ‘rose’ masterpiece.
THE IN-BETWEEN
For the other ‘In Between’ course we went for the ‘Hand Dived Scallops with Seaweed Salad, Dashi and Furikake’ which was sublime, presented beautifully in scallop shells and the equally impressive ‘Duo of Partridge, Smoked Breast and Confit Leg Pastila with Mulled Pear, Heritage Carrot and Bread Foam.’ The locally farmed partridge was extremely tender, the pastilla was rich and bursting with flavour and the heritage carrots were also cooked perfectly al dente.
TO FOLLOW
For mains there was so much to choose from, including delights such as the ‘Glazed Octopus with Romesco and House Harissa’ (pictured here) iit was hard to decide on just one! We went for the enticing ‘Duo of Creedy Carver Duck, Smoked Breast and Leg Rillete with Braised Red Cabbage and Chicory’, on the advice of our helpful waitress Megan. It was an amazing dish, delightfully presented and the flavours of the game were perfectly offset with the sweetness of the red cabbage and accompanying jus.
Our second taster, went for the ‘Roast Leg Fillet and Braised Shoulder of Local Venison with Poached Quince and Curly Kale Fennel.’ The succulent and generous portion size of the Venison was cooked perfectly medium rare. The red wine jus was delicious too – giving a rich favour and kick to this Winter warming dish. We both opted for sides of Duchess Potatoes with Nutmeg Brussel Sprouts with Chestnut Vinaigrette
TO FINISH
Next up was the lemon milk sorbet, served as a palette cleanser after the main. It was delightful, and the zing of lemon was perfectly paired by the sweetness of the milk.
Although feeling a bit on the full side, there was no way we were turning down the famous Kinghams dessert menu.
Following our refreshing cleanser, we went for the King hams classic of ‘Black Fig and Stem Ginger Baked Alaska with Pain d’Epice Sponge, Sumac and Fig Leaf Oil.’ It was simply divine, with perfectly whipped peaks of meringue in the Alaska and the softest, lightest fig infused sponge and accompaniments.
We then hit up the dessert masterpiece of ‘Chocolate and Orange Fondant with Dehydrated Orange and Blood Orange Sorbet.’ The sharp flavours of the blood orange were a winning match with the perfectly cooked chocolate fondant oozing with the most mouth-watering, melt in the middle chocolate filling.
TO DRINK
Kinghams has some great partnership deals with Surrey’s distillers and vineyards – including the infamous neighbouring Silent Pool and Albury Vineyard. On the recommendation of Jack, we went for the ‘Albury Vineyard Blanc de Blanc Sparkling Wine’ which was light, refreshing and got our meal off to a great start.
To accompany our mains we went for a glass of the 2022 Italian Seraffa Gavi di Gavi and a glass of the 2020 Italian Capital Della Crosara Valpolicella Ripasso. Both were excellent suggestions from their in-house Sommelier, and suited our menu choices perfectly.
It is duly noted here, the Wine & Drinks List at Kinghams is extensive – covering 4 pages of the menu – and includes some of the finest sparkling wines, champagnes, wines and vintages you will find in the area. Plus, some of the most amazing cocktails.
CHEF TALK
Mohssine El Faddi, affectionately nicknamed as “Moz” was born in Morocco and started his career 20 years ago at the prestigious Tante Marie School of Cookery where he completed his Diploma in Cordon Bleu cookery. He also trained at a Le Manoir Aux Quat’Saisons under the ownership of Raymond Blanc. He went on to work for a variety of award-winning establishments including Marco Pierre White’s The Mirabelle, Sonny’s and The Langham Hotel before heading down to Surrey.
“I am proud to bring some elements of my Moroccan heritage to our fine dining menu – I think that’s what helps to elevate it and adds a contemporary twist. Our guests enjoy spices, grains and cooking methods that are not necessarily used elsewhere in the area,” Moz says.
“We have a winning formula: we have created a restaurant where people can order high quality food that they can trust. And it’s also a friendly home-from-home for our guests, some of whom visit us on a weekly basis whilst others come for special occasions or family get togethers. It’s a joy to serve our guests.”
IN SUMMARY
Hats off to Jack, Moz, Tommy and Megan and the rest of the Kinghams team for a fabulous menu and the ultimate dining experience.
Kinghams has been delighting guests for over 30 years and we can certainly see why this gem of a restaurant has stood the test of time. Kinghams was easily one of our tasters best ever Restaurant Reviews we have done. The quality of the food, service, décor, surroundings and overall ambience made for a perfect dining experience.
We also love their Sunday Lunches (pre-booking is essential as they get very booked up) as their selection of fine Roasted meats, Roast Potatoes and Yorkshire Puddings are to die for!
We cannot recommend Kinghams highly enough. A visit to this show-stopping restaurant is a “must” in Surrey.
CONTACT:
Kinghams Restaurant
Gomshall Lane
Shere
Surrey
GU5 9HE
01483 202168
@kinghams-restaurant.co.uk
