Kinghams is a two AA Rosette fine-dining establishment in the beautiful and rural village of Shere, just a few miles from Guildford and Dorking in the heart of the Surrey Hills.<\/p>\n
The jewel of the crown in Surrey gastronomy, Kinghams features the finest and freshest food with original dishes and tantalising menus consisting of four courses. A visit to this show-stopping restaurant, that has recently celebrated its 30-year anniversary, will not disappoint!<\/p>\n
Having already won 9 industry awards for gastronomy including Best Restaurant in 2013 and Best Fine Dining in 2019. The accolades keep coming, having also received a nod at the Surrey Awards 2023 this year for excellence in Fine Dining.<\/p>\n
Home for Kinghams is a listed 17th century building. The scenery surrounding Kinghams and the restaurant itself is stunning. The restaurant is picturesque and quaint and bought an instant feeling of relaxation. A home from home if you like with its small and intimate dining spaces.<\/p>\n
Jack Forrest Foster, has co-owned the establishment since 2019, alongside the highly skilled and experienced chef, Mohssine El Faddi. Their focus is on elegant, seasonal and contemporary British food prepared with local ingredients to the highest level.<\/p>\n
\u201cThe menu changes according to the availability of the produce with local venison, partridge and duck regularly featured, as well beef from the Surrey Hills,\u201d Jack informs us. \u201cWe also have our own herb and vegetable garden and every part of the menu is freshly made by the kitchen team.\u201d<\/p>\n
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OUR EXPERIENCE<\/p>\n
We arrived at Kinghams on a Wednesday evening and were pleasantly greeted by the owner and front of house manager Jack, who incidentally was celebrating his 39th<\/sup> birthday (Happy Birthday Jack!)<\/p>\n We were shown to our table in the restaurant which was full to the brim \u2013 a good sign on a midweek night in November. Luckily, we had pre-booked well in advance, as Kinghams have waiting lists of over 2 weeks at times.<\/p>\n Our lovely waitress Lisa was attentive and fun making the general ambience thoroughly enjoyable. The menu choice was wide and varied but not overbearing \u2013 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!<\/p>\n \n TO START<\/p>\n We opted for the 4 Course Menu Option, starting with the In-Between Courses of \u2018Hand Dived Scallops with Parsnip and Curry Butter\u2019 which was sublime, presented beautifully in scallop shells and the equally impressive \u2018Venison Ravioli with Braised Seasonal Vegetables and Marsala Broth.\u2019 The locally farmed venison was extremely tender, the freshly made pasta cooked perfectly and the broth sauce was delicious giving a rich favour and kick to the winter warming dish.<\/p>\n Next up was the amuse-bouche of fish soup, served as an appetiser before the main. It was delightful, and contained a mussel and a piece of prime sole in a cute coffee cup with a frothy top. A very nice touch, Kinghams!<\/p>\n \n MAIN COURSES<\/p>\n For mains there was so much to choose from, including delights such as the \u2018Glazed Octopus with Romesco and House Harissa\u2019 (pictured here) it was hard to decide on just one! We went for the enticing \u2018Duo of Partridge, Applewood Smoked Breast and Leg with Poached Pear, Jerusalem Artichokes, Walnut Ketchup and Chestnut Jus\u2019 on the advice of Jack, the owner. It was an amazing dish, presented beautifully and the flavours of the game were perfectly offset the sweetness of the pear and crunch of the walnuts.<\/p>\n Our second taster, comedian and TV personality Bobby Davro, went for \u2018Pan Fried Sea Bass with Heritage Carrot, Blood Orange Puree and Confit Fennel.\u2019 The sharp flavours of the blood orange and fennel were a winning match with the succulent and generous portion size of the Sea Bass. The Heritage Carrots were also cooked perfectly al dente.<\/p>\n \n TO DRINK<\/p>\n Kinghams has some great partnership deals with local distillers – including the infamous Silent Pool and Albury Vineyards. (Look out for a new trout main dish on the Festive Menu incorporating their gin!)<\/p>\n Unsure on what to have as a pre-dinner drink we went for the Special Recommendation of \u2018Kinghams 30th<\/sup>Anniversary\u2019 Wessex Gin and Fever Tree Tonic – with a Juniper nose and a hint of cinnamon and citrus \u2013 it was so light and refreshing and got the meal off to a great start.<\/p>\n To accompany our Mains we went for a glass of the 2022 Italian Seraffa Gavi di Gavi and a glass of the 2021 Domaine Colonge Fleurie. Both were excellent suggestions from Kinghams in-house Sommelier. The Wine List at Kinghams is extensive and includes some of the finest wines and vintages.<\/p>\n \n DESSERT<\/p>\n Although feeling a bit on the full side, there was no way we were turning down desserts!<\/p>\n Following our refreshing palette cleanser of \u2018Kiwi and Bubbles Sorbet\u2019 from Albury Vineyards, we went for the Kinghams classic of \u2018Apple Tart Tatin\u2019 served with calvados caramel, roasted apple puree and cr\u00e8me fraiche sorbet \u2013 it was simply divine, the sweetness of the caramel perfectly offset the sharpness of the roasted apple in the Tatin.<\/p>\n We then hit up a new Kinghams dessert masterpiece, \u2018The Peanut Butter and Chocolate Parfait\u2019 served with a scrumptious port gel and milk ice-cream. This looked too good to eat, presented beautifully with a whipped chocolate topping, but we managed it!<\/p>\n Hats off to Jack, Mo and the team for a fabulous menu and the ultimate dining experience.<\/p>\n \n CHEF TALK<\/p>\n Mohssine El Faddi, affectionately nicknamed as \u201cMoz\u201d 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\u2019Saisons under the ownership of Raymond Blanc. He went on to work for a variety of award-winning establishments including Marco Pierre White\u2019s The Mirabelle, Sonny\u2019s and The Langham Hotel before heading down to Surrey.<\/p>\n \u201cI am proud to bring some elements of my Moroccan heritage to our fine dining menu – I think that\u2019s 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,\u201d Moz says.<\/p>\n \u201cWe have a winning formula: we have created a restaurant where people can order high quality food that they can trust. And it\u2019s 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\u2019s a joy to serve our guests.\u201d<\/p>\n \n IN SUMMARY<\/p>\n 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.<\/p>\n Kinghams was easily one of our tasters best ever Restaurant Reviews. The quality of the food, service, d\u00e9cor, surroundings and overall ambience made for a perfect dining experience. We have also heard wonderful things about their Sunday Lunches (pre-booking is essential) and have already secured our sought after reservation to try out next month!<\/p>\n We cannot recommend Kinghams highly enough.<\/p>\n \n \n CONTACT:<\/p>\n Kinghams Restaurant<\/p>\n Gomshall Lane<\/p>\n Shere<\/p>\n Surrey<\/p>\n GU5 9HE<\/p>\n 01483 202168<\/p>\n