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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u201cOur 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 The accolades to prove their winning formula keep coming in too \u2013 having won \u2018Best Fine Dining Restaurant\u2019 at the 2024 Surrey Awards and \u2018Best Restaurant\u2019 at the 2019 Food & Drink Awards among many others.<\/p>\n
OUR EXPERIENCE<\/p>\n
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 \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 for choice.<\/p>\n
TO BEGIN<\/p>\n
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 \u2018Hibiscus and Gin Cured Trout Mosaic with Caviar, Butter Milk and Pickled Vegetables\u2019 with locally sourced trout and Silent Pool Gin \u2013 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.<\/p>\n
Our other diner went for the \u2018Moorish Squash with Orange Blossom, Pistachio and Damascus Rose\u2019 which was beautifully presented in a perfect rose shape and tasted delicious, with blended butternut, and then slices on top to create this culinary \u2018rose\u2019 masterpiece.<\/p>\n
THE IN-BETWEEN<\/p>\n
For the other \u2018In Between\u2019 course we went for the \u2018Hand Dived Scallops with Seaweed Salad, Dashi and Furikake\u2019 which was sublime, presented beautifully in scallop shells and the equally impressive \u2018Duo of Partridge, Smoked Breast and Confit Leg Pastila with Mulled Pear, Heritage Carrot and Bread Foam.\u2019 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.<\/p>\n
TO FOLLOW<\/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) iit was hard to decide on just one! We went for the enticing \u2018Duo of Creedy Carver Duck, Smoked Breast and Leg Rillete with Braised Red Cabbage and Chicory\u2019, 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.<\/p>\n
Our second taster, went for the \u2018Roast Leg Fillet and Braised Shoulder of Local Venison with Poached Quince and Curly Kale Fennel.\u2019 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<\/p>\n
TO FINISH<\/p>\n
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.<\/p>\n
Although feeling a bit on the full side, there was no way we were turning down the famous Kinghams dessert menu.<\/p>\n
Following our refreshing cleanser, we went for the King hams classic of \u2018Black Fig and Stem Ginger Baked Alaska with Pain d\u2019Epice Sponge, Sumac and Fig Leaf Oil.\u2019 It was simply divine, with perfectly whipped peaks of meringue in the Alaska and the softest, lightest fig infused sponge and accompaniments.<\/p>\n
We then hit up the dessert masterpiece of \u2018Chocolate and Orange Fondant with Dehydrated Orange and Blood Orange Sorbet.\u2019 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.<\/p>\n
TO DRINK<\/p>\n
Kinghams has some great partnership deals with Surrey\u2019s distillers and vineyards – including the infamous neighbouring Silent Pool and Albury Vineyard. On the recommendation of Jack, we went for the \u2018Albury Vineyard Blanc de Blanc Sparkling Wine\u2019 which was light, refreshing and got our 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 2020 Italian Capital Della Crosara Valpolicella Ripasso. Both were excellent suggestions from their in-house Sommelier, and suited our menu choices perfectly.<\/p>\n
It is duly noted here, the Wine \u00a0& 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.<\/p>\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
IN SUMMARY<\/p>\n
Hats off to Jack, Moz, Tommy and Megan and the rest of the Kinghams team for a fabulous menu and the ultimate dining experience.<\/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. Kinghams was easily one of our tasters best ever Restaurant Reviews we have done. The quality of the food, service, d\u00e9cor, surroundings and overall ambience made for a perfect dining experience.<\/p>\n
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!<\/p>\n
We cannot recommend Kinghams highly enough. A visit to this show-stopping restaurant is a \u201cmust\u201d in Surrey.<\/p>\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