White Waltham is a small village just outside Maidenhead, in the county of royal Berkshire. With a small aerodrome, winding country lanes and cricket ground it certainly feels quintessentially British. The Beehive’s food has been quietly building and reputation both locally and more recently further afield. With Berkshire being my home county, eventually curiosity got the better of me, I booked a table.
Walking into the Beehive I could feel a real sense of warmth from the staff, and the local patrons at the bar from the village. Soon seated next to the fireplace, I found myself reading through a small but very delicious sounding menu. My starter was decided in a heartbeat, but mains they needed a little more consideration. As my order was placed, warm Irish bread arrived.
Just as I finished my last piece of bread, my starter promptly made its way to the table. Rabbit Lasagne, presented in a beautiful pasta parcel, surround by a cheese, mushroom and sauce. Breaking through the delicate pasta revealed the most tender pulled rabbit. Balance in taste, as the sweet, soft rabbit meat with the earthy Wood Blewit mushrooms combined and worked in harmony with the silken smooth cheese sauce. Just stunning.
My main course, I decided on fish. Cornish roast cod, with saffron potato broth, peas, chorizo and mussels. Cod rested centre of plate, on a bed precisely cut and delicious looking vegetables. Its crispy skin protecting super bright white cod flakes. Taste complexity of this dish, simply amazing and ever changing. One moment buttery soft mussels, are interrupted by a delicate note of saffron only for appearance of delicious sweet peas to be complemented by the saltiness of chorizo. All of this combined so perfectly with the cod, cooked to perfection.
Sitting near the cosy fireplace had certainly warmed me from the cold November air. But, just to make absolutely sure I decided to order a warm dessert. Apple crumble has always been a firm winter favourite of mine. Noticing it on the menu with the inclusion of plum, my mind was made up. As my spoon broke through the thick granular crumble, bramley apples and plums were piping hot. Once custard was poured, it sweetness battled elegantly against the acidic sharpness of the apple and plum. The buttery toasted crumble added texture and a wonderful crunch.
Lots of gastropubs lose some of the warmth and charm of a local family pub when the have a strong focus on gastronomy. This not the case with the Beehive. It is everything relaxed dining should be. Chief proprietor Dominic Chapman has certainly made his mark in the 3 years he has been at the Beehive. His food can, in a heartbeat transport you into a fine dining experience, with his attention to detail and precise cooking. My rabbit Lasagne is a fine example of this, and probably the best starter I have had in 2017.
3 Courses Expect To Pay Around £48.00 Per Person.
For More Information On The Beehive Please Visit http://www.thebeehivewhitewaltham.com
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