The Beehive | White Waltham (UK)

I admire the consistency of the kitchen. Dishes we had before were served with the same high quality at this genuine English gastropub. What a joy!

Which restaurant to go to first after the COVID-19 lockdown wasn’t a hard choice at all. Not only because we booked a table there on the very day the restaurants were forced to close last March, but just because it’s one of the best gastopubs in Berkshire. The Beehive, overlooking the village cricket pitch of White Waltham. It’s not our first visit (see my previous reviews from December 2019 and February 2019) and we’ve never been disappointed.

Chef Patron Dominic Chapman and his wife Helena took charge at The Beehive in August 2014. Their first venture as restaurant/pub owners after having worked at several venues around Berkshire and in London. Dominic, a sixth generation restaurateur, has been Sous Chef at Heston Blumenthal’s The Fat Duck *** and Head Chef at The Hind’s Head * in Bray and The Royal Oak in Paley Street, earning Michael Parkinson’s pub and restaurant a Michelin star. Just to name a few.

The Beehive is open lunch on Wednesday to Sunday and for dinner on Wednesday to Saturday. They offer an à la carte menu with 5 Pre-Starters / Snacks (at £3.95-£5.50), 6 Starters (at £7.95-£12.95), 6 Mains (at £17.95-£32), 5 Sides (£3.95) and 5 Desserts ( at £7.95-£8.50) and a Cheese Platter (£10.95). They also offered some daily specials. Prices have remained the same since last year.

The bright, country-chic dining room is very comfy and welcoming. Although table spacing was already generous before, they removed a few tables to create even more room to make social distancing easy for guests as well as the staff.
We were led to our table by Alicia Corlett (Helena’s sister), who is responsible for front of house. When presenting the menu, she mentioned we shouldn’t order the Scotch eggs, as she already had two on the way for us! Made us feel at home instantly. Thank you!

The Scotch eggs were spot on again. Runny quails egg inside, a crispy golden crust and the seasoning of the sausage meat just perfect. Scrumptious! Haven’t been to The Beehive without having these and I recommend you do the same!

Fresh house baked bread with salted butter. 

Thin lasagne sheet covering a generous portion of shredded, slow cooked, wild rabbit, bathing in a luxurious cream sauce packed with a savoury taste. Wood blewit mushrooms and chervil completing the flavour palette. Used some of the bread to mop up the last drops of the sauce! Had this signature dish before and it was just as I remembered it. An exquisite dish!

Quality Dorset snails, cooked beautifully in garlic butter and flavoursome gorgonzola. Not overpowered by garlic like you get in some places. Seasoned toasted sourdough crumbs bring texture, while soaking up some of the buttery gorgonzola. Classic and another favourite dish!

Tender top grade beef. Silky smooth mash, pickled shallots, carrots and slightly wilted greens, all playing their part. Could eat a plate of just that bacon! Delicious, adding flavour beautifully. Generous amount of gravy completing this top notch plate of gastropub grub!

Succulent chump of lamb. The best cut, as far as I’m concerned, from the back side of the lamb where the top of the leg meets the loin. It’s a plump yet lean cut, with a generous layer of fat to keep the meat juicy. Lovely celeriac puree, wilted spinach with a bold flavoured sauce. A heavenly and comforting combination.

Well executed baked Alaska. Browned sticky meringue with vanilla ice cream inside. Some cherries and cherry sauce as the classic combination dictates. Lovely! Maybe a bit more of the cherries, or even mixing some cherries with the ice cream with make the balance even better.

Gooseberries in this crumble, nice and tart as you want them. Brought Joanne right back to her grandfather’s allotment. With nutty crumble and vanilla ice cream bringing the right level of sweetness. Excellent!

Great service from Alicia and team again. Perfect balance between hospitality, informality and efficiency. And we’re definitely not the only ones appreciating this homely atmosphere, as the restaurant seems to thrive on regulars. A true testament of the restaurant’s reputation. Also great to see Dominic coming out of the kitchen and having a chat with the guests. Shows confidence in his heart warming food and kitchen achievements. And so he should!

As mentioned in my last review. I really love how everything is in sync at The Beehive. The beautifully prepared food, the service, the ambiance and not to forget the prices. But above all, I admire the consistency of the kitchen. Dishes we had before, like the wild rabbit lasagne and Dorset snails, were served with the same high quality at this genuine English gastropub. What a joy!