The restaurant has generated more than 5,500 covers since opening to much fanfare from far and wide, including one Michelin guide inspector who described The Warwick’s cooking as “ingredient-led with exacting presentation and bold flavours”.
Michelin inspectors visit restaurants anonymously and rate dishes based on the quality of ingredients, flavour and cooking techniques, as well as value for money.
Stu is no stranger to culinary excellence, with a background in Michelin-starred and multi-AA Rosette kitchens, and outlined why this latest recognition is extra special.
He said: “The Warwick has represented the biggest blueprint I’ve ever had on my plate as a chef, as the potential is so huge, so this recognition by the Michelin guide in such a short space of time is testament to the high standards upheld by our fantastic team every day.
“I have said all along that rather than reinventing the culinary wheel, it is about making sure that it turns well, and the feedback we have received from diners has been fantastic.
“Our five-course Taste of the Season Menu has proven really popular with diners due to the sheer variety on offer, as have our Sunday lunches, and as a restaurant we are just getting started.
“Moving into Spring we will be exploring fresh dishes that will feature ingredients including Oxfordshire hogget, Cornish crab, Wye Valley asparagus, Isle of Wight tomatoes to name a few, so watch this space.”
The Warwick is open Wednesday to Saturday from 6.30pm to 9.15pm, and on Sunday between 1pm to 2.30pm and 6.30pm to 8pm.
