The Bailiwick Freehouse

The succinct menu reflects Steven’s commitment to offering guests alternatives to ‘prime’ cuts of meat in a creative and playful way that is sure to entice those that might not naturally opt for game or more unusual joints. The starters on the Bailiwick’s menu will include a Smoked Haddock Scotch Egg with Watercress Velouté and Confit Lemon, a reinvention of a British pub classic as well as a Braised Pigs Trotter, which Steven braises in red wine before serving with apple, black pudding and a Gribiche sauce. The main courses promise to be a hearty affair with Windsor Great Park Roe Deer, served two ways as both an expertly stuffed saddle and braised leg croquette, alongside wild mushrooms and wild garlic, to add a richness and seasonal flair to the dish. When it comes to the desserts, Steven’s wife Ami will take the reins and craft dishes that perfectly showcase her extensive experience, passion for pastry and love of art. Ami will seamlessly blend classic comfort food with technical accomplishment so that guests can enjoy recognisable favourites in a more exciting and challenging way. Highlights from the menu include Ami’s signature Lemon Parfait with Burnt Meringue and lemon verbena, a fun take on the classic lemon meringue we all know and love. As well as a Custard Tartlet with English Strawberries, Earl Grey Custard, Elderflower and Strawberry Sorbet. From the drinks menu, pub-goers can delight in a glass or two of Windsor Great Park Sparkling Wine, produced from a vineyard planted during the reign of Henry 2nd, and now considered to be the Queen’s favourite tipple. The Bailiwick will also be working with a local brewery to create a signature Bailiwick Ale, made using wild hops that have been foraged in the surrounding countryside. To go alongside The Bailiwick’s carefully curated drinks menu, there will be bar snacks on offer that have been created with the same flair and ethos as the main dining room menu. Guests can enjoy our extremely popular Windsor Great Park Venison Bon Bons, Field Mushroom Arancini with truffle Mayonnaise and Spicy Hot wings glazed with their homemade Bailiwick hot sauce. The Bailiwick’s emphasis on creating a relaxed and friendly atmosphere is reflected in the design of the main dining room and bar areas, with familiarity and honesty at the core of the interiors. Warm and earthy tones will be accented with customary British tartans and the large oak bar is sure to be the perfect place to sink into an armed leather stool and while away the afternoon. Steven & Ami have also chosen to work with a local artisan, Grayshott Pottery, to provide the ceramics for the pub, furthering their desire to create a space for locals and with the help of locals.