The Riverside Journals - Festivals Issue 38 - FULL | Page 27

Boulters
Riverside Brasserie

By Jo Heywood

G

oodness, were we in for a treat that Sunday! We had been invited to sample the
menu of Executive Chef Daniel Woodhouse, expertly executed by Craig Johnson, a
Chef Stagiaire winner, at Boulters Restaurant in Maidenhead.
We chose the Grilled Cornish Mackerel, with sweet pickled cucumber, dill
crème fraiche and deep fried cod brandade as one starter and the Scotch Egg
of Wild Boar and Apple with Chorizo mayonnaise and Apple salad as the other,
and couldn’t resist sharing them. We both agreed the mackerel was fresh, soft
and worked beautifully with the accompaniments. The scotch egg was hearty and
flavoursome and hit the hunger spot with the lovely mayonnaise and crisp apple
to enhance the perfect egg inside.
Our mains were equally well chosen: Roasted ‘Texel’ English Lamb Rump with
white beans, spinach, feta, black olive and marjoram jus – an inspiring combination
of complementary flavours. The Confit Leg of Free Range Chicken was exceedingly tasty and served with crisp pancetta,
savoy cabbage and scrumptious pieces of charred sweetcorn which add a totally different flavour.
For dessert we forced ourselves and had English Raspberries with a white chocolate and lemon panna cotta,
lemon cake, raspberry sorbet and poppy seed crisps which was as delightful as it sounds and the plate was nearly
licked clean (but etiquette prevailed!). We also had the Artisan British Cheese Selection, which changes on a weekly
basis, served with the softest soda bread and lovely sesame toiles – the Barton Blue was the favourite and was
perfect with the glass of Port.
From the menu we could have chosen such dishes as Roasted Local Wood Pigeon or Summer Truffle Salad as
a starter and there was also a choice of a traditional roast dinner, salads, grills and a lovely vegetarian option of
homemade sweet potato ravioli.
The wine list was small but perfectly compiled and we would challenge you to not find a palate pleaser. We paired
with the New Zealand Wairau River Sauvignon Blanc followed by the Rioja Crianza, Rio del Rey. Everything at Boulters
Restaurant is very reasonably priced, for the quality and standard of both the food and drink.
The manager Paul Secker and his staff were attentive and friendly and the surroundings were cool, light and airy.
There is a panoramic view of the river where you can watch the boats leaving the lock and just sit and enjoy looking
at the water and the greenery along the river bank.
Another bonus is the lovely terrace upstairs with the same breathtaking views and an extensive list of cocktails,
perfect for a summer’s evening. I would also imagine this would be a great place any time of the year with a perfect
vantage point to enjoy the changing seasons on the river.
I will definitely go again; I might try an evening with a cocktail aperitif upstairs and then downstairs for a
guaranteed delightful dinner while watching the lights reflecting on the water.

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the riverside journals

www.boultersrestaurant.co.uk