Lets start with the good. The pub itself is homely and inviting, and the experience of dining with…read moreincredibly low ceilings, charm oozing at every turn in the bar area, and spaces between tables far enough that you were not forced to overhear the next table's conversations made for an inviting experience. However, that's where all the good ends. it was a 3 hour 3 course meal, for no reason other than a good 30 minute wait between courses. Even 15-20 minutes passed between the main, palate cleanser and the dessert course. Service was slow, clumsy, inattentive and absent. We had the Guinea Fowl and the Crustacean (a soup) for starters. Now, I don't ever feel like I need to mention to a restaurant supposedly of this quality that I have a sensitivity to MSG because surely a restaurant of this standard would not have to stoop to using products that include it? Nope, wrong. Whilst waiting for the main course, I could start to feel that pressure and numbness on my cheek bones - a sure sign of MSG present. The Guinea Fowl was decently cooked, and the flavours boring. Unsure of why charred baby corn was present as it served as a distraction than a compliment. The Crustacean soup was overpowered by the broth. The Portland Crab with it's delicate flavour didn't stand a chance - and the abalone fungi added a texture but not flavour as one could only taste the broth and nothing else. Mains were equally, if not even more disappointing. The Pork neck was dry and overcooked. It was so dry you were forced to eat it with more sauce which made it even more cloying. The sauce was the perfect consistency but someone must have knocked over the vinegar into it as it was so sharp you found the dish rather trying to complete. The fish dish was really no better. For a Mexican British chef, you'd imagine he'd stick to his roots, but he's branching out into Asian flavours with both the Osmanthus and Chrysantemum broth and now a Yuzu sauce for the fish. The yuzu flavour way overpowered the Sea Bass (which unlike Cod, at least has some flavour), and took over the entire dish. The gentle flavours of the Cardoons and pickled mushrooms and onions didn't survive either. Lets not even get onto dessert. All in all, after £140 worth of a meal, it was less than worth it's salt. I'd rather have gone to an amazing Gastropub with simpler but better done food and done without this experience.

Went with a party for dinner…read more Creative interesting food that was very nicely cooked and delivered. Pleasant and involved waiter. Good wine list, a little confusing as by region rather than colour, but chose a couple of very reasonably priced high quality wines. Place was full so you will need to book. A restaurant on song!

The 2 course roast lunch for 22 quid at the weekend is a no brainer…read more The roast beef is cooked to perfection medium rare just as ordered and the giant Yorkshire pudding is on another level. For desserts we threw down a mixture Panna cotta Pink lady raisin crumble with ice cream and custard Chocolate cheese cake All of them were top notch. Staff are very attentive and decor is stylish and chic.

Excellent meal and service. Very nicely done location. Food was beautiful and enough not to over…read moreface. Interesting selection and ingredients with wonderful taste combinations. Good value too.

Hamiltons is a secret foodie gem. One day a Michelin judge will find this place and we will never…read moreget in again. Each dish is brilliantly conceived and wonderfully executed to the delight of every last taste bud you own. The staff are outstanding, quick and efficient but also friendly and informative and Carter will often stop by for a chat when he escapes the kitchen. Just marvellous.

From the owner: At Hamilton's, we have pleasure in offering our native cuisine, authentic Sri Lankan Food…read more Sri Lanka, the beautiful spice island once known as Ceylon (or 2500 years ago known as Taprobane, Simundu, Salike, Sila-diva, Serendib or Zeilan), is a rich melting pot of cuisines. A result of foreigners who visited and stayed, either as traders or conquerors over the years, i.e. Dutch, Portuguese, English, Arabs, Indians, Malays and Moors. Since then man has not had to search far for his food, apart from the abundance of fish in the Indian Ocean, Sri Lanka is blessed with luxurious supply of vegetables and fruits, which are used in many ways. The coconut palms, apart from providing oil and copra are the source of coconut milk, a vital ingredient in Sri Lankan cooking. Sri Lankans love food that explode with flavours and many enjoy rice & curry, deep fried dishes, tasty sweet and savoury snacks and mouth watering desserts. To bring out the true flavour of Sri Lankan curries, at Hamilton's we use home-made curry powders for burst of flavour and fresh aroma to awaken your taste buds. Freshness in the key factor and whatever you choose to eat at Hamilton's, our food will tantalise your taste buds making your dining experience a memorable one! Explore our menus that are changed regularly for details to enjoy a Home Cooked Sri Lankan Meal in Chertsey!

Great lunch in a lovely setting. Food and service were both exceptional. Price was in accordance…read morewith the quality but not too expensive.

Nice gastro pub in lovely country village. Food is v. pleasant but priced a little on the high side…read morefor a country pub. Service is excellent. Would recommend.

Food choice is typically driven by what chefs are in the Cooking school at any point in time, so…read moreworth checking what the menu looks like when you consider going (which you must). This is a huge addition to quality eating in central Woking - food very modern and interesting and everything we've had to date has been High quality

From the owner: The Restaurant at Tante Marie brings a unique and fresh dining experience to life. Tante Marie…read moreCulinary Academy is one of the world's leading cookery schools and The Restaurant at Tante Marie is staffed by graduates of the Academy's acclaimed Cordon Bleu Diploma course. Whilst working at The Restaurant in Woking, in the heart of Surrey, the graduates will be taking their training to the next level by studying for a Hospitality Management qualification through a workplace based programme. For our guests, this means world class cooking and service, in an informal yet stylish environment.

Highly recommend. The most lovely service, elegant food, and adore the environment. Delightful…read moreevening.

This is a delightful place to stop. Very high standards of food and over the top service from the…read morestaff. A very comfortable evening can be expected.

Basic hotel. Clean and a nice breakfast. Rooms very small, not a room you would spend to much time…read morein. Never saw the bar open but staff very nice.

Great menu which seemed reasonably priced. Starters are £5-8, mains are £11-18 and desserts are £5…read more We both had the crab & prawn crab cakes followed by beef tenderloin. For dessert I had the pecan pie which is an all-time favourite treat, but it had been reheated in the microwave, was soggy and bland. The bill came to £72 but we had a promotional voucher which made it £57 and what the meal was worth. Service was good and the staff friendly. Overall an ok meal - ordinary and not in the same league as a couple of nearby eateries.

Great and fast service at London's Heathrow airport. If you ever find yourself in need a quick bite…read morewhile flying to, or through London, definitely stop at the Giraffe. The food is great, the servers are funny, upbeat, and witty. And their customers leave satisfied and happy. It seemed to me they truly understand that traveling is stressful, and for that the staff tries to provide customers with as relaxing an ambiance as you can have in the middle of an airport terminal. Next time I stop in London, I'll make sure to visit them again!

Crowded, noisy Terminal 5 is short on dining options, particularly during the morning hours…read more Giraffe was open and close to our gate when we got through security just past 7:00. The menu covers off British and "international" staples: fry ups, pancakes, smoothies, and healthier options like granola and avocado toast. Pacing myself for the day, I nabbed a double espresso and an avocado smash: brown bread topped with mashed avocado + pico de gallo + micro greens + pomegranate seeds, with two poached eggs on the side. It was satisfying but overpriced, even by airport standards.