Tucked within the tranquil grounds of Coworth Park in Ascot, Woven by Adam Smith takes us on a sensory journey through the finest modern British cuisine. With a new seasonal menu that celebrates craft, storytelling, and exceptional produce, this is an experience created with care, creativity, and character worthy of many Michelin accolades.
Location
Nestled within the surroundings of Coworth Park in Ascot, a Dorchester Collection country house hotel, Woven by Adam Smith is a destination. Tucked into 240 acres of Berkshire parkland, it blends bucolic charm with the refined elegance expected of one of the UK’s leading fine-dining establishments. Executive Chef Adam Smith, a Roux Scholar and former head chef at The Ritz, brings a quietly confident precision to this serene yet sophisticated setting.
Adam Smith and Jonny Ellson
The Food Concept at Woven
Chef Adam Smith describes his culinary ethos as “remixing the staples of the British cookbook in vibrant, unexpected ways.” The result is a menu that’s both deeply personal and daringly modern. Each dish showcases British ingredients while incorporating global inspirations, whether through subtle Asian notes or Mediterranean nuances. Woven is built around experience: a narrative-driven menu that evolves with the seasons and encourages curiosity, playfulness, and conversation around the table. This is expertly delivered by the approachable and friendly front-of-house team under the brilliant eye of Jonny Ellson.
Décor and Design
Woven’s interior reflects the duality of its menu—rooted in nature, elevated by design. Interiors are the work of acclaimed designer Martin Hulbert, who brought warm textures, natural hues, and sculptural flourishes to life. The space features bespoke furniture, tactile materials, and artwork that nods to the natural world. There’s a sense of cocooned elegance: think woven leather, copper leaf, and handcrafted oak—a tactile homage to the English countryside with a contemporary twist.
The New Seasonal Menu Experience
The latest tasting menu is a meticulously choreographed journey across flavour, texture, and memory. It begins with a curated selection from the pantry with bites like the Cheese & Onion ‘Sandwich’, a nostalgic twist on a classic, and the Beef Crumpet, rich and umami-laden. Cornish Crab with Melon and Verjus offers refreshing brightness, while Jellied Devon Eel provides a heritage nod with modern finesse. The Jellied Devon Eel was a dish we could have all day, every day. A gorgeous broth was poured over, making the dish come to life with all the elements mixing together. We would love to see a large-format version of this super-special dish.
Moving from the larder, seasonal vegetables and seafood take centre stage. A standout is the BBQ Scallop with smoked roe and citrus, crowned with golden oscietra caviar. English Asparagus with almond, smoked vinegar and Mangalica ham celebrates spring’s green bounty with an earthy-sweet balance. One of the prettiest plates you will see.
From the stove, the main courses showcase Adam’s classical training and creative ambition. Poached & Roast Quail with morel mushrooms, wild garlic and blueberry is deeply savoury yet delicately sweet. The quail is served with a wow side dish of foie gras, truffle and other cuts of the quail. Fish courses shine too: Cornish Turbot with native lobster, truffle and salted grapes has been on the menu since day one, with little touches and changes to keep it seasonally and luxuriously balanced.
Desserts come from the pastry section of the menu, where tradition and innovation meet. Highlights include first of the season’s strawberries with lemon verbena and yuzu posset—a harmonious fusion of British fruit and Asian citrus. The Signature Chocolate with sea salt and cocoa nibs is a rich, silky finale. When we dined, everyone also received Adam’s version of one of his favourite biscuits, the jammy dodger.
An experience at Woven by Adam Smith is not complete without the bread course, often overlooked in fine dining, is a moment of ceremony. Served warm with hand-churned butter, lobster oil and other seasonal condiments, it embodies Adam’s belief in the beauty of the everyday, elevated. One bread we will never forget was a Pain Suisse filled with CHEESE. Genius.
We also have to mention the cheese room. If you do go for the cheese course, this is an absolute highlight. You are invited to take a look at the cheese room and select cheeses. The cheeses change regularly but expect a stunning spread of hard, soft, creamy and everything in between. The truffle honey accompaniment is particularly brilliant.
What about the wine?
The drinks programme at Woven is equally thoughtful. Wine pairings are curated to mirror the seasonal shifts of the menu, highlighting lesser-known European vineyards alongside iconic estates. There’s also a dedicated non-alcoholic pairing, featuring house-fermented kombuchas, botanical infusions and juices. Whether it’s an aged white Burgundy or a yuzu soda, each glass is chosen with precision to enhance—not overshadow—the plate.
In the Hands of a Master
At Woven by Adam Smith, dining is elevated to a finely tuned performance, one where tradition and innovation are in constant dialogue. From the theatre of the bread course to the finesse of the final petit four of Jamaican Blue Mountain fudge, every detail is considered, every moment intentional. It’s a restaurant that doesn’t shout for attention, but rather rewards those who lean in, slow down, and savour. Whether you’re returning for a new season’s tasting or experiencing it for the first time, Woven by Adam Smith is a masterclass in modern British hospitality.
For more Information, visit Woven by Adam Smith.
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All images Courtesy of Woven by Adam Smith / The Dorchester Collection.