Just weeks after opening in Maidenhead, The Braywood by WSH restaurants earned a coveted place in the Michelin Guide, swiftly garnering praise for its modern British menu and contemporary design.

With Head Chef Sam Brennan leading the kitchen, guests can expect a neoteric, ingredient-led philosophy showcased through a selection of seasonal dishes, from White Devonshire crab and fillet of beef to Atlantic cod with champagne sauce. Desserts are equally enticing, with highlights including spiced rum baba, Basque cheesecake and a delicate soufflé served with passionfruit and caramelised white chocolate ice cream.

We sat down with Brennan to discuss his culinary journey so far, inspirations and vision for The Braywood.

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When did you first fall in love with cooking?

Food has been part of my life since childhood. One of my grandmothers was a baker, and my other grandmother, who is French, has a beautiful kitchen garden. She would spend morning, noon and night cooking for us, picking ingredients straight from the garden and turning them into incredible meals.

When I was 15, I worked as a pot washer in my uncle’s pub. I got snowed in one week and ended up spending the entire time there. The chef began getting me involved with starters and desserts, and the buzz of service was unbelievable. From that moment, I knew this was the career I wanted to pursue.

How would you describe your culinary style?

Modern cooking rooted in classical training. I’ve worked in a lot of restaurants with strong classical foundations, and that really shaped me. I try not to overcomplicate things and I want the ingredients to speak for themselves. My focus is always on building flavour, respecting the produce and enhancing it in the best way possible.

What is your culinary vision for the menu at The Braywood?

Good, honest cooking done well. The aim is to create dishes packed with flavour without overthinking or overworking them. At The Braywood we source the best produce possible from our suppliers and let that quality shine through.

Do you have a favourite dish on the menu?

It’s tough because I genuinely love every dish we put out, but right now I’d choose our wild garlic dumplings starter. Wild garlic is in peak season, and we forage it just ten minutes from the restaurant. We serve the dumplings with a wild garlic chimichurri, our own mushroom XO sauce, and a lighter take on a classic onion soubise, poured tableside and finished with wild garlic oil. It’s simple, seasonal and full of depth.

What is the most important lesson you’ve learned during your career?

Attitude, without question. Skills can be taught, but attitude can’t. Throughout my career, I’ve been told and seen firsthand that approaching any job or task with the right mindset is what allows you to achieve your goals. The right attitude opens doors that technical ability alone never could.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

The industry is facing huge challenges from staffing shortages to rising costs and general economic pressure. We’re incredibly fortunate to work in such a nurturing and supportive environment, starting right from the top. That allows us to look after our team properly, source exceptional-quality ingredients and ultimately deliver memorable experiences to our guests.

Which chefs have inspired you? 

I’ve been inspired by many chefs throughout my career, but the standout is Gordon Ramsay. I was lucky enough to work at Pétrus when I was 18, it was my first real experience of a restaurant operating at that level. I also had the chance to stage at Maze and Restaurant Gordon Ramsay. The ethos, standards and consistency across the group were incredible and have stayed with me ever since.

What are some of your favourite hotel restaurants near The Braywood?

There are some beautiful hotels in the area, but Coworth Park and Pennyhill Park are definite standouts.

What is your approach to sustainability in your cooking?

We try to minimise waste wherever possible, using as much as we can from everything that comes through the kitchen. We preserve, use nose-to-tail and work thoughtfully with our ingredients to make sure nothing is thrown away unnecessarily.

What would you like your next project to be? 

That’s a difficult one, because right now my focus is entirely on building what we’re doing at The Braywood. We’ve been open just over a year, and my priority is to keep pushing, improving and doing the very best we can.

What is your favourite dish, and who cooks it?

For comfort, it has to be my dad’s fish pie. It’s incredibly moreish chunky pieces of fish, whole prawns, and of course, the traditional fight around the table to find the egg. For eating out, one dish that really stayed with me was the beef tartare from Trinity by Adam Byatt. Truly exceptional.