Once again we enjoyed another fantastic visit to Haywards where the food was to its usual high standard.

This was complimented with fabulous wine pairings and excellent service from a great young team. These are the reasons why yesterday we passed the One Hundred & Twenty visit mark.

Chef Jahdre Hayward is very talented and the food he creates is amazing. They also now after a complete change of staff in the kitchen have three excellent young chefs in Luke , Zak & Miles who without doubt are going to be a great addition to the restaurant. They should also be a great asset as the restaurant continues moving forward to earn even more accolades than the 2 AA Rosettes & Best Restaurant In Essex crown they hold now.?

Our visit yesterday was as I said at the beginning fantastic this was enhanced as Restaurant Manager Amanda told us as we were seated at can now be described as our table that Chef Jahdre had created for us a Special Tasting Menu which would feature some New dishes to the menus plus a dish that although on the menu we'd not had previously. We said Thank You that sounds fabulous and delightfully accepted.?

We started with the Granary Sourdough Bread which was followed by a New little creation a Melon & Ginger Gazpacho. This was a delight and a nice way to cleanse the palate especially due to what was to follow. Next to arrive were the New Duck Croquettes topped with an Apricot Gel. These were simply heaven. After enjoying these fabulous snacks it was now time for our Amuse Bouche a delicious Asparagus Veloute accompanied with Red Pesto Arancini & Crackers. It was now time for our first course a Beetroot Gazpacho , Cheddar Dumplings & Beetroot Meringues. The dish featured Red & Golden Beetroot's which added real flavour and freshness to the dish. This was an absolute delight and a fantastic way to begin. On to our next course which was a Crab Salad , Confit Tomato & Gel , Pickled Cucumber & Relish which was simply stunning. We now moved on to the fish course and another New dish a Steamed Fillet of Bream , Mussels , Cockles , New Potatoes , Summer Baby Vegetables finished with a Shellfish Broth. A truly fabulous dish. We then moved on to our main course which was already on the Taste of Haywards menu. This was the Roasted Rump & Braised Tongue of Wagyu Beef , Capers , Red Pepper , Black Garlic and a Potato Fondant. The dish was absolutely fantastic and full of flavour in fact a masterpiece and would be worthy of being a highlight on any menu. We were then asked if we would be having a Cheese Course to which we were a bit undecided until Amanda told us that Chef wanted us to try a New Fig & Sultana Bread he'd made to go with the cheese.

So with that we said ok we will then. The bread was a perfect accompaniment to the great selection of British & Irish Cheese especially the Beenleigh Blue. It was now time to finish with dessert and another New creation a Yoghurt & Vanilla Mousse , Almond , Fig Leaf , Blackcurrant Tuile & Gel. This dessert was nice and light making it a great way to finish a perfect lunch. Every course was match perfectly by a great selection of wines chosen by Amanda. This brought to an end another memorable visit to this great restaurant where I'm very sure I'll be returning to again soon.

The food just seems to improve with every visit and I'm sure with the addition of the new team the consistency will continue as well. I will also continue to say that this is the Best Restaurant in Essex so please take my advice and book a table today to see for yourself.?Thank You to all at Haywards for another fantastic visit & See You again soon