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Gilbey’s (Windsor)

5th April 2017 by Richard Bagnold Leave a Comment

Michelin recommended restaurant 100 yards north of Windsor bridge, evidently popular and serving reasonble options

Gilbey’s is a Michelin recommended restaurant (as at 2017) in Windsor with a front room that simply looks inviting by its front bar with a conservatory dining room in the back.  Evidently popular for post-work de-stressing occasions and the odd family gathering, business was thriving on the Thursday evening visited.  The food was generally comforting with influences from France and the UK but the tale tell signs that separate this from a higher-end eateries were basic errors such as breeze-block hard butter brought to the table, powdery & cold bread, under-seasoning of some parts (the mash in particular), staff not even wanting eye-contact when in a hurry, mistaken dishes and staff knowledge being limited on the dishes.  The non-food parts of these observations are certainly not crimes, but as the restaurant repotire expands, it does become easier to see where the gaps are between restaurants.  A comfortable option to go for if in the vicinity.

Food Grade: 54%

Gilbey’s front entrance
Rear dining room
Hummus, sea salt & pepper roasted nuts, olives & crispbread platter
Olive and white bread with butter
Chicken liver pâté, Seville orange marmalade, toasted brioche
King prawn, lime & dill fishcake, Atlantic cod rillettes, celeriac mustard rémoulade
Guinea fowl, pigeon, bacon & mushroom ballotine, treviso chicory & pine nuts, wild garlic & turmeric pappardelle
Side of mash
The bill for 3

Location

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  • Food Rating - 54%
    54

Summary

Cosy interior.
Accommodating.

Stretched service.
Average comfort level food only.

Restaurant Details

Michelin Stars: N/A

Cuisine: Franglaise

Address: 82-83 High St, Eton SL4 6AF

Website: Gilbey's (Windsor)

Telephone: +44 1753 854921

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About Me

meMy hobby-turned-passion began to evolve during my assignments to London where I was fortunate enough to be able to explore all the Michelin starred restaurants in my spare time and as a result, I gradually built up a catalogue of all these venues.

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