The interior of Windsor Grill blends modern comfort with traditional, country rustic features, and the result is an inviting and relaxed dining space that diners return to again and again. Chef-patron David Wilby’s influence can be seen in every aspect of Windsor Grill’s offering, from the wealth of world-class produce used – which includes locally sourced steak, crab from Devon, and scallops from the Scottish west coast – to the creative plates that grace diners’ tables.
Steak is what the restaurant is known for. However, other dishes change seasonally, so you you might take locally smoked Scottish salmon with capers and soda bread, or salt and chilli squid garnished with spring onions and garlic. For mains, even the most ardent of carnivores won’t fail to be impressed by Windsor Grill’s pork five ways; a medley of six-hour slow-cooked pork belly, grilled Iberico black leg loin, sweet potato and chorizo gratin, bacon greens and crackling with apple purée. If you’re feeling a little more reserved, opt for the likes of pan-fried calf’s liver with colcannon mash, grilled bacon, caramelised onions and gravy, or jumbo prawn and chorizo jambalaya.
The team at Windsor Grill is particularly adept at hosting private occasions. Two dedicated function spaces are available for exclusive hire, and for larger occasions such as wedding breakfasts and family milestones, the entire venue can be hired for private use with a cover of up to 55 seated and 100 standing.