The story
The Braywood opened in November 2024 on the site of the former Royal Oak in Paley Street. The team behind WSH Restaurants—who also run The Woodspeen and The Clockspire—envisioned a fresh, contemporary restaurant that honours its setting while offering something new. Architect Chris Bagot designed a bright, airy space built around the original white building, adding glassy extensions for the main dining room and cocktail bar. The result is a dining room wrapped with views of verdant gardens, with interiors that feel light and luxurious. A single vast picture window frames the garden beyond.
Sam Brennan leads the kitchen. His culinary roots run deep: French grandparents with a kitchen garden, a grandmother who cooked all day, and relatives who were bakers and pub landlords. After a childhood snowstorm left him stranded at his uncle’s pub—where he discovered a love for prep work—he chose culinary college over university. His career took him through Michelin-starred kitchens: The Hand & Flowers, The Aubergine, Gordon Ramsay’s Petrus, and L’Ortolan in Reading. He joined The Woodspeen in 2016, helped open The Clockspire, and became Head Chef at The Woodspeen before opening The Braywood. His philosophy is simple: delicious food without pretension.
The Braywood offers Modern British cooking rooted in seasonality and provenance. The a la carte menu changes regularly; Sunday lunch features roasts with Yorkshire puddings and seasonal vegetables. A children’s menu is available. The bar invites guests to linger over cocktails and a wine list of over 600 bins, with more than 20 by the glass. The atmosphere balances contemporary elegance with genuine warmth—the kind of place where every detail, from the menu covers to the coffee spoons, has been considered. In 2026, Michelin recognised The Braywood with a Recommended distinction, noting its confident cooking and welcoming hospitality.
Recognition
Ambience
Details
History
‘The area has been crying out for an up-market eatery since the Royal Oak closed its doors,’ noted one local correspondent, happy to confirm that the Braywood ‘fills that slot perfectly.' Following an eye-catching, airy wood-and-glass rebuild, the place is now resolutely in tune with the times and does duty as a warm-hearted, professionally run restaurant. Sam Brennan’s cooking is smart and high quality with just enough tasteful, quirky detail never to be dull. Succulent, slow-cooked pork cheek, for example, teamed with the kind of bright, upstanding flavours that properly enhance the main item – namely celeriac, apple and lemon thyme – was a hit when we visited, as was a rolled fillet of Dover sole stuffed with mussels, covered with a creamy white wine and mushroom sauce and served with seaweed-buttered potatoes. Elsewhere, pink, tender slices of lamb loin with Wye Valley asparagus, wild garlic and a lamb sauce were also flawlessly cooked. Leave a special space for desserts – our banana soufflé with salted caramel, balsamic and miso ice cream succeeded decadently at every step. High prices are in keeping with this affluent area, though the set lunch (also served at dinner Tuesday to Thursday) and the well-reported Sunday roast are excellent value and broaden the appeal. The sharp list of cocktails (served in the smart bar) is a particular strength, and an excellent by-the-glass selection provides affordable access to the impressive, wide-ranging wine list.
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