UK hotels: A review of The Loch & The Tyne in Old Windsor, run by chef Adam Handling

It’s a smart idea to have a restaurant with rooms. You can drink, eat and walk up the staircase to enjoy a delicious breakfast. That’s exactly what you do here at celebrity chef Adam Handling’s latest project down a lane in Old Windsor — except your chances of a berth at busy times are handicapped because there are only two rooms.

Ours is special, albeit over-priced at £250. It’s a suite, with a big sofa facing the window and a roll-top bath in one corner, plus a separate shower room.

Foodie Central is here, and there are many delightful touches like a jar made of shortbread, and, next to the tub, a ready-made Negroni.

The Loch & The Tyne, pictured, is celebrity chef Adam Handling’s latest project – down a lane in Old Windsor

Two guest rooms in the restaurant. Doubles start from £147 per night 

It was once a pub that had been abandoned, with an old wooden bar. 

Here, the idea is to not waste anything. All must be local or grown in the raised beds located at the rear of the building next to a tented area. This must also be fun in summer.

What a treat it is to sample Handling’s food at reasonable prices compared with his establishment in London’s Covent Garden and at Carbis Bay in Cornwall, where he cooked for President Biden and other G7 leaders last June. ‘Quite a few of them had dietary requirements,’ says our friendly and highly efficient waiter. ‘So it was a little stressful.’ 

Pictured is The Loch & The Tyne restaurant. The Inspector says that it’s a ‘treat’ to sample Handling’s food ‘at reasonable prices’ compared with his establishments in London and Cornwall

The Inspector writes that the building was once a pub with battered walls, but it had a wooden bar and charming interior. This has been preserved.

The Inspector eats chicken butter, sourdough bread and duck breasts during his time in the country.

The Inspector said that they loved their huge beds and the tranquility of Berkshire’s riverside. 

I just hope they were able to scoop up his signature chicken butter and whack it on fresh sourdough — sensational. 

To avoid throwing out the chicken skins he slices them finely and pops them into the oven. Finally, he spreads the butter over them. The chicken scratchings. 

My prawn cocktail had 1970s nostalgia, but a touch of 2020s spice. 

This was followed by delicious duck breast, and finally a slice of sensational pecan pie.

Our large bed was a hit and we enjoyed Berkshire’s quiet riverside. 

Order breakfast ahead and specify the time. 

I went for the full English but just couldn’t finish it — and felt out of kilter with the ‘no waste’ philosophy.

I was able to manage lashings (minus scratchings) of chicken butter, which I then spread onto the black pudding. 

This was extreme indulgence.