Latest news with #RyanHoney
National Geographic
16-07-2025
- National Geographic
This town on the Thames is fit for royalty—but has so much more to offer
This article was produced by National Geographic Traveller (UK). The River Thames has long been the lifeblood of Henley. For centuries, it welcomed merchant ships carrying wine and grain from London. Trade with the capital transformed it into a thriving port town, Tudor and Georgian townhouses steadily gilding the streets around its medieval marketplace. But it wasn't until 1839, when oars hit the water for the inaugural Henley Regatta, that the town made the leap from prosperous port to fashionable resort. Featuring more than 400 races spread out across the first week of July, the boating event now attracts over 300,000 visitors every year, with spectators gathering for riverside picnics at Remenham Farm, Temple Island and other vantage points. It wasn't until 1839, when oars hit the water for the inaugural Henley Regatta, that the town made the leap from prosperous port to fashionable resort. Featuring more than 400 races spread out across the first week of July, the boating event now attracts over 300,000 visitors every year. The regatta remains a key cornerstone of Henley's identity, but with local chefs using British produce to put a spin on dishes inspired by distant cultures, the town is also becoming something of a culinary hotspot. What's the food & drink scene like? January 2025 saw the opening of The Duke, a cosy gastropub a few streets back from the river. All dark-wood panelling and plump, striped cushions, it specialises in small plates cooked over open-flame grills, with head chef Ryan Honey serving up dishes like lamb shoulder tacos and king prawns with yuzu and jalapeño. Steps from the riverside is Hart Street Tavern, whose breakfast menu includes a hearty full English complete with crispy hash browns. Come evening, you'll find diners tucking into cauliflower popcorn, miso Cornish cod and punchy tropical cocktails. For supplies, head to the Market Place, which hosts a farmers' market twice a month. Just off it, Pavilion is a café and deli stacked with sauces, preserves and pastas. Grab a speciality coffee from the front counter or book one of its small-group cookery classes, held in the open kitchen. With local chefs using British produce to put a spin on dishes inspired by distant cultures, the town is also becoming something of a culinary hotspot. Photograph by The Duke Pub Where can I stay by the river? Try The Relais Henley, which overlooks the pale stone of Henley Bridge. Originally a 16th-century coaching inn used to house the craftsmen working on nearby St Mary's Church, the property went on to welcome a weary Charles I, whose coat of arms still rests above the fireplace in room 108. Today, The Relais' secluded courtyard serves as the centrepiece to 40 Georgian-style rooms furnished with suede armchairs and four-poster beds. Pop down to the accompanying restaurant for dishes such as roasted monkfish in tangy ginger and lemongrass sauce. Otherwise, head to Tavern Townhouse, a Grade II-listed boutique hotel in the Market Place. Opened in October 2024, its six rooms combine heritage features with contemporary flourishes. Expect restored fireplaces, freestanding bathtubs and abstract artworks — all less than a five-minute walk from the river. What else is worth checking out? The Henley Distillery — a multi-award-winning spirits producer based on Hampstead Farm in neighbouring Binfield Heath — shouldn't be skipped. Owned and operated by master distiller Jacob Wilson and his family, the site features a tasting room set within a 200-year-old barn. Visitors can sample gins and rums around its curved bar during the distillery tour or take part in the three-hour gin-making experience, choosing from almost 100 different botanicals to craft their own blends. For those looking to venture into the surrounding countryside, there's Greys Court, a 14th-century country manor with Tudor chimneys overlooking the Chiltern Hills. The surrounding grounds feature walled gardens and two repurposed outhouses; seasonal produce is sold in the old woodshed, with the former cowshed now serving as a tearoom. Head back into town to peruse independent shops like Calvert Jones, which stocks cookbooks, handmade jewellery and luscious potted plants — or dive into Henley's rich riverside history at the River and Rowing Museum, which houses a collection of boating memorabilia alongside artworks from the likes of Henley local John Piper. The surrounding grounds of Greys Court feature walled gardens and two repurposed outhouses; seasonal produce is sold in the old woodshed, with the former cowshed now serving as a tearoom. Photograph by National Trust Images; Hugh Mothersole Published in the July/August 2025 issue of National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Yahoo
05-06-2025
- Business
- Yahoo
Top chef Ryan Honey reveals the cheap place he loves - and the overrated chain he would avoid
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Ryan Honey, head chef at The Duke in Henley-on-Thames. The best chef in the UK is… Mark Birchall at Moor Hall, hands down. The guy has just bagged three Michelin stars, and if that doesn't make him the best in the country right now, I don't know what does. His food is next-level, the kind of stuff that makes chefs jealous. If you're not dreaming of eating at Moor Hall, are you even serious about food? Check today's Money blog The worst type of behaviour in kitchens is… people who walk in thinking they're Gordon Ramsay before they've even mastered chopping an onion. I once had a guy in an interview tell me he didn't believe in "kitchen hierarchy" and that he'd "rather collaborate than take orders". Safe to say, he didn't make it past the trial shift. A kitchen runs on discipline and respect - if you don't get that, you're in the wrong industry. The one thing you never, ever want to see on a menu again is... snails. I know, I know, the French will come for me, but I just don't get it. They're chewy, they taste like whatever you drown them in, and honestly, I'd rather eat the garlic butter on its own. Some things just don't need to be on a plate - snails are one of them. A tip that non-chefs might not know to make them a better cook or make a certain ingredient better… salt your meat way earlier than you think you should. Like, hours before. Let it sit and soak in. Most home cooks season just before cooking, but if you give salt time to do its thing, the flavour goes deep, and you get a better crust. Also, stop being scared of butter. It makes everything better. The one thing you hate that some customers do is… ordering a steak well done and then complaining it's tough. Mate, you just asked me to cremate a £40 piece of meat - what did you expect? Also, people who rush the kitchen when they can see we're at full tilt. You came for a good meal, not a drive-thru burger - relax, have a drink, and trust us to do our job. Read more from this series: One cheap place I love to eat is... The Bird in Hand in Sandhurst. It's one of those old-school, no-nonsense pubs where the food is actually good rather than just being "good for a pub". I always get the satay chicken kebabs with chips and salad -simple, tasty, and always bang on. One way we save money is... cutting waste by only ordering what we need daily, we make sure everything gets used, and negotiating hard with suppliers. Could the government help? Of course - lower VAT for hospitality, better support for small businesses, and maybe a bit of regulation on wholesale food pricing wouldn't go amiss. But until then, we just have to keep adapting. My tip for preventing waste is… use everything. Peel, stems, bones, offcuts - there's always a way to get more out of your ingredients. We dehydrate veg peelings and turn them into powders for seasoning, use bones for stocks, and any decent trimmings go into pies or terrines. Waste isn't just bad for the planet; it's literally throwing money in the bin. My favourite restaurant chain is… Miller & Carter. It's just solid, well-cooked steak. If I'm sharing, it's the côte de boeuf every time. But if we're talking about overrated chains? Nando's. Sorry, but it's just chicken with some decent seasoning - why are we all acting like it's some kind of life-changing experience? One ingredient you should never skimp on is… a proper olive oil. A cheap one is pointless - it's like drinking bad wine. But I'll give rapeseed oil some credit; a good cold-pressed one can be great for cooking at high temps. Still, for dressings, finishing, or dipping bread? Olive oil all the way. You get what you pay for.
Sky News
05-06-2025
- Business
- Sky News
Top chef Ryan Honey reveals the cheap place he loves - and the overrated chain he would avoid
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Ryan Honey, head chef at The Duke in Henley-on-Thames. The best chef in the UK is… Mark Birchall at Moor Hall, hands down. The guy has just bagged three Michelin stars, and if that doesn't make him the best in the country right now, I don't know what does. His food is next-level, the kind of stuff that makes chefs jealous. If you're not dreaming of eating at Moor Hall, are you even serious about food? The worst type of behaviour in kitchens is… people who walk in thinking they're Gordon Ramsay before they've even mastered chopping an onion. I once had a guy in an interview tell me he didn't believe in "kitchen hierarchy" and that he'd "rather collaborate than take orders". Safe to say, he didn't make it past the trial shift. A kitchen runs on discipline and respect - if you don't get that, you're in the wrong industry. The one thing you never, ever want to see on a menu again is... snails. I know, I know, the French will come for me, but I just don't get it. They're chewy, they taste like whatever you drown them in, and honestly, I'd rather eat the garlic butter on its own. Some things just don't need to be on a plate - snails are one of them. A tip that non-chefs might not know to make them a better cook or make a certain ingredient better… salt your meat way earlier than you think you should. Like, hours before. Let it sit and soak in. Most home cooks season just before cooking, but if you give salt time to do its thing, the flavour goes deep, and you get a better crust. Also, stop being scared of butter. It makes everything better. The one thing you hate that some customers do is… ordering a steak well done and then complaining it's tough. Mate, you just asked me to cremate a £40 piece of meat - what did you expect? Also, people who rush the kitchen when they can see we're at full tilt. You came for a good meal, not a drive-thru burger - relax, have a drink, and trust us to do our job. One cheap place I love to eat is... The Bird in Hand in Sandhurst. It's one of those old-school, no-nonsense pubs where the food is actually good rather than just being "good for a pub". I always get the satay chicken kebabs with chips and salad -simple, tasty, and always bang on. One way we save money is... cutting waste by only ordering what we need daily, we make sure everything gets used, and negotiating hard with suppliers. Could the government help? Of course - lower VAT for hospitality, better support for small businesses, and maybe a bit of regulation on wholesale food pricing wouldn't go amiss. But until then, we just have to keep adapting. My tip for preventing waste is… use everything. Peel, stems, bones, offcuts - there's always a way to get more out of your ingredients. We dehydrate veg peelings and turn them into powders for seasoning, use bones for stocks, and any decent trimmings go into pies or terrines. Waste isn't just bad for the planet; it's literally throwing money in the bin. My favourite restaurant chain is… Miller & Carter. It's just solid, well-cooked steak. If I'm sharing, it's the côte de boeuf every time. But if we're talking about overrated chains? Nando's. Sorry, but it's just chicken with some decent seasoning - why are we all acting like it's some kind of life-changing experience? One ingredient you should never skimp on is… a proper olive oil. A cheap one is pointless - it's like drinking bad wine. But I'll give rapeseed oil some credit; a good cold-pressed one can be great for cooking at high temps. Still, for dressings, finishing, or dipping bread? Olive oil all the way. You get what you pay for.
