Book Now

Introducing the first of its kind – the ultimate Chef’s Table experience. Seven intimate events at The Waterside Inn, each one limited to six places.

Celebrating the 40th Anniversary of The Roux Scholarship – the UK’s most prestigious culinary competition for young chefs, each event will see a previous winner demonstrate a signature five-course menu in a ‘Roux Scholar Masterclass’ as guests witness the magic unfold. Then to a very special Chef’s Table hosted by Alain Roux in his late father’s library – where each dish, meticulously paired with exquisite wines will be served.

This is your unique chance to get up close and personal with some of the UK’s most exciting and talented chefs – expect much fun and wonderment. Definitely one for your treasured memory box!

A percentage of profits from these events will be donated to the Pulmonary Fibrosis Trust of which Alain Roux is Patron.

Discover more including the Roux Scholar guest chefs’ menus

Reserve your place at these truly one of a kind, immersive dining experiences – please email

Each event will be held in the Alain Roux Culinary School and Michel Roux Library in the grounds of The Waterside Inn

THURSDAY 5th SEPTEMBER 2024, 8.30AM – 4.00PM
Kenneth Culhane – Head Chef, The Dysart Petersham & James Carberry, Senior Lecturer, Technical University, Dublin

THURSDAY 3RD OCTOBER 2024, 8.30AM – 4.00PM
Martin Carabott – Head of Development, Luca

THURSDAY 10TH OCTOBER 2024, 8.30AM – 4.00PM
April Partridge – Sous Chef, The Ledbury

THURSDAY 17TH OCTOBER 2024, 8.30AM – 4.00PM
Frederick Forster MCA – Head Chef, The Gore

THURSDAY 24TH OCTOBER 2024, 8.30AM – 4.00PM
Oli Williamson – Head Chef, La Table De Montaigne, Bordeaux

THURSDAY 21ST NOVEMBER 2024, 8.30AM – 4.00PM
Hrishikesh Desai – Chef Proprietor, Farlam Hall

THURSDAY 28TH NOVEMBER 2024, 8.30AM – 4.00PM
Adam Smith MCA – Executive Chef, Coworth Park

7pm – Limited to 60 guests only

Wednesday 24th April 2024

Caviar Dinner Extravaganza. Join Alain Roux and special guest, Laura King MBE, the Queen of Caviar, of King’s Fine Food, for an unforgettable, one-off evening of luxury and indulgence at The Waterside Inn.

Showcasing a selection of the finest farmed caviars from France, Belgium and China, enjoy an exquisite seven course menu complemented by the finest wines, to highlight this most sublime yet mysterious delicacy. More than just another dinner, this special immersive evening will celebrate the many and varied ways to enjoy caviar and plenty more besides. Let Laura be your guide, as you savour a special assortment and enjoy a dynamic menu paired with delicious wines, whilst Laura shares fascinating tips and facts, including the history and amazing health benefits of caviar, the diversity of taste combinations, and how to choose the very best.
Guests are free to book their own individual table i.e. 2, 4, or 6 guests, to offer a more personal, intimate experience.

A cherished friend of the Roux family, Laura is a legend in culinary circles. Bubbling with fun, humour, character and enthusiasm, Laura is caviar’s most passionate ambassador and widely regarded as the UK’s leading caviar expert.

Not all caviar is created equal, as you will discover on our memorable dive into the fascinating and delicious world of caviar and fine dining! I tempt you to fall in love all over again with this most regal and delicious of indulgences, beloved of connoisseurs and professionals alike.


Pea panna cotta with flaked Devon crab and smoked cream, imperial caviar
Seared Scottish langoustine tail with Aquitaine caviar and sea urchin nage
White asparagus royale, cured egg yolk and Oscietra caviar
Courgette blossom filled with a sole and fennel mousse, Beluga caviar and champagne sauce
Oscietra caviar served with lime and dill granita, shot of Cîroc vodka
Roasted ribeye of Wagyu beef with Platinum caviar, oyster cream and dashi beef jus
Puff pastry with a white chocolate ganache, Yorkshire rhubarb and gariguettes strawberries
Coffee or tea and mignardises

• Price: £900.00 per person including food, wines, VAT, service charge.
• Charity donation: A proportion of the net profit from the dinner will be donated to Swan Lifeline Swan Lifeline I recently became Patron of this local charity. It’s the oldest registered swan rescue and treatment charity devoted entirely to the care of sick and injured swans in the Thames Valley, that relies entirely on donations.
• Guests are free to book their own tables i.e. 2, 4 or 6 guests.

Email our team to reserve your table.

7pm – Limited to 70 guests only

Thursday 9th May 2024

Please join Alain Roux for an exciting event at The Waterside Inn. For one night only, he will welcome to his kitchen his dear friends and fellow Michelin starred chefs, Raymond Blanc OBE and Luke Selby from Le Manoir aux Quat’Saisons. Together, they will create and host a special, one-off six-course dinner.

Raymond is one of the UK’s most celebrated and beloved chefs. A legend amongst his peers, a proud Frenchman, but an Oxford boy too, Chef Raymond’s cuisine is defined by his impressive values, respect for his Maman and the nobility, seasonality, and purity of each ingredient. Raymond’s cuisine is an expression of joy, curiosity and sublime perfection.

In 2009, Chef Luke began his career at Raymond’s famous Oxfordshire country house hotel, and in 2017 he won The Roux Scholarship. Following on from the success of his own Michelin ranked restaurant, Evelyn’s Table, Luke has returned to his mentor as Executive Head Chef at Le Manoir. Chef Luke brings a new modernity and fresh outlook to Le Manoir’s classic dishes.

This year, Le Manoir celebrated its two Michelin Star status, retained for 40 years, in addition to the Michelin Green Star for a third consecutive year, which recognises the restaurant’s cutting-edge sustainable practices.

Three great friends, three inspired chefs, together in one great kitchen will create a unique menu to spoil our guests. Expect a lot of fun, some signature dishes and a few surprises too, with exceptional wine pairings to complement our delicious dishes to perfection. More than just a menu, this is a deep and memorable dive into a combined culinary heritage and a shared passion for the finest ingredients, sourced and prepared with love.

Beetroot terrine, horseradish sorbet
Raymond Blanc and Luke Selby
Seared Orkney scallop with buddha’s hand and gold kiwi, coconut sauce
Alain Roux
Stuffed morel, white asparagus, jura wine sauce
Raymond Blanc and Luke Selby
Red mullet “à la plancha” and sautéed calamari, aubergine flavoured with pandan leaf and lapsang souchong tea, bouillabaisse sauce
Alain Roux
Duo of roasted Pyrenean milk lamb, baby vegetables and minted jus
Alain Roux
A theme on strawberry
Benoit Blin MCA
Coffee or tea and mignardises

• Price: £900.00 per person including food, wines, VAT, service charge.
• Charity donation: A proportion of the net profit from the dinner will be donated to the Royal Academy of Culinary Arts’ “Adopt a School” Trust Adopt A School — Royal Academy of Culinary Arts Raymond, Luke and I are dedicated supporters of the Trust. It works with many thousands of schoolchildren across UK every year, especially those in deprived areas, to encourage an interest in food, cooking, food provenance as well as giving an insight into the hospitality industry.
• Availability: 70 covers at shared tables of 10 guests each.

Email our team to book your places.

7pm – Limited to 26 guests only at each dinner

This will be a very special evening offering an unforgettable, immersive dining experience like no other! We are delighted that Mme Blandine de Brier-Manoncourt (Co-Owner of Château Figeac) and Alexa Boulton (Commercial Director of Château Figeac) will be joining us. You will be tasting 1er Grand Cru Classé “A” wines. Then, you and fellow guests take your seats in our private dining room by the river, at a single, elegant table to enjoy a five-course menu, carefully crafted by Alain Roux, with incredible wine pairings. Whet your appetite on the menu below;

Pan fried foie gras with dates and confit lemon, chocolate scented banyuls wine sauce
Pan fried lobster medallion and ginger flavoured vegetable julienne, white port sauce
Roasted Merrifield Farm duck breast, chestnuts and parsnip puree, red port jus with cranberries
Brillat-Savarin cheese with black truffle
Classic apple tarte Tatin with vanilla ice-cream
Coffee or tea and mignardises

£1,000.00 per person inclusive of VAT & service charge.

Reserve your places by emailing the team.