Restaurant in Maidenhead, United Kingdom
Seasonal cooking that earns its reputation.
Seasonality is a Michelin Plate-recognised modern restaurant in Maidenhead where Chef-Owner Wesley Smalley cooks in full view at a central island kitchen, building each menu around seasonal produce. At ££ pricing with a 4.9 Google rating and consistent praise for both cooking and service, it is the strongest sit-down dining option in central Maidenhead.
Picture a gleaming central island kitchen in a bright, airy room that was once a produce shop. That origin is not incidental — it is the entire point of Seasonality. Chef-Owner Wesley Smalley cooks in full view at that island, greeting guests as they arrive, and the menu changes with what the season actually provides rather than what a standing supplier contract demands. The result is a Michelin Plate-recognised restaurant at ££ pricing that delivers a level of ingredient-led cooking you would not typically associate with a parade of shops just off Maidenhead town centre. If you are looking for considered, produce-first modern cuisine in the area, book here first.
Seasonality started as a produce shop, and that backstory is not just a charming detail — it shapes how the kitchen operates. When sourcing comes before menu-writing, the dishes follow the produce rather than the other way around. That philosophy shows in the cooking: reviewers have praised the clarity of flavour in dishes across the menu, from a wild mushroom-stuffed pasta to sea trout tartare and smoked haddock kedgeree. A short rib of beef with sherry, alliums and potato has been called outstanding by multiple diners; pork fillet with swede, white soy, sesame and cucumber has been described as wonderfully tender. These are not dishes built around a technique looking for an ingredient , they read like dishes built around an ingredient looking for the right treatment.
The desserts follow the same logic. A blackcurrant and lemon-verbena meringue and a deconstructed cherry Bakewell tart (accompanied by what one visitor called the leading vanilla ice cream they had ever had) suggest the kitchen does not drop its standards at the final course. The wine list is arranged by style and weight, with a solid selection by the glass , a practical choice that suits the format well.
The Michelin Plate awarded in 2025 confirms this is cooking that earns its recognition. A Michelin Plate signals food prepared to a high standard; it is not a star, but it is the Guide's formal acknowledgement that the kitchen is doing something worth the journey. At ££ pricing, the value proposition is strong: you are getting ingredient-sourcing rigour and technical assurance at a price point well below what comparable cooking costs at venues like Waterside Inn in Bray or Hand and Flowers in Marlow.
Interior is bright and personal. The on-view island kitchen means you can watch Smalley work, which adds genuine transparency to the experience , you are not separated from the cooking by a closed kitchen door and a set of professional hospitality conventions. Francesca Smalley runs the front of house, and multiple visitors have specifically noted the personal touch that characterises service here. One described the experience as exceeding expectations; another said they were blown away. A Google rating of 4.9 from 168 reviews at the time of writing is unusually consistent for a restaurant of any size.
Regular supper evenings offer tasting menus built around what is available at that particular moment. The 'dine at home' boxes , a format the restaurant has offered since its earliest days , remain available, which is useful context: this is a kitchen that has always thought about how to get its produce and cooking into more people's hands, not just those who can book a table. For food and travel enthusiasts who want depth and context in a dining experience, the tasting menu evenings are the format to target.
| Venue | Price | Value |
|---|---|---|
| Seasonality | ££ | — |
| The Crown at Burchetts Green | ££ | — |
| Belgian Arms | — | |
| Dew Drop Inn | — | |
| The Beehive | — |
What to weigh when choosing between Seasonality and alternatives.
The dishes that have drawn repeated praise from diners include the wild mushroom-stuffed pasta, sea trout tartare, smoked haddock kedgeree, and the short rib of beef with sherry and alliums. On the dessert side, the deconstructed cherry Bakewell tart and blackcurrant and lemon-verbena meringue have been singled out. The menu changes with the season, so treat those as indicators of the kitchen's range rather than a fixed list.
Seasonality is built around a central island kitchen rather than a traditional bar setup — the dining room is the experience. If counter-style seating near the kitchen appeals, the on-view island arrangement gives something similar, but this is not a drop-in bar venue. Book a table.
For regular service at a Michelin Plate restaurant in the ££ price range with this level of local reputation, booking at least two to three weeks ahead is a practical baseline. Supper evenings and tasting menu nights are likely to fill faster — check their schedule and move quickly when one aligns with your date.
For a more pub-dining experience with strong local credentials in the same area, The Crown at Burchetts Green and The Beehive are the main comparisons worth considering. The Belgian Arms and Dew Drop Inn suit more casual, drinks-led occasions. None of those match Seasonality's Michelin Plate standing or its dedicated seasonal tasting menu format.
At ££ with a Michelin Plate (2025), Seasonality sits at a clear value point for what it delivers: a chef-owner cooking in an open kitchen, seasonally led menus, and a track record of dishes that exceed diner expectations rather than just meeting them. For Maidenhead specifically, there is no obvious competitor at this combination of price and recognition.
The supper evening tasting menus are built around whatever produce is at its peak, which is the most coherent version of what Seasonality does. If you are going once to get a proper read on the kitchen, a tasting menu night is the right call over a standard à la carte visit. The ££ price range means the outlay is reasonable relative to comparable tasting menu experiences elsewhere in Berkshire.
Yes — the personal service from chef-owner Wesley Smalley, who greets guests himself, and the open kitchen format make it feel considered rather than anonymous. Diners have specifically called out the atmosphere as exceeding expectations for a restaurant of this size and setting. For a birthday or anniversary in the Maidenhead area at the ££ price point, this is the strongest locally available option with a named culinary credential behind it.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
