The Cross — Restaurant in Warwick

Stepping into The Cross in Kenilworth, there’s an immediate sense that you’re in for something special. From the inviting, historic ambiance to the friendly but refined service, this Michelin-starred restaurant has perfected the art of dining. But it is on the plate where Adam Bennett and his team truly excel, and the Tasting Menu is a testament to their commitment to excellence.

The evening commenced with the Pea & Ham Broth, a humble-sounding dish that was anything but ordinary. The broth, delicately infused with carrot, celeriac, and parsley, had remarkable depth, with a subtle sweetness that lingered long after the last spoonful. The balance between the earthiness of the vegetables and the savoury notes of the ham was simply divine—an elegant and warming start to the meal.

Next came the Salad of Pineapple Tomatoes. As visually stunning as it was on the palate, this dish showcased the purity of its ingredients. The sweetness of the tomatoes was beautifully offset by the creamy goats cheese and the fresh notes of basil, while the sourdough crisp added a satisfying textural contrast. It was a light, refreshing course that set the stage perfectly for what was to follow.

The Tartar of Loch Duart Salmon provided a more robust flavour profile, with the rich, silky texture of the salmon complemented by the zing of pickled ginger, sesame, and the slight pepperiness of radish. The dish was a brilliant interplay of texture and taste, with every bite offering something new—a true showcase of refined technique and respect for the raw ingredient.

A particular highlight of the evening was the Line-Caught Sea Bass, which arrived accompanied by wild mushrooms, potato scales, and a kohlrabi salad. The fish was cooked to perfection, its delicate flesh enhanced by the slight sweetness of grapes and pine kernels. The verjus sauce, bright and sharp, brought the dish together harmoniously. It’s the kind of sauce that tempts one to drink it directly from the serving boat—a perfect marriage of acidity and depth that elevated the entire course.

The Breast of Creedy Carver Duck was a showstopper. Served with glazed beetroot, Ratte potato, and black fig, the duck was tender and full of flavour, its richness balanced by the sweet and slightly tart elements on the plate. However, it was the duck jus, infused with orange and Madagascar pepper, that truly stole the show. The complexity of this jus was remarkable, adding layers of flavour to an already luxurious dish. Every bite left me wanting more, a true testament to the kitchen’s skill.

For dessert, we were treated to the Floating Island, a light and airy creation that was the perfect finale to a rich and indulgent meal. The meringue, delicate and cloud-like, floated in a pool of crème anglaise, complemented by a salted caramel ice cream that added just the right amount of richness. The dish was completed with frosted almonds and a luscious caramel sauce, offering a textural contrast that made every spoonful feel luxurious. This dessert was a sublime balance of flavours and textures—sweet, creamy, crunchy, and salty—each element working in harmony.

In summary, The Cross at Kenilworth is a restaurant where every detail is carefully considered, from the composition of each dish to the pacing of the meal. Adam Bennett's talent is evident in every course, with a deep respect for ingredients and flawless execution. For those seeking a dining experience that balances innovation with tradition, this tasting menu is a must-try. It’s not just a meal—it’s a journey through modern British cuisine, curated with skill and passion.

If you haven't yet had the pleasure of dining at The Cross, do yourself a favour and make a reservation. It’s an experience that lingers long after the plates...

Fantastic tasting menu lunch!

Today my wife and I went to The Cross. Honestly, I’ve been meaning to go for a couple of years. It’s always looked very good and when I saw my friend Chef Pierre Koffman say it was top it’s been on the list.

We weren’t disappointed.

First up canapés. The least good course. Cheese balls. Very nice mind. Creamy gooey cheese encase in a crisp batter with either apple or Mayo.

Next up, wild garlic soup with a couple of bits of potato in the bottom. Delicious soup. Great consistency, although slightly over seasoned. I felt it could do with another layer of flavour although it really is good as it is. It comes with a ham hock croquette, which were also good but didn’t feel like it complemented the soup. The croquettes may be better as a second canapé.

Tuna tartar in yuzu and sesame was next, and it’s just absolutely great. I do a similar dish myself taken from Koffman classic book. The addition of a sesame Mayo is excellent and works really well. Personally I could take more yuzu perhaps a couple of squirts or yuzu gel?

A crispy duck egg with hispi cabbage peas and bacon is next, and it’s just spring/summer on a plate. I would love some mint running through the dish for extra layer of flavour, but the creaminess of the perfectly cooked duck egg is just fantastic.

I hope by the way you’ve brought stretchy trousers!!

We’re on to our fish course next with cod, potato musseline and cabbage with salmon hiding underneath the cod. That cabbage was essential here adding flavour and texture. It is perhaps cliche, but I felt a whack of dill in this would have elevated it to perfection.

And now it’s your main course. Fillet beef with Roscoff onion and celeriac, and a peppercorn sauce. Loved the sauce; peppercorn sauce should have a heat to it and this did, while remaining creamy and not over powering. Their triple cooked chips are a stunning accompaniment. However, my beef was over cooked. While it was pink on the top (as seen in photo) I think perhaps the heat of the plate cooked through the rest of the fillet. Notwithstanding that, it was still yummy.

As for desert, their headline is their soufflé and I was gutted they’ve changed it to hazelnut rather than dark chocolate. So I changed that to floating island, a classic French desert which is always a great end to a meal and their version was classic.

At £95 pp for the tasting menu, I think it is correctly priced for the superb quality of food - and amount - that you’re getting.

The other dish featured here is the kids fish and chips, which frankly were some of the best F&C I’ve tasted. Bravo. Kept my 3 year old eating!

The only negative? The drinks are on the expensive side. I don’t drink alcohol, but £6.50 for a Becks Blue 330ml is extraordinary really. However, yearning over the wine list tells me that they do truly have some great wines on offer, and they seemed better value than the other drinks (eg gins and soft drinks).

Overall, this place is highly recommended and I’d certainly go again (assuming their menu is seasonal as I...

The food at the Cross was exceptional, it has certainly earned its reputation for fine dining. The combination of flavours and presentation was a delight to the senses.

A personal highlight being the duck breast I had for my main. The crispy duck egg starter was also very tasty with the hazelnut souffle dessert being the weakest offering of the three courses. Despite the flowery presentation of your server pouring hot chocolate sauce into the top of the souffle into the shape of a cross, the texture was quite unpleasant and the flavour was lacking. Giving you the mouth feel of a vaguely nutty curdled egg. Having tried the tiramisu of someone else in my party, I can confidently say, that is the superior option.

Furthermore, despite the service being very polite and attentive when present at the table. We did end up waiting quite a long time to not only order but also between courses. This was supplemented during the first half of our meal with complimentary entrees and bread basket. But when paying £85 per person, you don't expect to be waiting 40+ minutes between my starter and main course with no check ins from the servers. The Cross fell victim to this again with dessert. Some of my party ordered coffee in place of dessert, but instead of it all coming out at once, the coffees arrived 20 minutes before the desserts.

It was very busy the night we attended so maybe they were short on staff. Food wise The Cross is everything you'd expect, but the service let it down on...