The Boathouse Awarded Prestigious 3 Rosettes by AA

Shaun Dickens at the Boathouse, Henley’s riverside restaurant serving modern British cuisine has been awarded the prestigious 3 Rosette award by the AA.

Only 10% of restaurants nationwide are of a standard that is worthy of one Rosette and above and of these only 10% have three rosettes and above.

AA Rosettes are solely awarded by AA hotel and restaurant Inspectors, and external influences from hotels, restaurants or other guides are not taken into account.

The AA inspector said,

“The Boathouse doesn’t just overlook the river from its attractive decked patio, it makes the thoroughgoing most of the location with Thames buffet cruises too. If you’re up for a weekend breakfast as well, there may be no reason to tear yourself away all day. The place is run with a light touch by experienced, friendly staff, and the kitchen deals in smartly engineered modern food that reinterprets the classics, as well as adding some new ideas of Mr Dickens’ own and desserts are as ingenious as everything that precedes them.”

Shaun Dickens, owner and chef said;

“We are thrilled to have been awarded 3 rosettes for the second year in a row. The fact that fewer than 200 restaurants achieve this standard is a testament to the hard work of every member of the team who work tirelessly every single service.

We are passionate about providing exciting and innovative modern British cuisine and to have this recognised with such a coveted award is wonderful. As a keen gardener and former farm manager, I believe in using local produce whenever possible and this forms the basis of all of our dishes.

I’d like to thank all of our local suppliers, partners and of course our diners who we work hard to please with every single plate that leaves the kitchen.”

3 Rosettes are given to outstanding restaurants that achieve standards that demand recognition well beyond their local area. The cooking is underpinned by the selection and sympathetic treatment of the highest quality ingredients. Timing, seasoning and the judgement of flavour combinations will be consistently excellent. These virtues tend to be supported by other elements, such as intuitive service and a well-chosen wine list.


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