The Loch & The Tyne, Old Windsor

Where countryside charm meets bold culinary craft.

I was recently a guest at The Loch & The Tyne in Old Windsor, and what struck me immediately was the harmony of rugged character and quiet luxury. This isn't just a gastropub — it’s a sanctuary for those who appreciate quality without pretence.

From the moment I arrived, it felt like stepping into a modern-day lodge: rich textures, warm lighting, and the quiet hum of a kitchen that knows exactly what it’s doing. It’s Wild Bear territory — understated yet intentional, earthy but elevated.

The Wild Bear Meal

Starter: Haggis Scotch Egg, Mustard (£16)

Rich, perfectly crisp, and beautifully seasoned. The sharpness of the mustard lifted the haggis without overpowering it — a smart twist on a pub favourite that manages to feel indulgent and disciplined all at once.

Main: Herdwick Lamb Rump, Wild Garlic, Asparagus (£32)

A seasonal standout. The lamb was tender with a clean, subtle gaminess, offset by foraged wild garlic and the crunch of fresh asparagus. Balanced, unfussy and deeply satisfying — the kind of dish that speaks quietly but leaves an impression.

Dessert: Sticky Date Pudding, Walnut, Clotted Cream (£12)

Comfort food, upgraded. The pudding was moist and warm, the clotted cream added a silky richness and the toasted walnuts brought depth and crunch. It’s the dessert equivalent of a fireside chair after a long hike — exactly what you want, done better than expected.

The Chef Behind the Flame: Adam Handling

At the heart of it all is Adam Handling — chef, restaurateur, and sustainability pioneer. With accolades across the UK dining scene (including a Michelin star at Frog by Adam Handling), his cooking philosophy is clear: elevate British ingredients, reduce waste and deliver unforgettable flavour without unnecessary frills.

At The Loch & The Tyne, Handling applies his signature style in a more relaxed, rural setting.

The menu is thoughtful but approachable — rooted in British heritage, filtered through a modern, responsible lens. Everything from the use of garden-grown herbs to repurposing kitchen trimmings reflects a deep commitment to purposeful cooking.

You can feel his presence in every plate — confident combinations, playful surprises and dishes that invite you to slow down and truly taste.

“Sustainability doesn’t have to sacrifice creativity,” Handling has said — and it shows.

Setting & Service

The interiors are both refined and rugged: leather, wood, warm lighting and countryside calm. The staff were quietly exceptional — present when needed, invisible when not — with an easy knowledge of the menu and an ability to guide without pressure.

Sustainability & Ethos

This isn’t greenwashing — it’s kitchen integrity. The team grows their own produce, celebrates local sourcing and avoids waste wherever possible. It’s cooking with conscience, craft and clarity — exactly what Wild Bear stands for.

Wild Bear Verdict

The Loch & The Tyne is more than a restaurant — it’s a culinary retreat. Whether you’re here for a quiet Sunday roast or a multi-course exploration of British flavours, it’s a place that lets food speak for itself. Guided by Adam Handling’s fierce intelligence and fire-forged technique, it offers something rare: modern British cooking that honours tradition without being weighed down by it.

Wild Bear Score: 9/10Must-try dishes: Haggis Scotch Egg, Herdwick Lamb Rump, Sticky Date Pudding

Perfect for: Sunday escapes, thoughtful indulgence or a destination meal with soul

Come for the plate. Stay for the philosophy. Return for the experience.

For more information & bookings go to The Lock & Tyne