The Golden Ball is ready to roll again
More exciting news on the foodie front with another great pedigree chef from a Michelin star kitchen coming to re-open a much loved pub in the area, The Golden Ball at Lower Assendon. Introducing Ben Watson, former Sous Chef at Core by Clare Smyth, and his wife Priya, who are opening the doors to this rural favourite on Wednesday November 23rd.
Ben, his wife and their young daughter Lily are leaving the hustle and bustle of London life for the idyllic countryside setting nestled at the bottom of the Chiltern Hills. Though the area isn’t new to Ben at all as he grew up in Henley and worked in local pubs such as The Five Horseshoes at Maidensgrove, The Crown at Playhatch and he fondly remembers stories about his Grandmother’s pub, The White Hart in Binfield Heath (now Orwell’s Restaurant), so you could say that hospitality is in his blood.
Ben left Henley when he was 18, moved to London and pursued a career in hospitality. Formerly Sous Chef at Core, Clare Smyth’s three Michelin-starred restaurant he was set for a move to BiBi pre-pandemic but then everything changed. That move was put on hold and he decided to take a job as a private chef.
So now the time is right for Ben and his family to relocate back to his roots and have his daughter benefit from the same opportunity he had of growing up in and around the beautiful South Oxfordshire countryside.
Ben is really keen to build on the great reputation for food that The Golden Ball previously had, being food led, with excellent produce at accessible prices. There will be a small hyper-local seasonal menu.
Below is a little teaser of what to expect with a little bit of Michelin Star experience fairy dust!
Starters from £8
- Oxtail – Spiced black lentils, crispy bone marrow, button mushrooms.
- Squid – salt & pepper seasoning, smoked cod’s roe, squid ink mayonnaise, lemon.
- Gurnard -Winter caponata, green olive, walnut dressing.
- Brawn – Pig’s head fritter, prune puree, pickled onion, frisée.
- Aubergine – Miso glaze, homemade feta, pickled chilli, crispy shallots.
Mains from £18
- Lamb Rump – Smoked aubergine, homemade yoghurt, black cardamom.
- Pork belly – Crispy scratching, pickled pears, kale, fresh apple.
- Venison haunch – Braised shank, roasted onion, celeriac, blackberries.
- Sea bream – Smoked potato, roasted artichoke, mussels ‘mariniere.’
- Cod – Curried cauliflower, shallot bhaji, tamarind.
- Falafel (v) – Beetroot falafel, yoghurt, spiced root vegetables, coriander oil.
Desserts from £8.50
- Baked Alaska – Local honey meringue, roasted figs, lemon balm.
- Chai Panna Cotta – Ginger wine jelly, fresh turmeric.
- Custard Tart – Plum, toasted goatmilk ice cream.
- Hot Chocolate Pudding – Salted caramel, vanilla ice cream.
- Selection of local cheeses – Chutney, celery, seeded crackers.
Sunday Roast from £18
- Roast Beef – Roast potatoes, seasonal vegetables, Yorkshire pudding, horseradish cream and gravy.
- Roast Pork – Roast potatoes, seasonal vegetables, Yorkshire pudding, apple sauce and gravy.
- Venison haunch – Braised shank, roasted onion, celeriac, blackberries.
- Sea bream – Smoked potato, roasted artichoke, mussels ‘mariniere.’
- Cod – Curried cauliflower, shallot bhaji, tamarind.
- Falafel (v) – Beetroot falafel, yoghurt, spiced root vegetables, coriander oil.
There will also be a Set Lunch available: 2 Courses for £20 / 3 Courses for £25
- Sardines – Grilled toast, roast tomato, shallot dressing or,
- Chicken & leek terrine – Pickled vegetables, crispy chicken ski
- Pork Jowl – Creamed greens, caramelized apple, chestnuts or,
- Pollock – Crushed potato, roast garlic aioli, fish soup.
- Rice pudding – Blackberries, nutmeg or,
- Crumble – Damson and apple, toasted oats, custard.
With Ben in the kitchen, Priya front of house and little Lily upstairs, it’s going to be quite the family affair.
We wish them the best of luck and can’t wait to try out the menus.
The Golden Ball is now taking reservations. You can book by calling 07762 485555 or email book@goldenballhenley.co.uk
