Michelin star restaurant The Woodspeen ready to reopen with a new look

THE team at The Woodspeen are working hard to ensure they are ready as they prepare to reopen for the third time in 12 months.

As soon as the Government announced that outdoor hospitality would be able to resume in England from tomorrow, the Michelin-star restaurant set about devising a plan to install a Covid-secure outside dining space.

The new covered area features high ceilings covered with chandeliers and heaters to keep diners warm during the chillier evenings.

The marquee features a reception area and has a Mediterranean feel with large vases and trees offering views of the picturesque surroundings.

Outside service will run from noon until late evening so that guests have the flexibility to dine at any time.

Director of operations at The Woodspeen Alessandro Fasoli said: “Considering our last service was Friday December 18, a spring ‘alfresco’ re-opening at The Woodspeen is very much welcome.

“The hospitality industry as a whole has been hit very hard, but I cannot think of anything better after this difficult period than to relax and truly enjoy great hospitality with friends, colleagues and loved ones.”

He admitted that organising the re-opening of a Michelin-star restaurant is “not an easy exercise”.

“There are hundreds of processes that need to slot naturally together, at a precise moment, under restrictions and in an outdoor-only environment,” he said.

“The most important thing for us is to be able to deliver great hospitality, no matter the weather.

“At the start of lockdown, we moved a table and few chairs to the middle of the empty terrace, we sat and imagined what we would like our guests to feel like when returning to us.

“We concluded that an airy, modern, quality-focused environment needed to be created.

“We will still have limitations in place to respect, but we are blessed that we have one of the best outside dining areas in Berkshire.”

Mr Fasoli said The Woodspeen’s top priority during lockdown had been to make sure the team was happy.

He added: “It has been difficult for staff. I am personally blessed to work with [executive chef] Peter Eaton and [general manager] Andre Marchand, who are not only a Michelin star chef and world class manager but have also really looked after the team’s mental health.

“At The Woodspeen, our biggest asset is our team and it always will be.”

During lockdown, The Woodspeen has introduced a new concept called Woodspeen at Home, where it offered a pick-up or delivery of three-course menus designed by its chefs.