Our stunning Stone Bass with Courgette, Fennel and Crab Bisque! Who’s coming to experience this delicious dish this week? . . . 📷 sophie_greenphotography . . . . #haywardsrestaurant #finedining #essex #essexfood… instagram.com/p/B8blEhAh8BL/…

Head Chef Jahdre Hayward plating our Isle of Mull Scallops. As the optional extra course for our Tasting Menu, our fresh hand dived Scallops are served with a Rosemary Potato Purée, Bacon Crumb and Truffle and… instagram.com/p/B86VrIbH2wu/…

Wondering how to spend your Saturday evening? A 3 course meal at Hayward’s of course! At £52 per person it’s a steel! We’ll see you then! . . . 📷 sophie_greenphotography . . . #haywardsrestaurant #finedining… instagram.com/p/B9RUE9OnBJi/…

Simply stunning, Crab Ravioli with Fennel Jam, Pickled Radish and a Crab Consommé 🦀 . . . . . . #haywardsrestaurant #finedining #essex #essexfood #aarosette #michelinguide #food #eatingout #tastingmenu… instagram.com/p/B9etb_HHDxy/…

Simply stunning, Crab Ravioli with Fennel Jam, Pickled Radish and a Crab Consommé 🦀 @HaywardsRestaur . . . . . #haywardsrestaurant #finedining #essex #essexfood #aarosette #michelinguide #food #eatingout… instagram.com/p/B9jLZqWDahu/…

Although we not currently open, we are still taking bookings for our future events. These include Father’s Day on June 21st, our fantastic English Wine Dinner on the July 9th and our Demonstration Lunch on October… instagram.com/p/B-pdfyqnRYD/…

HAPPY BIRTHDAY TO US! Today marks the 7th Anniversary since we first opened our doors in 2013. Once a 300 year old Skittle Alley, Haywards is now a Fine Dinning Restaurant that is proud to hold 3 AA Rosettes. Over… instagram.com/p/B_pRTmhnVUo/…

Available for Father’s Day! We are doing a 3 course take away roast lamb dinner. Cauliflower cheese soup with homemade sourdough, roast lamb, seasonal veg and roast potatoes, sticky toffee pudding with butterscotch… instagram.com/p/CBF2k_jh_UD/…

Due to limited places for our Father’s Day Takeaway, last orders must be placed by tomorrow 6pm. Contact us now to place your order at [email protected] . . . . . #haywardsrestaurant #finedining #essex… instagram.com/p/CBfsXMahWfE/…

It’s the news we’ve all been waiting for! WE ARE REOPENING! Haywards Restaurant will be reopening from the 9th July for our English Wine Dinner. There are very limited places left so if you wish to book then please… instagram.com/p/CB0HMGYBRhd/…

We are now offering a range of different catering packages perfect for your summer catch ups! . With menus that cater for Afternoon Tea, Sweet and Savoury Canapés and Buffets, you can treat your guests to the… instagram.com/p/CCTUz8OhRVR/…

What a fantastic night @HaywardsRestaur on Thursday for their re-opening. Jahdre, Amanda and the team showed how to operate faultlessly within the guidelines and still provide first class service, outstanding food & a wonderful experience to all their customers.

Just posted a photo @ Epping, Essex instagram.com/p/CI0Oco9BqWp/…

Merry Christmas to all our loyal customers. Thank you for your continued support in 2020! Let's hope for a better 2021! #haywardsrestaurant #finedining #essex #essexfood #aarosette #michelinguide #food #eatingout #tastingmenu #privatedining #history #culinary #goodfoodguide

Evening all! We are currently recruiting experienced waiting staff, chefs and baristas. If you would like to be part of a friendly established team and have experience in fine dining please email your CV to [email protected] we can’t wait to hear from you! #epping

Nobu London executive chef Michael Paul has launched a new grab-and-go, plant-based concept that is set to grow to at least three sites before the end of the year bit.ly/3qiP4iA

Chef of the Week: Jordan Sclare Executive Chef Chotto Matte London - He admires Gordon Ramsay - His chef to watch is Jahdre Hayward Haywards & he can't cook without yellow chillies from Peru, fresh herbs from his garden and lots of love! #readmore thechefsforum.co.uk/chef-of-the-we…

Chef of the Week: Jahdre Hayward Chef Patron Haywards - He admires Michael Caines MBE DL Alain Ducasse - His chefs to watch are ollypierrepont Russell Bateman Scott Barnard and he can't cook without salt, butter and chocolate #readmore thechefsforum.co.uk/chef-of-the-we… #yeschef

Clear blue skies outside, sunshine streaming through the window, and juicy monkfish with plump mussels and a seaweed sauce on my plate. Who says January is a dull month? Haywards #Essex