food Head chef Aaron Knight has just succeeded to the top post, having worked for two years as right-hand man to Chris Perkins, who has moved on to another establishment within the group of fine dining pubs and restaurants owned by Cross Oak Inns, the company behind The Ostrich.

Proud of his own European heritage, Knight cites Spanish chef Ferran Adria – from El Bulli, named best restaurant in the world by the prestigious Restaurant magazine – as his inspiration, together with flamboyant TV chef Gordon Ramsey.

While he admires Ramsey for his business ability and the classic simplicity of his food, it is the creative genius of Adria, who is best known for creating “culinary foam”, which is now used by chefs around the world, that he would love to emulate.

Knight recognises however that the lunchtime dining clientele in particular has a limited amount of time to eat, which is why he has developed a wide variety of dishes to suit a range of tastes. What is different about The Ostrich is you can opt for just one course or choose a two or three course treat. A specials board changes daily, reflecting fresh seasonal trends. A hearty Sunday lunch menu featuring traditional roasts is available from 12.00 noon until 2.30pm and we are open for dinner on Sunday evening.

If you are in a hurry and need to get back to work, we have put together an Express Menu where we guarantee that your selection will be out of the kitchen within 20 minutes - allowing you time to enjoy your meal and still get back to work in time!

What they say about us
Square Meal Guide Review
Good Pub Guide
The Restaurant Guide Review
Berkshire LIfe Review
Windsor & Eton Express Slough Express

our menu
Download our menus in PDF format
Starters, Mains and Sandwiches
Sunday Lunch
Express Menu
Puddings and Coffees