About

Welcome to Haywards Restaurant

Haywards concentrates on using high quality seasonal and local produce wherever possible, in order to bring together the freshest of ingredients to create elegant, attractive dishes which are full of flavour. With Head Chef, Jahdre’s, extensive CV and culinary knowledge the restaurant focuses on modern European cooking techniques. The Haywards garden is fully established and provides a large variety of fruit, vegetables, herbs and edible flowers that are used in the restaurant. Resident bee colonies contribute to the well being of the garden and also provide Haywards with a fabulous source of local honey.

Head Chef Jahdre Hayward was born in Bermuda and aged 15 moved to the United States to live with his aunt and uncle. Whilst in America, Jahdre studied culinary arts in Tampa, Florida and after completing his studies gained a job as a commis chef at The Savoy Hotel in London, under Anton Edelmann. At The Savoy, Jahdre soon moved up the rankings, becoming a chef de partie. Jahdre’s London based CV also includes Hanbury Manor, Rules restaurant, Oxo Tower, Novelli in the City and The Ritz.

After meeting future wife and Haywards head of house Amanda, the pair travelled to Australia in 2003. Jahdre worked briefly at Guillaume at Bennelong and the Sydney Opera House before the pair returned to London for three years. In 2007 both Jahdre and Amanda migrated to Melbourne, Australia where they gained a wealth of culinary experience.

In Australia, Jahdre worked as a sous chef at The National Gallery before moving to the Melbourne Wine Room, where he became the head chef, and later the Millswyn restaurant.  Amanda worked in a number of positions at several Melbourne restaurants including Grossi Florentino, Maze by Gordon Ramsey and Circa, The Prince, where she became assistant manager.

Haywards is situated on the edge of Epping Forest, half a mile from the town of Epping, and is in the grounds of  The Forest Gate Inn, a 17th century free house owned and run by the Stokes family for over 50 years. The Gate House bed and breakfast is also adjacent to Haywards with four individually designed en-suite guest rooms. Dinner, bed and breakfast packages are available.

Opening Hours:

Monday and Tuesday – Closed 

Wednesday – 6pm – 9.30pm

Thursday – 12pm – 2.30pm & 6pm – 9.30pm

Friday – 12pm – 2.30pm & 6pm – 10pm

Saturday – 12pm – 2.30pm & 6pm – 10pm

Sunday – 12.30pm – 3pm

Please note the hours listed above are seating times not opening hours. Please call at any time to make a reservation

Booking Policy

We welcome diners aged 10 years and over for both lunch and dinner services.

Our dress code is smart casual – no trainers, t-shirts or sportswear please.

Please refrain from using mobile phones and vape products inside the restaurant.

The main restaurant seats up to 48 guests.

The largest table in the main restaurant can accommodate a maximum of 8 guests.

Tables of 9 or more are required to dine in The Stable, our private dining room, which can seat a maximum of 14 guests. Please contact us to make a reservation in The Stable.

Please note that there will be a £2 charge per guest for all parties bringing their own celebration cake to the restaurant to be served in place of dessert. With approximately two weeks’ notice, Haywards can make a celebration cake for you. Please email for further information.  

Cancellation Policy 

Please be considerate of this independent small business and provide as much notice as possible should you need to cancel your reservation. Please note, credit or debit card details are required to secure all reservations on Friday and Saturday evenings, and for all reservations within the private dining room. A table cannot be held without them. Charges will be made to the card in the event of no-shows and cancellations within 24 hours of the seating time if a table cannot be filled. The charge will be £30.00 per person.

Accessability

We are fully wheelchair accessible with ramps from the car park into the restaurant and a large disabled toilet on the ground floor.