The story
The Anchor is a modern British restaurant at High Street, Ripley, GU23 6AE, in the Woking area. The Good Food Guide rated it Good in 2026, and the kitchen works within a timber-fronted inn whose building dates back to the late 16th century.
Mike Wall-Palmer and David Adams have run the Anchor since 2019. Mike started in Michelin-starred kitchens across Surrey at seventeen and now leads on starters and desserts. David spent more than two decades in London restaurant and hotel kitchens and cooks the mains, with a traditional base and a creative streak.
The Good Food Guide cites crispy venison with Cumberland sauce and radish, and cured trout with beetroot, kiwi and grapefruit gel. Skrei cod comes with shellfish and pearl-barley risotto, and guinea fowl breast with sweetcorn purée, bacon and a crispy onion loaf. For dessert, a modern Arctic roll and vanilla cheesecake with gingernut crumb feature on the menu, and the hash browns with harissa mayo are a good side to order.
The building keeps its low beams, lead-light windows and exposed brickwork, with a sunny courtyard for lunch. A private room seats nine, and the bar has bench seating. Real ales come from Home Counties breweries, alongside cocktails and eight house wines by the glass or carafe.
Recognition
Ambience
Details
History
It may date back to the 16th century, but the vintage timber-fronted Anchor is now a clever blend of old and new – pastel tones with exposed brickwork, lead-light windows, beams and smart wood furniture – while a trump-card courtyard is overseen by staff who are genuinely helpful, well-informed and attentive to a fault. The kitchen treads a neat line between cleverly executed fine dining and approachable modern-day pub food, with British and European influences intertwined, and ‘careful consideration for every flavour in every part of a dish’. On the plate, that might mean crispy venison with Cumberland sauce and radish or an on-trend pairing of cured trout, beetroot, kiwi and grapefruit gel with a hit of pickled jalapeño. To follow, keen sourcing shows in dishes such as skrei cod with shellfish and pearl-barley risotto or guinea fowl breast paired with sweetcorn purée, bacon and a crispy onion loaf. Sides of hash browns with harissa mayo are on the money, likewise desserts such as a modern twist on Arctic roll or vanilla cheesecake with gingernut crumb and marinated pineapple. Set lunch deals and five-course tasting menus broaden the Anchor’s all-round appeal. Real ales from breweries in the Home Counties vie with craftily mixed cocktails, while eight house selections by the glass or carafe head up the well-spread international wine list.
2 Rosette Award for Culinary Excellence
Location
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