Three Berkshire eateries have been named among the top 100 places to eat across the UK.

The Crown, at Burchetts Green, in Maidenhead, The Fat Duck, in Bray, and The Woodspeen, in Newbury, were voted some of the best places to dine at in the Estrella Damm National Restaurant Awards.

The eateries are voted for by an elite academy of chefs, restaurateurs and food writers nationwide.

Judges were impressed by The Crown’s family-run ethos. Dad Simon Bonwick works unaided in the kitchen and nine of his family members work at the front.

His youngest, Rosie, just four-years-old, is in charge of picking fruit for desserts from the garden.

Described as “kooky”, the pub does not publish a menu online as it changes every day, but Mr Bonwick’s French-themed repertoire includes crab with apple, tomato and cashew nuts, very slowly cooked lamb with sauce Paloise (a variation on Béarnaise with mint standing for tarragon) and bitter brittle chocolate with almond blancmange and pear sorbet.

In his own words he is a soloist – one of a handful of chefs in the UK to cook completely unaided. He even does the washing up.

The Fat Duck, in Bray, was opened by celebrity chef Heston Blumenthal in 1995 and it has won plaudits for its playful, “multi-sensory” tasting menu and unusual flavour combinations.

Blumenthal’s experimental dishes, such as the famous snail porridge and egg-and-bacon ice cream, have seen the restaurant win three Michelin stars, take the number one spot in the World’s 50 Best Restaurants list in 2005 and draw visitors from across the globe.

A visit to the Fat Duck will set you back £325 per person before drinks or service charge, but judges say it is a “meal unlike any other”.

John Campbell’s Michelin-starred restaurant and cookery school The Woodspeen is less than a mile from the Vineyard at Stockcross, the restaurant at which the chef acquired two Michelin stars and made his name in the noughties.

Set behind a restored 19th century farmhouse just outside Newbury, The Woodspeen opened in 2014 and occupies a converted barn with a thatched roof and a large, rectangular skylight.

The menu is focused on seasonality, with many of the ingredients harvested from vegetable plots on the land.

A weekday ‘micro-seasonal market menu’, which is offered alongside à la carte, is inspired directly by what’s growing in the garden and can include a starter of garlic lentils with watercress sauce, seafood brandade and pickled fennel; and a main of pan-fried sea bream with fennel, pickled shallots, mussels and seaweed broth.