Restaurant set to open at Crowne Plaza
A NEW bar and restaurant is opening at the Crowne Plaza Hotel, in Gerrards Cross.
1269 Restaurant, Bar and Grill will specialise in livestock, butcher-style preparation and whisky, using unique ingredients such as house-cured salmon and 35 days aged Himalayan salt rock Glenarm organic steak.
Head chef Dean Crews, previously of the Charing Cross Hotel, has created signature dishes such as Josper roasted Buccleuch Estate Beef, aged for 28 days in 1269’s in-house ageing room, and a salad of Denham wood pigeon, choucroute, parsnip and speck ham.
SuperFutures have designed the statement pieces of the restaurant and bar, which will be the centralised Josper Grill, transparent meat ageing room and a whisky vault.
Mr Crews: “Despite the area’s rich livestock heritage, there are no meat specialists locally. We saw this as a great opportunity to fill a gap within the market and also respond to the trend for prime meat cuts, authentically prepared.
“Of course we want to create something different, something unique, but we also want to offer a menu which showcases the very best of our national and local produce.”
The restaurant will also stock 40 whisky varieties, including Johnnie Walker Blue and Glenfiddich 18yrs, along with a whisky vault, where favourite bottles of whisky can be stored and brought out for the regulars.
Plamen Yankov, director of food and beverage, said: “Our drinks menu will rival that of any London bar.
“It will timeline cocktails from the Prohibition era, such as The Gin Ricket, through to the classic Vesper and modern house signatures.”