Restau­rant set to open at Crowne Plaza

Buckinghamshire Advertiser - - BUSINESS -

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.”

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