Following a multi-million pound refurbishment, Crowne Plaza Gerrards Cross has now opened it’s fabulous doors and is ready for business! Over the past few weeks, we have been popping in to see the developments. We have experienced the amazing Wave Spa, the launch night of the hotel and last week, we were delighted to go and sample the menu.
This hotel is fast becoming one of my favourite places to hang out if a woman of my age can do such a thing without it looking dubious! The decor is beyond sumptuous, the dining superb. Their hospitality space is second to none and we are looking forward to seeing all the wonderful weddings held there during the coming months.
Today we are focussing on food, one of our priorities in the UWM office! Just to give you a flavour of what we were choosing from, here is our menu on the day!
Appetiser plates and breads
Baked walnut bread, ricotta, grapes
Confit tomato, Nocellara olives, chimichurri and garlic
The Flour station plank with salted Welsh butter and beef dripping
Salt and Pepper squid ‘a la plancha’, with shredded chilli
Roast chorizo, beet hummus and honey bread
Buccleuch Estate beef Carpaccio, yuzu flavours, anise, rocket and horseradish snow
Selection of rock oysters with shallot vinegar, Chumichurri, yuzu
Marinated tomato, candy beets and truffled goats curd with bativia leaves
English pea soup, celeriac cream
Risotto of braised leek, ox cheek and scallion vinaigrette
Cornish mullet, red pepper barigoule, courgette aioli
Pork knuckle and smoked chicken terrine, mushroom chutney, soda bread and celery butter
Salad of Denham wood pigeon, choucroute, parsnip and speck ham
Meat & Shellfish
From the Josper
All meat is prepared in house. Where listed the meat is sourced from local producers, we also showcase the best of our national produce. Some of our meat is marinated, some brined and some just natural, all to retain and accelerate original character. Our seafood is sourced by sustainable means, allowing us to give traceability and provenance where possible
All steaks from the Josper are served with whipped Welsh butter, and confit garlic
Buccleuch Estate Beef 28 days
Himalayan salt rock Glenarm organic – 35 days
Txogitzu Beef – Basque country matured for 45 days
Cote de Beouf to share
Black foot chicken – served with gem salad, rosemary crumbs and chicken gravy
Whole Native Lobster
Poached and finished on Josper with thermidor sauce, samphire, razor clams and sea lettuce
Sharing board of shellfish, skinny fries, thermidor sauce, green salad
Meat tasting plate – An experience for the true carnivore showcasing all of our suppliers, served with British chips, and a selection of sauces
Cote de boeuf, whole lobster, thermidor sauce to share
24 Hour pork belly and glazed cheek with, truffle mash, broccoli and sprout tops, hazelnut and balasamic
Seared and poached monkfish loin, roast chicken wings, spiced carrots, potato tubes and lime jus
Stonebass ‘a la plancha’, with seared squid, chorizo barigoule and samphire
Roast cep and rainbow chard gnocchi, parsnip and parmesan
Roasted Wye valley Asparagus and buttered spinach
Bib lettuce and rocket salad
English chestnut mushrooms, garlic and marjoram
Tempura onion rings
‘British chips’ cooked in beef dripping
With such a seriously tempting menu, Ricky (Creative Director UWM) and I were a little overwhelmed with what to choose. Ricky being a vegetarian decided upon soup and tortellini (not shown on this menu – none the less it was delicious). Me being a reincarnation of Henry VIII I went for the goats curd starter (thought best not to overload) as a light starter, leaving plenty of room for my main course – Himalayan salt rock steak – having questioned our lovely waiter about all the beef choices (there are quite a few). Now I am a bit of a steak connoisseur – and trust me, this was beyond good! My knife slid through the steak (medium-rare) and the taste was amazing. This is some of the best steak I have ever tasted. We had no room for desert, we were full (much to our own disappointment) BUT we will go back and sample the fabulous puddings – we watched them being delivered to other diners with a sorrowful look in our eyes that our tummies were already stuffed.
You can read more about the restaurant below and do go and visit! Enjoy the fabulous food, ambience and my favourite, the Whisky bar!
1269, the year the neighbouring town of Beaconsfield was first given a charter allowing an annual market for trading livestock, provides the name and inspiration for this new epicurean experience. 1269 Restaurant, Bar & Grill specialises in local livestock, game and butcher-style preparation using unique ingredients such as 1269 house-cured salmon and 35 days aged Himalayan salt rock Glenarm organic steak. Signature dishes created by award-winning Head Chef Dean Crews, previously of the Charing Cross Hotel, include Josper roasted Buccleuch Estate Beef and salad of Denham Wood Pigeon, choucroute, parsnip and speck ham.
Designed by SuperFutures, the interior design agency behind Chotto Matte and Barrafina, the statement pieces of the restaurant and bar will be the centralised Josper Grill, glass Ageing Room and a Whisky Vault.
Said Head Chef Dean 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. Sustainable, traceable and local are great benchmarks and we do abide by them where possible, but taste and character are just as important to us. All of our meat is prepared and aged in-house and we’re really excited to be one of only two restaurants in the UK and the only one outside of London, to be able to offer Himalayan salt rock Glenarm organic beef alongside exceptional meats such as Buccleuch Estate and the Basque Country’s Txogitzu beef.”
Working with such phenomenal produce Crews believes preparation should be simple, authentic and fire- based. “The Josper Grill is, in my opinion, the best there is,” said Crews. “It retains and enhances the meat’s flavour and it reaches temperatures so hot you can ensure perfection.” The Josper Grill will be positioned at the heart of the restaurant, around which Crews will offer experiences such as a Chef’s Tasting Table, reflecting the season and his cooking techniques, as well as butchery master-classes and ingredient workshops.
Most epicureans will agree that the perfect bedfellow to beef is Bourbon, and 1269 will be ensuring they have the very best, stocking over 40 whisky varieties including Johnnie Walker Blue and Glenmorangie Signet. A Whisky Vault – where favourite bottles of whisky can be stored after purchase – will also be a great attraction for regular guests allowing them to bring out their choice Bourbons for special occasions.
“Our drinks menu will rival that of any London bar,” said Bar Manager Andrew Ness. “Alongside an extensive spirits and wine menu, our expert bartenders will be serving classic cocktails and in-house favourites such as the Basil Bramble Sling or the Penicillin. For those looking to take their taste-buds on a mixology voyage; our Cocktail Tasting Menu cruises through King of Soho Gin, to New York Sour then off with Sgt Pepper to Moscow with a Stolichnaya Vanilla based cocktail The Twister. We also feature a Champagne Bar, where we aim to host mixology and tasting classes from Spring.” 1269 Restaurant, Bar & Grill provides the perfect setting for an intimate evening, a special occasion or a social gathering with friends.
Since it opened it’s doors, the restaurant has been very busy, so make sure you get in touch to book: 1269 Restaurant, Bar & Grill – Crowne Plaza Gerrards Cross Hotel / 01753 893891