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1269 Restaurant, Bar & Grill opens at Crowne Plaza Gerrards Cross

1269 Restaurant, Bar and Grill
A new bar and dining destination specialising in livestock, butcher-style preparation and whisky, has opened its doors to discerning diners this month. Introducing 1269 Restaurant, Bar & Grill at the Crowne Plaza Gerrards Cross Hotel.
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 Restaurant & 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.”

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