Who we are
Crockers Chef’s Table was founded on a shared passion for honest food and a vision to create the ultimate relaxed fine dining experience.
Privy to the creation of each and every dish as Head Chef Scott prepares food right in front of your eyes, guests can enjoy a sociable and relaxed atmosphere in an intimate setting.
Injecting humour and fun into the dining experience, you can enjoy exquisite food without any of the pomp that is usually associated with fine dining.
Luke founded Crockers Chef’s Table in Potten End, Hertfordshire, in 2016. The dream was to stand out from the norm and provide guests with a completely new dining experience.
Having grown up in the catering industry, and with four former generations of his family having carved careers as chefs, restauranteurs, hoteliers and publicans, the passion for food and hospitality was in Luke’s blood.
Moving from Exeter to work as a chef in London, Luke went on to learn from some of the best chefs in the country. He now applies the exceptional standards he learnt throughout his career to the whole restaurant experience, while utilising the talent of outstanding chefs such as Scott to deliver the very best modern British cuisine has to offer.
Scott was born in South East London and grew up around Bedfordshire, Hertfordshire and Buckinghamshire. Most notable for his highly acclaimed appearance on MasterChef: The Professionals in 2015, where he came second, Scott possesses an inherent natural ability when it comes to formulating incredible dishes.
Scott began his career as a chef by pursuing the classical route, laying the foundations of his success at a local catering college, and then later progressing his work in some prestigious kitchens. After spending nine years at The Grove in Watford, he took a huge leap and joined Luke at Crockers Chef’s Table in Potten End. He now continues to wow guests with his raw talent and mastery of food at Crockers Tring.
Ian is something of a late comer to the hospitality industry. With a background in neuroscience, and after a successful career in government, Ian decided it was time to fulfil a lifelong passion and train as a chef.
Since graduating from one of the UK’s most prestigious culinary schools in 2017, Ian has continued to develop his knowledge of the industry – which he now brings to the dining room at Crockers Chef’s Table.
Ian has a vast knowledge of wines to boot and will happily discuss the depth and beauty of some of our outstanding but lesser known offerings.
In his spare time, Ian is a keen food writer and photographer. You can see some of this work here on our website and around the restaurant.
Growing up with a family of vegetable gardeners Jess understands the field to plate journey. Watching her grandmother cook from her own produce gave Jess the opportunity to really appreciate good seasonal food. Starting her career in a cocktail bar on Auckland Viaduct Harbour in New Zealand to managing a canal side pub, Jess knows how to deliver the perfect tipple of choice to start your evening. She can’t wait to welcome you at Crockers Tring.
Adam completed his level 1 NVQ in classical cookery on the weekends at a local College while still at school. He then went on to complete levels 2 and 3 as an apprentice at Westminster Kingsway College whilst working at the Sheraton Grand Hotel.
He joined Russell Bateman at Colette’s restaurant at the Grove Hotel and instantly loved the ethos of using the walled garden produce and learning new skills. In 2017, Adam entered his first competition, the Graft Guild of Chef’s Graduate Awards and got to the final 11 candidates which allowed him to further his skilled and knowledge.
Adam is now ready for his next adventure. When he heard that Crocker’s was expanding he was quick to show interest working alongside Luke, Scott and the team and can’t wait to cook for future guest and keep improving his skills.
Join the adventure
If you share our enthusiasm for food and want to be part of our fun team as we grow, get in touch.
We are open at the following times.
Tuesday – Thursday: 12 – 3 | 6:30 – 11
Friday – Saturday: 12 – 3:30 | 6 – 12