December 17, 2018

January Menu

A new year and another new menu from Scott. January’s menu is set to be another delicious treat for our diners.



Duck – Confit Goosnargh Duck, Pickled Yorkshire Rhubarb, Hazelnuts is & Duck Liver

Brill – Cornish Brill, Porthilly Mussels, Salsify, Kale, Parsley & Garlic Sauce

Hogget – Roast Herdwick Hogget Loin, Salt Baked Turnip & Onion

Cheese – The Lancer

Pre Dessert

Chocolate – Valrhona Chocolate Cremeux, Malt Ice Cream, Peanuts, Pretzels & Lime

November 20, 2018

December Menu

Christmas is just around the corner and we will be starting our special December menu a little early on November 27th. As usual this is Christmas done Scott’s way without the usual dry Turkey. If you’re lucky enough to be booked in you’re going to love it!


Bread and butter

Salmon – Loch Duart Salmon, Cucumber, Caviar, Horseradish, Beetroot & Dill

Cod – Cornish Cod, Chicken, Charred Leek & Ratte Potato

Beef – Dry Aged Hereford Beef, Confit Celeriac, Smoked Bone Marrow & Red Wine Sauce

Premier Cheese – Cheese of the week

Chocolate – Valrhona White Chocolate, Yorkshire Rhubarb, Ginger, Frozen Chocolate


October 19, 2018

November Menu

Blimey, another month is nearly over (it does help that we’re on holiday for a week though). Scott has created yet another delicious sounding menu for our guests in November.

Snacks – To be eaten with your fingers

Bread – Tring Brewery Beer Bread with Whipped Marmite Buttter

Foie Gras – Roast Foie Gras, Black Fig, Smoked Duck, Hazelnuts & Rocket

Sole – Poached Cornish Sole, Cauliflower, Grapes, Lemon & Tarragon

Pork – Salt Aged Cumbrian Pork, Black Pudding, Jerusalem Artichoke & Apple

Cheese – The Lancer

Pre Dessert

Honeycomb – Honeycomb Mousse, Chocolate, Yogurt & Banana Ice Cream

September 27, 2018

October Menu

Well Autumn is definitely here! Scott has come up with some great dishes for October. If you haven’t already booked we still have some seats available for lunches through October. Don’t miss out, book now!

October Tasting Menu

Snacks – To be eaten with your fingers

Bread – Tring Brewery Beer Bread with Whipped Marmite Butter

Mackerel – Cornish Mackerel, Oyster Cream, Apple, Chervil & Caviar

Sea Trout – Sea Trout cooking in Smoked Oil, Broccoli, Beer Craps and Lemon

Chicken – Goosnargh Chicken, Butternut Squash, Trumpets and Tunworth

Cheese – The Lancer

Pre Dessert

Pear – Poached Pear, Caramel, Hazelnuts & Bay Leaf


The latest blog review of Crockers Chef’s Table has just been published and we couldn’t be happier. There’s nothing better than reading about our guests having a good time with us.

You can read the full review here.

August 30, 2018

New September Menu

Autumn is in the air so why not come into the warmth and enjoy Scott’s new menu starting on September 4th.

We still have limited availability for mid week lunches and dinners from Tuesday to Thursday and lunches on Fridays and Saturdays. Don’t miss out and book your seats now

September Tasting Menu



*Partridge – Slow Cooked Partridge, Girolles, Cabbage and Smoked Bacon

Cod – Cornish Cod, Prawn, Cauliflower, Coriander, Lemongrass and Coconut Sauce

*Lamb – Cumbrian Lamb, Burnt Onion, Sheep’s Milk Ricotta, Sea Purslane

Premier Cheese – The Lancer

Pre Dessert

*Lemon – Glazed Lemon Meringue, Fennel and Basil

*denotes dishes on the three course menu

June 26, 2018

The New July Menu

What an absolutely crazy month June has been for us at Crockers Tring. We can’t quite believe that it’s almost new menu time again.

Don’t forget that we’re taking a short break for the team to get some much needed R&R so this menu will start on July 12th.


Bread – Tring Brewery Beer Bread with Whipped Marmite Butter

Salmon* – Teriyaki Salmon, Avocado, Radish, Sesame & Coriander

Scallop – Roast Scottish Scallop, Confit Chicken, Sweetcorn & Mushrooms

Beef* – Dry Aged Cumbrian Beef, Garlic, Turnips & Watercress

Pre Dessert

Raspberry* – English Raspberries, White Chocolate, Rose & Pink Pepper

*denotes the dishes on the three course menu

Don’t forget as well that the bookings for October will be launching on July 1st at midday.

May 21, 2018

The new June menu

Wow, I can’t believe it’s nearly new menu time here at the Chef’s Table. Scott has come up with some cracking dishes for June with some familiar ones from Potten End getting a facelift. Check it out below and let us know what you think in the comments.


June Tasting Menu – Starting on June 5th for dinner

Snacks – To be eaten with your fingers

Bread – Tring Brewery Beer Bread with Whipped Marmite Butter

Tomato – Isle of Wight tomatoes, Raw Sea Bream, Basil and Black Olive

Plaice – Cornish Plaice, Broccoli, Jersey Royals and Cucumber

Piglet – Suckling Pig Belly, Pineapple, Fennel and Carrot

Cheese – Lancer, an exclusive cheese for Crockers Chef’s Table

Pre Dessert

Raspberry – Raspberry, White Chocolate, Rose and Pink Pepper


Don’t miss out on this beautiful menu, book your seats now here

At the time of writing we have no availability for dinner on Friday and Saturday nights in June. We do however have plenty of space for lunches at the weekend and lunch and dinner during the week.

There seems to be a lot going on in the media at the moment about the price of meals in some restaurants. It seems that some people feel restaurants are charging too much and then, fortunately, there are those that appose this idea.

I originally wrote the below post just before Christmas. I had just paid my solicitor a huge amount of money and we had a couple of guests question the bill. Have a little read and see what you think….

“How much would you be willing to pay for a great meal? Now I mean a really great meal with a great experience. Not just another restaurant. This isn’t a blog post trying to find out how high we can push our prices but trying to get an understanding of the opinions of our guests.

Let me give you some context. As many of you reading this will know we have recently moved our restaurant to our new venue in Tring. During this process I had to employ the services of a commercial property solicitor. This isn’t a dig at solicitors I’m just using them as an example. Now the solicitor is doing something that most can’t, right? Law is written in some weird old world language that most can’t/don’t/don’t want to understand. I’m one of these. I can’t act in law so I have to employ someone that can……at around £300 per hour! That’s a lot, like a lot, a lot! Rightly so though, they have a skill that is needed so they charge a huge amount for it.

Now lets go back to how much you would spend on a meal. When you have an exceptional, talented chef that creates stunning food what should they be paid? Take my head chef Scott Barnard for instance. He has worked hard his whole career, like many of us chefs working 70+ hours per week. Wow, 70+ hours per week chef’s must be loaded right? Wrong! They get a basic salary and that’s it. No overtime just the honour and privilege to work in a restaurant with a famous name on it.

Why is it that we are happy to pay a solicitor £300 per hour but our head chefs £10 per hour? Yes that’s right £10 per hour. When you break their ok looking salary down over 70 hours per week that’s what they get. I personally feel that an exceptionally talented chef, like Scott is at least worth £300 per hour. The only problem with this is that I would have to charge every guest at least £400 for our tasting menu. I’d love to hear who would be willing to pay this?

I don’t know what the answer is to this problem. I’m working hard to create a working environment that gives my chefs a better work/life balance while being able to function as a business. The reality is that chef’s aren’t just some unseen “staff” that are the lowest of low. It’s about time that we started respecting the staff that work so hard for hours each day to ensure that you are happy for your short time with us.

Don’t forget the amount we pay our staff only makes up a fraction of what you, the guest pays. When you see our £80 for the tasting menu you can deduct 20% instantly as we are glorified tax collectors for the government. That leaves us £66 to pay for the produce on your plate, the staff and all the other fixed overheads. So while you may think that it’s expensive and we’re making huge amount of money, we’re not. I’m not saying it’s not expensive. I fully expect a lot of people to think it is, I’m just asking for everyone to put the cost into perspective.

Here’s to the superstars like Scott and I only hope we find a way to keep them creating what they do!”

Thanks for reading, Luke

May 14, 2018

The Bar at Crockers


The Bar at Crockers official launch weekend May 17th – 19th.


We have been working hard to bring you an exciting new venue to enjoy fantastic drinks and amazing food, all in a relaxed atmosphere. Well, we think we’ve done it! This weekend we are officially launching The Bar at Crockers with a great deal on our fantastic cocktails. Enjoy all of our cocktails for just £8.50 each.

When we decided that we would open a bar in Tring we knew we had to do something different as we had with the Chef’s Table. We have tested and tested our cocktails to make sure they are the best they can be. We have worked hard with our Sommelier Duncan to ensure that our wine list is exciting, challenging and above all great value. Scott has also been testing ideas for our bar food menu ensuring you get the same great quality you would get at the Chef’s Table.

Above all we want to make The Bar at Crockers a place for people to come, kick back and relax with friends and enjoy themselves. That’s what we’re all about. From May 17th the bar will open all day from 12:00pm until closing time. You don’t need to book a table, in fact we don’t even offer bookings. If the door’s open just come on in and grab a seat. We’ve got some lovely big sofas as well as some very comfy bar stools for you to while away the hours.

If you want to know more about our wines, cocktails and bar food just hit these links.

Wine List | Cocktails | Bar Food

Thanks once again for reading and your support, make sure to say hello when you pop in!