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
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
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.
May 19, 2018
How much is a great meal worth to you?
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.
Thanks once again for reading and your support, make sure to say hello when you pop in!
May 9, 2018
What a welcome to the lovely town of Tring.
The night before we opened our new home in Tring I took some time to reflect on the journey we’ve been on and the amazing support shown by Tring locals. Below is the guest blog I wrote for the fantastic Tring Buzz blog.
“Here I sit, the night before the dream becomes a reality. Tomorrow night we open the doors to our new restaurant in Tring and I couldn’t be more excited and proud. This thing we call Crockers nearly didn’t happen.
Two years ago the idea came to me after months of trying to find the money to open it looked like it wouldn’t happen. Well, as you can see it didn’t end there. I have managed to surround myself with some truly amazing people. From the investors that went from regular guests to shareholders to the amazing new team. I am one lucky guy!
It doesn’t stop there. Tring and the people of Tring have blown me away. The response to us converting a knackered old building into what I hope will be a destination for great food, cocktails and just relaxing with friends, has been amazing. The most mind blowing and humbling response has been from the local businesses. Andre Lussman even appeared in the kitchen the other day to say hello and welcome us to the town.
Katy and Matt from this very blog, Tring Buzz have supported us from day one in Potten End and I can’t say thank you enough to them.
Since announcing the re-location to Tring we have a huge amount of support. It all started with Ruby Tuesday interiors. Jules has been an absolute superstar and is responsible for the look and feel of the whole building. She was generous enough to offer me her time for free just to have the chance to be involved. Her attention to detail and work ethic has blown me away. I hassle her all day every day and she just keeps going. Thank you Jules.
One day Jules showed me this crazy mirror that was a TV and gave me the card for the guy that supplies them. Fast forward a few weeks and Chris from Home Technology and Cinema walks through the doors in Tring. Yet again he offers me an incredible deal just to be involved. Chris has worked incredibly hard with his business partner Greg to plan, install and setup our CCTV, network and speakers. Thank you Chris.
Next up was Suzanne from Tring Beauty Box. Yet again I get a random email offering services and product for free just to be a part of this. Just for the record I turn this down every time. Suzanne has been amazing in helping me pick two fantastic hand wash and lotion products for each toilet. That’s right, we have two fragrances to choose from for both hand wash and lotion. Find her on Instagram and you can see how much she loves our toilets! Thank you Suzanne.
We have alway had a great relationship with Tring Brewery. Scott and I both independently of each other stared working with their beers in our breads. It just makes sense to use the best. They have provided us with the beer for our bread and now the beer for our cheese from day one. Thank you Tring Brewery.
Lastly I have to thank Ben and Kate from Puddingstone Distillery. Ben was the one that told me that Hyatts was closing long before it was advertised so I have a lot to thank him for. Our businesses have supported each other a lot since day one. We opened months apart and from that day I have mainly only served Campfire exclusively. It gets better though, they are now making us own gin! Thank you Ben & Kate.
So there it is, tomorrow we open our doors on our new home in this truly amazing community. We know Tring was great but wow! Hopefully we’ll get to see you all soon.”
It has been a fantastic roller coaster ride so far and I can’t wait to see where we go over the coming years.
Don’t forget to pop in to the new bar and say hello.
April 8, 2018
New booking system now live!
At Crockers Tring we are always trying to improve the service that we offer. Even before we open our doors on April 24th we are working on ways to improve our guests experience.
We haven’t been happy with the booking systems we’ve used in the past both in the run up to the opening in Tring and in Potten End. We want our guests to have full control over their reservations with an easy to use booking system.
We are now proud to announce that we will be using Tock for all reservations. Tock really do understand the importance of not only the guests experience but also the restaurants experience when handling bookings. You may notice some differences in the way we are now taking reservations.
- We are no longer taking and holding your credit card details. Tock pointed out to us that holding these against you incase you either no show or cancel too late isn’t getting us off on the right foot. We are now taking a small deposit at the time you confirm your booking online. This eliminates the need for us to handle your card details ourselves improving the security of the booking. Don’t worry, you can still cancel the bookings up to 7 days in advance and get a full refund.
- We were let down on far too many occasions by our previous booking system by them not emailing reminders to our guests. Tock will 100% be doing this but you can also expect a call from us a week from your booking. We don’t want you to lose any of your deposit so we will call to confirm your booking before it’s too late.
To celebrate our new system we have now opened our bookings all the way through to the end of September! Grab your chance to get an early booking in now before you go back to three months in advance.