Posts In: Announcements
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!

Snacks

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.

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.

Snacks

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.

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!

Luke.

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.

Luke.

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.

Book your seats now

As we build up to our first ever, exclusive wine event I thought it might be worth showing just how good our Sommelier Duncan is. If you have missed any of the previous posts you can find out about the main characteristics of wine and which grapes are my personal favourites.

Take little old me. A chef that was always locked in the kitchen far away from the excitement of the sommelier section. We very rarely got to try wines that complimented the food that we would work so hard to create. This meant I was developing all the skills you would expect in a Michelin Star kitchen but didn’t have clue about wine.

Fast forward to the day we opened Crockers Chef’s Table in Potten End and the introduction of Duncan Gammie from the Wine Service Trainer Co to the team. Duncan would spend time with me before we launched each new menu to go through the wines in detail and really simplify why they went together. Not only this but we would intersperse these sessions with “the basics” to build my basic knowledge. Trust me this really was the basics!

We would go through the wine making process, the most common grapes and of course we would taste them. He made it such a great learning experience that I quickly picked up the basics and went from someone with very little confidence to someone that can hold a conversation about wine. Now I’m no expert, that takes far more years to achieve but the fact is I am now so confident that I can match wines to food and also order wine with confidence when I’m out for dinner.

I’m incredibly excited to be able to offer a limited number of people the chance to experience the same rapid increase in knowledge and confidence soon. I am excited to finally announce this great opportunity in tomorrow’s post so keep an eye out for the next email.

If you have any questions about the upcoming opportunities please leave them below in the comments and I will do my best to answer them ask quickly as possible.

Luke.