{"id":2335,"date":"2023-12-08T14:21:22","date_gmt":"2023-12-08T14:21:22","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/stamford\/?p=1059"},"modified":"2023-12-08T14:21:22","modified_gmt":"2023-12-08T14:21:22","slug":"dining-out-at-the-crown","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-at-the-crown\/12-2023","title":{"rendered":"Dining Out at The Crown"},"content":{"rendered":"

This month we\u2019re enjoying a new menu and a new dining room too, at one of Stamford\u2019s most popular and well-respected, places to dine…<\/h2>\n
\"Trio
Trio of Knead Farm Lamb with pulled shoulder of Lamb Shepherd\u2019s pie, herb crusted lamb chop & rolled loin of lamb stuffed with rosemary and apricots, rainbow beets, carrot puree and celeriac fondant, \u00a321.95<\/figcaption><\/figure>\n

The Crown in Stamford has a new jewel in the form of a recently refurbished dining room; a great new environment in which to enjoy Executive Chef Nick Buttress\u2019s new menu for January 2024.<\/p>\n

Most Stamfordians will already know that The Crown Hotel is part of the Knead Pubs group which also comprises The Tobie Norris \u2013 which was added to the portfolio in 2007 \u2013 and Paten & Co, historically known as The Periwig and The Marsh Harrier, which underwent a masterful refurbishment in 2017.<\/p>\n

The Crown Hotel, however, is the most venerable hotel in Knead\u2019s portfolio, owned by the company since 1999. Heading up the group are Michael and Sophia Thurlby, and if evidence was ever needed about the couple\u2019s involvement in the day-to-day running of the hotel, it\u2019s to be found in the fact that on the day of our shoot, both were up and down stepladders trimming up their new dining room, The Jewel, ready for the festive season, as we photographed dishes from Nick\u2019s new menus.<\/p>\n

\u201cWe refresh our menus seasonally, in order to make the most of the area\u2019s best ingredients,\u201d says Nick. \u201cAnd much of our meat comes from Knead\u2019s own farm, based at Tallington. We\u2019ve a flock of 360 lambs and 85 Lincoln Red Cattle, so every burger or steak that we serve uses meat which has been reared ourselves, which means we can vouch for its welfare and its provenance. It also encourages us to make sure we use as much of each animal as possible and use each cut to its fullest potential.\u201d<\/p>\n

\u201cFor instance, the shoulder of lamb we serve\u00a0 during Sunday lunch service at the Tobie Norris is cooked slowly, overnight, giving it melt-in-the-mouth texture whilst The Crown\u00a0 Hotel has its trio of lamb dish which is among the most popular dishes on the menu, and one that many of our diners come back to enjoy, time and time again.\u201d<\/p>\n

There\u2019s a single menu for evening service available throughout The Crown with an additional lunchtime menu of baguettes, rolls and grazing platters, plus cakes, scones and pastries for the hotel\u2019s brisk mid-morning coffee trade. The latter has been popular for lonely home workers who bring their laptops along to work in the hotel whilst enjoying good coffee and human interaction.<\/p>\n

The evening menu offers a decent choice with 11 nibbles, small plates or starters to mix and match, as well as 16 main course options when you add up the \u2018quality pub-inspired\u2019 Classics, two special Knead Farm options, a couple of From the Sea dishes plus a grill selection and four well-considered options for vegetarians and vegans.<\/p>\n

Other local suppliers contributing to the menu\u2019s sense of provenance include Grasmere Farm, Askers Bakery and Marrfish.\u00a0 The bar still enjoys its botanical look with early 20th century industrial influences that make the most of the hotel\u2019s architecture.<\/p>\n

Meanwhile The Jewel dining room in The Crown was completed just in time for 2023\u2019s Burghley Horse Trials and not withstanding its additional and very lovely festive touches courtesy of Michael and Sophia as we were photographing, the place is lovely looking with a new parquet floor, teal walls and Clarke & Clarke fabrics with their whimsical botanical and jungle-inspired design.<\/p>\n

It\u2019s a lovely place to be and as well as creating a large and sociable dining space, it\u2019s\u00a0 one of several comfortable rooms around the hotel available for functions and private dining. As a restaurant, it\u2019s easy to see why you\u2019d dine at The Crown. It uses only the best ingredients in its well-conceived dishes created with skill and nice presentation.<\/p>\n

Whilst we visited the hotel, we also took the opportunity to sneak a look at a few of the hotel\u2019s bedrooms and to say they\u2019re pretty is an understatement, with a comfortable rustic look and lots of character. You can enjoy them for a \u00a3165\/person \u2018Sunday Sleepover\u2019 package which includes two-course dining, an overnight stay and breakfast the following\u00a0 morning… it could be the perfect way to enjoy what we reckon is one of Stamford\u2019s most satisfying dining experiences!<\/p>\n

On The Menu
\n<\/strong>Crown Hotel, All Saints\u2019 Place in Stamford<\/strong><\/h2>\n

Starters\/Small Plates<\/strong><\/p>\n

Venison Scotch egg with Guinness mayonnaise, \u00a310.25.
\nCrab and prawn thermidor with parmesan crumb, \u00a310.75.
\nMozzarella and roasted pepper arancini, \u00a310.75.<\/p>\n

Classics<\/strong><\/p>\n

Steak and stout pie with 14-hour braised beef, rich stout & bone marrow gravy, and whole grain mustard mash, \u00a319.95.
\nVenison sausage and mash with creamy mash potato and onion gravy and greens, \u00a318.95.<\/p>\n

From the Knead Farm<\/strong><\/p>\n

Trio of Knead Farm lamb with pulled shoulder of lamb, shepherd\u2019s pie and rolled loin of lamb \u00a321.95.
\nKnead Farm braised beef bourguignon with horseradish mash, \u00a321.95.<\/p>\n

From the Sea<\/strong><\/p>\n

Fish & Chips with St Austell Tribute beer-battered haddock served with chunky chips, mushy peas, tartare sauce and lemon, \u00a319.95.
\nHake kiev filled with garlic and parsley butter served with lemon hollandaise, charred gem and truffle oil fries, \u00a319.95.<\/p>\n

Grill Options<\/strong><\/p>\n

The Crown\u2019s Provenance Burger with 100% local Lincoln Red Beef from Knead Farm, \u00a319.95.
\nSirloin steak, 8oz, with chunky chips and beer-battered onion rings, \u00a331.95.<\/p>\n

Desserts<\/strong><\/p>\n

Millionaire chocolate torte with vanilla bean ice cream, \u00a310.50.
\nBlack forest tart with rum and raisin gelato, \u00a310.50.<\/p>\n

NB: This is a sample menu, and featured dishes are subject to availability and change.<\/em><\/p>\n

Crown Hotel, All Saint\u2019s Place Stamford<\/strong><\/em><\/h3>\n

The Pitch:\u2008<\/strong>\u201cA striking hotel with dining areas of varying styles offering delicious food and real ale and wines\u201d
\nOpening Hours:<\/strong> Monday to Friday from 7am. Saturday & Sunday from 8am. Food served Mon to Sat 11am-9pm, Sun 12pm-8pm.
\nThe Crown Hotel, All Saints\u2019 Place, Stamford PE9 2AG. Call 01780 763136 or see www.kneadpubs.co.uk.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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