This month we’re enjoying a new menu and a new dining room too, at one of Stamford’s most popular and well-respected, places to dine…

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’s new menu for January 2024.

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

The Crown Hotel, however, is the most venerable hotel in Knead’s 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’s involvement in the day-to-day running of the hotel, it’s 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’s new menus.

“We refresh our menus seasonally, in order to make the most of the area’s best ingredients,” says Nick. “And much of our meat comes from Knead’s own farm, based at Tallington. We’ve 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.”

“For instance, the shoulder of lamb we serve  during Sunday lunch service at the Tobie Norris is cooked slowly, overnight, giving it melt-in-the-mouth texture whilst The Crown  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.”

There’s 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’s 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.

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 ‘quality pub-inspired’ 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.

Other local suppliers contributing to the menu’s sense of provenance include Grasmere Farm, Askers Bakery and Marrfish.  The bar still enjoys its botanical look with early 20th century industrial influences that make the most of the hotel’s architecture.

Meanwhile The Jewel dining room in The Crown was completed just in time for 2023’s 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.

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

Whilst we visited the hotel, we also took the opportunity to sneak a look at a few of the hotel’s bedrooms and to say they’re pretty is an understatement, with a comfortable rustic look and lots of character. You can enjoy them for a £165/person ‘Sunday Sleepover’ package which includes two-course dining, an overnight stay and breakfast the following  morning… it could be the perfect way to enjoy what we reckon is one of Stamford’s most satisfying dining experiences!

On The Menu
Crown Hotel, All Saints’ Place in Stamford

Starters/Small Plates

Venison Scotch egg with Guinness mayonnaise, £10.25.
Crab and prawn thermidor with parmesan crumb, £10.75.
Mozzarella and roasted pepper arancini, £10.75.

Classics

Steak and stout pie with 14-hour braised beef, rich stout & bone marrow gravy, and whole grain mustard mash, £19.95.
Venison sausage and mash with creamy mash potato and onion gravy and greens, £18.95.

From the Knead Farm

Trio of Knead Farm lamb with pulled shoulder of lamb, shepherd’s pie and rolled loin of lamb £21.95.
Knead Farm braised beef bourguignon with horseradish mash, £21.95.

From the Sea

Fish & Chips with St Austell Tribute beer-battered haddock served with chunky chips, mushy peas, tartare sauce and lemon, £19.95.
Hake kiev filled with garlic and parsley butter served with lemon hollandaise, charred gem and truffle oil fries, £19.95.

Grill Options

The Crown’s Provenance Burger with 100% local Lincoln Red Beef from Knead Farm, £19.95.
Sirloin steak, 8oz, with chunky chips and beer-battered onion rings, £31.95.

Desserts

Millionaire chocolate torte with vanilla bean ice cream, £10.50.
Black forest tart with rum and raisin gelato, £10.50.

NB: This is a sample menu, and featured dishes are subject to availability and change.

Crown Hotel, All Saint’s Place Stamford

The Pitch: “A striking hotel with dining areas of varying styles offering delicious food and real ale and wines”
Opening Hours: Monday to Friday from 7am. Saturday & Sunday from 8am. Food served Mon to Sat 11am-9pm, Sun 12pm-8pm.
The Crown Hotel, All Saints’ Place, Stamford PE9 2AG. Call 01780 763136 or see www.kneadpubs.co.uk.