The Crown Inn, Upton, prides itself in being an award-winning traditional, rural pub/restaurant with a reputation for serving Michelin quality food using seasonal and local produce. Chef and owner Dave Watts (who trained to the highest standard with Raymond Blanc and Gary Jones at Le Manoir aux Quat’Saisons) and his team are delighted to have an entry in this year’s Michelin Guide.
The Guide is known the world over for naming the best dining experiences promising great food, drink and ambiance.
The Guide says of The Crown Inn, Upton: ‘This welcoming pub is nestled amidst narrow lanes and lush farmland. Find a seat in the open-fired bar, the airy conservatory or out on the terrace, and enjoy colourful, eye-catching dishes where ingredients from small local producers steal the show. You can also dine privately in a firelit wooden igloo.’
All menus have Dave Watts’ trademark creativity and thoughtfulness and use of local produce wherever possible, supporting smaller businesses who care about animal welfare and sustainability.
For vegetarians, vegans, or those with special dietary requirements Dave and the team can create bespoke dishes to suit the specific tastes and requirements of all guests. The extensive wine list includes vegan, organic, biodynamic, and sustainable wines as well as delicious wine from nearby Danebury Vineyard. Other drinks are available including local beers and gins, as well as cocktails.
And, for Dave and the team, just as important as the food and drink is the welcome and service that all guests receive, and this is often commented on in reviews alongside the dining experience. Dave and the team are also celebrating a great write-up in this year’s Good Food Guide with comments like ‘A little bit of magic can happen when a traditional country pub is taken over by an experienced and driven chef.’
Dave is also delighted to find The Crown in this year’s final round of Trencherman’s Awards – the most highly coveted scheme rewarding the best chefs, food, and guest experience in the area and was a finalist in the Muddy Stillettos Award Scheme.
