The Crazy Bear Hotel in Beaconsfield, Buckinghamshire, UK, is set to launch a new restaurant, BEAR by Carlo Scotto, in 2025.
The restaurant will introduce a chef’s table concept, featuring an open kitchen and counter dining.
Its menu reflects a farm-to-plate philosophy, utilising foraged ingredients and seasonal produce to create dishes with Nordic, Asian and Arabic influences.
With more than two decades of culinary experience in kitchens from Paris to Tokyo and New York, chef Scotto opened Xier in London’s Marylebone and Amethyst in Mayfair.
Xier, his first solo venture, launched in 2018 but closed in late 2020 due to the Covid-19 pandemic. Amethyst opened in 2022 and shut down one year later, after which Scotto took a break from the industry.
"I am going to take a short break whilst I consider my options to ensure my next role allows me to continue to showcase my passion for fine dining and commitment to delivering some of the best food in the UK," he was quoted as saying by Boutique Hotelier.
The announcement of BEAR by Carlo follows plans to open chef Chris Emery’s OAK restaurant at the Crazy Bear Hotel in Stadhampton in January 2025.
OAK, the brainchild of managing director Tom Etridge and chef Emery, will offer 42 covers and feature “ingredient-led” dishes that focus on British produce. Dishes include Steamed Brill with Scallop, Fennel, Celeriac and Green Curry Sauce, and Cured Salmon with Burnt Cucumber, Nori and Lettuce Purée.
