Carlo Scotto at the Crazy Bear Beaconsfield with BEAR

Liz Nicholls

BEAR by Chef Carlo Scotto opens at the Crazy Bear in Beaconsfield through July

Shaped by kitchens around the world, BEAR is on a mission to revolutionise the culinary world’s norms. 

Renowned for pushing culinary boundaries, Chef Carlo has created a bold tasting menu rooted in foraged and seasonal produce. His world-class technique, promises a sensory journey like no other.  

Set within an immersive open kitchen and an exclusive 14-cover chef’s table, BEAR is a reflection of who Carlo is. Born in one of the world’s ultimate foodie cities, Naples, Carlo left Italy for London after a difficult youth. He honed his talents in the kitchens of Gordon Ramsay, Angela Hartnett and the Galvin Brothers. He then opened Mayfair restaurant Amethyst.

His BEAR menu is inspired by techniques developed on his journey, including pickled attika kohlrabi, langoustine and jalapeno. It also features purple shiso with salad burnet, laminated brioche (made entirely by hand) with an unconventional three-layered butter coated in burnet hay. Moroccan spiced duck with morels poached in a home-brewed pickled aged rum, tempeh fermented British asparagus, with wild garlic and a beetroot jus.

About the Crazy Bear Beaconsfield

The Crazy Bear Beaconsfield opened in 2008. The property comprises a historic 15th-century coaching inn with 48 individually styled bedrooms. It offers a unique blend of English and Thai cuisine in its two restaurants. The hotel features a large Moroccan themed bar, external terrace, meeting and event spaces that can accommodate up to 150 guests and outdoor swimming pool, alongside on-site car parking for 13 vehicles. 

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