The Crown at Bray

The Good Food Guide — Good

It’s all change at the historic Crown, with the arrival of restless, talented chef-patron Simon Bonwick, who has installed dozens of his own artworks and now offers various menus with the accent on old-style French cooking. Thankfully, the cosy 16th-century pub remains largely unchanged: locals still come to sup pints of ale among its ancient beams, low ceilings and wood-burning stoves, while checked tablecloths and a soundtrack of soulful jazz ballads add to the mellow bistro vibe in the dining area; outside is a large beer garden. A blackboard bar menu is served through the week, with poshed-up pub nosh such as pie and mash or exquisitely presented, flavourful rabbit rillettes with pickles, while the first-rate bread is baked fresh for every sitting. From Wednesday onwards, a slightly more ambitious choice comes into play, perhaps starting with sharp pickled herring on a disc of potato salad, followed by poached chicken with mash or a lemon sole ('market fish, like when in Paris,’ says the menu). At our meal, both main courses had highs and lows: excellent braised carrots with the chicken, but the unremarkable chunks of skinless breast arrived in a tangy, vinegary sauce lacking the promised notes of tarragon, while the fillets of pan-fried fish came folded over and short on succulence, although the buttery meunière sauce was textbook. For afters, there were no caveats about a properly weighty syrup sponge and a lemon curd crumble (crisp crumble, thick curd). Knowledgeable, engaging young staff add to the Crown's polish, likewise a lengthy wine list where even the house options have character. To sample Bonwick’s undoubted culinary flair to the full, book a seat at the ‘Troublesome Lodger’ Snug (Thursday to Saturday), where a six-course tasting menu encompasses his idiosyncratic take on French cuisine and traditional British specials.

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