Crockers Henley, the acclaimed boutique restaurant with rooms in the heart of Henley-on-Thames, has welcomed its new head chef, Alex Payne.
Payne will be heading up Crocker’s intimate 16-seater chef’s table, The Thames Chef’s Table, welcoming guests back for a sense of experience through its theatre-style kitchens, communal dining table and memorable, inquisitive tasting menus.
Having opened their doors August 2020, Crockers are thrilled to continue developing their mission to champion the very best British produce. Making his head chef debut, Alex Payne will bring his classic-meets-modern style, mastered during his time spent at the Michelin-starred The Latymer at Pennyhill Park, Heston Blumenthal’s Hind's Head in Bray, and at The Savoy Grill - Gordon Ramsay.
Payne's style is inspired by classic flavours and seasonal produce using “only the very best ingredients to produce bold flavours and to create an experience that guests will warmly remember for years to come”.
Payne's modern British tasting menu – a full 7 courses at dinner, shorter at lunch – will include the likes of Porthilly Oyster, ginger, Rebellion beer; Barbecued British Hispi cabbage, ewes curd, yeast & bacon, Herdwick spring lamb: rack and braised belly, asparagus, peas, curds & whey.
To whet appetites, snacks might include Crab & avocado; Truffle & gruyere and Smoked chicken liver parfait & Cumberland gel. Working with the seasons, sweet courses include the likes of White peach, raspberry, vanilla and Chocolate, peanut, passion fruit and yoghurt.
Payne’s new menus have been paired with wines chosen by Crockers Henley’s General Manager and Head of Wine, Gemma Aldridge - formerly of Brighton’s much-loved 10 Green Bottles. She has chosen wines including Gusbourne’s new vintage Blanc de Blancs, Riesling Trocken from Clemens Busch and Ministry of Clouds’ 2019 Shiraz.
Crockers Henley will reopen for alfresco dining on its two terraces from 12 April serving classics from The Grill, with the full restaurant with rooms experience set to open its doors on 17 May including The Thames Chef’s Table. Bookings essential.