| Food |
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Good food is at the heart of the Crown and Castle. Part of the reason is that co-proprietor and executive chef, Ruth Watson, is an award-winning food writer and a long-time contributor to Sainsbury’s Magazine and BBC Good Food. She has also written three best-selling books, The Really Helpful Cookbook, Fat Girl Slim and Something for the Weekend. She's also greedy and likes eating – a lot (and, yes, that's deliberately ambiguous.) David Williams, our head chef, trained with one of France's leading chefs, Joel Robuchon. In recent years he has headed up the kitchens at Alimentum in Cambridge and Greywalls in Gullane. He was awarded three AA rosettes in both establishments and at Chapter One in Bromley he also retained the restaurant's one-star Michelin rating.   No wonder, then, that so much time and energy are devoted to sourcing wonderful local produce, and creating menus which offer robustly flavoured but elegantly presented food. In the summer, you may find simple dishes such as Orford lobster salad; Snape asparagus with hollandaise sauce; Orford-caught skate with brown shrimps and capers; or strawberry jelly with strawberry ice. In winter, it may be Suffolk pheasant with lentils and wilted greens; slow-roast Suffolk pork belly with cabbage and bacon; or hot bitter chocolate mousse. Our restaurant, the Trinity, has a relaxed but lively ambience. Most importantly, it neither looks nor feels like a typical hotel restaurant. With 2 AA rosettes, a Michelin bib gourmand, and good write-ups in all the major guides, guests often cite the food as a major reason for staying with us. Our wine list has also won many plaudits in the guides, not least for the reasonable pricing structure. |