Crockers Chef’s Table is a ten seater, intimate restaurant located in Potten End, Berkhamsted . We have one table set in a “U” shape around the chef’s pass. This is where all the action happens. You will be able to watch Scott Barnard finish and plate your meal right in front of you.
The Chef’s Table is built around interaction so we encourage our guests to chat with our staff and ask all the questions you want.
“It’s a new challenge but I’m loving every second of it” – Scott Barnard, Head Chef
Our Head Chef, Scott Barnard, creates a fantastic new menu every month. Each menu showcases his knowledge of cooking and ability to wow the guest. Scott lets the seasons dictate how he writes the menu utilising the best produce from around the UK.
We often get asked to describe our style of food. If we had to we would call it modern British fine dining. Scott enhances the natural ingredients with a little bit of fun here and there to play with the guests a little
Scott’s background lies at some of the best dining venues in Hertfordshire. Having spent 9 years working at Collette’s at The Grove in Watford Scott entered Masterchef The Professionals. This enabled Scott to grow as a chef reaching the final in 2015. This ultimately lead to his appointment as Head Chef at Crockers Chef’s Table.
Luke’s background lies in the capital having worked for some of the best chefs in country. Luke gained experience working under the likes of Marcus Wareing & Heston Blumenthal. He is now turning the knowledge learnt in the kitchen to running the front of house operations at Crockers
We pride ourselves on using the best produce we can from around the UK. Our seafood comes from about 20 miles from Luke’s childhood home in Devon via Kingfisher of Brixham. We source our meat from several suppliers with most coming from Direct Meats own farm in Essex.
Our vegetables come from a family run business based in St Albans. Sparshotts supply us with the best seasonal fruit and vegetables on a daily basis.
Without the people in our team Crockers Chef’s Table wouldn’t be able to exist. We have more than just Luke and Scott who you will meet when you dine with us working behind the scenes. We are also always looking for new members of the team so keep your eyes open for vacancies.