Buckinghamshire is set to welcome an exciting addition to its luxury dining and hospitality landscape this autumn. Celebrated chef Carlo Scotto has announced the launch of his new restaurant, BEAR, at the iconic Crazy Bear Hotel in Beaconsfield. Scheduled to open on October 15, 2025, the restaurant will offer an intimate chef’s table concept with only 14 seats, ensuring exclusivity and a truly personal dining experience.
With its focus on seasonal, locally foraged produce and an innovative tasting menu, BEAR promises to bring a new dimension to fine dining in Buckinghamshire. This project marks Scotto’s highly anticipated return to the UK’s culinary scene after his break following the closure of Amethyst in Mayfair.
The Chef’s Table Experience at BEAR
The vision for BEAR centers on intimacy and immersion. Guests will sit around a counter-style arrangement with a full view of the open kitchen, allowing them to watch the culinary artistry unfold in real time. This design breaks down the barriers between chef and diner, creating an atmosphere where food becomes theater.
Scotto’s tasting menu is expected to evolve with the seasons, reflecting his commitment to freshness and innovation. Roughly half of the ingredients will be foraged from the surrounding Chiltern Hills and local woodlands, embedding the dining experience deeply within Buckinghamshire’s natural environment. The rest will be sourced from trusted suppliers to maintain the highest quality.
This focus on authenticity and sustainability underscores a broader trend in fine dining, where transparency and connection to the land are becoming as important as flavor.
A Fusion of Global Inspirations
Chef Carlo Scotto has long been recognized for his inventive approach to cuisine. At BEAR, his menu will weave together British produce with influences from Nordic, Asian, and Arabic traditions, producing dishes that are both adventurous and refined.
Highlights include Ike Jime chalk stream trout with wild sea beets, green walnuts, and Ardbeg, alongside miso-glazed duck paired with girolles, blue moon radish, damsons, and umeshu jus. Dessert promises equal creativity, with caramelized French toast served with St Helena, meadowsweet, and Beaconsfield truffle honey offering a sweet finish infused with local character.
Each dish will tell a story, combining bold techniques with delicate presentation. For diners, the experience will be as much a journey of culture and flavor as it is a meal.
Carlo Scotto: A Culinary Visionary
With over two decades of global culinary experience, Carlo Scotto has built a reputation for pushing the boundaries of flavor. Having honed his craft in prestigious kitchens across Paris, Tokyo, and New York, he went on to launch acclaimed London restaurants such as Xier in Marylebone and Amethyst in Mayfair. Both received critical praise for their avant-garde menus and immersive dining concepts.
After closing Amethyst, Scotto took a reflective pause from the hospitality industry, considering how he might reimagine his approach to fine dining. BEAR is the result of that vision: a restaurant that marries his love for international flavors with his respect for locality and sustainability. For both longtime followers of his career and new diners, BEAR represents an exciting new chapter in his culinary journey.
Elevating Buckinghamshire’s Hospitality Scene
The Crazy Bear Hotel in Beaconsfield has long been known for its eccentric luxury, eclectic interiors, and dedication to high-end experiences. With the arrival of BEAR, the property is set to further enhance its standing as a destination for travelers seeking something truly unique.
For Buckinghamshire, BEAR’s launch is more than a new restaurant opening—it signals a transformation in the region’s hospitality reputation. Fine dining enthusiasts from London and beyond are expected to flock to Beaconsfield, boosting tourism and creating new opportunities for local businesses.
As one of the first restaurants in the area to embrace a chef’s table model, BEAR positions Buckinghamshire as a forward-thinking hub for culinary innovation.
Anticipation Builds Ahead of Launch
The buzz surrounding BEAR’s debut has already begun to spread, with reservations opening well in advance of the October launch. Food lovers are eager to secure seats at the exclusive 14-seat counter, where they can interact directly with Scotto and his team.
The restaurant’s farm-to-plate ethos, combined with Scotto’s signature fusion style, ensures it will stand apart in an increasingly competitive hospitality market. For travelers, BEAR offers not only an exceptional dining opportunity but also another reason to visit Beaconsfield and experience Buckinghamshire’s blend of countryside charm and modern luxury.
The Future of BEAR and Beyond
Looking ahead, BEAR is expected to become a cornerstone of the Crazy Bear Hotel’s offerings, drawing both domestic and international visitors. Its intimate scale and innovative menu align with the growing global trend toward experiential dining—meals that engage the senses, connect with the environment, and create lasting memories.
For Chef Scotto, BEAR marks both a homecoming and a bold step forward. It is an expression of his culinary philosophy: respecting tradition while fearlessly exploring new flavor combinations. For Buckinghamshire, it is an opportunity to showcase the region as a rising star in the UK’s luxury hospitality sector.
Conclusion
The opening of BEAR by Carlo Scotto at the Crazy Bear Hotel is set to redefine fine dining in Buckinghamshire. With its 14-seat chef’s table, focus on foraged and seasonal ingredients, and global fusion menu, BEAR embodies both exclusivity and innovation.
As the launch date approaches, anticipation continues to build. For diners, BEAR promises not just a meal but a story told through flavor, artistry, and place. For Buckinghamshire, it represents a new era in hospitality—one where creativity, sustainability, and luxury converge.
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