Chef Carlo Scotto returns with new restaurant

The Staff Canteen

Editor

Innovative Carlo Scotto is set for a return, taking the reins as chef patron of new restaurant BEAR by Carlo Scotto at Crazy Bear Hotel in Beaconsfield.

The chef’s table is set to open its doors in the spring, with a bold new concept that “promises to redefine fine dining”.

Previously known for London Mayfair’s Amethyst and his visionary approach and dedication to exceptional cuisine, Carlo’s latest concept pushes the boundaries of creativity and taste, all while prioritising responsible sourcing.

At the heart of chef Carlo’s new venture is a tasting menu that reimagines the farm-to-plate philosophy with a meticulously crafted tasting menu, showcasing foraged ingredients and seasonal vegetables.

With each course, diners will encounter flavours as fresh as they are bold and elevated in ways that defy convention. This menu promises an adventurous and surprising take on the field-to-fork concept, experienced through an open kitchen with a counter dining layout.

Prior to joining the Crazy Bear Group, Carlo announced a hiatus from the hospitality industry, stating: “I am going to take a short break whilst I consider my options to ensure my next role allows me to continue to showcase my passion for fine dining and commitment to delivering some of the best food in the UK.”

Now, he returns to the scene with a fresh purpose, ready to embark on a chapter that promises an unforgettable, environmentally mindful chef’s table dining experience crafted with unmatched passion and expertise.

Carlo’s new menu celebrates his global journey, incorporating flavours and techniques honed over two decades in the renowned kitchens of London, Paris, Tokyo, and New York, where he has earned numerous prestigious accolades.

This new chapter showcases an elevated, immersive experience that blends Carlo's personal journey, brought to life with daring and elegance of Nordic, Asian and Arabic flavours, masterful techniques, and captivating surprises in every course.

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