The Crown has opened today bringing food from the much revered and award-winning chef Henry Harris (pictured left) to Chiswick, together with Daniele Zaffora form Claude’s Kitchen, Racine and The Arts Club (pictured right).
Complete with sprawling bar and dining rooms, wrapped around an internal courtyard, together with intimate private dining room, The Crown is the fourth site from Harcourt Inns, founded by James McCulloch.
Menus feature the signature classics for which Henry is renowned, alongside Mediterranean touches, injected by Sicilian born Daniele. Having previously worked as sous chef for Henry at Racine, their longstanding working relationship is testament to Henry’s ongoing dedication to mentoring emerging talent.
Highlights to the daily changing menus include Soup de poisson, rouille, Gruyère and croutons, or the Sardinian inspired Culurgiones with confit potato, pecorino and onion squash ragu to start; followed by Red mullet, savoy cabbage hearts, pink fir potatoes, ink bourride sauce, or Braised ox-tail in Barolo, with polenta, wild mushrooms and herb crumb.
There are sharing plates too, including Roast spatchcocked Black Leg chicken, artichokes and roast potatoes persillade. In addition to the much-loved Crème caramel, made to Henry’s secret recipe, pudding also features Armagnac tiramisu and Sicilian cannolo.
Sunday roasts are exemplary, showcasing the best of British culinary practices and quality meats, sourced from local butchers HG Walter. According to the daily delivery, lunch might include Pork belly with apple sauce or Roast sirloin of Irish Hereford 45-day aged beef, all served with roast potatoes, leek gratin, buttered greens and cabbage.
The same attention to produce is reflected in fruit and vegetables being supplied by locals Natoora and the Baker Family (who run the fruit stall outside The Crown), along with Vernon Mascarenhas of Nature’s Choice, with whom Henry has worked with for thirty years. Elsewhere, fish is delivered daily from Cove South West of Poole, Dorset.
Drinks have been carefully considered to include beers and ales from local breweries (such as Portobello Brewery), as well as predominantly Italian and French wines, grower Champagnes, and French spirits such as Cognac, Armagnac and Brandy, which are supplied by Henry’s wife Denise, of Harris Vintners. A concise cocktail list, including the likes of White Armagnac Martinis and Negronis, is also a popular choice.
General manager Ruth Leigh (pictured centre) joins The Crown, following years in the industry working at her father’s restaurant Café Anglais, before going on to oversee Stevie Parle’s Dock Kitchen. Prior to the opening of The Crown, she worked with Harcourt Inns at The Hero of Maida.
The Crown is the fourth site from Harcourt Inns, a collection of London based pubs with dining rooms, following Three Cranes in the City (2017), The Coach in Clerkenwell (January 2018) and The Hero of Maida in Maida Vale (May 2018).