Crazy Bear Launches Fable Restaurant at Beaconsfield
Crazy Bear has launched Fable, a new restaurant at its Beaconsfield hotel focusing on British ingredients with a contemporary approach.
The opening forms part of the continued development of Crazy Bear Beaconsfield, which has undergone a series of changes under a new senior leadership team during 2026.
The kitchen is led by Head Chef Pete Gray, whose career includes working as Executive Head Chef at Heston Blumenthal’s Michelin-starred The Hinds Head in Bray, Berkshire.
Fable’s menu combines familiar British ingredients with contemporary techniques and flavour combinations.
Dishes include grilled octopus with chorizo jam, saffron aioli and sourdough, alongside roasted cod served with a mussel and cider velouté.
The menu also includes a one-kilogram tomahawk steak designed for sharing, accompanied by peppercorn sauce, chips and baby watercress.
Further mains include dry-aged bavette and honey-glazed pumpkin with herb gnocchi.
Shane Turner-Hill, General Manager at Crazy Bear Beaconsfield, said: “Crazy Bear has a rich heritage and Fable reflects that history. We’re proud of our history, but we’re not interested in living off it.
To read the rest of this article please follow the link; –https://www.hospitalityandcateringnews.com/2026/10/crazy-bear-launches-fable-restaurant-at-beaconsfield/
