The Crazy Bear collection introduces new dining concepts
The Crazy Bear collection introduces two new dining experiences, after announcing the successful buy-out of the business.
In early 2025, the group’s Stadhampton location will welcome OAK, a new British fine-dining restaurant celebrating local and seasonal ingredients.
Later in the year, the Beaconsfield hotel will introduce BEAR by Carlo Scotto, a chef’s table experience offering a tasting menu focused on foraged ingredients and seasonal vegetables. Scotto, known for his tenure at London’s Amethyst and Xier, returns to the UK restaurant scene to launch and oversee BEAR’s innovative and intimate dining concept.
“It’s been a privilege to lead this process, and we’re excited about the opportunities a stable ownership structure and new funding unlocks for our business, our team, and our valued guests,” says Executive Director Richard Booth, having secured long-term capital to fuel the group’s ambitious growth plans. “We’re thrilled to be going into the new year with this process concluded, and we can now continue to make important strides towards our overall vision for the Crazy Bear.”
“We are fully focused on continuing to deliver our ambitions for the Crazy Bear, as evidenced by recent announcements related to the appointment of Carlo Scotto at Beaconsfield,” adds Managing Director Tom Etridge. “These proven culinary talents exemplify the strong aspirations we have for the Group’s forward trajectory, and today’s announcement is yet another positive step on that journey.”
The developments are part of a broader renovation strategy across both UK hotels with the aim to enhance guest experiences and reposition the business for future growth.
