The Crown Inn

The story

The Crown Inn, Huntingdon: Modern British Cooking with an AA Rosette

The Kitchen and the Rosette

The Crown Inn in Huntingdon practices Modern British cooking through a straightforward seasonal lens. Chef Mark leads a small brigade that includes Daska, Harry, and Lani, keeping daily service rooted in local suppliers and traditional methods. Their commitment to consistent technique earned a single AA Rosette for culinary excellence, a recognition that reflects careful plating rather than theatrical presentation. Guests visiting during the warmer months often find the team preparing lighter fare alongside classic British comfort food.

Seasonal Plates and Local Ingredients

The summer menu highlights pan seared seabass paired with pea and courgette fregola and a sharp lemon mustard dressing. Braised pork belly appears with Romanesco sauce, basil oil, and toasted almonds, while the kitchen also prepares a chicken ballotine served over black pudding hash and heritage carrots. Dessert tables frequently order the blueberry and lemon drizzle steamed sponge or the chocolate burnt Basque cheesecake topped with roasted apricots. These British kitchen staples rely on precise timing and fresh produce rather than heavy sauces.

The Garden and Evening Service

Long Cambridgeshire evenings extend into the dining room as guests move between the indoor space and the walled garden. The outdoor area hosts Lulu’s seasonal cinema screenings and Harry’s wood fired pizza station, creating a relaxed environment for groups and families. Happy hour promotions run through August, drawing visitors for Aperol Spritz and espresso martinis before dinner. The Crown Inn maintains this balance between casual pub warmth and attentive table service throughout the season.