Hawkyns is the first restaurant within Atul’s international portfolio of Indian and Peruvian establishments to offer British fare. Traditional British cuisine will be given a contemporary makeover with a modernity that complements this stylish and quintessential Inn. Championing locally sourced and seasonal produce the menu will be a combination of the British classic with subtle accents of his own culinary heritage. The name too has traces of heritage as Sir William Hawkyns (Hawkins) of the East India Company arguably laid the foundations for British Colonial rule on an attempt to secure the first English Factory in Surat, India.
For this exciting new venture, the talented Ross Bott has been named Head Chef. Ross brings with him a wealth of experience having recently worked with Atul at his Michelin star Benares restaurant, prior to this he held the position of Head Chef at One Canada Square, Canary Wharf. Ross’s passion for modern adaption of the Classical dish, perfectly befits the new menu at Hawkyns.
Hawkyns will be able to accommodate up to 50 guests in the main restaurant. The menu offers a twist on the Classical and new culinary creations dreamt up by Ross Bott and renowned ‘Master of Spices’. Dishes include Scallops with Leek Terrine, Burnt Leek and Apple Puree, followed by incredible flavour combinations such as Tamarind Duck with Salt Baked Celeriac. Subtle spice notes with Atul’s Chicken Tikka Pie and paying homage to traditional British fare, the Hawkyns Fish & Chips are a delicious contemporary spin on a classic. For a more casual ambiance, the Hawkyns bar seats 15 guests.
Situated at The Crown, a former Elizabethan coaching inn that creaks with history and heritage. Offering 38 stunningly appointed rooms re-imagined by designer Ilse Crawford in 2009, the Inn is ideally positioned in the picturesque town of Amersham, which boasts architecture spanning more than five centuries. Amersham is easily accessible via the Metropolitan line (Zone 9) and Chiltern Railways.
This quintessential British Inn stepped into the spotlight when it played the backdrop to the romantic tryst between Andie McDowell and Hugh Grant in the film ‘Four Weddings and a Funeral.’ Just as the building has its history and fame, so does the man behind its newest restaurant.