BEAR CARLO @lateef.photography
Marking a bold new culinary chapter for the award-winning chef, BEAR by Carlo Scotto has opened in the heart of Beaconsfield, bringing a new level of fine dining to the area.
The intimate 14-cover restaurant is Carlo’s most ambitious venture to date. BEAR sees a sharper, more elevated expression of his signature style through an ever-evolving tasting menu rooted in the British landscape yet influenced by Europe, Asia and the Middle East. The result is a unique restaurant menu that combines an extraordinary commitment to foraged British ingredients with exacting technique and meticulous presentation, where every seat offers a front-row experience.
A Foraged Tasting Menu
With the spotlight firmly on British ingredients, every plate tells a story. Redefining the farm-to-fork experience, around half of the menu’s ingredients are foraged daily, showcasing Carlo’s commitment to connecting the food on the plate to its natural origins.
BEAR CARLO @lateef.photography
Working with the seasons and spontaneity of nature, no two menus are ever the same, with dishes crafted from the day’s harvest in the Chiltern Hills and local woodlands, from lung oyster mushrooms and burdock root from Hogback Wood to wild garlic sourced in Peterley Wood, and blackthorns and blackberries gathered in Roundhead Wood.
BEAR CARLO OCT 2025 @lateef.photography
Whilst the dishes evolve continually, diners can expect a selection of canapés such as Langoustine with kohlrabi, oyster leaf, shiso, sorrel, jalapeño, ättika and salad burnet; followed by an eight-course tasting experience. Sample dishes include Ike Jime Chalk Stream Trout with wild sea beets, green walnuts and Ardbeg; Agnolotti Pasta with rolet gem squash, black garlic, mascarpone and tagete leaves; and Miso-Glazed Duck with blue moon radish, girolles, damsons and Umeshu jus. Desserts currently include Quince Tart with St Helena, Beaconsfield honey and black truffle; and Apple with marigold, grapes and bergamot granite.
BEAR CARLO @lateef.photography
Foraged Cocktails & Fine Wines
The drinks list, created by Head Sommelier Matthew Wakeford, takes a similar approach with pairings designed to evolve in harmony with the menu. Foraged-forward cocktails in the elegant lounge bar set the tone for the evening with serves such as a Mushroom Old Fashioned, Wild Garlic Martini and a Rhubarb Negroni.
BEAR by Carlo Scotto Interiors @adashandasplashxCrazyBearOctober2025
Every tasting menu is accompanied by an optional drinks pairing featuring rare wines, artisanal meads, vintage sakes and spirits, with a non-alcoholic option also available. Guided by instinct and always evolving, pairings might include a Gàudio Chianti Classico Gran Selezione 2016, a 2015 Hexamer Rheingrafenberg Spätlese and a Tedorigawa Kinka Daiginjo Sake. Guests can also order by the glass or bottle from an extensive list of wines from both English and international producers.
BEAR CARLO OCT 2025 @lateef.photography
Intimate Interiors
Interiors have been designed to take guests on a sensory journey from the moment of arrival in BEAR’s intimate lounge, with its wood-panelled walls, floor-to-ceiling windows and views over a tranquil pool, to the descent into the striking subterranean dining room.
Dressed in deep iridescent blues and golds with Philip Jeffries geometric wallpaper, aged brass wall sconces and statement amber glass pendants, the space centres around a dramatic 14-cover horseshoe-shaped Nero Portoro black marble counter. Here, diners watch Carlo and his team at work, creating a rare and unfiltered connection between chef and guest.
BEAR by Carlo Scotto Interiors @adashandasplashxCrazyBearOctober2025
With its uncompromising focus on foraged British ingredients, intimate design and boundary-pushing tasting menus, BEAR by Carlo Scotto is a restaurant defined by craftsmanship, storytelling and a rare sense of place.
BEAR by Carlo Scotto
Crazy Bear Hotel, Old Town, Beaconsfield, Buckinghamshire, HP9 1LX
Tel: 0203 994 4555
