Crockers Henley has appointed a new 29-year-old head chef, Alex Payne. Payne will be heading up Crocker’s intimate 16-seater chef’s table, The Thames Chef’s Table, which was founded just two years ago.
Payne, his first stint in charge of a kitchen, will bring his “classic-meets-modern style”, an announcement read, “mastered” during his time spent at the Michelin-starred The Latymer at Pennyhill Park, Heston Blumenthal’s Hind’s Head in Bray, and at The Savoy Grill – Gordon Ramsay.
Alex’s style is inspired by flavours and seasonal produce using “only the very best ingredients to produce bold flavours and to create an experience that guests will warmly remember for years to come”, he said.
His modern British tasting menu will include the likes of Porthilly oyster, ginger, Rebellion beer; Barbecued British hispi cabbage, ewes curd, yeast and bacon; Herdwick spring lamb rack and braised belly, asparagus, peas, curds and whey; and Crab & avocado; truffle & gruyere; and smoked chicken liver parfait and Cumberland gel.