A major investment by its new owners has transformed this former wayside inn in Saunderton near Princes Risborough. The new, modern interior together with its dedicated and friendly management style make it a venue equally appealing to visitors, local diners, businesses, and to those celebrating a special event.
The completely restyled and extended Rose and Crown is already becoming known for its individuality and contemporary character. It offers a quiet rural base for both the business visitor and for those looking for a relaxing weekend break. The fourteen bedrooms are all classy and well appointed, with new furniture, ensuite showers or bathroom and satellite television. The hotel is also well known for regular live music evenings, gourmet dinners, wine tastings and themed evenings, all with an endearing international flavour.
Staying there means you don't have to go out in search of good food; choose to spend time with the family in the large garden, catch up over tasty pub favourites in the traditional ambiance of the bar, or head to the elegant restaurant for a fine meal of fresh food favourites, alongside daily changing specials representing the best of British, French and wider European cuisine.
Their menus change regularly but the following dishes will give you an idea of their style of food, with starters such as potted shrimps with sliced sesame bread; goats’ cheese Capricorn with roasted asparagus and vine tomatoes; chicken liver and foie gras parfait or confit of duck with a cucumber relish and coriander and chilli salad.
Mediterranean influences shine through in choices such as feta and mint red pepper wonton, and a sweet fig and prosciutto salad. Main dishes vary from a robust peppered duck breast with celeriac rösti, glazed chicory and a cherry reduction, to roasted belly pork with pork rillettes, Savoy cabbage hearts and honey-roasted shallots.
Through to the more refined, for instance grilled bass fillet on wilted radicchio with braised fennel and new potatoes in truffle oil, or corn-fed chicken supreme with braised baby gem lettuce, peas, broad beans and pancetta. Their smoked haddock is another simple yet excellent dish, with wrapped in prosciutto on wholegrain mustard mash with creamed spinach. Desserts include a rather intriguing Turkish delight pannacotta with balsamic mixed cherries, and pistachio brûlée with pistachio brittle.
Lunches can be an altogether simpler affair, and they have good value set menus both then and in the evening. A selection of local meats and fresh vegetables is served every Sunday.
The Rose and Crown is available as a venue for small and medium sized conferences; for information, including wine list, bedrooms details and more, have a look at their informative Website