Chef Carlo Scotto makes his return to the UK restaurant scene as he prepares to launch Bear by Carlo Scotto at Crazy Bear Beaconsfield.

Following critical acclaim at Amethyst, Scotto took two years to step back, research and refine his vision. With Bear, he marks a return to the spotlight with a concept tailored for exclusivity and provenance.

The 14-cover chef’s table concept showcases a sharpened expression of Scotto’s creativity, with a strong focus on British ingredients; around half foraged daily from the Chiltern Hills and local woodland.

Guests begin their experience with cocktails and canapés in the bar lounge before moving to the chef’s table, where Scotto and his team engage directly with diners.

An evolving tasting menu blends British terroir with influences from Europe, Asia and the Middle East, designed to challenge expectations and highlight technique and terroir.

Dishes include Iike chalkstream trout with wild sea beets, green walnuts and ardbeg; miso glazed duck with blue moon radish, girolles, damsons and umeshu jus; and caramelised french toast with meadowsweet and Beaconsfield truffle honey.