The group plans to refurbish its rooms and introduce two new dining experiences this year.
In early 2025, its Stadhampton location will welcome OAK, a new British fine dining restaurant celebrating local and seasonal ingredients led by Chris Emery, former head chef at Jason Atherton’s The Clocktower in New York.
This will be followed in the spring by BEAR by Carlo Scotto, a chef’s table experience offering a tasting menu focused on foraged ingredients and seasonal vegetables that will open within its Beaconsfield hotel.
“It’s been a privilege to lead this process, and we’re excited about the opportunities a stable ownership structure and new funding unlocks for our business, our team, and our valued guests,” says Richard Booth, executive director at The Crazy Bear.
“We’re thrilled to be going into the new year with this process concluded, and we can now continue to make important strides towards our overall vision for The Crazy Bear.”
These developments are part of a broader renovation strategy across both UK hotels, according to the company.
“We’re thrilled to have concluded this acquisition and are fully focused on continuing to deliver our ambitions for the Crazy Bear, as evidenced by recent announcements related to the appointment of Carlo Scotto at Beaconsfield,” says Tom Etridge, managing director at The Crazy Bear.
“These proven culinary talents exemplify the strong aspirations we have for the Group’s forward trajectory, and today’s announcement is yet another positive step on that journey.”
