April In Bray

The arrival of April brings with it an array of fresh seasonal produce. We happily welcome the debut of tender asparagus, early Jersey royals, vibrant watercress, field-grown rhubarb, fragrant herbs, spinach, and more of our beloved wild garlic.

Combine these with classic cocktails and a well-curated wine list, and you’ll experience the ultimate springtime retreat at The Crown, brimming with comfort and delight.

On The Plates

Our Head Chef Scott Smith and the team have been hard at work bringing some new seasonal dishes to suit your Easter Weekend.

Cured Salmon,
Shaved Fennel & Dill

Rabbit Leg
‘A La Moutarde’

Seared Cod, English Asparagus,
King Oyster Mushroom, Monks Beard,
Black Olive Dressing

In The Bottle

Veuve Fourny et Fils Champagne

Elegant, with a delicate freshness. 

We are delighted to offer Veuve Fourny not only by the Magnum, but also by the glass for a limited amount of time.

Veuve Fourny & Fils delivers notes of citrus and tangy berry, balanced by hints of toast and flint.

In The Glass


We are thrilled to welcome new beer “Independence”, a collaboration between local award-winning brewery Windsor & Eton Brewery, wonderful friend (and global artist!) Autistic Ian and our very own team at The Crown at Bray.

Launching on the 4th April, “Independence” is a 4% IPA, generously hopped with vibrant American hops from Yakima Valley, including Cascade.

This creates a delightful bouquet of floral and spicy citrus aromas, bursting with zesty fruity flavours.

But there’s more – 5p from every pint or bottle sold will be donated to the National Autistic Society, a cause close to our hearts.

Easter at The Crown

Join us at The Crown this Easter weekend, and indulge in the many delicious seasonal dishes across the whole weekend, including Easter Sunday & Monday.


From birthdays to anniversaries, welcome gifts and “just because”, our vouchers make a wonderful and versatile present.