The Crab at Chieveley A to Z

A

Awards and Accolades: The AA Seafood Restaurant of the Year 2005, Rémy Martin Restaurant Award 2006, Two AA Restaurant Rosettes 2006, Conde Nast Johansens Recommended, Best Loved Hotel 2008, Finalist in the Publican Good Food Awards 2006.

Albacore: This is a variety of tuna, also known as longfin tuna or white meat tuna.

Arctic Char: A freshwater and saltwater fish which is native to northern cold, deep waters and has a similar taste and texture to salmon or trout.

B

Banyan Tree (Spa): This is one of the most luxurious hotels, so we dedicated our largest room with the finest views to create a contemporary South East Asian paradise. The spa bath is more than big enough for two to relax in and you can even play a game of scrabble! The bathroom is very opulent with wall-to-wall marble; this is definitely the sexiest room we have to offer.

Bird Island (Hot Tub): This is one of the most fascinating places on earth, isolated in the middle of the Indian Ocean between Mauritius and Arabia. It is said to be the authentic Garden of Eden. Put it to the test in your own private tropical hot tub garden.

Best Loved Hotel: The Crab won ‘The best seafood restaurant with rooms in the country’ Award.

Bisque: A seasoned, thick soup made rich and flavourful with succulent lobster.

Bora Bora (Hot Tub): The waters in this south pacific paradise are the purest azure blue you will ever see. Our room is bathed in stunning magenta and white, and right outside your bed room has its own secret and very private hot tub garden.

Black Grouper: The best-known member of the grouper family, which is found in the Western Atlantic Ocean.

Broiling: This perfect preparation method is used to create dishes that are lighter in fat and using high temperatures and a direct heat source, particularly within an oven.

C

Cipriani: This is Michael Winner's number one favourite hotel in the World right on the Grand Canal in Venice. One of the most breath-taking bedrooms at The Crab at Chieveley, Cipriani really does bring a taste of Venice to the Berkshire countryside. Furnished in luxurious Venetian fabrics, and decorated in the most sumptuous and elegant colours, Cipriani will make any stay memorable.

Chiva Som (Hot Tub): This exotic room is named after Thailand’s famous wellness centre for well-being and happiness. It is without doubt the best spa on earth, voted number one by most travellers every year. We have created a haven with a hot tub garden for your pleasure.

Caviar: The Crab at Chieveley combines the arousing qualities of oysters with decadent caviar in their new ‘Oyster Bar’ with dishes such as Beluga and Oscietra Caviar, traditionally garnished with Shallot, Caper, Egg, Parsley, Chorizo and Melba Toast.

Chef: The kitchen is led by Jamie Hodson with his brigade of twelve chefs, and we believe we have the right team to fulfil the desires of all those who dine with us. The level of passion in the kitchen is enormous and admirable. We have a recruitment policy of training young chefs through college, developing their skills and passion through experience in our kitchens and naturally progressing upwards within the team.

Clam Chowder: A thick soup made of clams and broth, and there are many varieties. Clams: A shelled marine or freshwater mollusk.

Claw (Lobster): The best place to start eating a lobster– full of tender and flavourful meat.

Clear Eyes: One of the signs to look for when you want to buy the freshest fish for cooking.

Cocktail Sauce: A tomato-based sauce most commonly served with steamed shrimp.

Cod: A family of fish with a flaky texture and mild flavour.

Cooking Times: Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

Crab: A shelled crustacean with 10 legs that’s naturally high in protein and extremely low in carbohydrates.

D

Donnington Valley Golf Club: This golf club is located approximately 2 miles away and is a challenging 18 hole, 6353 yards, par 71 golf course.

E

Events: The Crab hosts a variety of events throughout the year.

F

Famous Rooms: The Crab’s Famous Rooms, each designed in their own unique style, offers excellence in hotel accommodation and transports you to a world of indulgence and romance. Akin to travelling to the most exotic destinations and staying in the most sumptuous hotel accommodation around the globe, The Crab’s ‘Famous Rooms’ reflect luxury and decadence synonymous with the best in hotel accommodation available.

Fishy smell: Although seafood can have a distinct smell, an offensive odour indicates that it’s not as fresh as it should be.

Flounder: Also known as a fluke, this ocean flatfish has a fine, tender and firm texture with a sweet, delicate flavour.

G

Gleneagles: The beauty of the Scottish highlands with a great welcome and hospitality awaits you in this room also with an antique four poster, leather sofas and a wee dram.

Grilling: Cooking over a grill. Lightly brush a piece of fish with oil and place it on a hot grill away from the hottest part of the fire. After a few minutes, the fish will release some of its own natural juices and should no longer stick to the grate. Check the colour and turn the fish over when light grill marks appear (it should only take a few minutes on each side).

Grouper: A delicate flesh fish, found in ocean waters, which is best poached, sautéed or fried.

H

Hacienda: This room is taken from the Na Xamena Hotel Hacienda in Ibiza which has a unique setting 80 metres above sea level on the cliff of a mountain in the north of the island. The horseshoe bay allows the most stunning sunsets known to mankind, it is very Spanish and exceedingly exclusive with jet setters.

Haddock: A very popular fish thanks to its delicious flaky white flesh that takes flavour well.

Halibut: A flatfish from the North Pacific and North Atlantic with a sweet, mild white flesh that’s ideal for a wide variety of preparations.

I

Indian Plantation: The ambience and aromas of a tea plantation house welcomes you to this room. Warmth and amazing light bathe the entire room; Indian silks adorn every window with full-length shutters to keep you cosy. Even mosquito nets cover the antique teak four-poster bed.

Interior Design: After years of travelling to the most exotic destinations and staying in the most sumptuous hotel rooms, our ‘Famous Rooms’ have been individually designed using authentic fabrics and furnishings and all reflect luxury and decadence synonymous with the best hotel’s in the world.

J

Jamie Hodson: The Crab’s kitchen is led by Jamie Hodson with his brigade of twelve chefs, and we believe we have the right team to fulfil the desires of all those who dine with us.

K

King Crab: King Crabs are the largest variety of crab in the world and can weigh up to 25 pounds.
Legs (Crab): A favourite of our guests, this delicious treat lets you crack and eat the sweet, firm meat. They are almost as fun as they are delicious.

L

La Mamounia (Hot Tub): Evocative and atmospheric, the warmth you will feel from the ambience of this Moroccan room will mesmerise your senses. Open the door to your own private garden adorned with tropical plants and herbs. An eight-seated hot tub with its own gazebo waits to soak away all your stresses and prepare you for a relaxing dinner.

Legs (Lobster): Thin and flavourful, Lobster legs crack open to reveal a delicious meat.

Lobster: Crustaceans highly prized for their rich and tasty meat. They have less saturated fat and calories than many cuts of beef and pork, making it one of the leanest proteins available. Lobster is widely associated with luxury and romance.

M

Mackerel: A fish found in all tropical and temperate seas with a fine, rich texture.

Mahi-Mahi: Also known as Dorado, this warm-water fish has a firm texture that cooks up well. Its tangy taste is best enjoyed broiled, grilled or sautéed.

Meaty Fish: Any fish with a firm, dense texture that satisfies those who enjoy beef. Varieties include salmon, tuna and halibut.

Melted Butter: A classic accompaniment to lobster meat and other shellfish

N

Newbury: The name Newbury was first mentioned in 1079 in ‘Ecclesiastical History of England and Normandy’. It was then given a license to hold a fair and a market. Newbury is located 45 minutes from Heathrow and 1 hour 15 minutes away from downtown London. As a curiosity, England’s oldest road is located not far from The Crab - The Ridgeway’ is 85 miles long, stretching between Ivinghoe Beacon and Overton Hill.

The Newbury Racecourse: It was opened in 1905. Today Newbury is home to the largest mobile phone company in the world - Vodafone.

O

Oysters: Another winner for romance at dinner is Oysters, which are deemed to be one of the most powerful aphrodisiacs. Just how certain foods come to be seen as aphrodisiacs are typically a matter of folklore rather than fact. The psychological impact of believing that oysters are aphrodisiacs is sometimes strong enough to produce greater desire for a loved one. The Crab at Chieveley combines the arousing qualities of oysters with decadent caviar in their new ‘Oyster Bar’ with dishes such as Beluga and Oscietra Caviar, traditionally garnished with Shallot, Caper, Egg, Parsley, Chorizo and Melba Toast.

P

Poaching: Simmering food in liquid is a perfect preparation method for seafood since it adds moisture, but does not overpower the taste of the fish. For a quick and easy poached fish dish, use vegetable or chicken stock in a pan large enough for each piece of fish to lie flat. Pour enough liquid to cover the fish and bring to a simmer (165–180 degrees).

R

Raffles: Raffles has a certain colonial feeling about it, great accessories and art and a unique ambience that makes it a special experience. This room has an antique Chinese four-poster that can only be accessed on one side, so don’t choose this room unless you are intimate with your partner.

Romance: According to a recent survey, carried out by seafood restaurant extraordinaire, The Crab at Chieveley, men and women believe that a seafood dinner is the most romantic meal of all time.

Rémy Martin Restaurant Award: In 2006 The Crab won the Rémy Martin Restaurant Award.

Rosettes: The Crab has two Rosettes, which offer consistently outstanding levels of quality, comfort, cleanliness, and customer care.

Restaurant: The Crab at Chieveley is an award winning seafood restaurant specialising in fresh seafood, crab and lobsters with an enviable reputation both locally and nationally. If you want to experience the freshest, highest quality seafood from our UK shores, you can take a trip to the seas – or just visit us at The Crab at Chieveley.

Rooms and Suites: The Crab’s Famous Rooms, each designed in their own unique style, offers excellence in hotel accommodation and transports you to a world of indulgence and romance. Akin to travelling to the most exotic destinations and staying in the most sumptuous hotel accommodation around the globe, The Crab’s ‘Famous Rooms’ reflect luxury and decadence synonymous with the best in hotel accommodation available.

Red Grouper: A warm-water fish from the western Atlantic. It has a flaky, firm texture and a sweet, mild taste.

Red Snapper: A tasty fish found in the Gulf of Mexico and off both coasts of the Americas. Firm, sweet and lean, it’s a favourite among seafood lovers.

S

Soneva Fushi: Imagine a Five Star tropical beach hut with every luxury at your fingertips, this is how we have designed this room. There is even a pebbled floor throughout, a bed made from driftwood, with amazing silks giving you the feeling of relaxing right by the warm lapping waters on the beach of the Indian Ocean.

Sandy Lane: World famous haunt of the rich and famous. Are you tempted by the five star Caribbean lifestyle? This room has its own private garden with a large hot tub.

Salmon: A meaty fish with firm, flavourful flesh. High in protein, the meat is an excellent source of Omega-3 fatty acids.

Sautéing: Cooking over high heat in a shallow pan. A perfect piece of sautéed fish is golden brown on the outside as well as moist and tender on the inside. Season the fish with a little salt and pepper, then dip it in flour, shaking off the excess. In a non-stick pan, add a teaspoon of oil and arrange the fish in a single layer. Turn the fish over when the bottom is golden brown, and continue cooking until it flakes easily with a fork.

Scrod: Young Atlantic cod or haddock cut into strips for cooking.

Shrimp: A small, meaty crustacean found in both fresh and salt water. Most varieties are high in protein and relatively low in calories and fat. Their firm texture and adaptable flavour make it a seafood enthusiast’s favourite. Snow Crab: This variety of crab is native to colder waters, such as the North Pacific and North Atlantic and has a sweet, succulent flavour and firm meat.

Steaming: Cooking over the hot vapours of water, wine or other liquid, this fish should be seasoned with your favourite spices, then placed in a steamer basket with enough room for each piece to lie flat. Check the fish after 10 minutes.

T

Treetops: Experience the wonders of the Masai Mara and a wild game reserve in a simply stunning room with a huge leather bed adorned with faux animal furs. African artefacts and tribal shields are scattered across the room and mood lighting sets the scene for your experience.

Tail (Lobster): The sweetest meat on a lobster.

Tilapia: A fish found in fresh and brackish water around the world, also known as sunshine snapper, Cherry Snapper, Nile Snapper and St. Peter’s Fish (since it is thought to be the fish St. Peter caught in the Sea of Galilee). It has a sweet, mild flavour and a firm, flaky texture. Its mild flavour allows it to take on the essence of the sauces and seasonings used in preparation, making it a chef’s favourite.

W

Wedding: The Crab at Chieveley offers exclusive use of its amazing setting, award-winning restaurant, and famous rooms; providing you with an experience you and your guest will be talking about for years to come. From a small, informal gathering mid week to a full-scale weekend celebration, The Crab can cater for all your needs, whilst offering finesse not easily matched. Julie and The Team at The Crab will be there to help guide you through every aspect of the planning leading up to the wedding and the day itself.
Wine: Our wines are sourced directly from the UK’s leading merchants or directly from the growers themselves. In many cases, we have managed to secure small parcels of high quality rare and fine wines and availability may be limited. The list, however, has great breadth and includes wines from all the major wine producing regions of the world.

Z

Zen: Think Buddhist temples and contemplation, this room is of the purest design that is stunning in its simplicity. The bed is so comfortable you just want to float away to paradise and beyond. A testament to minimalist design and the Zen philosophy.