A QUINTESSENTIALLY English village nestled along the riverside in Berkshire is Bray where the name instantly prompts high expectations as a foodie's dream destination.

Bray incredibly boasts three Michelin-starred restaurants with the world-renowned Heston Blumenthal's The Fat Duck and The Hinds Head with three Michelin stars and one star retrospectively, plus the exceptional Waterside Inn owned by Alain Roux also with three Michelin stars.

But away from the Hollywood headliners, how do Bray's many other restaurants live up to the village's top table reputation?

The Crown in Bray's High Street certainly stands proud just metres down the road from Heston's dominating duo. Once also owned by the celebrity chef, the gorgeous gastropub now lays in the very capable hands of Truffle Hunting hospitality-aficionados Nigel Sutcliffe and James McLean.

As you walk in to The Crown, in the little quaint chocolate box village, you are greeted first with the low ceilings, exposed oak beams, open fires, and a charming higgledy-piggledy flow. Prompting nostalgia, history, and tradition, The Crown offers everything you could want from your typical English village pub, proving warm and inviting to anyone.

Now, the 16th century pub may not have the Michelin-starred reputation of its neighbours, but it proudly dons two prestigious AA Rosettes and an award-winning head chef Scott Smith who is a notable name in the industry. A feature made quite clear from the fantastic options across the menu, traditional dishes with a modern twist including everything from your prawn cocktail, traditional fish and chips, the 32-day dry aged sirloin of beef and roasted loin of Chiltern pork that take centre stage in the pub’s Sunday Roasts with all the trimmings.

(Image: NQ) Our Crown culinary experience started with mushroom parfait and crispy shallots, as well as the grilled spatchcock Quail - after a minor switch up due to a supplier issue making the Burrata with beetroot and honey unavailable. A happy mishap in the end as the Quail [£13.50] proved a delicious starter coupled with walnut pesto that combined the somewhat basic ingredients into a culinary crescendo. The smooth and tasty mushroom parfait [£12] also proving very popular with my tablemate.

For mains, tradition was centric to the decision possibly prompted by the pubby-surroundings that give you that wrapped in a blanket by the fire with a full belly feeling. Our friendly server soon whisked over the classic Fish and Chips [£21.50] that come with crushed peas and homemade tartare sauce. A true classic, thankfully kept as such, but elevated in its perfect execution as a fancy-feeling pub dish.

(Image: NQ) Alongside the fish and chips, the table also opted for 'The Crown' burger [£19.75] complete with raclette, tomato, pickles, burger sauce, and fries - a pleasing decision with the only feedback being 'where was the raclette', more cheese please!

Feeling full to the brim but unable to say no to something sweet to finish, the lemon tart with meringue and lemon balm, plus a classic Sticky Toffee pudding [£9.75] with vanilla ice cream rounded off our culinary journey. The lemon dessert [£9.75] a tasty tart to cleanse the pallet, the meringue masterfully made with just the one request for more sauce or a coulis to tie it all together.

(Image: NQ) Being between two minds myself with the Sticky Toffee pudding (due to already feeling stuffed from such a fab meal), and the classic Crème Brûlée - I asked our friendly waitress to assist my decision. The response: Definitely the sticky toffee as a 'landslide favourite'. Again, proving the most perfect choice with the super sweet, saucy sponge and ice cream finale to seal the deal on a special meal.

The Crown clearly doesn't rest in the shadows if its top-notch neighbours and proudly proves its place as a gastropub in Bray's top culinary line up. A reasonably priced menu offering pub classics with a top-table twist to elevate such traditions, alongside a true English pub's warm and welcoming experience to leave you warm, fuzzy, and in culinary contentment.