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Salad of signal crayfish, Deben samphire and slow roast tomatoes with classic vinaigrette

Our delicious crayfish salad recipe using the best local ingredients, as cooked by head chef Luke Bailey at the Baylem Rare Breeds Farm & Food Fair 2014


• 10 plum tomatoes
• olive oil to drizzle
• few thyme sprigs, leaves only
• thinly sliced garlic 2-3 cloves
• 24 crayfish
• Rocket leaves and frisse salad trimmed
• 200mls classic vinaigrette( 100ml rapeseed oil,100ml groundnut oil,1 teaspoon Dijon mustard, 1 tablespoon lemon juice,2 tablespoon white wine vinegar, sea salt and ground black pepper)
• 200g samphire picked washed and blanched until soft
• sea salt and freshly ground black pepper


For the tomatoes, heat the oven to its lowest setting, probably 100°C.
Cut the tomatoes in half lengthways and arrange them, cut side up, in a single layer.
Drizzle a little olive oil on top, scatter over the thyme leaves, garlic and a little salt and pepper.
Slowly roast in the oven for about an hour until the tomatoes are soft but still holding their shape.

Bring a pan of salted water to the boil and reduce the heat to a simmer.
Add the crayfish and cook for approximately 2½ minutes until they turn bright red and are cooked.
Drain well.
Break the tails away from the body and peel them - it’s much easier to separate the shell from the meat when they’re still warm.

Arrange the tomatoes on a large plate, with the warm samphire.
Toss the lettuce in classic vinaigrette and arrange in the centre.
Scatter the crayfish tails over the salad along with an extra drizzle of vinaigrette and serve.

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