About Us

The Crown Hotel at Boston Spa

We opened the new-look Crown Hotel in May 2021, following a 9-year closure and an extensive renovation by Further Afield Pubs (behind the successful overhaul of our sister pub, The Beck & Call).

The Grade II listed building has been transformed into a contemporary country pub with distinctive areas that offer a difference in style and feel. The front section boasts the look of a traditional English pub – perfect for that quick pint after work – flowing seamlessly into our modern dining area and conservatory restaurant overlooking our landscaped garden terrace.

We offer a range of draught, cask and local packaged beers along side an extensive wine list and a curated house cocktail menu, while our food menu is a seasonal affair incorporating produce from local and regional Yorkshire suppliers, including prime meat cuts and fresh fish. Expect the likes of beer battered haddock and chips, imaginative salads and freshly handmade pizzas, along with a traditional Sunday Roast served with proper gravy and all the trimmings.

Meet Our Kitchen Team

Clint Britz, Head Chef
Clint studied hospitality at Edinburgh Napier University and began cheffing in the city whilst studying, working in fine dining restaurants offering classics with a contemporary Scottish twist. Following this, he travelled south joining the team at Sous le Nez in Leeds where his passion for French cooking really took off. After 10 years in the UK, Clint made his way home to South Africa, working at 5* Zimbali Lodge in Natal as a pastry chef before being approached by Crystal Cruises to work as a confectioner where he lived aboard a cruise liner and traveled the world.

 

It was then time to settle down. Clint returned to the UK and, following a 2 year stint as sous chef, landed his first head chef role at Woodlands Hotel with Tomahawk Boutique Hotels. Here he spent 8 years developing his own style, blending inspiration from his travels with his culinary upbringing in South Africa.

 

In 2012 Clint went on to co-found Reds True Barbecue as executive chef, where he enjoyed 8 years learning the techniques of low and slow BBQ, and the fast casual dining sector. However, after the post-pandemic complications the hospitality industry suffered, he decided to return to his roots which lead to him taking over the kitchen here at The Crown as head chef – now leading a team of six and developing innovative seasonal menus.

 

Having worked together at The Great Victoria Hotel, (part of the Tomahawk Boutique Hotels) and Reds True Barbecue, Clint is joined by senior sous chef, Craig Thorpe.

 
Craig also brings a wealth of experience with him having worked in leading positions at The Boars Head Hotel at Ripley Castle, and The Beehive in Thorner with Matt Healey where he created exciting contemporary pub classics in a fine dining environment.

Having also worked at The Great Victoria Hotel, supporting Clint and Craig is their old kitchen colleague and now junior sous chef, Lee Barber.

With a career spanning 23 years, Lee has gained his skills working in the Rosette food scene at many established hotels, pubs and restaurants, with his latest position at The Grassington House as sous chef.