This month we are jazzing up our Newsletter with a video update from Damian. Please click the button below to hear his message. Like an Air Steward doing the safety briefing, (if we can remember) we would like it if we had your attention for. a few minutes to listen to what he has to say, and NO he is not retiring…..yet

                                                                                                                                      LINK TO VIDEO HERE


We are all starting to feel festive here at Crown Street. Here is a reminder of our of our opening and closing times over the festive period.

Friday 24th December – Open until 11am

Christmas Day – CLOSED

Boxing Day – CLOSED

Monday 27th December- CLOSED

Tuesday 28th December – CLOSED

Wednesday 29th December – CLOSED

Thursday 30th December – CLOSED

Friday 31st December- CLOSED

Monday 3rd January – CLOSED

Tuesday 4th January – OPEN


Dr Marianne Allen

We are very pleased to Welcome Marianne to our team. Marianne qualified in 2003 and enjoys working in general practice. She has a lot of empathy with her patients and is very caring especially with nervous patients. She is an experienced dentist and provides general dentistry and cosmetic treatments including Inman Aligners and invisalign to straighten teeth. She continues to enhance her skills undertaking post graduate dental courses and has completed the one year course in aesthetic and restorative dentistry by Dr Chris Orr.
In her spare time she enjoys keeping fit, dining out and a good live music gig or festival.


***Exciting Opportunity***

We are currently looking to grow our Front of House team. Our ethos is having fun while performing serious Dental Business!!

If you or someone that you might know would be interested in joining us please email a cv to:

[email protected]

*experience preferred but not essential as full training will be provided*

Smile of the Month!

We are really pleased with this lovely result with only whitening and composite bonding. It’s so tough to lighten a darkened tooth and usually we would recommend a porcelain veneer, Thank you so much to the patient for letting us try out this less invasive treatment plan and being so diligent with the whitening.


Mince Pies 

This month all rules are out as far as reduced sugar recipes. We can not get enough of these Mary Berry Mince Pies with our secret filling that is a game changer as far as mince pies are concerned.

These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour”.

Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter.

For the pastry
175g/6oz plain flour
75g/2½oz cold butter, cubed
25g/1oz icing sugar, plus extra for dusting
1 large orange, grated zest only
1 free-range egg, beaten

For the filling:

Genevieve’s secret weapon – Tiptree Mincemeat

It is well worth the trip to a Tiptree Cafe for this Mincemeat. There is one in Writtle with free parking outside.

Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.
For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.

Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough.

Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.

When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar.

Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper.

Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).

Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.)

Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.

For the filling, add the Tiptree mincemeat. Divide the mixture equally among the pastry cases.

Top each tart with some of the grated marzipan.
Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp.

Dust with icing sugar and serve warm.

Yum Yum