Wine Dinner | Guinea Fowl | Meet George

Our fresh summer dishes are starting to make way for some fabulous new seasonal flavours, so keep an eye out on our menus as we’ve got some really exciting dishes coming up, including a dry-aged sirloin with Israeli couscous and bone marrow, as well as a rabbit ballotine, runner beans, Tewkesbury mustard and baby gem. 

Speaking of exciting things to look forward to, we can’t wait to see many of you at our next wine dinner. 

This time, we are exploring Burgundy, and head chef Jermaine is creating a gorgeous four-course menu which will further accentuate the amazing flavours of the wines. We’ve been blown away by the interest in these (the event was sold out in minutes) so keep an eye out for further emails from us about when the next one is in the diary.

It was also great to see so many of you at the Beaconsfield Country Fayre. Our team were delighted to support the event again, with all profits going to the brilliant charities the event helps every year. 

In the meantime, we hope you’ve enjoyed meeting some of our team members through our little newsletter and Instagram snippets. We’re also on YouTube now so do check out our channel where we’ll be shining a spotlight on the fabulous individuals that put in 100% to make your experience at the Greyhound exceptional.

And finally, and we can’t believe were saying this in August, but we’ve had lots of enquires about our Christmas menus so we’ve published this now in case you want to get in early.