Spring has almost sprung at The Greyhound, Beaconsfield
Take one look out of your window and you wouldn’t believe that Spring is almost upon us.
The year is absolutely flying by already and we are very excited about what the next few months have in store.
The change in season means we can start to have some fresh fun with new ingredients. Keep an eye out for our seasonal spring lamb, or some perfect spring peas. We’ll be introducing these to our menus in the next few weeks.
Our lamb is sourced from the legendary Aubrey Allen, an award winning national catering butcher who is passionate about sourcing the very best ethically cared for meat from the very best producers. Also known as "the chefs’ butcher", he will be bringing us some of the best cuts of meat you’ll find in the UK.
British peas are also brilliant at this time of year and will be coming into their own in the next month or so. Not only are they versatile and good for you but – as they are relatively high in protein – they also give you that ‘full’ feeling so you won’t be reaching for the chocolate biscuits to get you through the day. Although that’s not to say you should miss out on any of our wonderful desserts, which this month include BBQ pineapple with chilli and salted caramel and lemon with champagne, rhubarb and vanilla. Lovely fresh flavours to finish off a meal.
In other news, some of you may have seen that we were listed as one of Britain’s 30 best places for a perfect pub lunch in The Times last month. While this was undoubtedly fantastic news, we feel like we’ve only just begun. There is so much we are doing everyday to make sure that we are constantly improving our food and service and ensuring our guests always have an enjoyable dining and drinking experience at our pub and restaurant. There’s a long way to go but we’re enjoying every minute of it and we hope you are too.
We look forward to hopefully seeing you soon,
Daniel and Margriet
What’s on the Greyhound menu
Succulent and sustainable Cornish Crab
This is a highly individual Spanish white made in an artisan way from grape varieties on the edge of extinction, including grapes such as verdil and merseguera.
Adam Hague, who we are delighted to announce has been recently promoted to head chef, has sourced some incredible crab from Padstow. He’s married it with Kohlrabi, Chive and Coastal Herbs to produce a deliciously refreshing dish, which perfectly accentuates the wonderful flavours of the crab.
What’s on the Greyhound wine list
Celler del Roure Cullerot 2018
Join us on Friday 14th February and treat your loved one to a deliciously romantic dining experience. We have availability at both lunchtime and dinner, so take a look at our menus and book a table now.
Featuring fresh and complex flavours, this beautiful wine is aged in Tinijas (large clay amphorae).
Ripe tangerines from the rare, golden-yellow Verdil and sweet spice from the Pedro Ximénez grapes are balanced by fresh citrus, melon and a hint of biscuit from the Chardonnay and Macabeo.
A rich and creamy mouth feel comes in the finish making it a very popular choice from our extensive wine list as while it does push the boundaries it’s also very drinkable.
And, yes, those little black shapes on the label are tadpoles, as “Cullerot” means tadpole in Valenciana, the local variant of Catalan.
Make a booking today
If you’re looking for a great place to eat in Beaconsfield, why not come along to The Greyhound gastro pub? Whether you just want a glass of wine, a quick pint or would like to try one of our delicious meals, our doors are open to everyone. Take a look at our menus or book a table now.
And don’t forget The Greyhound Beaconsfield makes a great venue for events of all sizes. You can book just a small area for a boardroom style meeting or if you are hosting a private party, you are welcome to take over the whole bar. We are happy to accommodate your needs, so please get in touch to discuss your plans.
We look forward to welcoming you soon.