On our previous visits including a tasting menu , sunday lunch and last year’s outside dining experience we’ve enjoyed fabulous food and service. But after our lunch yesterday I can honestly say that the bar has been raised to the next level. The service is still as good as it gets but the food under the inspiration of head chef James and pastry chef Chris was definitely the best we’ve had so far at the Greyhound.

So now on to saturday which started with our hour long drive from east to west arriving in the delightful town of Beaconsfield. It is here that you will find the Greyhound. When we entered we received a fabulous greeting from Tom , Hannah and other members of the team before being escorted upstairs to our table. While catching up with Tom it was nice of them to treat us to a welcome back complimentary glass of sparkling wine which was followed by a delicious savoury choux bun.

While looking at the menu it was nice of owners Daniel & Margriet to come over for a nice chat and tell us about their exciting plans for the future which had already started with a bit of refurbishment upstairs and downstairs. Now on to the menu where there’s a choice of a lunch menu , a la carte or our decision the tasting menu. With this we chose a fabulous light and fruity Bulgarian Pinot Noir that complimented a majority of the dishes nicely. We started with bread and butter which was followed by a beetroot and pink peppercorn amuse bouche.

BEETROOT & PINK PEPPERCORN

We now move on to the first course of Burrata di Bufala with a walnut pesto and broccoli that was absolutely delicious. This was followed by a favourite of mine Veal Sweetbreads with jerusalem artichokes and capers that didn’t disappoint in the slightest. Next to arrive was the amazing Orkney Scallop with caviar , pickled chilli and cucumber.

BURRATA DI BUFALA
VEAL SWEETBREAD
ORKNEY SCALLOP

Next on the list was the optional supplemented Perigold Truffle Gnocchi with chive and parmesan. As my wife enjoyed this I just couldn’t resist a dish on the a la carte menu. This was an Octopus Terrine with confit potato , red cabbage purée and lemon that was easily one of the best octopus dishes I’ve ever had.

PERIGOLD TRUFFLE GNOCCHI
OCTOPUS TERRINE

We now moved to the main course of the menu a heavenly Harewood Estate Venison Loin with a fantastic cottage pie , smoked cherries and trompettes. This led us to the cheese course and a delight it was to. A Wensleydale cheese with cranberry and thyme which was a nice change from the norm.

HAREWOOD ESTATE VENISON LOIN
WENSLEYDALE CHEESE COURSE

Now it was time for dessert but not before enjoying a delicious Pineapple and Pink Peppercorn drink. This led us to the dessert itself and a fabulous creation from pastry chef Chris. This was a 46% Valrhona Bahibe Chocolate with malt , passionfruit and caramel that was definitely the best dessert we’d had at the Greyhound.

PINEAPPLE & PINK PEPPERCORN DRINK
46% VALRHONA BAHIBE CHOCOLATE

We then received a nice surprise when head chef James came up for a chat. This was great as we could personally thank him for the amazing food which we told him was the best we’d had at the Greyhound. He was delighted to hear this but you could see that himself and the team were ready to push on to the next stage of their progression.

We finished with coffee and petit fours to bring to an end a fabulous dining experience. The food here has definitely been raised to a higher standard so yes I would highly recommend a visit. You will also be given the very best service led by Daniel , Margriet , Andrius , Hannah and Tom. We certainly can’t wait to make a return visit again soon.

PETIT FOURS

Thank You Daniel , Margriet and all the team for a fantastic lunch and look forward to seeing you all again soon.

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