There’s something magical about cooking with ingredients grown just a few steps away. Our garden isn’t just beautiful - it’s bursting with life, flavour, and inspiration for every dish we create #greyhoundbeaconsfield

Pretty... and pretty delicious. Our chefs have paired confit Creedy Carver duck leg and smoked duck breast with pickled beetroot, confit portobello mushroom, chives, nasturtium, frisee and garlic mayo. It packs a real flavourful punch #greyhoundbeaconsfield

Simple, beautiful and perfectly cooked, just how we like it. Halibut with white asparagus, chervil, brioche, borage - and a spot of caviar #greyhoundbeaconsfield

Always great to catch up @AcadCulArts MCA launch

We get our cod from Brixham, which earlier this year we had on the menu paired with wild garlic and haricot bean puree, lemon emulsion, courgette and a light foam made from fish stock and milk #greyhoundbeaconsfield

Wonderful day filming for the @AcadCulArts for the Annual Awards of Excellence #greyhoundbeaconsfield

Last night, official launch of the @AcadCulArts Master of Culinary Arts 2026 @thedorchester The Master of Culinary Arts (MCA) is the highest accolade awarded by the Royal Academy of Culinary Arts - often described as the ultimate recognition of culinary excellence in the UK.

Truly humbled to pick up the first Alumini of the year award @goldscholarship

Afternoon spent @theritzlondon preparing for the filming of the next @AcadCulArts masterclass videos

Both myself and Margriet were honoured to have been invited to a remembrance day for a much loved lady, Sally Mackey, a wonderful regular, support and friend. This week you will notice the most beautiful flowers placed around The Greyhound. These were from Sallys day.

Less then a week to apply for this years @goldscholarship for anyone that has any passionate front of house staff aged between 22-30, I recommend you to encourage them to apply. A fully focussed front of house competition that will build confidence and motivation.

We take every aspect of our dining experience seriously, and that starts with the bread and butter (literally). Fennel and rye bread with smoked hay butter to start the experience #greyhoundbeaconsfield

Thank you for the recognition @AAHospitality This is the next step for us. Lots more to come! #greyhoundbeaconsfield 💪

Cracking cheese tasting @No2Pound for #greyhoundbeaconsfield cheese board

We are absolutely delighted to have been awarded three Rosettes by @AAHospitality This recognition is a huge honour for our team and a milestone in our story. Thank you to the AA for the recognition, the team and our wonderful guests! #greyhoundbeaconsfield

Nothing better than a fully booked Saturday working with the people who love to push, just as much as you do.

Motivational training at #greyhoundbeaconsfield by the wonderful #matrixperformance. It’s all about high performance, motivation and teamwork.

If you like a tartare, you're going to love ours, which is made with the best Herefordshire rump cap and flavours of miso egg and pickled shimeji. Orange and capers bring a bit of sharpness to cut through the richness #greyhoundbeaconsfield

How it started: #greyhoundbeaconsfield team had a day behind the scenes @windsoretonbrew with Santi lifting the lid on the craft that makes our beer so outrageously good. How it finished: a full tasting, of course- pure research, naturally. And then pizza 😃

Exciting filming new projects we have been working on #greyhoundbeaconsfield