A popular pub and restaurant has appointed a brand new pastry chef.
The Greyhound in Beaconsfield Old Town has revealed that the latest addition to their team is Chris Hurter, who will work alongside head chef, Adam Hague to design and produce all desserts for the award-winning restaurant.
Chris joins the Windsor End establishment from the Michelin-starred Bybrook restaurant, which is part of the Manor House Hotel in Castle Combe, where he worked as head pastry chef.
The Greyhound in Beaconsfield (pictured in June 2018)
Prior to that, he was head pastry chef at Auberge Du Lac, where he oversaw and developed the pastry section and assisted with the relaunch of the restaurant.
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He also held the same role at both The Grantley Arms, in Wonersh, and Searcys at the Gherkin.
Upon joining, Chris said: “From my very first meeting with Adam, Daniel and Margriet I knew there was something special about The Greyhound.
“I feel like I’m part of The Greyhound family already and cannot wait to see where this journey will take us.
READ MORE: The Greyhound in Beaconsfield announce their new assistant manager and head waiter
“As a pastry chef, I often get asked what my style of cooking is, and the best way I can describe it is that my style is flavour-driven.
"Working with seasonal produce and having a good relationship with our suppliers is vital in creating the best final product to take our guests’ experience to the next level.
“I am already immensely proud to be part of The Greyhound team and I look forward to the journey ahead.”
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Chris Hurter(photo by Adrian Franklin)
Daniel Crump, co-owner, The Greyhound, added: “We are super excited having Chris join our already strong team.
"With his clear passion for pastry and for the industry as a whole, he has been very much welcomed as part of the family from when he first stepped through our doors.”
Margriet Vandezande-Crump, co-owner, said: “Having worked with some fantastic pastry chefs in the past, I know how exciting it is to pair sweet foods with wine so I look forward to working with Chris on this.
"His attitude to pastry is infectious and I can't wait to see what he brings to the table.”
In November 2020, the Greyhound appoint their new assistant manager and head waiter.
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