REVIEW: We tried The Greyhound in Beaconsfield after Michelin Guide inclusion

Recently listed in this year's Michelin guide, the gastropub has also been named one of the best there is in the UK.

Soon after being put into the guide by Michelin, the French tyre company, the restaurant was ranked the nation’s 57th best gastropub by lager maker Estrella Damm.

READ MORE: We tried the Indian restaurant with the 'Chef of the Year'

It was clear to see why, the restaurant offered a relaxed atmosphere to enjoy high-end food with knowledgeable staff who clearly enjoy what they do.

The inside of the restaurant

Managed by husband and wife team Daniel Crump and Margriet Vandezande-Crump, the pair have previously worked at highly regarded restaurants including the Michelin starred Petrus in Knightsbridge and Restaurant Gordon Ramsay in Chelsea.

Daniel was even named Ramsay’s youngest ever head waiter and had huge admiration for the famous chef describing him as an “amazing man”.

Margriet meanwhile built up expertise as a sommelier which can be seen in the impressive wine list and a team well-versed in the field.

In their first solo venture, they spent eight months renovating the Grade II listed former coaching inn back which dates back to the 17th-century after buying the building in 2019.

Personal touches are scattered throughout the experience from rugs and pianos passed down through Margriet’s Belgian family to cocktail recipes left to Daniel from his late Grandad.

The menus include a la carte, a tasting menu with vegetarian, vegan tasting and pescatarian variations, as well as a lunch menu.

On arrival, a choux bun stuffed with bacon and egg topped caramelised onion treats is brought to your table later followed by an amuse-bouche with fresh beetroot straight from the restaurant's garden. Along with this, the bread came with sage butter which was another pleasant addition.

The first page of the menu read ‘Nibbles while you decide…’, we opted for the ‘Crumpet’ with stilton Welsh rarebit and pickled walnut and the ‘Truffle Arancini’ which was served with red pepper ketchup. Both bitesize plates tasted great and were put together in such detail it only left you wanting more.

Off the starters, we ordered ‘Burrata di Bufala’ and the ‘Octopus Terrain’. The burrata delivered on being creamy and was served with a walnut pesto that went really well with it. It was served with charred broccoli and white balsamic drizzle. When looking down the starters the octopus terrine stood out to me straight away. Set in its own gelatine the terrine had a freshness to it which was amazing. It was something really different and I would definitely recommend trying it.

For the main course, we opted for the ‘Barbary Duck’ and ‘Harewood Estate Venison Loin’. Both were cooked to perfection. The duck was a light pink and was served with a spring roll, endive orange and covered in a bordelaise sauce. The venison was rare in the middle and just melted in your mouth with every bite and worked well with the smoked cherries and trompettes. It also came with a mini venison cottage pie which was a tasty extra.

On the side, we shared ‘Belgian Fries with Joppie’ and ‘Isle of Mull Cauliflower Cheese’. Joppie, a condiment popular in the Netherlands and Belgium, is based on mayonnaise with mild curry spices and provided a great dip. The fries came in a box engraved with the Greyhound logo, a really fun way to serve the side. The cauliflower cheese sauce made this side which accompanied both meals well.

Heading into the desserts, our waiter recommended the ‘46 per cent Valrhona Bahibe Chocolate’. So we did and if you are a chocolate fan there isn’t anything better. Served with a chocolate and passion fruit cocktail the dessert provides a combination of chocolate in all forms for a truly indulgent pudding. We also tried the 'Choux Bun' which was served with a marmalade sorbet. Another delightful dessert to finish your meal with.

To finish the night we tried ‘Billy’s Irish Cream’. The cocktail recipe handed down to Daniel from his grandad, William Hayes who was known as Billy. Being a former international footballer, playing as a goalkeeper for Ireland, Billy did not drink but every Christmas time he would make his famous Irish cream as an annual treat. The menu reveals how Daniel told his Grandad that “when I’m older I would like the recipe for the Irish Cream so I can serve it in my restaurant”. After sadly passing away in 2014, Daniel’s Nan gave him the recipe which he now proudly serves as an after dinner drink. It was smooth and had the perfect velvety texture. You can certainly taste the alcohol but it goes down a treat with the creamy flavour.

Overall, all the food was high-end and was so well put together by the chefs behind the scene. The staff were knowledgeable and were on hand to help with their expertise to answer any queries. The restaurant itself looked the part and there is even an outdoor space that can be enjoyed in the summer. From here you can see the vegetable patches used to grow fresh ingredients that help bring outstanding flavours to the dishes served.

Whether you visit The Greyhound for a special occasion or simply want to treat yourself, it is one to add to the list of restaurants to try in the very near future.