A focus on service combined with modern British cooking is making this Beaconsfield pub shine. James Stagg reports.
Having mastered front of house engagement at the likes of Pétrus, Restaurant Gordon Ramsay and Trinity in London, service was always going to be front and centre at Daniel Crump and Margriet Vandezande-Crump’s first venture.
At the Greyhound in Beaconsfield, Buckinghamshire, the couple have worked with Adam Hague to combine their flair for front of house with modern British food informed by the head chef’s travels in Asia and skill with local produce.
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