Beaconsfield in Buckinghamshire is a charming market town, but the Greyhound pub offers a dining experience far removed from typical gastropub fare. Housed in a Grade II-listed 17th-century coaching inn, the restaurant serves elaborate dishes such as wood pigeon with white beetroot and lavender, Norfolk chicken pressé with pickled girolles, and ajo blanco with grapes and nasturtium. The decor blends olde-worlde beams with modern art, creating an atmosphere described as 'an oligarch's saloon bar teetering on the edge of chintz'.
Diners can choose from an à la carte menu or a six-course tasting menu at £110 per head. Starters include La Latteria burrata with green nasturtium pesto and peach granita, and Hereford rump cap tartare served with miso confit egg and pickled shimeji mushrooms. Mains feature roast sea bass with crisp skin and beurre blanc, and wood pigeon in a rich cherry jus, though the latter was criticised for being overcooked.
While the cooking is accomplished, some dishes miss the mark on pure flavour. Desserts, however, shine with options like îles flottantes with limoncello custard and blackcurrant tart with clotted cream and lemon verbena. The restaurant was busy on a Tuesday evening, with diners celebrating special occasions, suggesting it remains a popular choice for fine dining in the area.
