Q: Can you share your culinary background and the journey that led you to becoming head chef of The Greyhound Restaurant? A: I studied catering at college and immediately fell in love with the whole idea of working in the kitchen. The creation of food and the way the team work together is something that

James Askew, Development Chef at The Greyhound, Beaconsfield James’s cooking style is modern British, with European influences.  He works closely with growers and producers to utilise the best of seasonal, local and UK-wide ingredients. James has been with The Greyhound since the opening when he joined as sous chef. After one year he became head chef and led the kitchen team for nearly two years. 

We Chat With Head Pastry Chef Chris Hurter For Chef’s Table Chris Hurter, Head Pastry Chef at The Greyhound Chris has a passion for pastry and prides himself on his ‘flavour-driven’ approach to his work. He joined The Greyhound from the Michelin-starred Bybrook restaurant, part of the Manor House Hotel in Castle Combe, where he worked as head pastry

Adam Stokes is Chef/Patron of Michelin Star Restaurant Adams in Birmingham as well as owning The Oyster Club Adam was born in the Midlands and grew up in Lincolnshire attaining a diploma in Hotel, Catering and Institutional Management at Stamford College. After finishing his studies, Adam worked as a sous chef at Hambleton Hall in Rutland. Aged only

We were delighted to be invited recently by the highly acclaimed Old Downton Lodge, Ludlow, Shropshire to meet and chat with Nick Bennett their Head Chef. Originally from Leamington Spa, he trained at Stratford upon Avon College, before joining the Mallory Court Brasserie as a commis chef. He progressed in this Michelin Star kitchen brigade to Demi-Chef de

Chef Alex Bond has been cooking since he was 19 years old and most of his working life has mainly been in Michelin-starred kitchens including 42 The Calls in Leeds, Restaurant Sat Bains in Nottingham, Auberge du Lac in Hertfordshire and Turners in Birmingham. It has been for some time his ambition to open his own restaurant. Alchemilla recently

Growing up in Dorset the young George Blogg was fortunate enough to be introduced to meals containing fresh produce, rather than the prepacked food prevalent at that time. Meals at home more often than not had vegetables or fruit from the family allotment with George helping his mother to prepare dinners evenings and weekends. However,