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
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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.
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