
A Chefs Table Interview With Head Chef at The Greyhound Beaconsfield, Jermaine Harriott
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
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
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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
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