The Greyhound in Beaconsfield, Buckinghamshire, has appointed George Sweeney to be its new head chef.
Sweeney joined the award-winning business at the beginning of 2023 and quickly moved up the ranks to senior sous chef.
He initially qualified from Bournemouth and Poole College after doing a three year apprenticeship with the Royal Academy of Culinary Arts at The Langham Hotel, London. Then joining the team at three-AA-rosette Sir Charles Napier restaurant in Oxfordshire in August 2020 he was again, quickly promoted to junior sous chef.
Sweeney’s cooking style is focussed on using a variety of ingredients and bringing nostalgia to his dishes. He focuses on working with seasonal, British produce, sourced from the best suppliers from across the UK.
The Greyhound Pub & Dining is a Grade II-listed, 17th century former coaching inn in the heart of Beaconsfield, Buckinghamshire. Owners, husband and wife Daniel Crump MCA and Margriet Vandezande-Crump, previously worked in some of London’s most highly-regarded restaurants, including Michelin-starred Petrus and Trinity, three-Michelin-starred Restaurant Gordon Ramsay, as well as the Oxford Blue in Old Windsor.
They reopened The Greyhound, their first solo venture, in December 2019. The pub and restaurant serves modern British food, complemented by a diverse wine list, alongside local beers and ales.
Daniel Crump, co-proprietor at the Greyhound, said: “It’s been amazing seeing George progress during his time with us. He has grown so much with us over the last year and we’re very excited to see how his menus evolve.”
George Sweeney, head chef at the Greyhound, said: “The past year and a half at The Greyhound has been amazing. I have learnt so much from a number of different people, Daniel and Margriet in particular. The team’s work ethic and passion for what we do every day is second to none so it was a no brainer for me to take this opportunity. I can’t wait to get stuck in and improve on what is already an amazing kitchen.”
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