We chat to chef John Harrison who now leads the kitchen team at The Greyhound Inn in Letcombe Regis
Chef John: A Culinary Journey from Lancashire to The Greyhound Inn
John, a classically trained chef, moved from Preston in Lancashire to London in 2003. He began his apprenticeship at the National Portrait Gallery’s Portrait Restaurant, kickstarting his culinary career.
A Passion for Fine Dining and Michelin Stars
After gaining valuable experience in various fine dining venues, John honed his skills at Michelin-starred Paul Heathcote at Longridge. Later, he joined Marco Pierre White’s pub group in Oxford, followed by a Head Chef position at Newbury’s Manor House Hotel. There, he earned their second AA Rosette. After another time in London, John returned to Newbury in 2019, settling with his young family.
Simplicity, Flavour, and Tradition
“I have fond memories of my Grandma’s weekly baking: jam tarts, butter pies, and Eccles cakes,” says John. “Growing up, I admired Gary Rhodes and Marco Pierre White. Their ability to create dishes bursting with simple yet massive flavours is something I’ve always tried to replicate.”
With two AA Rosettes and an entry in the Good Food Guide, John’s cooking continues to attract attention. The Greyhound Inn, a charming pub-with-rooms, has earned a reputation for outstanding food and friendly service.
The Greyhound Inn: A Local Gem
In 2015, the Greyhound Inn reopened as a free house after being lovingly restored by Catriona Galbraith and Martyn Reed. The Grade II-listed building, along with its idyllic garden, is perfect for al fresco dining.
“I feature heritage tomatoes in my summer menus, alongside peaches and cherries,” John explains. “The oven-roasted chicken breast with chicken fat mash, slow-cooked leek, and onion is one dish I’m especially proud of. It’s the first dish I cooked here, and over time, I’ve perfected it.”
Craft Ales and Seasonal Dishes
The Greyhound Inn also offers four rotating real ales, sourced from the UK’s finest breweries. With local favourites like Butts, Ramsbury, and Little Ox, as well as seasonal ales, there’s always something new to try. The pub has won a local CAMRA award for five consecutive years, a testament to its dedication to quality brews.
John’s Guilty Pleasures and Memorable Meals
John confesses, “My guilty pleasure? Henderson Sauce on everything! We even gave it as a party favour at our wedding.” When recalling his most memorable meal, John fondly remembers dining at Trinity in Clapham: “Adam Byatt’s restaurant is phenomenal. Like Marco and Gary, he makes food taste incredible with simplicity.”
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