The Greyhound in Beaconsfield, Buckinghamshire, has appointed George Sweeney as its new head chef.
George Sweeney joined the award-winning establishment at the beginning of 2023 and quickly advanced to the position of senior sous chef.
George Sweeney initially qualified from Bournemouth and Poole College after completing a three-year apprenticeship with the Royal Academy of Culinary Arts at The Langham Hotel, London. In August 2020, he joined the team at the three-AA-rosette Sir Charles Napier restaurant in Oxfordshire, where he was swiftly promoted to junior sous chef.
George Sweeney’s cooking style is focussed on using a diverse range of ingredients, with a particular focus on evoking nostalgia through his dishes. He is dedicated to working with seasonal British produce, carefully sourced from top suppliers across the UK.
The Greyhound Pub & Dining, a Grade II-listed 17th-century former coaching inn, is located in the heart of Beaconsfield, Buckinghamshire. The pub is owned by husband and wife team Daniel Crump MCA and Margriet Vandezande-Crump, who both have impressive culinary backgrounds. They previously worked at some of London’s most esteemed restaurants, including the Michelin-starred Petrus, three-Michelin-starred Restaurant Gordon Ramsay, and 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.”
