What do you think makes a stay at The Greyhound Inn unique?
Nestled at the foot of the unspoilt North Wessex Downs, The Greyhound Inn's setting in a pretty downland village is perfect for a country getaway. Add a mouthwatering menu of modern British dishes, accompanied by a fine selection of wines and beers to enjoy, either in the sunny rose-clad walled garden or by one of the wood-burning stoves, and the relaxation begins. Staff care about their guests and little touches like fresh milk and homemade biscuits in the rooms, as well as wonderful handmade toiletries, fluffy towels and crisp white linen ensure a carefree stay, together with local walking maps, bike storage and advice about what to do in the area. Dogs and children are also very welcome.
Tell us more about the rooms and facilities at The Greyhound Inn?
The 18th century Greyhound Inn has eight carefully appointed bedrooms with individual decor and many original features. Three rooms can be configured as a twin, and two are suites with a lounge complete with fur-clad sofas. Three rooms welcome dogs (including a selection box of treats, water bowl, mat, blanket and towel). Extra children are welcomed in 2 suites, one of which can accommodate 5 people and has a DVD player to snuggle down with, while parents enjoy a relaxing dinner. There is a book-lending library, games in the bar and a garden to let off steam. All rooms have luxurious mattresses, fluffy towels, crisp linen, tea and fresh coffee making facilities, a jar of homemade biscuits, and handmade Bramley toiletries.
Can you suggest any activities or things to do while staying in the Letcombe Regis area?
Guests can enjoy short or long country walks ( with packed lunches available), cycling,exploring the local villages, and visits to various NT properties such as White Horse Hill, Ashdown House or Buscot Park. Shopping and sightseeing in nearby Oxford is a popular choice, and there is a food-lovers' trail of delicatessens, farm shops, cafes, wineries and breweries. The market town of Wantage, the birthplace of King Alfred, is 1.5 miles away and has the Vale and Downland Museum and a range of independent shops.
What food do you serve at The Greyhound Inn?
Experienced and creative head chef, John Harrison, has created a modern British seasonal à la carte menu, combined with pub favourites such as fish and chips, venison burger, all freshly prepared. Ice-creams, breads, chutneys and sauces are also all made in-house, and ingredients are delivered daily from a carefully selected group of suppliers. Try Oven-roasted chicken breast, chicken fat mash, slow cooked leek & onion or Spring pea custard tart, lemon & parsley ricotta, charred gem If you have room, the Prosecco & elderflower poached peach, olive oil sponge, white peach sorbet is popular and it is even suitable for vegans.
The weekly Midweek Fix of two delicious courses for only £22, offers a lighter alternative to the à la carte menu and is hugely popular with locals who regularly gather for drinks and a chat. On weekday lunches, a £27 2-course or £32 3-course menu offers fantastic value for money. There are occasional seasonal Tasting Menus which showcase the best British ingredients of the moment.
Does the chef at The Greyhound Inn have a signature dish?
The signature starter is twice-baked Leonard Stanley cheddar soufflé with chowder. Other pub favourites include venison, lamb or beef burger with bacon jam, smoked cheddar cheese, vegetable and walnut slaw or beer-battered fish and chips. The more adventurous à la carte menu is otherwise changing with the seasons so there is always variety.
Other Information
Besides a buffet of juices, pastries and cereals, fruit, cold meats and cheeses, the all-inclusive breakfast offers a range of freshly cooked hot and cold dishes, such as seasonal fruit salad, yoghurt with granola, porridge, the Full English or Vegan served with toasted homemade bread, Eggs Florentine, Smoked salmon and scrambled eggs or a breakfast special such as Shakshuka (baked eggs in a spicy tomato sauce), Kedgeree, Arbroath kippers or French toast.
