Sean Norton has been named as head chef at the soon to be opened The Greyhound in Beaconsfield.
Norton joins from The Frog by Adam Handling and will be responsible for developing and running the food offer at the newly launched pub and restaurant.
Sean Norton, head chef, The Greyhound in Beaconsfield
Norton, who was a semi-finalist on ‘MasterChef: The Professionals’ in 2018, has worked in some of the country’s most established restaurants, including Michelin starred Pied a Terre / L’Autre Pied and Angler restaurants, as well as the highly acclaimed The Frog.
Serving modern British food, the pub and restaurant will open in early December and Norton will work closely with local suppliers to utilise seasonal ingredients available from local producers and businesses.
His menu will include British classics with his own unique interpretation. Dishes such as roast partridge breast and leg, with spiced cabbage, salt baked beetroot and calvolo nero; a slow cooked pork belly, barbequed onion, hispi cabbage and pickles; as well as his signature south coast mackerel, celeriac, grape and caper salsa will all feature on his first menu.
Co-owned by Daniel Crump and Margriet Vandezande-Crump, the restaurant will offer guests, a modern take on British classics, served in a dining room created with comfort in mind.
The husband and wife team have worked at some of the UK’s most established restaurants, such as Michelin-starred Petrus in Knightsbridge, Restaurant Gordon Ramsay in Chelsea, Trinity in Clapham, and also The Oxford Blue, Old Windsor.
Norton said, “I am delighted and grateful to be given this opportunity to express my food style and the chance to show my creativity and to work alongside Daniel and Margriet.”
Daniel Crump added, “We are absolutely delighted to welcome Sean to the team. His cooking style is all about making the most of brilliant British produce – creating dishes we know and love but with his own unique take. It makes him the perfect addition to our new team.”