Village pub offers some fine dining (From Swindon Advertiser)

Village pub offers some fine dining

3:09pm Thursday 29th September 2011 in Reviews

Amanda Pawlak visits The Greyhound at Bromham, near Devizes.

Call 01380 850241

or go to www.greyhoundbromham.co.uk

The menu at The Greyhound has been inspired by newly-appointed head chef Jonathan Furby, formerly of The Linnet at Great Hinton.

With him he brings a great selection of ideas and his award-winning dish of pork tenderloin stuffed with prunes.

The Greyhound is popular for dining while retaining the charm of a local pub. The dining area is light and airy, dotted with flickering candles and fresh flowers.

First off we ordered a bottle of wine, a pint of Sprite and some iced water while we browsed the menu. It had some tempting meals including a good selection of fish and vegetarian dishes as well as traditional pub fare.

Nick was tempted by the potted prawns and salmon in a lemon and chive creme fraiche (£5.75). This was nicely presented, layered in a glass jar with fresh salad leaves. The dressing was rich and creamy and complimented the fish well.

I didn’t hesitate choosing a starter; generally if I see cheese on the menu I will have it and in this case it was deep fried, so it was a must.

The Bath cheese (£5.25), similar to Camembert but slightly bitter, was served with cranberry marmalade, which always works a treat with soft cheese, and it balanced out the richness of the cheese with sweet and tangy flavours.

For mains Nick had the T-bone steak (£17.99) with fresh vegetables and new potatoes. The steak was cooked rare to his liking, while the cabbage was tender and carrots still had a nice snap to them.

I debated between the tenderloin (£14.25) and the Mushroom Wellington (£11.75). I opted for the latter and it arrived stuffed with a large field mushroom, sundried tomatoes, garlic and onions, served with a herb sauce.

The shortcrust was lovely on the top but a little stodgy underneath. It was crammed with filling and very flavoursome. The accompanying dauphinoise potatoes were creamy and well seasoned.