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Food and Drink, Recipes, Eat Drink Stay, Eat, Sleep, Drink

Eat Local: The Greyhound Inn

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Oxfordshire and its surrounds are famous for outstanding food and hospitality: from farms, growers and markets to cafes, pubs and restaurants. We are delighted to have the chance to feature some of the very best.

The team at the Greyhound Inn is led by James Cameron, with Martin Sherriff in the kitchen. In the last year alone, they have won several awards and commendations for their food. This classic English pub is a firm favourite with foodies and walkers alike, set in picturesque Letcombe Regis, near Wantage and overlooking the North Wessex Downs.

Showcasing the very best of the region, they work closely with local suppliers and partner with the local farm who supply the kitchen with locally grown produce. Where possible, the food on the plate is sourced from British suppliers, and the bar is well-stocked with CAMRA award-winning beers and ales as well as an excellent choice of fine wines. If you are so minded, there are eight beautiful ensuite rooms filled with thoughtful touches like complimentary Bramley toiletries, a Roberts DAB radio, fresh milk and homemade biscuits for the tea and coffee making facilities, and a delicious breakfast. If you ask nicely, they’ll even pack you up a lunch for the following day.

A signature dish on the menu since opening, the Twice-baked Leonard Stanley Cheddar soufflé, continues to be one of the most popular starters and Chef Martin is happy to share this recipe with readers.

Twice Baked Leonard Stanley Cheddar Soufflé with Smoked Haddock Chowder

Serves 6-8

For the soufflé (may be prepared in advance)

  • 1 bay leaf
  • 2 black peppercorns
  • 450g milk
  • 1 parsley stalk
  • 2 shallots chopped
  • 1 tsp Dijon mustard
  • 100g butter
  • 100g flour
  • 4 egg yolks
  • 150g Leonard Stanley Gloucester Cheddar
  • 10 egg whites
  • Panko breadcrumb and parmesan crumbs


  • Preheat oven to 160°. Butter your moulds and then coat them with the Panko and grated parmesan cheese mix. Refrigerate.
  • Bring the milk, parsley, black peppercorns, bay leaf and sliced onions to a gentle boil to allow the herbs and spices to infuse and then sieve.
  • Make a roux by melting butter then add the flour, beat well and cook gently for a few minutes. Slowly pour the infused milk to the roux to create a thick bechamel, whisking as you go so it doesn’t catch the bottom of the pan. Take off the heat and while still hot add the egg yolks and mustard, then add the grated cheddar and leave to cool.
  • Whisk the egg whites to a soft but stiff peak and incorporate them a spoon at a time to the cooled bechamel mix, slowly folding until all whites are incorporated. Pipe the soufflé mix into your buttered cheese mould to three quarters full and place on a baking tray with an inch of cold water.
  • Cook soufflés for 20 to 25 minutes until risen one inch above the mould. Leave to cool, then remove from the mould and bake at 180o for 12 minutes.

For the smoked haddock chowder

  • 2 tbsp olive oil
  • 60g unsalted butter
  • 1 stick celery diced
  • 1 carrot diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 60g plain flour
  • 500ml milk
  • 2 skinless smoked haddock fillets
  • 1 tsp salt (or to taste)
  • 100ml double cream
  • 2 Yukon Gold potatoes
  • 1 tsp ground turmeric
  • 1 tsp chopped parsley
  • 1 tsp chopped dill


  • Poach the haddock with the milk. Once cooked, leave to cool then flake the haddock keeping the milk aside for your stock for the chowder.
  • Peel the potatoes and then scoop them out with a melon baller and poach them in boiling water with turmeric and a pinch of salt. Cook until tender.
  • Heat the oil and butter in a large pot then add the onion, celery, carrot and garlic. Cook over a medium heat until the vegetables have softened. Add the flour to the vegetable mix and cook for two minutes, then slowly add the haddock milk to the roux and cook for a further couple of minutes. Add the double cream and salt to taste and finally add the cooked flaked haddock and rolled potatoes and herbs and serve with the baked soufflé placed placed on top.


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