The second venue in the Brucan Pub Company portfolio, The Drumming Snipe will join The Greene Oak in Windsor, which opened in September 2018. It will open towards the end of January next year.
Located on the former site of The Mayford Arms in Woking, the pub will be headed up by head chef Jack Crocker, former the chef de partie at The Greene Oak. As at The Greene Oak, the emphasis will be on using local suppliers, farmers and brewers as well as wild food and local game. The kitchen will have a nose-to-tail and rare breed policy on all produce with whole carcasses to be delivered to the kitchen where it will be aged on site. Fish, meanwhile, will come from day boats in Brixham.
Menu items will include Jerusalem Artichoke soup with Quickes cheddar toastie; Brixham scallops, cuttlefish bolognaise; Yorkshire pudding with beef mince; crispy lambs’ tongues with gribiche; St Mary’s Bay plaice with samphire and shrimps; salt baked swede, pickled celery, goat’s curd, honey and walnuts; Cornish cockerel, truffled parsnip, kale, roast gizzard sauce; and a Butcher’s Plate, featuring a selection of kid goat rack, cockerel thigh, Iron Age bacon chop, beef short rib, lamb leg steak, ox liver and kidney, and trencher.
Lyon-Shaw was head chef at one of ETM group’s first pubs, The Well, in Clerkenwell, before moving to an operations role and opening 14 restaurants under the ETM umbrella. Dobbin worked at London hotels The Connaught, The Berkeley and The Savoy before joining The Ivy Club where he became head chef. He recently finished a two-year tenure as executive chef at The Groucho Club to partner with Lyon-Shaw for The Greene Oak.