Brucan Pubs plans fast-paced expansion as it secures third site

The group, which bills itself as 'breathing new life into tired old pubs and restoring the hearts of local communities', has recently secured its third acquisition, which is set to open next month.

The Greyhound in Finchampstead, West Berkshire, will launch on 20 August with a menu of 'hyper-seasonal' specials, and plenty of British game, meat and fish.

A few weeks later the team will also open Goswell & Bird’s, a traditional village store and daytime café sat alongside the pub that will focus on British seasonal produce, championing small producers and regenerative farming.

Brucan Pubs was founded in 2018 by ex-ETM operations director James Lyon-Shaw and ex-The Club at The Ivy head chef Jamie Dobbin, and currently operates The Greene Oak in Windsor and The Drumming Snipe in Mayford.

Head chef Andrew Sage, previously of Roux at The Landau and Cannizaro House, has worked with Dobbin to oversee the menu at The Greyhound, which will champion local sourcing and traditional dishes including beef wellington for two; Porthilly rock oysters with shallot dressing; Brixham king scallops with burnt butter cauliflower and caviar; and Portland hogget shepherd’s pie with grilled cutlet.

There will also be separate bar and Sunday roast menus. 

The Greyhound's wine offering will be overseen by sommelier Michael Wrist-Knudsen and include a dedicated English wines list, as well as fine wines by the glass.