Food

A dinner table with a lit candle, glasses of red and white wine, a slice of cake, plated food being served with gravy, and a vase with pink flowers.

Head Chef, Adam Spicer, serves a short seasonal menu inspired by our rural surrounds. We are in daily contact with our producers, so the menu often changes based on the best of what is available locally.

As well as the weekly menu, we serve a daily selection of bar snacks and a set weekday lunch menu.

Weekly Menu

18th - 22nd March

Snacks

House Pickles  4

Bread & Butter  4

Lardo & Anchovy Brioche Soldiers  8

Campsea Coppa  7

Colchester Oyster & Pickled Rhubarb  4

Raedwald Custard Tarts, Pickled Walnuts 8

Starters

Fried Violet Artichokes, Ricotta, Pistachios, Honey and Thyme  13

Lamb Sweetbreads, Vadouvan Butter, Brioche and Pickled Onions 14

Potted Shrimp, Saffron Risotto and Dill 12

English Asparagus, Mallard Moat Quail’s Eggs and Wild Garlic     16

Mains

Hogget Rump, Peas, Bacon, Anchovy Sauce and Wild Garlic   25

Old Spot Pork Chop, Sherry Sauce, Rhubarb and Watercress 25

Red Mullet, Bouillabaisse Sauce, Mussels and Rouille   27

Panisse, Morels, Purple Sprouting Broccoli, Aioli and Bitter Leaves 22

Rib of Belted Galloway with Bone Sauce, Wild Garlic and Roscoff Onions to share served with Dripping Potatoes and Bitter Leaves Vinaigrette 66

Sides

Salt & Vinegar Potatoes 5

Chicory Gratin 5

Bitter Leaves and Vinaigrette 5

Childs Pasta 10

Puddings

Basque Cheesecake with Rhubarb   12

Madeleines and Amalfi Lemon Curd (15 min) 13

Toasted Hay Crème Brûlée and Palmiers  12

Pump Street Chocolate Mousse, Malt Cream and Brandy Snap 12

Blood Orange Sorbet 8

Mint Chocolate Chip Ice Cream 9

Binham Blue and Malt Loaf 13

Lots of lovely Spring produce on our doorstep this week 🌿
On the blackboard this weekend for National Pie Week, Pig’s Head and Blood Cake Pie served with English Mustard
We are currently looking for KP’s available to work during the week and FOH staff at the Greyhound. We’d love to hear from you!
Valentine’s Day at The Greyhound - a day for good food and unhurried time together. We’ve written a special menu for the day beginning with oysters if you fancy, followed by generous, seasonal plates with a few to share. Join us for lun
We are back open from Wednesday 21st January! And hot off the press is 2026’s first weekly menu! Come and escape the January blues with a plate of food or a pint, we’d love to see you!
A festive winter snack we love from Bordeaux. Lou Ken Kas is often found tucked away in the Christmas markets. A spiced offal’y sausage wrapped in caul fat, set on top of a Colchester rock oyster. It comes from one of Adam’s favourite
What a day at The Greyhound! Three years ago we opened our doors with a few bottles of wine and a great deal of hope. Today we find ourselves at number 6 on the Good Food Guide’s Top 100 Pubs in the country and newly listed in the Michelin Gui
The Claret Club, our next gathering in the Pastoral Table Series, will take place on Friday 12th December in the pub, with the fires lit and the season setting the tone. Adam has written a menu that draws on the traditions of cookery in Bordeaux, us