Sitting next to a championship golf club, the Ganton Greyhound could easily rest on its laurels and rely on its prime location to bring in custom.
Thankfully our visit proved that was not case as staff put in a striking effort to serve a championship meal.
While groups of golfers did frequent the bar, the occasional argument breaking out about technicalities of the game, they didn’t overpower the establishment with two bar areas, separate dining and a conservatory offering space and plenty of quiet corners.
The pub itself is a typical English country pub with basic decor adorning the old stone coach house walls and wood panelling, while an eclectic collection of jugs hung from their handles across the entire ceiling.
After a warm welcome we were shown to our table in the bar area and set about choosing our meal, which were told from the menu was sourced locally with meat supplied by Trotters of Potter Brompton.
The starters, priced between £4.95 and £6.95, offered a range of British favourites from black pudding and soup to pate and prawn cocktail.
I chose Double Haddock Fishcakes while my partner opted for Bamfords Black Pudding.
For main courses diners were presented with a range of meat, poultry and fish as well as a challenge-setting Great Ganton Grill and a selection of steaks.
While my partner chose Seared Duck Breast, priced at £15.95, I selected Chicken Marinated in Tarragon and Garlic, for £13.95.
There wasn’t much of a wait until the starters arrived, and when they did I couldn’t take my eyes off my companion’s black pudding.
Priced at £6.25, the dish featured a tower of colour as the black pudding, wrapped in streaky bacon, sat atop a bed of mixed leaves covering a toasted crouton with English mustard dressing. A poached egg perched perfectly on top then released an oozing addition of yellow yolk.
Tearing my sights to my fish cakes, also £6.25, I was surprised to find them served in a large rimmed soup bowl, seemingly swimming in a deep serving of the accompanying chive and white wine sauce.
I feared a soggy offering, but no, the little combinations of haddock and smoked haddock held their own in their deep fried crispy breadcrumb shells. The sauce was deliciously creamy in texture and full flavoured, picking out the smokey texture of the fish. A wonderful combination.
Left feeling already slightly on the full side, my chicken soon followed accompanied by roast vegetables, chorizo and potatoes. The flavours worked together fantastically with the seasoned chicken and chorizo delivering a subtle tang, added to by a basil dressing on the vegetables. The dish would have benefited further from a sauce rather than a dressing as the chicken was a little dry.
My partners’s duck was cooked perfectly, well seared on the edges and pink in the middle. Served with red wine sauce, braised red cabbage and dauphinoise potato it was a hearty offering.
For pudding lovers the dessert menu was a real treat, with everything from a fruity finale to sickly sweet stickyness.
Menu choice 8