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Revamped The Greene Oak in Windsor promises charming atmosphere and hyper seasonal, uber local food

Brucan Pubs, founded by ex-ETM Operations Director James Lyon-Shaw and ex Ivy Head Chef Jamie Dobbin, today announces its first pub launch in their newly formed Brucan Pub Company portfolio: the much-loved Greene Oak, near Windsor.  This charming, popular local offers a daily changing menu using ingredients sourced from local suppliers, rare breed farmers and day boat fishermen with much of the produce coming from within a 10-mile radius of the pub, located just outside Windsor in Oakley Green.

Having spent ten years opening successful pubs with ETM Group such as The Botanist, The Jugged Hare and Ealing Park Tavern James made the move to achieve a long-term goal of opening his own business with Jamie whom he met many moons ago in the kitchens at The Ivy, where they became firm friends.

Fast forward to 2018, and the pair has decided to chase the country dream.  Jamie has eye on a move nearby with his young family and is ecstatic to be co-owner of his own operation, taking hospitality back to its roots and cooking with exceptional produce.  This is bold and unreservedly British food where under-used species are championed – such as Brixham gurnard and Torbay pouting, alongside rare breed meats sourced from farmers who share their passion for sustainability and traditional farming practices.  

Where meat is concerned, Jamie places the emphasis on wild food and local game, operating a nose to tail policy on all his produce.  Whole carcasses are delivered to the kitchen, where Jamie and his team butcher, prepare and age the meat on site.  Iron Age hams are cured on site by Jamie which rival the best on the European market and all eggs come from Stokes Farm, a local family-run business. Fish is sourced from daily auction in partnership with Brixham Seafish, who deliver the day’s catch straight to the door in a matter of hours.

Sunday lunches are a huge focus for James and Jamie.  Bookings traditionally are made well in advance for this local favourite.  The menu gleams with stunners: Roast white onion soup, Tunworth croquettes; Pressed wild rabbit and mallard terrine, runner bean chutney; Cod tongue ‘n’ cheek on toast, garlic butter; Brixham king scallops, bath chaps, pickled apple 12; 35-day aged rump of White Park beefSlow-roast shoulder of Hebridean lamb and indulgent puddings such as cornflake milk crème caramel, chocolate crispie and frozen peanut butter, chocolate chip cookies, candied peanuts

Additionally, Brucan Pubs is brewing its own IPA which will be on tap at launch and there are plans afoot to create a kitchen garden for the restaurant.

The whole room is cosy, warm and inviting – a proper country pub.  Guests are invited to celebrate in the garden’s quirky horse trailers or sink into the Chesterfield by the fire. If yours is a quick drink after work, bar snacks will delight too – such as Sticky sausages with honey and mustardTriple fried chips with malt vinegar mayo, black pudding croquettes and crispy kedgeree.

The Greene Oak is open for lunch and supper, 7 days a week.

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