The Greyhound

The Greyhound, Battersea

Owner/licensees: SAV Pubs - Mark and Sharlyn Van der Goot

Tenure: Leasehold

Head chef: Diego Sales

Executive chef: Alessio Brusadin

Turnover: £8,000 weekly

Covers: 35

Covers per week: 150

Wet:dry split: 60:40

Best-selling dishes: House-smoked Alaskan salmon, horseradish mousse, pan brioche (£8.50); roasted pheasant breast, potato flan, truffle, red cabbage (£18.50).

Best business idea in 2007: Opened second pub, the Rosendale, in West Dulwich, London.

On the menu: Wild duck tortellini, potato and Parmesan cream, black autumn truffle (£9.50); deep-fried poached duck egg, taleggio fondue (£6.50); roast Barbary duck breast, foie gras stuffed prunes, lentils, pancetta (£17.50); slow-cooked Herdwick mutton neck, celeriac purée, caponata (£17.50); rice, chocolate and fennel seed tart, mango purée (£6); black truffle brûlée, red berry sorbet, port wine jelly (£6).

Chefs favourite ingredients: Mutton, pasta, truffle.

Three things that make your pub stand out from the crowd: Wine list, dynamic daily changing menu, passion for quality.

Best-selling beer and wine: Becks Vier £3.10; 2005 Sangiovese, Mancini, Italy (125ml, £4.75).

The Greyhound 136 Battersea High Street, London, SW11 3JR % 0207 9787021 * www.thegreyhoundatbattersea.co.uk

Recipe

Slow-cooked lamb neck with truffle celeriac purée and spinach

Serves four

Ingredients:

4 lamb necks

2 onions

2 carrots

2 celery sticks

1 clove of garlic

500ml/17fl oz red wine

100g/31/2oz butter

fresh thyme

For the purée:

1 small celeriac

2 shallots

200ml/7fl oz white wine

500ml/17fl oz double cream

1 litre/13/4pts milk

1/2kg/1lb 2oz baby spinach leaves

Method:

Trim nerves and excess fat off neck. Seal off in a hot pan with oil and place in a baking tray with vegetables cut into large pieces, butter and herbs, and pour wine over. Add two ladles of water. Cover tightly with foil and put in the oven at 150°C/300°F/gas mark 2 for five to six hours until meat is really soft. Take meat out of tray; bring jus to the boil and reduce until it thickens. If it gets too salty add some water. To make the purée peel celeriac and shallots and slice very thinly. Put shallots in pan with olive oil; let them sweat gently for few minutes; add celeriac and wine. When evaporated, cover with cream and milk and cook through. When celeriac is cooked and liquid is reduced, blitz it. Sautée spinach leaves in very hot pan with olive oil, plate the lamb neck on top of the spinach and serve with celeriac purée on the side.