An interview with Dan
What inspired you to expand from a fine dining experience into a more relaxed bistro concept, and how does it reflect your overall vision?
We could see there was a gap locally for something with the same level of care and quality of what we set ourselves out to do at The Greyhound, just in a more relaxed, everyday format. Old Town Bistro is really about broadening that vision. It’s still rooted in good food, proper hospitality, and attention to detail, but it will hopefully allow us to become part of people’s weekly routine.
How does Old Town Bistro complement The Greyhound, and what makes it a unique addition to the local dining scene in Beaconsfield?
Our aim is for them to sit quite naturally alongside each other. The Greyhound is more refined and perhaps even occasion-led, whereas we want the Old Town Bistro to be more accessible and flexible, meaning you can drop in for a quick lunch, a midweek dinner, or a relaxed evening with friends. What makes it different locally is that balance. We don't want the bistro to be cheap and cheerful, but at the same time not formal. We want it to sit in that middle ground where you still get quality and consistency, just in a more approachable way.
What do you think sets your bistro apart from other restaurants in Beaconsfield?
I think it comes down to standards. We’ve taken the same mindset we apply at The Greyhound in terms of sourcing, training, and service and brought it into a more relaxed environment. A big part of that is the team as well. We’ve got an amazing group of people who we’ve watched develop since opening The Greyhound. The vision has always been to promote those who deserve it and to continue to give them opportunities. Because the team is strong, it allows us to grow, and opening something like Old Town Bistro means we can bring people through who’ve proven themselves and give them that next step.
What kind of dining experience can guests expect when they visit Old Town Bistro for the first time?
The aim is for it to feel easy. You walk in, you’re looked after properly, and everything just works. The food will be considered but not overcomplicated, the service will be attentive without being overbearing, and the atmosphere will be relaxed. Whether you’re staying for a quick bite or a longer meal, it should feel like somewhere you want to come back to for any occasion.
What kind of atmosphere were you aiming to create, and how does the design of the space support that vision?
We wanted something that felt warm, relaxed, and quietly confident but still with a sense of quality. The materials, the lighting, and the layout all support that. It’s about making people feel comfortable and giving them a space they actually want to spend time in, any time of the day or evening.
How important is accessibility to you with this new concept, and who do you hope OTB will appeal to?
Accessibility is a big part of it, not just in terms of price but in how the whole experience feels. We want it to appeal to a broad mix, locals, families, couples, people dropping in midweek. It’s designed to be somewhere you can come regularly without it feeling like a big commitment.
How does opening OTB reflect your growth and evolution as a restaurant owner?
For me, it’s about understanding the market better and building something more rounded. Most of my knowledge comes directly from our guests. I take a real interest in what they say, and over the years I’ve had a lot of conversations about what the local community feels is missing. A lot of the thinking behind the bistro has come from those discussions.
The Greyhound has taught me a huge amount about standards and consistency, but also about people. We’ve built a really strong team over time, and part of growing the business is creating opportunities for them. OTB is a natural step in that it gives us the ability to develop people further while applying what we’ve learned in a slightly different, more flexible setting. This really excites me.
Looking ahead, what are your ambitions for Old Town Bistro and its role within your wider brand?
The aim is for it to become a real local staple, somewhere people rely on. Since we first opened The Greyhound, we’ve regularly been asked if we’ll open another site, and the answer has always been the same: if and when we’re ready.
The reality is we’re not focused on expansion for the sake of it. Our priority is continuing to deliver the best possible experience at The Greyhound, while giving everything we’ve got to make Old Town Bistro a success and something the local community can be proud of.
Of course, we’d like to open another site in the future, but only when we and the team around us are truly ready to do it properly.