The people behind the 16th Century Greyhound on the Test

Since the pub is over 600 years old, could you tell me a little bit about its history and how you intend to carry on its legacy? 

Lucy Townsend: The clue is in the name, which itself dates back over 200 years; in the 1800s, greyhounds were used to hunt hares and Stockbridge is an area known for shooting, as well as, of course, being the Mecca of fly fishing. Since taking over in 2013, we’ve refurbished, individually redesigned all 10 rooms, a new bar, and made sure the pub is contemporary without losing that ‘country inn’ feel. The addition of Wilds Kitchen, our casual dining experience on the edge of the River Test, brings in the younger crowd whilst the more traditional hotel and gastropub keep our loyal customers.

Philip Bishop: We also work really hard to incorporate the amazing local produce on our doorstep, with an amazing team in and out of the kitchen.

How long have you managed the venue and what advice would you give somebody looking to take over a historic property? 

LT: We have been managing the venue since 2013. We reopened The Greyhound on the Test in its current guide in March 2013. I have taken over and refurbed lots of pubs, but the Greyhound gave me the opportunity to look at the back-of-house things like plumbing, heating and infrastructure. 

I would say always be prepared for surprises when it comes to historic properties as they aren’t quite as straight forward. It goes without saying it’s important to give it your own style, but keep those all-important features that show off its history.

How does the menu reflect its surroundings in Hampshire? 

PB: We have a seasonal menu including local produce from local suppliers and from our very own fishing beat. Guests even fish the Test and leave us the fish to use for our menu. We also cater for a lot of weddings under Wilds Events, last month the groom caught his own fish and had it for his wedding breakfast! 

Test trout is an amazing fish, both brown and rainbow trout especially, as we get it so fresh and incorporate it into our menus. We send some to our local butchers, Robinsons in Stockbridge who cold smoke it and we use that on our breakfast menu. We also use it on our starters; at the moment we do an elderflower cured test trout dish using fresh local ingredients which is a personal favourite.

What are the offerings for the boutique hotel side of the business? 

LT: Our rooms are quirky 16th Century ‘character meets contemporary’ chic; we want it to feel like a home away from home. There are walk-in drenching US-style showers and charming baths, flat screen televisions with Freeview, all perfect for unwinding after a long day indulging in boutique shopping, sightseeing or country pursuits before your leisurely dinner. Naturally, you can help yourself to a variety of hot and cold refreshments in your room. What’s more, there’s an honesty bar on the landing, stocked with favourite tipples, snacks and extras. Seven en-suite rooms are upstairs above the restaurant. A further three rooms in the leet cottage, two of which will be on the ground level, ideal for people who prefer easy access.

We, of course, have our own stretch of the River Test and can help organise fishing trips, we work with Outside Days to offer driven and walked up shooting and also clay pigeon shooting with ‘The Spitfire Shoot’.

Have you got any partnerships with local businesses, and if so, how have they helped the business? 

LT: We work really closely with Hoxton Bakehouse, who provide us with delicious sourdough, while Wine Utopia, next door to Hoxton Bakehouse, collaborate with us for wine tasting dinners. Kingfisher Hampers, which are perfect for the fishing season, plus we’ve recently made it so you can keep the hamper and not need to return anything. The community in Stockbridge is like no other, we have great relationships with everyone.

Can you tell us about any future plans for the site? 

LT: It’s coming up to my 10th year at The Greyhound on the Test, which calls for celebration, but also newness, so watch this space. We also have the return of some amazing chefs for guest dinners this winter, the return of our ‘Winter Domes’, and with our recent wedding licence, a lot of weddings!