The Future of the G&D

Dear Friends,


We are finally allowed to open our doors again! We have had quite a lot of time in the past year to reflect on what is important to us. Now we would like to share with you what’s been going on behind the scenes and what we’re striving to be as we move forwards.


During this period of reflection, we have been focussing on seven key areas. These are a set of values and beliefs which are important to all of us and which we hope will be important to our community and customers.


Sustainability - We are working with Hamish Sherlock, who lives in the village, to create a greener business moving forward. We have already replaced all gas equipment in our kitchen with induction (far more efficient and environmentally friendly) and we have switched to a renewable energy supplier. We are in the process of eliminating as much waste as possible in the pub. We also aim to eliminate plastic and paper in the pub where possible.


Community Produce - We are fortunate to live in an area with so many delicious ingredients. We are now offering a local tab initiative. Bring us any of your surplus fruit/vegetables/herbs and we will exchange them for (current market value) credit to be used in the pub.


Local Suppliers - We will now be using predominately British ingredients and we only work with suppliers who have the same ethos towards food miles and packaging as we do.


Sharing - We believe that the best meals are shared with friends and family. From now on, our menu will be a sharing/British tapas menu. Order what you like the sound of and share it with your loved ones.


Healthy Kids - We have been working with chef and nutritionist (and fellow HBT resident) Georgie Colquhoun to design a menu that your children will love AND that contains all of their five a day.


Happy Staff - We have received our accreditation as a Living Wage Employer. We have long thought that you shouldn’t accept low wages just because it’s often the norm in hospitality. It’s very nice to make it official that we pay our staff properly.


Community - We love being at the heart of this community but want to do more. If there is an event we can host, someone in need we can help, or a local small business we can promote, please let us know.


We hope to see you all soon


Patrick, Chef Sam and the team


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