Lucy started her career as a pastry chef working with some of the finest Michelin starred chefs of the early 90s, including Marco Pierre White and the team at the Chester Grosvenor. Spending most of her early career in London, Lucy moved out to work with the Hotel du Vin group under the guidance of renowned hotelier Robin Hutson. After Hotel du Vin, Lucy travelled to Australia to work with Merivale, a prestigious Sydney-based hospitality group.
Following her experiences with Merivale, Lucy decided it was time to start her own group back in the UK and formed the Miller’s Collection, consisting of the Peat Spade Inn, The Anchor at Lower Froyle, and the Queen’s Arms hotel in East Garston. Once Lucy’s period with the Miller’s collection was over, Lucy took some time off hotel management to start a family. Of course, raising a child would never keep Lucy away from work, and in her spare time she operated as a hotelier consultant and wrote for restaurant guides.
In December 2012 Lucy purchased The Greyhound in Stockbridge and has overseen the launch of our outside catering company, Wilds, and the recent investment in the Hoxton Bakehouse who provide our fabulous artisan bread and cakes.
Charlotte DayManager / Sales for Wilds Catering
Charlotte’s interest in the client started early: role playing café owner and customer was a favourite game…one in which she was always the owner providing excellent service. So it was no surprise when her first job at 16 was working for Lucy Townsend as wait staff in an award-winning pub. An obsession with detail, willingness to talk to anyone, and work ethic nurtured at home were further honed under Lucy’s eagle eye as Charlotte blossomed from wait staff to management.
Seeking to expand her skills set further, Charlotte took sales roles with Seat and Isuzu dealerships where her ability to connect with a customer, understand their unique requirements and match them with a vehicle made her a top salesperson. Her passion for connecting with customers and developing relationships saw her manage events and product showcases, selling both commercial and private vehicles. Isuzu recognised her ability by awarding her Isuzu Pickup Professional 2015.
However, the magical alchemy of atmosphere, service and being at the heart of the local community that are the hallmarks of The Greyhound, Wilds, and Hoxton Bakery, have proved to strong a lure. Charlotte rejoins the team at as Sales Development Manager, a role that will draw on all of her diverse skill sets and fulfill that childhood ambition to build the relationships that are the foundation of excellent customer service.
Rebecca LeeAssistant Manager
Chris HeatherHead Chef
My first introduction into the hospitality industry was working as a kitchen porter on weekend evenings at 14. It was here that I decided I wanted to cook.
I then went to botley park hotel where I did my three year apprenticeship winning apprentice of the year 2 years running.
I then decided to go travelling around the world for 6 months after completing this I returned to sydney Australia where I worked at icebergs in Bondi for 18 months. My time here influenced my cooking style and I fell in love with asian food and techniques.
I then went to London and worked at the ivy for a further 18 months. I then returned to hampshire where I worked at Jsw in petersfield which was great to get some Michellin work under my belt.
I then moved back go southampton where I got my first Head chef position at the italian dining group. Had a couple of kids got married and went to the Kings arms. The rest is history……….
You will have to wait for my book for the rest
Phillip BishopSous Chef
Devoted dad of two boys started his career running a cafe kitchen in Southampton for a year then went to his first restaurant kitchen at the three cups as a commis quickly rising to a chef de partie. Moved on the the plough inn with James Durrant as a junior sous, stayed with him for 3 years in that time became sous chef, learning so much! Time came to leave there and the opportunity came to work with Lucy and Chris at the Greyhound.
Roman Junior Sous Chef
James Ashley Junior Sous Chef
The Front of House Team
Paul WiggManager for Wilds Catering
Born and raised near Bath Paul has always been surrounded by places to eat; small country pubs and main city bistros and, of course, his mothers home cooked food! After working in pubs and bars in the area, Paul heard about a job in a lovely little village called Longstock in Hampshire. Two weeks later he was packed and moved his life to the country. Eight years on and he is still in Hampshire working for his mentor (or big sister) Lucy Townsend at The Greyhound On The Test helping her run the outside catering; The Greyhound Out & About. Whether it be a BBQ on the river banks of Compton estate for the fisherman or a grand wedding down in the middle of the New Forest: This is the life he knows and loves.
Juliette has lived in Stockbridge for over 50 years, initially working on the Leckford Estate for the John Lewis Partnership. She enjoys her work at The Greyhound on the Test, particularly the contact she has with guests. Her pride is fulfilled making the rooms as homely as she can for guests.
Rosemary CourtEvents Coordinator
New to the role, Rosemary is putting together her biography and this will be uploaded next week.
The Greyhound on the Test has links back to the 1800s; the name dates back to the use of greyhounds to hunt, or course, hares. It is now a prominent feature on Stockbridge High Street and is a name synonymous with excellent quality and service. Re-opening in its current guise on 9 March 2013, it has already gained the following accolades:
Michelin pub of the year 2014
Test valley business of the year 2014
2 Rosettes AA 2015
Morning Advertiser Newcomer Finalist of the year 2014
Sunday Times pub of the year 2015
Number 23 Top Gastropub 2015
4* AA Rosettes for Accommodation
Morning Advertiser Chef of the Year
Feature in Sawdays Guide
Highly commended in Morning Advertiser Top 50 Gastro Pubs 2014