The Betsey Wynne, Swanbourne, Buckinghamshire
The Betsey Wynne is part of the Swanbourne Estate in the small village of Swanbourne in North Buckinghamshire which has been owned by the Fremantle family for over 200 years. The opening of The Betsey Wynne, named after one of the Estate’s colourful ancestors, is the result of many years of careful planning by the Estate and a quiet determination by the present owner to preserve and promote country life.
Built by the Swanbourne Estate in true local style, this free house has a large bar, comfortable leather sofas, open log fires and an impressive oak beamed dining hall. The snug, with its large inglenook fireplace and flagstone floor is suitable for meetings or private dining. In the summer, guests can enjoy the large garden with an old red tractor and play house for children and a terrace area for alfresco dining overlooking the open countryside.
Kevin Close is the Chef/Landlord, a popular Northern chef with an eye for detail, who favours classic English cuisine. A former landlord and restaurant owner with years of experience, including chef at the “Mild May” at the Glyndebourne Opera, now part of The Betsey Wynne folklore.
The Betsey Wynne aims to be a true “local” farm pub. Using their farm’s own produce and supporting other local farmers as far as possible. The beef comes from the Home Farm’s herd of pedigree Aberdeen Angus cows. The lamb on the menu comes from the flock of pedigree Hampshire Down sheep, which some butchers refer to as the “Aberdeen Angus equivalent of the lamb counter”. They have exceptional eating quality - juicy, tender and a wonderful flavour. The pork comes from a variety of local producers. Sausages are made by Betsy Duncan Smith, who also cures her hams for the pub from her Saddleback and Large Black pigs. Both are traditional native breeds, full of flavour and reared traditionally in Swanbourne. Poultry is sourced from various local suppliers depending on produce required for menus. Seasonal game and venison is sourced where possible from nearby estates and primarily the Claydon Estate. From time to time ‘specials’ include pheasant, partridge, pigeon and rabbit.
The Estate has reinstated a traditional orchard to produce apples, pears, plums, mulberries, quince and figs. The Fremantle family’s walled garden has also been revived and under Philip Dalton, the head gardener, now produces herbs and a variety of vegetables and soft fruit.
There is a marquee available for weddings, christenings and parties. Loyalty cards and gift vouchers are also on offer.