Award winning country village pub & restaurant

ESTATE

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.

The Swanbourne Estate, managed by Tom Finchett, farms about 1300 acres in and around the village of Swanbourne and owns many of the houses in the village.  Many of these houses and cottages are rented to employees on the Estate and to other families who work locally.  This small but pioneering Estate is committed to supporting the local rural community and it hopes that in building this very special pub, The Betsey Wynne,  it will not only help to introduce people to the culinary delights of locally reared and grown produce but will also enhance the village way of life.

The Betsey Wynne aims to be a true “local” farm pub. We use our farm’s own produce and support other local farmers as far as possible. Our ethos is that the majority of meals served in the restaurant will come from local food.

OUR PRODUCE & SUPPLIERS

Beef

Our beef comes from the Home Farm’s herd of pedigree Aberdeen Angus cows. The beef is butchered locally at Marsh Gibbon, having been hung for 4-5 weeks. Aberdeen Angus is famed for its marbling fat, which gives it a wonderful tenderised flavour.

Lamb

The lamb on the menu comes from our 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.

 

Pork

Our 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

We source our poultry from various local suppliers depending on produce required for our menus.

Game

Seasonal game and venison is sourced where possible from nearby estates and primarily the Claydon Estate, having been prepared by R W Cross butchers at Marsh Gibbon. From time to time ‘specials’ include pheasant, partridge, pigeon and rabbit.

Our Fruit and Vegetables

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.

Estate Farm

The Estate Home Farm comprises 900 acres of arable land, growing wheat, oats, oilseed rape and beans, and 450 acres of grass and parkland grazed by cattle and sheep. The wheat is primarily grown for bread and biscuits, oats for breakfast cereal, biscuits, muesli bars etc, and the rape primarily for diesel. The benefits of a traditional mixed farm contribute to the ethos of sustainable farming. Conservation is very important to Home Farm and a number of areas have been created where wildlife can thrive. Work has included the restoration of wildflower meadows, as well as establishing conservation headlands and wildlife strips around most of the arable fields. This has encouraged a greater variety and number of insects and wildlife including barn owls, skylarks, lapwings, brown hares, water voles and bats. Grass snakes are fairly common and the largest found so far has been over 6 feet long!