The Black Horse, Woburn

"A delight, this is definitely the place to be"
The Independent on Sunday

About Peach:

The Peach Pub Company is a small group of independent gastro-pubs based in the Midlands. Sourcing, integrity, supporting local enterprise, and enjoying ourselves is key to what we do and the people we do it with. We don’t want to be the biggest company; we are aiming for greatness on a small scale in each pub every day. They are locals for locals, all with their own character and not part of a fake chain.

Hugo Barnett, General Manager A friend once told Hugo he was made for this industry. They were right. Hugo loves nothing more than being surrounded by people all having a great time. He's very good at it too. He used to run the Baroque in Northampton, where the cocktails were legendary and life was one long party. He also knows a thing or two about food. The restaurant he ran near Northampton was prized for its fresh fish, not easy when you're about as far away as you can get from the sea. In the short time he's been at The Black Horse, he's already worked wonders and we can't wait to see what he does next.

Trevor Blake, Head Chef Trevor Blake’s has hung up his whites at The Swan… and picked up some new ones over at The Black Horse where he’s our new head chef. He trained at Birmingham College of Food and has had stints at Petit Blanc and Hotel du Vin in Birmingham. It was only a matter of time before he ran into Peach and for the last three years he’s been working his magic with the team at the Swan. Now he’s doing the same at the Black Horse – delicious!

Andrew Coath, Owner - Managing Partner Andrew is our number one party animal. He’s not only the life and soul of the party, he’s also the guy who can organise a champagne fundraiser for a couple of hundred people without turning a hair. Andrew’s background is in five-star hotel management but his last job before buying the Black Horse was with the National Indoor Arena, catering for up to 10,000 people at a time – great experience for running a busy pub. In 2007 Andrew was named BII Licensee of the Year, the award everyone in the industry wants to win and a sure sign he’s one of the best landlords and hosts in the country. We certainly think so. And we’re not alone; he had his work rewarded by the Queen recently by being invited to the palace.

For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.

Why Caesar salad? Well, it’s not the lowest calorie dish, but we think you’ll love it, so it met our fundraising criteria for a best-seller that will be on the menu all year round.

We will be changing our menus with the seasons and we’re hard line on animal welfare. All our chicken, eggs and pork are free-range. We do not use foie gras. Our Aberdeenshire beef is Scotch Beef Club accredited and our chefs regularly visit the farmers. We buy British wherever we can to keep food miles down, and, where we need to import ingredients, we minimise air-freight. Provenance is key to serving trustworthy food. Our coffee is ethically sourced from Guatemala (by Union Coffee Roasters, recently voted No. 1 ethical coffee company) and the bespoke furniture we commission is made from European oak and iroko timber from sustainable forests. We have also worked with the Carbon Trust to ensure that The Black Hrse operates as energy efficiently as possible.

[a] 1 Bedford Street, Woburn MK17 9QB [t] 01525 290210