 |
|
|
 |
|
|
Food definitely runs in Dafydd's family. His dad was a chef and after working in his kitchen at just 16, he went off to uni to get a business management and hospitality degree. In at the deep end then, cooking at the Michelin-starred Stapleford Park in Leicestershire before his itch to go front of house got the better of him - Dafydd just had to be part of the action at the table. After checking into Malmaison to perfect his skills, he was lured over to our sister pub The Swan at Salford by its great reputation for fresh seasonal food, before arriving here. Rugby is Dafydd's other passion, he'd have been a scrum half had his love of food not prevailed. We're glad that food won through.
|
|
 |
 |
|
It wasn't that long ago that Trevor hung up his whites at The Swan, our sister pub in Salford, near Milton Keynes, and picked up some new ones here at The Black Horse, where he's head chef. He earned his whites at Birmingham College of Food and had stints at Petit Blanc and Hotel du Vin in Birmingham. It was only a matter of time though before he heard about The Swan's great reputation and, after three fantastic years there, he moved over to Woburn to work some magic here at The Black Horse. Come and try it soon!
|
|
 |
|
|
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. |
|
|
|
|
blackhorse@peachpubs.com
