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Congratulations to Ben who steps up to be number one at the pub. Ben is probably a familiar face to many of you as he has been our second in command here for the last year. Before arriving in Woburn, he was with TGI Friday's, where he literally worked his way up from pulling pints to running the whole shooting match at several of their busiest restaurants, not least Leicester Square in the heart of the West End. Great all-round experience at the place where they say times never end, which is going to come in rather handy for running a busy pub like this! Expect to see plenty more good times here!
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Hazel's nan first got her into cooking. There was always bread to bake, pastry to roll or cake to ice. So it was only natural that she went to chef's school, getting her whites at Barnfield College in Luton and becoming a dab hand at pastry in particular. Life in the pro kitchen soon followed, with a job at the two rosette Woodland Manor tucked away in Clapham, Bedfordshire, and then Flitwick Manor just down the road from Woburn, places that really fired her imagination. Her flair for cooking delicious fresh food went from strength to strength, and when she arrived in the kitchen at The Swan in nearby Salford, she was raring to go. Two short years later, she's earned her stripes as number one in the kitchen here and we can't wait to enjoy the results! |
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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.
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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. |
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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. |
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blackhorse@peachpubs.com
