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Plum in the middle
of pretty Woburn village sits The Black Horse. Its eighteenth
century terraced frontage belies a Tardis-like interior in which
the cosy bar, lined with old leather-upholstered settles, leads
on to a smart restaurant beyond, whilst through the carriage
arch to the side lies a secluded courtyard garden.
The
Black Horse is a sister pub to The Swan at Salford & is the
second pub I have opened in partnership with the guys from Peach
Pubs. It is a tribute to the success of both pubs that I was
voted Licensee of the Year in 2007 by the British Institute of
Innkeepers (out of 8,000 nominees!)
The
pub is open all day from 11 a.m. for coffee, lunch, afternoon
tea, drinks & dinner. We take huge pride in serving the best
ingredients we can find, from ethical producers, freshly
prepared by our team of chefs. Whether you pop in for a pint, a
business lunch or a special dinner, we promise you a friendly
welcome. All day long. Andrew Coath, Owner |
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Head chef Trevor
Blake and his team have designed a menu featuring traditional
pub favourites as well as something a little different. They are
in the kitchen everyday preparing all the dishes fresh on the
premises.
 On
our menu, you will find the very best quality fresh ingredients
- fantastic sausages; free range chicken; simple, pan-fried fish
and seafood; 28 day dry-aged Aberdeenshire rump cap steak –
sourced from producers who take pride in their products and an
ethical stance in their production.
Our menus will
always make the most of seasonal ingredients, (this ensures we
avoid air-freighting and keeps us in touch with the cycle of the
year) while combining the best of great British cooking and
influences from around the world that are now part of our
culture.
We don’t have a
children’s menu, because we think they should have the
opportunity to eat food that’s as good as yours, but our chefs
are happy to make smaller portions or simplified versions of
anything on our menu. |
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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 Horse operates as
energy efficiently as possible. |
