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Welcome back Jonathan! He’s just back from a 2 year stint at our sister pub The Swan in Salford, where he did a sterling job running this lovely pub, just like he’ll do here. One of his first memories was sitting on the kitchen work-top at home cutting up veg for the family dinner. He still likes chopping things up. And washing up too – what started out as a part-time pot washer at Spooners restaurant in Woburn Sands led to a career in catering. Jonathan joined The Birch at Woburn at 17, made it to assistant manager after a year and never looked back. With a year’s travelling under his belt to broaden his culinary expertise, he came for the first time to The Embankment, became number one at The Swan and now he’s number one here too. Great to have you back! |
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There was one slight problem with Patrick’s ambition to become a motor mechanic – his fascination for food. His passion for all things culinary far outweighed his love of motorbikes and drove him off to Warwick’s chef’s school in his native South Africa. Armed with his diploma and enough cash to buy a one-way ticket to the UK, he landed a job at the Millennium Hotel in Knightsbridge and ended up running the chic Oyster Bar in the Tangerine Café. The Michelin starred Nobu on Park Lane came next, followed by three stellar years at Cocoon, where Patrick cooked for celebs and Prince William’s birthday party. A visit to his father in Norwich saw him swap the bright lights for the seaside. Patrick opened The Lounge Restaurant at The Andover Hotel in Great Yarmouth to two rosette acclaim, earning him a stake in the business and rave reviews. Settling in historic Saffron Walden, he was asked to launch Old Cross Keys Gastro, another feather in his cap. Watch out Bedford – now it's our turn to relish his fantastic food! |
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Andrew’s delighted to be here in Bedford at The Embankment. Taking the pub over has been a bit of a dream come true for Andrew, who had a long-held ambition to open a pub with rooms. Now he’s got his hands on this one and turned it into somewhere just wonderful – a real dream of a place to eat, drink, sleep and chill out.
He’s already opened two lovely pubs a stone’s throw away – The Black Horse in Woburn and The Swan at Salford have both put great food on the map and given a warm welcome to everyone who steps foot inside. And since he’s done everything from running five star hotels to catering for thousands at one go, he’s definitely got what it takes to create an amazing experience here in Bedford too. |
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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 Embankment operates as energy efficiently as possible. |
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embankment@peachpubs.com
