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It was Kelly’s love of horses which lured her to the UK from New Zealand and opened up a whole new career path for her, ironically at The Black Horse. She’d come to Woburn to work on the private horse stud owned by the Duke and Duchess of Bedford, and met Andrew while having a drink at the pub. He not only offered her a job but, through his immense passion and enthusiasm for an industry he loves, also convinced her to stay. In no time at all, she was Andrew’s deputy over at the Black Horse’s sister pub The Swan at Salford, before joining him here at The Embankment. It’s a role she’s already relishing. |
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Say hello to Neil, our new head chef! Neil hasn't had very far to come - he used to be at The Swan, our sister pub in Salford - but his journey's certainly been interesting. He went to college just down the road in Bletchley, getting three NVQ's and becoming a rather handy pastry chef. Then Neil really turned up the heat by spending a season in South West France working for none other than Sid Own, Eastender's Ricky Butcher, who'd set up his own restaurant in Aubeterre-sur-Dronne. Back home, he cooked at The George Inn in Little Brickhill, became sous chef at The Alford Arms in Frithsden and then brought his love of great British food to us! |
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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
