 |
|
|
 |
|
|
Christina knows a good pub when she sees one - she used to run the Axe & Compass, a lovely country pub at Ringstead, a stone's throw from Kettering. When the time came for her to try something completely different, she found herself in Witney and spent Christmas helping out behind the bar at The Fleece. She loved it so much, when she learned about the chance to come to The Swan, she jumped at it. Now she's just loving her new home and can't imagine being anywhere else - as the smail on her face shows! |
|
 |
 |
|
Congratulations to Mark, who steps up to be our new head chef! Mark's been a familiar face here at The Swan for the last two years and before that you may have spotted him over at The Black Horse in Woburn, where his love of cooking with great, fresh seasonal ingredients was just as plain to see. Mark's always cooked in good restaurants - Flitwick Manor to name but one other - as well as a really interesting spell as a chef in a nursery, where he cooked for some of the fussiest small eaters around! Now he's looking forward to keeping all our guests happy, no matter how large or small their appetites! |
|
 |
|
|
Andrew owns The Swan and its sister pubs, The Black Horse in Woburn and The Embankment in Bedford, in partnership with the guys at Peach Pubs. Andrew's background is in five-star hotel management but his last job before opening The Swan was with the National Indoor Arena, catering for up to 10,000 people at a time – great experience for running a busy pub. As a result, Andrew is 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.
Not long ago, Andrew was named BII Licensee of the Year. It's one of the most prestigious awards in the business and judged by his peers in the pub industry, which means he must be one of the best landlords and hosts in the UK right now. We certainly think so.
|
|
 |
|
|
We've recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we're always looking for new talent. If you're interested, check out our vacancies |
|
 |
|
 |
|
 |
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 Swan operates as energy efficiently as possible. |
|
|
|
|
swan@peachpubs.com
