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If you think you recognise Jonathan, you probably do - he was our number two over at our sister pub The Embankment in Bedford and now our number one 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 in 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 landed at The Embankment and the rest, as they say, is history. The Swan will go from good to better. |
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Cooking has been a life-long passion for Mark – he’s been doing it for as long as he can remember plus it runs in the family too – his mum, brother and partner are all chefs. After getting his whites at Cranfield uni, he started out locally at St Michael’s Manor before heading to Derbyshire to Fischer’s Baslow Hall where he soaked up everything he could about fine dining. Perfect experience for setting up a new fine dining kitchen at Luton Hoo, which he did to two rosette acclaim next. After a season as a private chef in the luxury Swiss ski resort of Verbier, he landed back in the UK as head chef of the Holly Bush pub in Hampstead before coming to a place he’d always wanted to work – his local The Swan at Salford. Come and enjoy his fantastic food soon!
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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.
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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 |
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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 Swan operates as energy efficiently as possible. |
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swan@peachpubs.com
