On the 8 March we have welcomed locals back to the re-opened pub with a refreshed atmosphere and new interior!
The Black Bull is now the centre hub of the Ford and Etal Estate as we tightly integrated local producers into everything we do. Our new Chef, Stefano, introduced a great traditional menu with Sardinian twist, which gives locals and visitors something fresh and exciting to try!
We have incorporated all of the below local businesses:
Our bread is made from flour from Heatherslaw Cornmill
Our beer comes from an Estate's Cheviot Brewery
Our sausages are sourced from a local farmer
Our goat's cheese comes from Blue House in Lowick
From now on, our pub aims to be at the heart of the Estate, so we invited all locals on Friday 8 March to our opening night, where we welcomed them with a complimentary glass of fizz, and served a grand buffet as a teaser of the new menu which was introduced a day after.
Everyone had a great night and buffet disappeared very fast!