A galloping success
The Little Pack Horse recently scooped top prize in the Signature Dish category of the InnSpired Pubs and Taverns Pub Food Awards for its "Desperate Dan" dish, a steak and ale mushroom pie with a pastry crust and cow horns made out of pastry.
The pub won the Award for quality cooking and presentation, creativity and innovation. They were also marked on the general menu, service and staff appearance and professionalism.
The Desperate Dan dish is a house speciality, which serves a whole host of different pies ranging from minted lamb, potato and leek to Mediterranean vegetable and kidney.
Interestingly, the pub serves all its main courses in large and small portions because, as Michael Gaunt says, "Women don't want large portions, so we found it sensible to offer a choice of large and small portions at different prices."
Food is served seven days a week from 12 noon to 2.15pm and from 6pm to 9.30pm Monday to Friday; from 12 noon to 9.30pm on Saturdays and on Sundays, from 12 noon to 8.30pm.
"We're quiet during the day - we may get a few office workers in, but customers mainly come for a social night out so Friday and Saturday nights are the busiest," says Gaunt. "On average we serve 250 meals a week."
Bewdley is a town with a population of 15,000 and the Little Pack Horse attracts primarily local residents of all ages.
Although Gaunt serves traditional English pies, the menu features several ethnic style dishes.
The rice used is Tilda Basmati "as it cooks well and has a good texture," adds Gaunt.
For making baltis, he uses Knorr tikka paste, and adds ingredients such as tomato puree, garlic and curry powder.
Indian naan bread is Woodwards own brand, and mango chutney is by Noel's.
For Chinese sauces, he likes Knorr black bean sauce, and Knorr ho sin sauce to which he adds ingredients such as chicken, sherry, soy sauce and ginger.
Noodles are by Sharwood - "I tried many different varieties," says Gaunt," but found that these were the best."
He also buys in Maggi Original gravy granules. "I'm used to them," he says. "I've been using them for two years and find they are a good product."
The pub serves an extensive choice of freshly-made vegetarian options, but Gaunt does buy in Linda McCartney vegetarian sausages.
Chips are bought from local suppliers, although Gaunt does order par-cooked Lords chips from time to time, which are fried in Anglia Ultra vegetable oil. "This is a long lasting oil at a reasonable price," he says.
Several desserts are bought in because Gaunt says there just isn't the time to make them from scratch. He likes the range of frozen desserts from Brakes such as apple pie, fudge cake and Baileys cheesecake. "I've served them for a few years. They give good portion control and are a good quality product," he says. "You can serve them straight from the fridge - they're a real time saver."
Ice cream comes from Bennett's, a local supplier in various flavours such as chocolate toffee, vanilla strawberry and cherry.
To accompany desserts, Gaunt serves Birds ready-made custard.
SAMPLE MENU
Starters
Mussels in a cream sauce, £3.95
Cod and salmon fishcakes, £3.95
Shell-on garlic prawns, £4.15
Crispy bacon, stilton and toasted walnut salad, £3.25
Main courses
Desperate Dan steak and ale mushroom pie - large (8in pie) £5.15; Small (6in pie) £4.05
Mediterranean vegetable and kidney pie - large, £5.15; small, £4.05
Liver, bacon and onions - large, £5.95; small, £4.55
Cumberland sausage and mash - large, £5.70; Small, £4.30
Moroccan Vegetable and Chick Pea Couscous - large, £4.95; Small, £3.90
Chicken and Mushroom balti with rice and naan bread - large, £5.95; small, £4.55
Tiger prawn chow mein - large, £5.30; small, £4.24
