THE BLACK HORSE INN

Now completely renovated, this well known inn is well on its way to becoming one of Gloucestershire's finest restaurants. Chefs, Mark Sandell and Stuart Walker, between them have produced the most exciting menus we have encountered for many years. Owner, Victor Marques, told us they would soon be indulging their real specialities in seafood meals. For this reason, I promised to visit The Black Horse again, once they have sorted out their suppliers. "All food must be fresh daily," insists Victor, " and this takes some time to arrange. We deal with fishermen directly. Fishermen who go out every day and return with their catch which is then delivered to us within a few hours. We also deal with local meat and vegetable suppliers, again insisting on freshness and the highest quality.

The restaurants at the Black Horse are very cleverly set in two principal rooms, one at each end of the bar. Both are airy and spotlessly clean with similar furniture and decor, yet quite different in atmosphere. The comfortably spaced tables are an original mixture of traditional ash, bare-topped kitchen tables and modern art nouveau. Food is also served in the bar for those preferring the traditional atmosphere of an old English pub.

On our visit I had already booked and ordered ahead. My guest and I had agreed to avoid the very extensive main course menu and ordered instead the Fish Meze. This requires 24 hours notice and, as far as I know, is unique in Gloucestershire. It consisted of Greek Salad; Taramasalata; Houmous; Tzatsiki; Beetroot Salad; Smoked Salmon; Greenlip Mussels; King Crevette Prawns; Blanched Whitebait; Deep Fried Squid; Char Grilled Sea Bass; Stir Fried Vegetables; Shoestring Fries and Dauphinoise Potatoes. Lemon Sorbet followed, then coffee. Despite only being available for the previous week, we were not, apparently, the first to enjoy this superb meal, and no doubt, we will not be the last, despite the Ł50 for two price tag. I will most certainly indulge again.

Wines at The Black Horse are selected from around the world and, although limited in choice, are well chosen to suit the menus. Prices range from Ł9.50 for the house white (a Sauvignon) to a full blooded Chianti Classico 1141 at Ł18.50.

You can watch this page for a future critique of this restaurant after Victor fulfils his promise to beat all comers as the "...best seafood restaurant in the West."

ROOM TARIFF

There are six on-suite bedrooms at the Black Horse Inn, all recently redesigned and have telephone and T.V. Prices include a full English breakfast and value added tax.

Single Occupancy Ł40.00
Double Occupancy Ł60.00