White Horse
Parsons Green, London
Mitchells & Butlers managed house
The White Horse was voted number one in the last Morning Advertiser Top 20 poll. Then, it was managed by Mark Dorber, who is renowned for his passion and knowledge of beer and for pioneering beer with food. Dan Fox took over from Dorber just under a year ago in what must be one of the hardest acts to follow in the pub industry.
Fox doesn't hide the debt of honour he owes to Dorber's 25-year stewardship of the "Sloaney Pony" as the pub is affectionately known. "A lot of what we do today is down to Mark. There has always been innovation in food and drink here, and we are carrying on with that tradition."
For beer aficionados, the choice is staggering. Fox explains: "We have between 30 to 40 beers on draught at any one time, of which eight are rotating cask ales and 14 are rotating keg beers, together with a varying range of products from around the world."
Equally impressive is the training given to employees on the beers they serve. Fox and five bar staff went to Belgium recently to acquaint themselves with some of that country's famous brews. Therefore, it was no real surprise that when the MA called, Fox and his bar team were in the middle of a tutoring session being given by a brewer.
Staff training sessions are held on a weekly basis because of the ever-changing range of beers.
The pub's awesome reputation led to it being the first to receive the platinum award for excellence in the British Beer & Pub Association's Beautiful Beer campaign.
Although wet sales account for 75% of takings, food isn't of secondary importance. "We only use high quality suppliers and the best produce, like Gloucester Old Spot pigs for the bacon," says Fox. "We rotate the menu seasonally and only have fresh food on the specials board."
The most popular dish is beer-battered fish and chips at £10.25 and to vary the offering the beer used for the batter is changed monthly.
Fox says the pub's reputation and large corner-site location helps build trade, but adds, "we wouldn't be a success without well trained, well-informed, great staff".
