2012
2.
Still Peachy Following another fruitful year, we look forward to celebrating our 10th anniversary. We are older and wiser, creating the great hospitality company we dreamed of at the start.
Pubs It’s been tough out there. We’ve continued to grow and remain highly profitable through our dedicated focus and passion for making sure every guest has a great time wherever and whenever they visit us. We’ve been working tirelessly behind the scenes to improve support for our frontline, the guys and girls who serve, the chefs, the managers and the T-team.
Two great pubs joined the family, increasing the Peach group to 15 fabulous pubs. The White Horse in Harpenden and Brookmans in Brookmans Park offer great places to eat, drink and relax in Hertfordshire. Whilst over in Surrey, the new rooms at The Richard Onslow in Cranleigh are fully booked practically every night. So whatever our guests are looking for, we believe we’re well-placed to give it to them. And how have we done it? By staying true to what we believe in. We like to be known for our Famous Five: a warm hosted fun atmosphere, great service, individuality, serving the good stuff and making sure “Our house is your place”. Staying focussed on our Peach values keeps us ahead of the game and our competition, and that’s the way we’ll stay……….the outlooks Just Peachy!
3.
People People & winning We grow great people too. So why not grow with us? Read on to discover what our people have achieved and if they inspire you, get in touch with us today. Jordan Marr, manager of The Almanack in Kenilworth has had a cracking year. He’s currently celebrating his latest achievement – a promotion to partner looking after The White Horse in Harpenden and The Old Mill in Berkhamsted. Jordan’s also helped us win a clutch of awards this year. He personally picked up our fourth annual Acorn award, the award every rising star in the industry wants to win, joining an elite group of young professionals in the hospitality world. He also helped The Almanack, Kenilworth win Coventry and Warwickshire’s Godiva Award for Best Customer Service two years on the trot and the title of All Day Dining Pub of the Year in this year’s Great British Pub Food Awards. We were chuffed to receive the Best Employers in Hospitality Award for pubs and bars this year, the third time we have won. This is a real coup as it’s the team themselves who judge these awards by giving their independent feedback on what it’s like to work here. Winning again shows we’re one of the best companies in the industry to work for, where people can really achieve their dreams. People like Alistair Barlow, a chef who wanted to hang up his whites to learn front of house. He’s now on plan to work out how to open his own place. We help people realise their potential. Acorn winner and long term Peach star, Head Chef Charlie Barr opened Brookmans to great applause. Welcome back to Acorn Scholarship winner Rob Hartwell, back from his travels and stepping up as head chef of The Rose & Crown. This launches Corin Earland off on a new quest as Group Chef Operations Manager focussing on further developing our excellent food offers across all of our pubs. Brilliant young managers are rising through the ranks all the time, as Jonathan Taylor from The Swan and Nick Skinner at The Almanack in Leicester show. Jonathan was number two at The Embankment and now number one at this pub, whilst Nick has moved from one Almanack to another with brilliant results. As well as fostering home-grown talent, we’ve taken on some amazing new people this year, too. We’ve welcomed our newest partner, Helen Sprason, to our Oxfordshire pubs The Fleece and The Fishes. Helen was a high flyer at Animal Inns and the Marriott Hotels group. Helen’s already got her feet under the table at both pubs and we can’t wait to see how they’ll develop. Great new talent has joined in the form of Jonathan Carter, a really capable pair of hands who ran Pitcher & Piano bars up and down the country before coming to us at The Rose & Crown, and Sam King who had his own award-winning bar group Ghost and mixed cocktails for the A-listers at Aura in Mayfair before heading home to The White Horse in leafy Harpenden. Lloyd Willis has opened our 15th pub, Brookmans in style, bringing his experience from managing busy All Bar Ones and Paul Bloxham’s Tilbury to this great pub. Some really inspiring head chefs have also joined the fold; Mark Hollings who hails from the Premium Country Dining Group is now serving up really great food over at The One Elm, whilst his namesake Mark Austin, formerly of two rosette Luton Hoo and The Holly Bush in Hampstead is doing the same at The Swan. Dan Kerr has also been promoted to his first head chef position at the Fleece. Dan joined us from the Cross in Kenilworth and has spent the last couple of years winning his spurs at the Almanack and the Fishes. All of this adds up to plenty of good reasons why Peach is a fantastic place to work. Here’s to another great year ahead. Lee Cash and Hamish Stoddart
www.peachpubs.com
4.
Characters Lee Cash
Hamish Stoddart
After training first under inspiring hotelier Robin Shephard, and then world-renowned chef Raymond Blanc I couldn’t wait to open my own place. A lucky introduction to Hamish Stoddart led to a great partnership that has lasted ten years and counting. I was 27 when we opened the doors at the Rose & Crown in Warwick in 2002. My passion for people, food and fun is undimmed ten years on and, though nothing may ever match the sheer excitement of that first year at the Rose, I still love growing the business by finding new pubs in new towns, sourcing great new food and drink, and working (and playing!) with the people who make the magic happen.
I’m the management all-rounder – I’ve done everything from logistics and finance to sales and marketing – and I’m the buyer, finance director and strategist. Though I hate to be pigeon-holed as the money man, I did qualify as a Chartered Accountant and went into the family firm as an operator - we owned food distributor Cearns and Brown. When we sold the business to Brake Bros, I began to work with other entrepreneurs before deciding to start a restaurant business of my own. Lee and I got together and Peach was born. I’m really proud of all the awesome things we’ve done so far. I dream of creating a service business recognised worldwide as a leader in its industry; it feels like we’re getting close to being seen as a UK leader in this field.
Call me about food, our ethics, people, and the Peach vision Mobile: 07970 757 825 Email: lee@peachpubs.com
Call me about our joint ventures, our business, new sites, buying and finance Mobile: 07779 651 322 Email: hamish@peachpubs.com
5.
Characters Jo Eames
Andrew Coath
I’ve been involved in Peach since the early days, when one of my first jobs was to choose the wine list for our very first pub, The Rose & Crown and I’m still responsible for our wine offer. I also design the pub interiors and manage Peach’s building projects. I used to be a partner in a law firm, specialising in refurbishing and re-using listed buildings, which is how I came to be interested in buildings and architectural history. Most of the pubs we acquire are listed, and I help find ways through the minefield of planning and dealing with contractors. My design approach is always to let each building speak for itself, creating an interior that suits the place’s age and temperament, with all its quirks and interesting features shining through.
I am Peach’s first joint venture partner. After being one of the successful team running the Grand in Brighton and the ICC and Malmaison in Birmingham, I started to look for an opportunity to invest in my own place. Peach offered me this and together we have built a profitable £3.5 million turnover business. The great things I’ve done at Peach have helped me win a string of awards, including the British Institute of Innkeeping Licensee of the Year and the Pub Chef Pub Food Manager of the Year. They’ve also helped me sail through the challenge of bringing back to life a wonderful half-timbered riverside pub with rooms on Bedford’s beautiful embankment. It’s now a fantastically comfortable place to stay with a friendly bar where you can get a great steak and chips, picking up a four star accreditation from Quality in Tourism, Visit England’s national benchmark for quality accommodation in the UK, in its first six months.
Call me about new site developments, interior design and wine Email: jo@peachpubs.com
Call me about The Swan, The Black Horse, Brookmans, The Embankment and hotels under the Peach brand Mobile: 07799 497 107 Email: andrew@peachpubs.com
6.
Characters Jeremy Kynaston
John Taylor
I’ve been in the West Midlands hospitality scene for more than a decade now and would definitely describe myself as a hard working, hands-on manager. I was the youngest licensee in Birmingham at one stage. I had a spell at the Metro Bar and Grill in the city and gained valuable experience as operations manager in another West Midlands gastropub business before coming to Peach. I’ve focussed on running the Rose and Crown, building on the pub’s already loyal clientele and strong customer base, reinforcing my reputation in the area. Then, I went one better and opened my first place with Peach’s backing, The Almanack in Kenilworth. This pub’s now firmly on the scene in Kenilworth and buzzes with life all day long. It’s really brought a great food and drink experience to the town and has twice been awarded a coveted Godiva award for its great friendly service.
I used to work in London managing the multi-award-winning city eatery The Punch Tavern and overseeing another pub close by, the Printer’s Devil, before I discovered Peach. I literally transformed the pubs’ fortunes and won numerous awards in the process. Soon, the time came for me to do something for myself. I’d heard about Peach’s unique joint venture scheme and approached the company. The fit was perfect; the support they give to help you focus on getting the team and the customer experience right was just what I needed.
Call me about The Almanack, The Rose & Crown and The One Elm Mobile: 07825 238 502 Email: jeremy@peachpubs.com
And it’s now all really coming into play – I’ve taken on my first pub, The Richard Onslow in Cranleigh and am working hard with my team to create a wonderful bolt-hole on the edge of the Surrey hills. Come and see us soon. Call me about The Richard Onslow Mobile: 07500 602 137 Email: john.taylor@peachpubs.com
7.
Characters Frazer Sutherland
Spencer Graydon
I’ve been in Thame for a while now, getting to know the locals and successfully running The Thatch, a cosy pub nestling inside a 16th century half-timbered thatched cottage in the heart of town. Before I came to Peach, I had another pub of my own – The Bell at Beachampton built up a great reputation for serving good things to eat and drink – and before that I ran the brasserie at The Oxo Tower on London’s south bank and Harvey Nichols Fifth Floor, so I know a thing or two about hosting and making sure people have the best time. Becoming a Peach joint venture partner has really been the icing on the cake, though; I’m lucky enough to have two fantastic sites, both bringing something different and special to the people of Thame, and I love every minute of it.
I always admired Peach so jumped at the chance to join this special company. I’ve only ever worked for three companies before and they’ve all been in this business, one I love to bits. As soon as I left school, I got a job in a bar and worked my way up from collecting glasses to being a manager for Bass. After that, I joined ASK ending up as operations director looking after 123 sites from Aberdeen to Truro. Great experience and lots of practical know-how which I’m now using to support the Peach partners and managers to make us even stronger.
Call me about The Thatch and The James Figg Mobile: 07825 172 601 Email: frazer.sutherland@peachpubs.com
Call me about new people, our team, drinks on the bar and profit performance Mobile: 07826 937 770 Email: spencer.graydon@peachpubs.com
8.
Characters Corin Earland
Helen Sprason
I’ve been a Peach chef for over six years, at The One Elm and then head chef of The Fishes though my career in the kitchen started out at the sink rather than the cooker – I washed up at The Puckrup Hall Hotel in Tewkesbury. I’d grown up surrounded by ‘proper’ home-cooked food – my parents ran a couple of delis in Brighton which always inspired me. The defining moment came when I saw a position advertised at the newly opened Le Petit Blanc in Cheltenham and went and got the job. NVQ in hand, I learned loads and cooked for three very demanding head chefs, soon understanding the value of discipline and hard work. I moved to The White Hart at Chalfont St Giles, immediately loving the buzz of a pub kitchen and before long I joined Peach. I’ve never looked back and now am relishing a new role taking the bird’s eye view in the kitchen and developing our food offer.
My love affair with this industry started when I got a job at my local peeling spuds at the tender age of 14. I was soon kitchen porter and imagined myself running the place. I briefly dabbled with college but actually the lure was too great and I was soon working for Luminar Leisure opening their hottest new Chicago Rock Cafés. Then I moved to Norwich with them to run their biggest flagship there before heading off on my travels for a year. No sooner was I back than the call came from Marriott Hotels and I was knee-deep in opening Zest Café Bars & Grills for them. It earned me the title of Marriot Team Leader of the Year, all in the space of my first year. Fancying something a little more laid-back, I joined independent Animal Inns and loved running the Mackintosh’s Canteen. Now I’m at Peach, I feel like I’ve come home – and I can’t wait to make my mark on these brilliant pub businesses.
Call me about new dishes, ingredients and food ideas and if you want to join our talented chef team
Call me about The Fishes and The Fleece
Mobile: 07966 923 374 Email: corin@peachpubs.com
Mobile: 07968 353 540 Email: helen.sprason@peachpubs.com
9.
Characters Jordan Marr
I’m over the moon to be Peach’s newest partner looking after a leafy corner of Hertfordshire – I’ve recently taken on The White Horse in Harpenden and my old home The Old Mill in Berkhamsted. I’ve been at Peach for eight years – I started out at The One Elm in Stratford before moving south, though my fascination with the kitchen also started early. I was usually hanging around it at home, and spent most of my summer holidays working as a pizza chef or doing other odd jobs in catering. My first proper taste of good hospitality came at le Petit Blanc in Oxford, though, where I sampled life in and out of the kitchen before moving up to their flagship brasserie in Birmingham. It was only a matter of time before I discovered Peach, an odyssey which has taken me to some great places and helped me achieve some extraordinary things like winning an Acorn award last year as well as several customer service accolades for my pub The Almanack in Kenilworth. Come and see me in my new home in Hertfordshire.. Call me about The White Horse and The Old Mill Mobile: 07825 239 200 Email: jordan.marr@peachpubs.com
10.
We grow great people so work with us The team
Development and training
We have terrific teams at each of the pubs and we work hard to make people feel part of Peach.
We’re adding to our development and training schedule all the time. We make a point of investing time and resources into creating the right kind of training for people in different roles and at different stages of their career with us, making sure it’s in tune with where they are and what skills they need to grow and develop. Chefs get together every quarter to debate the next season’s menu and it’s a point of pride that at least one of your suggestions should make it onto the master list. Peach Barns is the setting for our regular chef training days, where we take our teams through everything from basics in the kitchen to perfecting difficult techniques and working with amazing fresh seasonal produce. We know chefs get a lot out of these sessions by the feedback they give us. We hold Peach Leader days four times a year for the joint venture partners and senior managers in the group. At these, we review what we’ve been doing, to make sure we’re all living the Peach vision. At the same time, we refine the vision, then afterwards, managers share this with their teams.
It shows – people stay with us longer than elsewhere in the industry and we’ve gained a reputation for being a great place to work. So much so we won Caterer & Hotelkeeper’s Best Places to Work in Hospitality Award twice on the trot and were then named as one of the Best Employers in Hospitality as well, fantastic achievements when you think it all came down to what the people who actually work here honestly think about us. We have more than 400 full and part-timers. Some are backpackers, looking for a few months’ steady income before they set off on their travels again. Some are students, paying their way through college; others are committed to the Peach way of life and we’re hoping that one day they will have Peach pubs of their own.
Working together
Joint ventures
Every single employee receives a personal 30 minute induction from the owner-directors. We hire on attitude and an individuals potential to live the values. We train in skills and knowledge. There are regular monthly Peach product days, when people have the opportunity to find out more about a particular aspect of the business, with a lively and informative visit to one of our suppliers.
Our turnover in 2011 was £18 million from just 15 pubs, which tells us people like what we do. It’s the personal touch that makes it work, so we reckon we need an owner figure for every three pubs we open - and that’s why we’ve taken a lateral approach to expansion. Instead of piling on pubs and losing touch with the guests, we’re taking on joint venture partners - likeminded professionals, who have a stake in the business. Our first joint venture was with Andrew Coath, who opened two Peach pubs near Milton Keynes and then a third with rooms in Bedford; then, John Taylor joined us and now has a thriving pub with rooms in Surrey, along with Frazer Sutherland who has two sites in Thame; Jeremy Kynaston meanwhile is home-grown talent who has earned his equity in Peach by making three of our Warwickshire pubs star performers, whilst one of his team Jordan Marr has recently stepped up to be our newest Poddie looking after The White Horse in Harpenden and The Old Mill in Berkhamsted. Outstanding operators Spencer Graydon and now Helen Sprason have also joined the fold and we have seen our brilliant senior head chef Corin Earland take the broader view in our kitchens and earn his equity by taking our chefs and menus from good to better. In the future, we will be looking for more partners probably hotel or restaurant general managers who are ready to do their own thing, but would like the support of a proven concept. We’re not in a rush - it’s important that we find people who share our philosophy and our ambition.
It’s relaxed, fun, friendly yet highly professional, and we’re big on incentives. Everyone qualifies for our equity share scheme and there’s a generous profit share scheme for managers. We share our success with our teams. Every year we hold our Peach Summer House to get everyone together, have fun and say thank you. Where we go is determined by our profit – it could be anywhere from Kenya to Coventry. Last year we went off to Granada to celebrate in sunny Spain. We also do Peach’s 22 – it was Peach’s 11 but we kept growing – where all the Peach partners get together two or three times a year to review progress and decide on our strategy going forwards. Last time, we all went on a slow food trip to Italy, where we holed up in a big villa in Bagni di Lucca (an hour’s drive from Pisa) for a spot of strategising, planning and partying. We spent the time following pigs around the forest, buying local food from the markets, and going back and cooking up a feast over a few glasses of great Pinot Bianco.
11.
12.
13.
Our food Ingredients
Seasonal menus
We serve the good stuff. We believe in letting the best ingredients speak for themselves - fantastic sausages; free range chicken; simple, pan-fried fish and seafood; 28 day dry-aged Aberdeenshire rump cap steak; Jimmy Butler pork; expertly matured artisan cheeses and bespoke-baked loaves for our deli boards. We buy foods from people who take pride in their products and we change our menus with the season.
Kids We work hard to make everyone feel at home, even the fussiest eaters out there. Some of our pubs now have an offer tailored for smaller appetites, with everything made using the same high quality seasonal ingredients the adults eat, and all our chefs are happy to do simplified or half portions of anything on the menu. We have an eye on the next generation and for every Caesar salad we sell, we make a 25p contribution to healthy eating activities in local primary schools. It adds up to more than £8000 a year. We’re currently working with schools local to our pubs, supporting healthy tuck shops, smoothie making and food competitions and projects like new kitchens and cooking facilities, vegetable and herb garden planting. Why Caesar salad? Well, it’s not the lowest calorie dish, but guests love it, so it met our fundraising criteria for a best-seller that’s on the menu all year round.
We have a head chef and kitchen brigade in every pub and even though there is a constantlydeveloping list of Peach dishes for each season, each team can choose what they’re going to include on their menu, so long as it passes our stringent tasting sessions. Starters are generally around the £5-7 mark; mains around £11-17. Deli boards are common to all our pubs. There’s charcuterie, cheese, antipasti, fish or a mixed board, all at £11.50, or you can choose your own selection, for £2.30 an item.
Integrity, style and flavour We British are famous for assimilating foods from other cultures into our own cuisine and it’s often said this is because we have no decent culinary tradition of our own. But the last ten years have seen a resurgence of British classics. Our menus make the most of both these things. In our pubs you’re just as likely to find a great British classic alongside something just that bit different. We simply focus on creating great dishes - with the best quality seasonal ingredients – for how you feel at that time of year.
14.
Suppliers Provenance
Beer and spirits
We buy British wherever we can and we love to discover good food close by, but with the best will in the world, we can’t source everything locally. For us, the important thing is provenance, knowing where and how food is produced. We focus on the quality of the farming or production methods and the ethics and integrity of the grower, breeder, or supplier. We have a fantastic relationship with farmers, market gardeners and fish merchants and, once a month, we take some of the people who work for us on a Peach product day to hear first-hand about the products. It’s a fun, educational experience, which also helps the supplier understand our business better. In fact, we’re so keen on knowing where food comes from, three years ago we bought the Peach Barns, our base on an organic farm in rural Oxfordshire, to help us learn more about sourcing and cooking with good seasonal food and train our chefs to be even better chefs. In time, we hope it will become our regional food hub where we work with local farmers to get some of their produce out into our pubs and on the menus.
Good husbandry Our butcher is one of the best. All our meat comes from animals that are kept in excellent conditions. Our pigs come from award-winning pork farmers and we only use free-range chicken and eggs. We don’t use foie gras, not because it wouldn’t sell, but because we believe animals reared for food should be treated with respect and not lead miserable lives. Unless and until someone shows us how this food can be produced humanely, it will stay off the menu. We have a supplier of welfare-friendly veal and this is now on the menu as well. We are also proud to be members of the Scotch Beef Club.
We really do great pubs. We are good at serving food and our bars kick ass, too. We work with Molson Coors, Wells & Young’s and Purity in Stratford-Upon-Avon to deliver a fantastic range of beers and continental lagers including Grolsch, Estrella, Vedett and Peroni to name just a few. We also pride ourselves on our cellar management and each pub has a great range of cask ales with a combination of national and regional brands such as Sharp’s Doom Bar, Greene King IPA and London Pride, alongside local heroes such as UBU, Purity Gold and Wychert Ale. We have Cask Marque accreditation for nearly all of our pubs, too. We select spirits on quality, not familiarity, but serve exceptional brands at pub prices. Our pouring gin is Tanqueray, our vodka is Ketel One. We serve Havana Club, J&B and Bulleit too.
Wine Jo, our wine buyer, has a great palate and she has produced a list of familiar and not so familiar wines from three merchants with different specialities. The list is quite short (we don’t think pubs are the place for leather-bound tomes), but at least 10 wines are available by the glass.
15.
The atmosphere Interiors
Open air dining
You can see from the pictures that our pubs are all buildings of character, which we try to build on with the style of the décor and what we put inside. Retro styling, accent walls and the odd bit of daring wallpaper are the starting point; from there, it’s a mix of vintage and new furniture, comfy sofas and armchairs and lots of pictures of our friends and regulars having fun to decorate our walls, just like you do at home. It’s about making our place feel like your place, somewhere you can really feel at home.
Where we have the opportunity, we turn gardens and courtyards into outdoor dining rooms - it gives us extra space and goes with the idea that, wherever and whenever you want to eat, we’ll do our best to accommodate you. One of our pubs has a glorious few acres of grounds, leading down to a tributary of the Thames. Here, guests can borrow a rug from behind the bar, order one of our gourmet picnic hampers, and settle down for a sunny afternoon by the river. We’ll also lay on barbecues for parties who pre-book.
It’s all about mood too. We pay a lot of attention to lighting, with overhead spots, uplighters, church candles, tea lights, natural light and dramatic shades all creating just the right kind of atmosphere. All the pubs have eateries with reservable tables, but we also like our guests to be able to drop in on us and eat more casually, if that’s what takes their fancy. So there are always unreserved areas of casual seating in the bar and lounge. To date, we’ve created 15 pubs with very different designs. This year, we’ll create some exciting new pubs and lots of new challenges.
Rooms Four of our pubs have bedrooms and we’ve taken the same quirky, slightly retro approach to décor, but with all mod cons, including wireless access. The rooms are fantastic value at £80-95 a night and now at The Embankment we have three premium rooms rated four star by anyone who sees them.
16.
What we give back Food miles
Principles
The vast majority of our ingredients are British, and we are constantly training our chefs to think seasonal, which helps to avoid unnecessary food miles as well as putting us all back in touch with the cycle of the year.
We believe in delivering the most fantastic products, presented simply and at great value prices. Right through the list, we do it - our beef, vegetables, coffee, spirits, wine, are the best we can find and we sell them at pub prices. Local and organic are great ideas, but we can’t always source them reliably, consistently, and at a price that our customers can afford. Provenance is actually the key and we visit our suppliers to ensure they share and live our values. We believe in the principles of fair trade. Our coffee is ethically sourced from Guatemala and the bespoke furniture we commission is made in Lancashire from European oak and iroko timber from sustainable forests. Every day at least three trucks pull up at every one of our pubs; we keep our pubs warm and cosy, and the kitchen ranges belt out heat. We try to reduce food miles and power usage but still, we are contributing to the growing global warming problem. Last year, we concentrated on reducing our total carbon footprint by using more local sources and installing energy-saving lighting, cooking equipment, devices and practices. It’s not much, but we are growing our own forest in Africa to help soak up our own CO2. So far, we have planted 5000 trees, and our target is 5000 more this year. The trees take seven years to mature and will then provide local people with fuel and timber. This is carbon trading the Peach way.
17.
Our world Financial performance
IT We make a point of being in our pubs, every day. It keeps us in touch with what’s happening on a day-to-day basis. At the same time, we have invested in a really good IT system, which processes live transactions, so our managers can keep track of the business and have instant access to the very latest figures. There’s free Wi-Fi access in all our pubs, so customers can check their emails while enjoying a pint.
Peach pubs turn over £20-30,000 a week, against a national average of £7,000. It isn’t because we have big city, prime sites, it’s because Peach pubs give customers exactly what they want - great food with ethical credentials; produced by real chefs; served with exceptional wines, beers and spirits, all at pub prices. Every pub we have taken over has been under-performing. It has taken just a few months to make it Peachy.
Systems We’ve developed a culture based on great service, living our values and enjoying the numbers - we talk about financial targets and customer care, quality of the product in equal measure. Our systems are easy to use, transparent and create actions. We measure service and sales performance and have cost controls all on G P% a daily, weekly and monthly H&S basis. Everything is measured EH O against targets and we employ mystery diners to check how well we are doing. Good performance is recognised and rewarded in our short and long term bonus schemes. A
1
2 3
4 5
6
7
8 9
B
C
D
E
IT
F
G
H
I
Ba n
k
18.
Peach Barns
Find us at Peach Barns or in our pubs
Somerton Road North Aston, OX25 6HX Tel: 01869 220 110 Web: www.peachpubs.com
30 Market Place, Warwick, CV34 4SH
1 Bedford Street, Woburn, Milton Keynes, MK17 9QB
Tel: 01926 411117 Web: www.roseandcrownwarwick.co.uk
Tel: 01525 290210 Web: www.blackhorsewoburn.co.uk
Original Punch lease; freehold acquired 2009; 5 bedrooms; 42-cover restaurant; private dining room seats 20 plus 30 in the bar.
Joint venture; Greene King lease acquired 2005; 60-cover restaurant, garden tables seating 120 plus 35 covers in the bar.
1 Guild Street, Stratford-Upon-Avon, CV37 6QZ
London Road, Berkhamsted, Herts, HP4 2NB
Tel: 01789 404919 Web: www.oneelmstratford.co.uk
Tel: 01442 879590 Web: www.theoldmillberkhamsted.co.uk
Freehold acquired 2003; 75-cover split level restaurant; 25 covers in the bar and a big bar and a courtyard with seating for 50.
Punch lease 2006; 60-cover restaurant, 65 covers in bar, plus large standing area; garden seats 40 with another garden area with benches and canal-side views.
11 Church Green, Witney, Oxon, OX8 4AZ
6 The Embankment, Bedford, MK40 3PD
Tel: 01993 892 270 Web: www.fleecewitney.co.uk
Tel: 01234 248 920 Web: www.embankmentbedford.co.uk
Greene King lease acquired 2003; 10 bedrooms; 40-cover restaurant; private dining room seats 22, plus 25 covers in the bar and 40 covers outside on the green.
Charles Wells lease acquired 2008. 100-cover restaurant and bar; private dining room for 24; riverside patio with seating for 48.
19.
Peach Barns
Find us at Peach Barns or in our pubs
North Hinksey Village, Oxford, OX2 0NA Tel: 01865 249 796 Web: www.fishesoxford.co.uk Greene King lease acquired 2005; 60-cover restaurant, 30 covers in the bar plus a deck with 35 covers and 3 acre grounds.
Somerton Road North Aston, OX25 6HX Tel: 01869 220 110 Web: www.peachpubs.com
21 Cornmarket, Thame, Oxon, OX9 2BL Tel: 01844 260 166 Web: www.thejamesfiggthame.co.uk Free-of-tie lease acquired 2009. 55 seats in front and back bars; private function room for up to 150; garden and patio seating 80.
2 Wavendon Road, Salford, Milton Keynes, MK17 8BD
Kent House, 113-117 High Street, Cranleigh GU6 8AU
Tel: 01908 281 008 Web: www.swansalford.co.uk
Tel: 01483 274 922 Web: www.therichardonslow.co.uk
Joint venture; original Punch lease; freehold acquired 2009;60-cover restaurant; private dining room seats 24; garden with seating for 50.
Freehold purchased 2009. 66 cover restaurant plus 34 covers in the bar; outside seating for 26.
29-30 Lower High Street, Thame, Oxfordshire, OX9 2AA
Hatching Green, Harpenden, Hertfordshire, AL5 2JP
Tel: 01844 214 340 Web: www.thethatchthame.co.uk
Tel: 01582 469 290 Web: www.thewhitehorse-harpenden.co.uk
Leased but not tied to a brewery; 75 covers in total - restaurant and bar; private dining room seats 12; terrace with seating for 22.
Leasehold purchased 2011. 100-cover restaurant and bar; private dining room for 12; outside seating for 100.
THE ALMANACK Kenilworth
Abbey End North, Kenilworth CV8 1QJ Tel: 01926 35 36 37 Web: www.thealmanack-kenilworth.co.uk Leased but not tied to a brewery. 120-cover restaurant and bar; private dining room for 20; outside seating for 50.
THE ALMANACK Leicester
15 Bathhouse Lane, Highcross, Leicester, LE1 4SA Tel: 01162 160 705 Web: www.thealmanack-leicester.co.uk Leased but not tied to a brewery. 145-cover restaurant and bar; private dining room for up to 45; outside seating for 40.
Bradmore Green, Brookmans Park, Hertfordshire, AL9 7QW Tel: 01707 664 144 Web: www.brookmanspub.co.uk Leasehold purchased 2011. 170 cover restaurant and bar; two private dining rooms both seating 30; terrace with 70 dining covers
The Peach Pub Company Ltd The Peach Barns Somerton Road North Aston Bicester OX25 6HX Tel: 01869 220110 www.peachpubs.com