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Food definitely runs in Dafydd's family. His dad was a chef and after working in his kitchen at just 16, he went off to uni to get a business management and hospitality degree. In at the deep end, then, cooking at the Michelin-starred Stapleford Park in Leicestershire before his itch to go front of house got the better of him - Dafydd just had to be part of the action at the table. After checking into Malmaison to perfect his skills, he was lured over to our sister pubs The Swan at Salford and then The Black Horse at Woburn by their great reputations for fresh, seasonal food, before arriving here. Rugby is Dafydd's other passion - he'd have been scrum half had his love of food not prevailed. We're glad food won through. |
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Charlie's our new head chef at The Old Mill. She reckons she became a chef by accident; her holiday waitressing job came to an abrupt end when the head chef commandeered her to work in the kitchen. She never looked back. She turned out to be a bit of a star at college, bagging five gold medals and chef of the year at the Birmingham College of Food, Tourism & Creative Studies. After qualifying, she dashed down to Cornwall and spent a fantastic year working at Rick Stein's seafood empire in Padstein, sorry, Padstow. A phase at The Cross at Kenilworth followed, then a move to Michelin-starred Simpsons in Edgbaston, before Charlie encountered Peach. Charlie’s into rustic French food in a big way and one day wants to run her own cookery school.
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We've recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we're always looking for new talent. If you're interested, check out our vacancies |
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For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.
Why Caesar salad? Well, it’s not the lowest calorie dish, but we think
you’ll love it, so it met our fundraising criteria for a best-seller
that will be on the menu all year round. |
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We will be changing our menus with the seasons
and we’re hard line on animal welfare. All our chicken, eggs and pork
are free-range. We do not use foie gras. Our Aberdeenshire beef is
Scotch Beef Club accredited and our chefs regularly visit the farmers.
We buy British wherever we can to keep food miles down, and, where we
need to import ingredients, we minimise air-freight. Provenance is key
to serving trustworthy food. Our coffee is ethically sourced from
Guatemala (by Union Coffee Roasters, recently voted No. 1 ethical
coffee company) and the bespoke furniture we commission is made from
European oak and iroko timber from sustainable forests. We have also
worked with the Carbon Trust to ensure that The Old Mill operates as
energy efficiently as possible. |
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oldmill@peachpubs.com
