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About Peach:
The Peach Pub Company is a small group of independent gastro-pubs based in the Midlands. Sourcing, integrity, supporting local enterprise, and enjoying ourselves is key to what we do and the people we do it with. We don’t want to be the biggest company; we are aiming for greatness on a small scale in each pub every day. They are locals for locals, all with their own character and not part of a fake chain. |
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Congratulations to Leanne who's recently taken over here at The Old Mill. Leanne's been at Peach for about five years now, starting out as a trainee and working her way up to become the youngest manager in the Peach stable. She used to work in a pub by the seaside in Hope Cove in Devon, where she was in charge of running the restaurant at the tender age of just 17! She then ran another West Country pub before coming up to The Fleece in Witney and then on to The Swan at Salford, where life was one long party! No doubt, she'll soon make her mark here, too - the social diary's already filling up! |
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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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