Lindsey Durrant, Marketing Executive since August 2016
Lots of people are jealous of my job. ‘You get to eat in a pub, every day?’ is a comment I get a lot.
Well yes! It’s a tough life isn’t it? So, I thought I’d write a blog about my pub adventures and menu choices.
Monday at The Old Mill
Carrot, Buckwheat, Pomegranate & Chickpea Salad, Toasted Seeds & Harissa Dressing. Add Chicken, Grilled Halloumi or Poached Salmon
After a weekend filled with Prosecco and cake to celebrate my Birthday, I’m determined to be healthy today. This isn’t always easy when you see what our guests are ordering. But luckily our Spring Superfood salad is here to save the day. I always add Halloumi, I just can’t resist it! This Superfood salad is also part of the fixed price menu in a few of the pubs – a great offer for a lunchtime catch up with frien
Tuesday at The Barns
Islands in the Stream
Reyka Icelandic vodka meets Koko Kanu Jamaican coconut rum & pineapple. For Pina Colada fans everywhere
Tuesday is when the Marketing team meet up at the central hub of Peach for our weekly catch up. Sometimes, if we’re lucky, there is a tasty dish or new drink for us to try. You can guess what song was in my head when the Drinks Peach team came up with this cocktail, now featuring on our new drinks list.
Wednesday at The Chequers
Gammon, Egg and Chips from the Specials Board
Sometimes you just need traditional gastro pub grub. After a longer than usual journey to Eversley, lunchtime was motivation to get through my morning meetings. This Gammon special really hit the spot. You’d think my day revolves around meal times… It does.
Thursday at The Bear & Ragged Staff
What’s the Fish?
Pan-fried Stone Bass, Slow Cooked Fennel, Toasted Hazelnuts, Anchovy Crumb & Red Grape Sauce
I try and have specials where possible, I know how much thought goes into writing them and ordering the best ingredients the season has to offer. It’s nice to steer away from the menu sometimes.
What’s the Fish? – Is our daily changing Fish special. This dish was the perfect light lunch dish, setting me up for the afternoon.
Friday
Classic British Asparagus, Hollandaise & Poached Egg, with Smoked Salmon
We only serve the good stuff. To us, this means good quality, fresh dishes created by our Chef team using seasonal ingredients. The Asparagus season is one that happens when it is good and ready but when it is you’ve got to make the most of it. So, during the season we have an Asparagus dish on all of the pubs specials boards. This year’s dish can be enjoyed with either Morels or Smoked Salmon. With the special only running for a few more weeks we’ve got to order it while we can.
Like I said – it’s a hard life isn’t it, not having to think about packing a lunch box. But you don’t have to either – why not see what lunch time offers are on at your local and take that well-earned lunch break?