The Giant Peach

Our blog about all things peachy


Veganuary – Going Cold Tofurky.

2018’s Veganuary campaign broke all records, growing by 183% with 168,542 people signing up to go vegan for January. With this in mind, an eye-opening viewing of Netflix’s ‘Cowspiracy’ and a day of vegan education courtesy of Mildred’s earlier in the year, I decided to take the plunge this year and give it a go. For me … Continued

Going Pescetarian

After a busy 2017 focusing on my wedding in October, I have to admit, I was daunted by 2018. What was I going to do with all the time I had previously dedicated to wedmin? So, in December last year, to combat the wedding blues, I set myself monthly challenges for 2018. From skiing to … Continued

Our turkeys are bronze, free-range birds from Worcestershire…

We only serve what we want to eat and drink ourselves and for 15 years we have sought out the very best food and drink suppliers. We work closely with our suppliers, and all our meat is free-range and British. All our meat comes from Aubrey Allen, supplying us since 2007. Grass-fed dry-aged prime beef … Continued

A special evening with Daniel Acevedo of Mildreds

Tuesday 23rd October – The High Field Studio, Edgbaston If you’re vegetarian, a vegan or just love food, don’t miss a fantastic feast at The High Field Studio this month. For one night only, Tuesday 23rd October, executive chef and author Daniel Acevedo from London’s Mildreds will be teaming up with The High Field Head Chef … Continued

Autumn brings us wonderful things

As the season changes, so does our menu. So join us and hanker down to a hearty slow braise, or enjoy an Autumnal salad from our new menus, launching on Wednesday 3rd October. Autumn brings us wonderful things – berries, squashes, mushrooms, game and pies. Hot topic at the moment is the Crown Prince Pumpkin. … Continued

Live Life on The Veg

Over the last 12 months, we’ve really seen a spike in interest in a more plant-based diet. So much so, more and more of our pubs are hosting vegetarian and vegan nights, and our teams attending inspiration days with friends from Mildreds. The High Field’s weekly veggie night has proven popular, and blogger Word in … Continued

A Vegan education with Mildreds

I’ve been in the hospitality trade for 11 years now, and over the time I’ve been fortunate enough to try many unique and unusual meat, fish and cheese dishes and picked out a fair few favourites. It was with great excitement, when on Wednesday 11th July, I joined our brigade of Chefs on a vegan education … Continued

Lobster worth paying for…

On arriving at the sleepy harbour town of Brixham, it only took a quick glance out to the coast to notice just how busy this little fishing port is. Home to one of the largest fishing ports in the UK, we are honoured to work so closely with the fishermen, enabling us to source sustainably, … Continued

The Bear & Ragged Staff joins the fold…

Thursday 8th March saw the opening of our 19th pub, The Bear & Ragged Staff in Cumnor. Despite the best efforts of the weather to thwart us, the works were completed just in time for our official re-opening, attended by locals and guests who had travelled from across the county as well as from a … Continued

Our Warwickshire chef reaches national heats of top culinary challenge

Dan Jeffs, one of our young Warwickshire chefs has reached the national heats of the Nestlé Professional Toque D’Or, one of the country’s most influential training and development initiatives, and will be going on to represent the Midlands in this year’s competition. Dividing his time between The One Elm in Stratford-upon-Avon and The Star & Garter … Continued