Blog - Page 2 of 35 - Peach Pubs

 

The Giant Peach

Our blog about all things peachy


Peach Launches The High Field Studio in Edgbaston, Birmingham

We’ve launched a new event space in the city, The High Field gastropub and the High Field Town House boutique Hotel in Edgbaston have thrown open the doors to The High Field Studio. The former architects’ space, flooded with light from floor to ceiling windows, is a multi-function venue that can be tailored to suit any … Continued

The Three Horseshoes in Letchmore Heath, Radlett, joins the stable

The Three Horseshoes in Letchmore Heath, Radlett, has joined the stable, a new Peach Pubs, taking to three the number of great pubs in Hertfordshire that we run. Yesterday, Monday 2nd October, the beautiful, historic pub was acquired with the intention that it will very much remain the idyllic, country pub and restaurant at the … Continued

The new Brookmans comes to Brookmans Park

Nestled in the heart of Brookmans Park, the all-new Brookmans has opened its doors this week to reveal for the first time its chic new interior and fabulous food and drink that are set to turn the place into a style hot-spot. From top to bottom, the entire space has been transformed, giving Brookmans a … Continued

Another great Heroes tour…

We do say this every year, but wow what a year we’ve had! From new and growing teams, pub awards (Birmingham Food, Drink and Hospitality Awards, Pride of Stratford and Bedfordshire Food and Drink Awards), company awards (Best Employer Award, The National Pub and Bar Awards), new training initiatives and some great team trips and … Continued

A Peachy last year…

Last week, Propel reported our annual update… A bit more facts and figures than our usual blogs, but nonetheless, we’re very proud of what we’ve achieved! Peach Pub Company reports 34.2% rise in group Ebitda, turnover hits £24.9m: Peach Pub Company has unveiled a 34.2% rise in group Ebitda to £2,255,801 with turnover up 11% to … Continued

Nearly award-winning burgers from Thame

We think our chefs know how to cook a seriously good burger.   Hand-made with top notch ingredients like Aubrey Allen 28 day dry aged beef, brioche buns from Brown Sugar Bakery plus some great herbs and spices.  And maybe a dollop or two of the chef’s secret burger sauce. So when an email dropped into … Continued