Our blog about all things peachy
Serving the good stuff means sourcing ethically, supporting British farmers, fishermen and producers, and always sourcing top-quality ingredients to bring really great plates of food to our menus. As we approach English asparagus season, we celebrate the best ingredients from our farmers; with produce from the Vale of Evesham. Family-run and owned, our growers patiently … Continued
What better time to put into practise what we’ve learnt from our Bigger Peach sustainability journey? Known for being a season of goodwill and giving back, I really wanted to make sure I was being good to the planet at the most wonderful time of the year. So, I asked the team what they do … Continued
We’ve been working with our partners at NetZeroNow for a few years, looking at our carbon footprint, and identifying ways of reducing. Over the coming months we will be setting targets and goals on how we can minimise our impact on the environment. We’re currently working with the Net Zero accreditation team ‘NetZero Now’ to … Continued
We’re very proud to have been named once again as a top employer in our industry after winning a Best Places to Work in Hospitality Award 2015 for the fifth year running. In response, we’ve decided to offer longer holidays for people who make us their long-term career, making Peach an even more attractive place … Continued
My name is Jo. And I am an addict. After nearly thirty years on the wagon I have fallen into the clutches of a dangerous new legal high – the Flat White. Its origins are hotly disputed. Did it first appear in Aukland or Melbourne? Maybe the Cricket World Cup should be burned and its … Continued
We’ve only gone and done it again! Last week we won ‘Best Places to Work in Hospitality’ for the fifth year in a row! What an amazing achievement! A few of us went up to London to the awards ceremony after lots of us voted in these annual awards which single out the very best … Continued
At Peach, we believe that great food and flavour comes from eating the freshest and most seasonal ingredients. With Asparagus being one of our favourite spring ingredients, we took a trip down to Barfoots, a beautiful farm on the South Coast to try some of this year’s first British asparagus. Barfoots is a privately owned family … Continued
Last Saturday, I was lucky enough to spend the day at the Big Feastival. My day was spent tasting food samples, 3 course lunches, wine, copious amounts of cheese and listening to music and cooking demos… dreamy! In the afternoon, I headed to the Open Table tent to hear Rachel Khoo, British chef, writer and … Continued
In January, we set out for Kenya to plant 1,000 trees. It was quite an adventure…
Well, Brockmans certainly know how to throw a party! Sam (Deputy Manager of the Fishes), Matt (Ops Support – Bar and Cellar) and I, (Peach Recruitment Manager) were the lucky Peaches picked to go to Barcelona, hosted by these brilliant Gin makers to share in some fun and yes, a lot of Gin drinking. So … Continued