At Peach, we believe a great plate of food starts long before it reaches the kitchen. It begins on British soil, with farmers who care about their land, their animals, and the quality of every ingredient they produce.
Buying British isn’t just a one-week campaign for us, it’s a commitment that’s been with us since the start. It supports the farmers on our doorstep, keeps their skills and craft alive, and ensures every bite tells the story of thoughtful, careful sourcing.
Aubrey Allen – Our Friends In The Field
That’s why we work with Aubrey Allen, a third-generation family butcher. Founded in 1933 and still family-run today, they’ve built their reputation on selecting only the top 1% of beef on the British Isles. Provenance is everything: every cut can be traced back to the farm it came from, and most of those farmers have worked with them for over two decades.
“We’ve worked with most of our farmers for over two decades. They share our values, putting the best tasting meat on the plate, raised the right way,” says Russell Allen of Aubrey Allen.
“It’s the method of farming that defines the quality of the beef.”
Their approach goes beyond taste. Responsible grazing helps maintain Britain’s pastureland, which might otherwise revert to scrubland, and cattle raised on grass, not grain, contribute to richer soil health – a key part of regenerative farming.
The Best British Beef
Once the beef is selected, every side is dry-aged for over 28 days – a slow, three-to-five-week process that builds depth of flavour and natural tenderness. There are quicker ways to do it, but none that taste this good. That respect for the ingredient mirrors how we work too: planning seasonal menus so nothing is wasted, choosing British producers to keep food miles low, and training our teams to cook with care. From farm to chef to plate, it’s about doing things the proper way – because you can really taste the difference when you do.
We Always Serve The Good Stuff
Working with suppliers like Aubrey Allen means we can serve food with confidence – proper British beef that supports our farmers, treads lighter on the land, and tastes delicious too. Just as Aubrey Allen and their farmers care deeply for their herds and the land they’re raised on, we care for our pubs, our people, and the communities we’re part of.
For us, great hospitality goes beyond a good plate of food. Serving British beef that’s been farmed the right way isn’t just a menu choice, it’s part of our promise to keep doing things the proper way, for the long term.
British Wellingtons Are Back
There are few dishes that showcase British farming and proper pub cooking quite like this. Thoughtful sourcing, great ingredients, all cooked to perfection – that’s what it’s all about.
Gracing our specials board, try our Beef Wellington made with Aubrey Allen’s grass-fed beef, wrapped in flaky puff pastry, served with buttery mash, spinach, and a rich red wine sauce – it’s a thing of beauty.
Or go meat-free, both paired with a glass of award-winning red wine, every Wednesday to Saturday until 15th November.