Who We Are - Peach Pubs

Who We Are

Our pubs are lovely, but it’s our people that make them stand out. Each one is a well-loved “local” to its regulars (hosting a wealth of fun events and special occasions and supporting good causes), as well as offering a warm welcome to every new face. Peach started in 2002, with a devotion to Make Life Peachy. We believe in only serving the good stuff – honest plates of food cooked well by our team of proper chefs. We have been awarded as a top employer in The Best Companies to Work for and continue to strive to be the employer of choice. Meet some of our team below.

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Leadership Team

Chris Stagg is our ultimate pub man (and boy). After 20 years of pulling pints, he decided to study business management in Bournemouth before spending 10 years with family brewers, Hall & Woodhouse (who share a lot of our values). He came to us in 2015 after a stint at Brunning & Price and now he manages the people and operations side of Peach with huge enthusiasm, essential optimism and a large helping of “Orlright treacle?” DJ Staggy can also usually be found on the decks at any good Peach Party.

Sian Lewis making sure everyone is really well looked after, is in her genes. From helping her grandfather run the family B&B in the glorious Pembrokeshire countryside where she grew up to studying travel and tourism at Pembrokeshire College. She moved on to manage the two Rosette restaurant at The Maynard, a beautiful boutique hotel in the Peak District National Park, and laying on fantastic foodie events. Her next home was The Ferry Inn, a fine watering hole, and then its lovely sister pub The Boar’s Head in Narbeth, offering good food and hospitality in equal measure. When it was time for a change, Sian went to Hampshire to become deputy at our own sister pub The Chequers in Eversley Cross, quickly helping this gorgeous village local make its mark, before taking on The Duke to make it the best for miles around.  Acorn Award winner, Sian, has now been appointed from General Manager to Pod Director for our Surrey pubs.

Frazer Sutherland always wanted to be in hospitality since ‘year dot’. Dabbling in domestic science at school only fuelled his passion and catering college sealed his fate. He loved working at The Summit in Sydney and cruising round the Caribbean. Back in London, he clubbed it at The Green Room, now Chinawhite, before moving to Harvey Nicks Fifth Floor. Heights must have suited Frazer because his next job was at The Oxo Tower, when the brasserie with the bird’s eye view of London was really flying. You’ll find Frazer in the pubs, living and breathing the values, and leading the Peachy way.