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Introducing Peach



Chasing Pub Perfection The going got tough. We got going. Now Peach is perfectly placed to reap the rewards of the recovery. Pubs We’re all about Perfect Presentation every day, preparing Real food, cooked by professionals. • In 2013 we added a beautiful new country pub, The Chequers in Eversley Cross, Hampshire with a strong & experienced team, it is trading above our expectations. • We also completed highly successful refurbishments at The Old Mill in Berkhamsted and The Swan at Salford. • 2014 will see a major new pub in Edgbaston, Birmingham’s most prestigious residential & professional district and we are on the hunt for the right people (and the right pubs) to strengthen our élite team even further.

People Acorns Award Winners, Best Employer in Hospitality (again!) and numerous local accolades… Our people strove for greatness again in 2013, with recognition for individuals, pubs and the whole team. • Acorn Award Winner - Jonathan Taylor, The Embankment, these are given only to the best young talent in the industry. It’s the fifth Acorn Peach people have won. • Best Employers in Hospitality for a third year. The best thing about these awards is that they are made solely on anonymous feedback from our team, so they really do reflect what people feel about working with us. • Local awards included: - Chef of the Year for Shane Clarke at The Swan and Best Pub for The Black Horse at The Milton Keynes Food & Leisure Awards.

- Customer

- Best

Service Excellence for The One Elm in the Pride of Stratford Awards.

Traditional Pub Restaurant at The Oxfordshire Restaurant awards for The James Figg.

- Observer Food Monthly Awards, The Thatch in Thame was named as a runner-up in three categories: Best Restaurant, Best Sunday Lunch and Best Place to Drink, the only place in Britain to achieve honourable mention in three categories. With a great team and the economy finally on the up, it’s fair to say we’re pretty confident about 2014. Bring it on!


Introducing Peach Lee Cash

Hamish Stoddart

After training first under inspiring hotelier Robin Shephard, and then world-renowned chef Raymond Blanc I couldn’t wait to open my own place. A lucky introduction to Hamish Stoddart led to a great partnership that has lasted ten years and counting. I was 27 when we opened the doors at The Rose & Crown in Warwick in 2002. My passion for people, food and fun is undimmed ten years on and, though nothing may ever match the sheer excitement of that first year at the Rose, I still love growing the business by finding new pubs in new towns, sourcing great new food and drink, and working (and playing!) with the people who make the magic happen.

I’m the management all-rounder – I’ve done everything from logistics and finance to sales and marketing – and I’m the buyer, finance director and strategist. Though I hate to be pigeon-holed as the money man, I did qualify as a Chartered Accountant and went into the family firm as an operator - we owned food distributor Cearns and Brown. When we sold the business to Brake Bros, I began to work with other entrepreneurs before deciding to start a restaurant business of my own. Lee and I got together and Peach was born. I’m really proud of all the awesome things we’ve done so far. I dream of creating a service business recognised worldwide as a leader in its industry; it feels like we’re getting close to being seen as a UK leader in this field.

Call me Mobile: 07970 757 825 Email:

Call me Mobile: 07779 651 322 Email:

Meet the all of the Peach Partners and learn more about our world by watching the film on the below link



Development & Training We grow great people so work with us Training & The Team We have terrific teams at each of the pubs and we work hard to make people feel part of Peach. It shows – people stay with us longer than elsewhere in the industry and we’ve gained a reputation for being a great place to work. With over 450 full and part-timers we need to harness and develop the potential of everyone that joins us so we’re continually developing and adapting our training to make Peach Pubs the best places in town. We invest time and resources into creating training and development opportunities for every role and for each stage of your career with us. Here are some of the highlights in our training calendar: • Quarterly chef days to debate seasonal menus • Regular chef training at Peach Barns working on everything from basic skills and awareness to perfecting more intricate techniques. All working with fresh seasonal produce • Quarterly Peach Leader Days for joint venture partners and senior managers in the group • A developing programme of online learning to ensure ever member of the team receives the most comprehensive induction and a bank of reference material throughout their Peach career So much so we won Caterer & Hotelkeeper’s Best Places to Work in Hospitality Award twice on the trot and then won the Best Employers in Hospitality Award four times, fantastic achievements when you think it all came down to what the people who actually work here honestly think about us.

Route to Partnerships The Peach Pub Company is a business based upon shared ownership. The belief is simple, share the business with those who work in it and give people the opportunity to invest so they can have a part of the whole. We know from working this way over a number of years that when there is a genuine sense of shared ownership performance improves. So no matter what point of your career you are at, if you work hard, have some common sense and a little flair you can become a partner in Peach. There are some steps along the way but we believe in Partnerships and our ambition is to grow a business where people are genuinely invested in their future with Peach.


Refer a friend

We’re always looking for great new people who share our values. Often they’re your friends, ex colleagues, people who serve you in great pubs.

Nominate someone who ends up

being employed with us and you could earn...


for General Manager or Head Chef


for a Deputy Manager


for Assistant Manager


for T-team


Your Peach - our vision

Our house is

your place we started Peach, “weWhen aimed to create great

individual places to eat drink and sleep… gastro-pubs. They have become a special place in each town for all sorts of local people, business folk and tourists.

We want our public house to feel like your place too. That’s our vision - that every member of the Peach team and all our guests feel Peach is their place. To do this you need to understand the principles of how we work together, “Our Values”. We need to tell you about Peach and how to excel at service in our pubs.

So this is our Vision:

“Our House is Your Place” Our Values are the Peach Rules for how we work together and with our guests to achieve this vision.


each Shares Ownership

We support each other with trust and respect. We take responsibility. We share success.


ncourage Individuality

Our places are extraordinary, your personality is essential

lways Serve the Good Stuff

Simply the best ingredients with great provenance


hase (Pub) Perfection

Excellent execution

ost it like your Home It’s a Dinner Party Everyday


nthusiasm makes it Fun So make it a way of life…

trive to be Peachy Drive the Peach Wheel, every guest gets a great gastro experience

‘Learn them and live them’



Peach Induction Flowchart When you join the Peach family you will go through an induction process. Depending on your role, you will recieve a specific training programme to get you up to speed on our processes and ways of working – some will be in the pub and some will be online through Peach Teach. Use this flowchart and the checklist on the following page to guide you through your induction.

Things you’ll need to bring: • P45/46 • National Insurance Number • UK work permt • Valid photo ID • Bank details • A valid email address

New Peach Day 1

New Peach Day 2

New Peach Week 1

Complete starter form, sign contract, opt-out and accommodation agreements

Take note of the log-in details on your welcome email – share these with your manager

Once you have gained some experience in the pub you will complete some learning in your own time too.

Complete the H&S induction and an emergency procedure tour of the pub

Your manager will explain i-Peach – our training and communication centre

In your own time you should complete the Peach Wheel

Meet the team!

Complete your 1st Module Getting Started. Including Induction video.

Look out for your i-Peach welcome email

Start other induction modules that appear in ‘Your Learning’

Review the activities you’ve completed to date with your manager.

New Peach Weeks 2 & 3

In your own time you should complete any other module relevant to your role.

New Peach Week 4

By week 4 you should be feeling confident in your role

Your manager will ask you to complete your pub Peach Test...

Ask your manager to sign-off any other activities you’ve completed

Once successfully completed your manager will sign off your induction as complete

Ask your manager to book your owner induction

Now get yourself booked on a Heroes session and put all you’ve learned into practice



Our food Serve The Good Stuff Ingredients

Seasonal menus

We serve the good stuff. We believe in letting the best ingredients speak for themselves - fantastic sausages; free-range chicken; simple, pan-fried fish and seafood; 28 day dry-aged Aberdeenshire rump cap steak; Jimmy Butler pork; expertly matured artisan cheeses and bespoke-baked loaves for our deli boards. We buy foods from people who take pride in their products and we change our menus with the season.

Dogs & Children We work hard to make everyone feel at home, even the fussiest eaters out there. We provide the same high quality seasonal ingredients the adults eat, and all our chefs are happy to do simplified or half portions of anything on the menu. Well-behaved furry friends are also welcome in the bar areas only.

We have a head chef and kitchen brigade in every pub and even though there is a constantly developing list of Peach dishes for each season, each team can choose what they’re going to include on their menu, so long as it passes our stringent tasting sessions. Starters are generally around the £5-7 mark; mains around £12-20. Deli boards are common to all our pubs. There’s charcuterie, cheese, antipasti, fish or a mixed board, all at £12. We serve the good stuff all day, every day.

Integrity, style and flavour We British are famous for assimilating foods from other cultures into our own cuisine and it’s often said this is because we have no decent culinary tradition of our own. But the last ten years have seen a resurgence of British classics. Our menus make the most of both these things. In our pubs you’re just as likely to find a great British classic alongside something just that bit different. We simply focus on creating great dishes - with the best quality seasonal ingredients – for how you feel at that time of year.


Always Serve the Good Stuff

SERVE THE GOOD STUFF! This is one of our 7 values and our message for making sure we never compromise on food or on ethics. We only ever serve food we’d be happy to be served ourselves. All our Pork, Bacon, Chicken & Eggs are free-range. Our Beef & Lamb are British & we visit the farmers regularly. To avoid air-freighting, we buy seasonal British fruit & veg & sustainable native fish wherever possible. But sourcing the good stuff is pointless without properly skilled chefs, determined to turn it into honest plates of food every day. So we invest in that rare breed too. We do it in the best way we can, offsetting our Carbon Footprint, caring about our community, competing in and co-ordinating charitable events. That’s just who we are.

This is the bigger “Peachture”


Find us & our pubs The Peach Barns Somerton Road North Aston, OX25 6HX Tel: 01869 220 110 Web:

Abbey End North, Kenilworth CV8 1QJ Tel: 01926 353 637 Web:

Bradmore Green, Brookmans Park, Hertfordshire, AL9 7QW Tel: 01707 664 144 Web:

North Hinksey Village, Oxford, OX2 0NA Tel: 01865 249 796 Web:

1 Bedford Street, Woburn, Milton Keynes, MK17 9QB Tel: 01525 290 210 Web:

Eversley Cross, Hampshire, RG27 0NS Tel: 01184 027065 Web:

21 Cornmarket, Thame, Oxon, OX9 2BL Tel: 01844 260 166 Web:


London Road, Berkhamsted, Herts, HP4 2NB Tel: 01442 879 590 Web:

4-6 Warwick Street, Leamington Spa Warwickshire, CV32 5LL Tel: 01926 359 960 Web:

29-30 Lower High Street, Thame, Oxfordshire, OX9 2AA Tel: 01844 214 340 Web:

1 Guild Street, Stratford-Upon-Avon, CV37 6QZ Tel: 01789 404 919 Web:

2 Wavendon Road, Salford, Milton Keynes, MK17 8BD Tel: 01908 281 008 Web:

Hatching Green, Harpenden, Hertfordshire, AL5 2JP Tel: 01582 469 290 Web:

Our pubs with rooms 6 The Embankment, Bedford, MK40 3PD

Tel: 01234 248 920 Web:

11 Church Green, Witney, Oxon, OX8 4AZ Tel: 01993 892 270 Web:

30 Market Place, Warwick, CV34 4SH

Kent House, 113-117 High Street, Cranleigh GU6 8AU

Tel: 01926 411 117 Web:

Tel: 01483 274 922 Web:

The Peach Pub Company Ltd The Peach Barns Somerton Road North Aston Bicester OX25 6HX Tel: 01869 220110

Introducing Peach Book