People make all the difference in our pubs and we work hard to make our team feel just as much at home as our guests. Our team has a real share in what they do and a proper bonus scheme that hands out a big chunk of the money we make to the people who actually make it, as well as real opportunities for career progression.
Growing up in Solihull, Sarah discovered her passion for food and making sure people had a great time while waiting on tables at her local pub, The Peacock. At just 21 she found herself managing a Warwickshire gastropub. Then she helped open Bank Birmingham in chic Brindley Place, just as the city’s food scene really started to take off, before further stints in gastropubs including two of her own. She joined Peach in March 2014 to open The High Field in Edgbaston and in 2016 she became a Partner in Peach as we opened The High Field Town House, our first boutique hotel, together. She is our Peach pocket rocket.
Chef Operations Manager
Trev is one of our longer-serving chefs with bags of talent and even bigger bags of personality. After cooking in kitchens all over the country and as far afield as Thailand and Australia, he started with Peach in 2005 helping us to open the Swan in Salford. He then went on to head up the kitchen at the Black Horse in Woburn for over two years. Since becoming a partner in Peach in 2015, Trev is now one of our Chef Operations Managers. Together with Suzie Ayling, our Sales and Reservations Manager, and their son, Otis, they are one of our much-loved Peach families.
Corin and Lee met in Birmingham at Le Petit Blanc back in the late nineties – a fast-paced, fun time which cemented their friendship. Already an accomplished chef, Corin helped to open The Fishes in North Hinksey in 2004 where he soon became renowned for his Sunday roasts winning Pub Roast of the Year more than once. He became a Peach Partner in 2012 and was promoted to Chef Director in 2015. Now a father of four, Corin’s culinary skills – as well as his ability to function on less than four hours sleep (classic chef) – are more in demand than ever.