We change our menu with the seasons, working with whatever is best and in abundance from our fields and shores – and with the best farmers, fishermen and producers who share our sustainable, quality ethics. Our Peach promises include making our teams’ lives Peachy, always serving the good stuff and looking after our planet.
You can read more about our promises here.
Eat, drink and indulge with us, from classic Gastro Pub favourites, to modern, healthy dishes – and weekend blow-outs from our chefs’ specials that make an occasion memorable. We only serve what we want to eat and drink ourselves.
Our menu changes with the seasons, and we work with British farmers and producers who share our values. Quality ingredients, with provenance, as that's what we want to eat and drink ourselves.
From the earliest and best English asparagus in Spring, to mushrooms, game and hearty slow braises in Autumn. Cornish lamb when it is good, lobsters when they are native, superb farmhouse cheeses at their best. When we do buy vegetables from overseas, we source the best quality, environmentally-friendly ingredients. Our specials change daily, and we talk to our suppliers regularly to create a board full of interesting dishes. From exciting healthy plant-based dishes to indulgent blow-out treats, we'll help guests have balance.
When we serve meat, we only serve ethical and sustainable produce. Always free-range and reared with care.
Aubrey Allen is catering butcher to the stars (and her Majesty The Queen) and have supplied us since the very beginning. We serve the best British beef, grass-fed, naturally slow-grown on carbon-capturing pasture, Blythburgh pork from Jimmy Butler, Cornish lamb and free-range chicken, all the very best. As a result, we pay more for our meat than most of our competitors – but you can definitely taste the difference, and we know our meat comes directly from farmers who have the highest welfare standards and respect for their animals.
We also love eating fresh fish. We follow sustainability fishing advice, ensuring we put less pressure on the environment and only buy from certified farms. Sustainably farmed, native where possible and wild too, our Chefs create delicious fish specials from the daily catch. Join us each August, for the sweetest lobster from south Devon coast.
Eating well and sustainably doesn’t have to mean sacrificing pleasure in our food.
We have lots of delicious vegetarian and vegan dishes, each one full of the good stuff. We're unashamedly flexitarian - our plant-based choices are interesting in flavour, and good for the environment too.
We support farmers who grow and trade ethically, and sourcing great quality wine is our passion. Jo Eames has been choosing our wine since 2002 and she seeks out delicious, great value wines made by producers who care about the good stuff as much as we do. During her on-going quest, she has met or visited most of the winemakers, and we have even blended our own wine, After The Clouds.
Great wine, from producers who truly care.
Pubs make great coffee shops, and we train our team to be baristas by day and bartenders by night. Our coffee is from Union Hand-roasted, who go to the ends of the Earth, literally, to find the best small-scale coffee growers and pay them fairly for their crop. Their coffee is superlative and ethically spot-on.
We are very proud partners of the Sustainable Restaurant Association, along with many of our wonderful suppliers. Working with the SRA, The Bigger Peach aims to ensure we are progressive in our approach to being environmentally-friendly and ensuring positive change. Our recent three star accreditation means we're best in class and a leading pub company, promoting change and reducing environmental impact. Our efforts were recognised in 2022, when we won Best Sustainable Pub Company at the Publican Awards. This award recognises the strides we've made, and continue to make, to be sustainable in everything we do. We love our planet, we care for our teams, and will always serve ethical, well-sourced ingredients from suppliers who care as much as we do.