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Jez’s mother confesses to being one of the worst cooks in the world – her egg curry still gives him nightmares. So it wasn’t until he flew the nest that he actually discovered just how good food could be. And what a discovery; he soon developed an obsession for fantastic food, which has taken him to some pretty amazing places. Once the youngest licensee in Birmingham, Jeremy’s had a three year stint at the Birmingham Metro Bar & Grill before packing his bags and heading for Warwick. He’s been busy ever since making sure everyone else shares his passion for fine food, wine and ales, and his ‘Pub Club’ tasting nights are always a knockout success.
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Gavin qualified at High Peaks college in Buxton and has notched up almost a decade as a chef. Gavin reckons he’s worked everywhere; he’s definitely worked in some of the loveliest parts of the country, from the Lygon Arms in Broadway and Lower Slaughter Manor to the Grapevine in Stow-on-the-Wold. It was a yearning to try new things which brought him to us. “What I really wanted was more scope with my menu and the challenge of creating something wonderful with the ingredients that arrived that day. It’s all about being inventive and having to survive on your wits.” Gavin’s certainly passed his love of experimenting with food to his son, now four. Calamari, beetroot and fantastic chocolate cakes are the order of the day at home. Not all at the same time though.
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We’ve recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we’re always looking for new talent
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Lee is co-founder of Peach and our number one foodie. His passion for food came from his mum, who always got great food on the table even though cash was in short supply. After catering college, a stint at Brian Turner’s restaurant in Walton Street endorsed his love of fine food and a vision was born. Lee set off on his travels around the world collecting ideas and inspiration and landed back at the Bath Spa Hotel. Precious time off saw Lee jumping on the next train to London to check out the latest hot-spots and he soon grabbed the chance to work for Raymond Blanc in his latest venture, le Petit Blanc. After five inspirational years with Raymond, Lee decided to go it alone. He was lucky enough to meet Hamish who was looking to start a new business, and the rest is history!
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For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.
Why Caesar salad? Well, it’s not the lowest calorie dish, but we think you’ll love it, so it met our fundraising criteria for a best-seller that will be on the menu all year round. |
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We will be changing our menus with the seasons and we’re hard line on animal welfare. All our chicken, eggs and pork are free-range. We do not use foie gras. Our Aberdeenshire beef is Scotch Beef Club accredited and our chefs regularly visit the farmers. We buy British wherever we can to keep food miles down, and, where we need to import ingredients, we minimise air-freight. Provenance is key to serving trustworthy food. Our coffee is ethically sourced from Guatemala (by Union Coffee Roasters, recently voted No. 1 ethical coffee company) and the bespoke furniture we commission is made from European oak and iroko timber from sustainable forests. We have also worked with the Carbon Trust to ensure that The Old Mill operates as energy efficiently as possible. |
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