The Fishes in North Hinksey, Oxfordshire
Peach is a collection of really great pubs, mainly in market towns in the heart of England. We serve good quality, fresh, honest food in relaxed, welcoming environments. Always with a kind word and a sense of fun.
Since then we have added pubs ancient and modern, neighbourhood locals and country destinations, simple bedrooms and a chic boutique hotel, cocktails, grand gins and ever-improving coffee. Today we have twenty pubs in lovely towns and villages – and an undimmed devotion to Making life Peachy. We always been passionate about giving back and as we’ve developed and grown over the years, our ability and motivation to make the world a little better, a little peachier, has grown with us. The Peach Foundation, a non-profit organisation, aims to improve communities and the future sustainability of our world. It is funded by fundraising within Peach; a 25p contribution from every Superfood Salad sold in our pubs and sponsored events.
The Fishes is a hidden gem. Quite a big gem, too. An imposing Victorian building set in acres of wooded grounds leading down to the banks of Seacourt Stream. The deck that wraps around the conservatory offers a rare opportunity in land-locked Oxford to dine outside with an idyllic view.
We are open every day serving lunch from noon and dinner from 6pm. We take huge pride in serving the best ingredients we can find, from ethical producers, freshly prepared by our chefs. Whether you pop in for a pint, a business lunch or a special dinner, we promise you a friendly welcome. All day long.
We are located just off the A34 near Botley Interchange. Heading south, follow the sign to the Rugby and Tennis Club just after the Botley Junction. Heading north, use the Botley exit to turn back on yourself and from Oxford City Centre and head out of town on the Botley Road. Turn left before McDonalds, drive through Hinksey Lane and turn left at the Church. We have a large car park available. For more help finding us click here.
We look forward to seeing you soon!
Sam & the team
Food and Drink
Summer’s here – time for beautiful British soft fruit, and the best green vegetables, tomatoes and salads. Cornish lamb and day-boat fish are plentiful and delicious now – and look out for native lobsters in our specials.
We always serve the good stuff. It’s one of our most dearly-held values. We only serve what we want to eat and drink ourselves. Our Head Chef and his skilled brigade devise our seasonal menus and our specials change daily. As well as celebrating our increasingly-vibrant British food culture, the focus on seasonal ingredients means we buy the best stuff when it’s at the best price. This way we keep prices sensible even though we’re buying top-quality ingredients.
All our meat is British and of the highest quality, from Aubrey Allen; an eighty year-old Warwickshire butcher suppling many of Britain’s finest restaurants as well as holding The Queen’s Royal Warrant. Our steaks are from Britain’s finest (increasingly rare) beef herds, 28-day dry-aged for stupendous flavour. Our Cotswold White chickens are free-range, as are our eggs and pork. Our lamb is Cornish. Our fish is native where possible, and we follow the ever-changing advice on sustainability.
We don’t have a children’s menu, because we think they should eat food that’s as good as yours. Our chefs are happy to make smaller portions or simplified versions of anything on our menu.
We love being a real pub as well as a great Gastropub. With Continental beers and lagers including Peroni and Estrella, and we are serious about our spirits too. Tanqueray Gin and Ketel One Vodka are our current favourites for pouring. Or try the range of premium gins, vodkas and aperitifs from our drinks list.
Our wine is chosen by Jo Eames, co-owner of Peach, from three multi award-winning suppliers, Tanners, Liberty Wines & Boutinot. Each has its own specialities, allowing us to pack our list with a great range of top-quality and interesting wines. Let us help you choose something delicious to match your mood or your food.
Sam Terry, General Manager
Sam was brought up surrounded by good things to eat so it’s perhaps no surprise he is where he is today. He jumped right in at the deep end working at Jamie’s when they opened in his home city of Oxford, where just his wits and instinctive love of food turned him into a pretty handy chef within a couple of years. From the open kitchen, Sam spied the restaurant and took what he’d learned there to wait on tables for a while. A chance meeting with Neil Remedios, Tom Byng’s right hand man in operations at Byron saw the pair hit it off and before long, Sam was working for them opening their first place outside London. Here Sam discovered the importance of doing one thing and doing it really well, something that’s stood him in good stead ever since. When he was ready for the next move, Sam travelled everyday to London to help run Jamie’s in Westfield, a little oasis in the bustling shopping centre. He then came closer to home to manage Mamma Mia, the best place for pizza in Oxford, before taking over the helm here at The Fishes.
David used to start his day serving breakfast at the small hotel his parents owned in Banbury, though a hotelier’s life certainly wasn’t for him. Leaving school at 17, he packed his bags for Barcelona and spent a year working at The Palace and McCarthy’s Irish bars in the city then headed for Ireland. Hotel Kilkenny was his next home for a year and David went back to school to earn his bartender stripes, before making for Newbury to help out a mate. Landing a job at The Yew Tree Inn at Highclere marked the start of an amazing journey with Marco Pierre White, and David worked shoulder to shoulder with the great man opening hotels and new pubs alike. As the empire grew, so did David’s talents and after five short years he was overseeing operations and running Marco’s Wheeler’s of St James’s group which included his gorgeous country pub collection. After eight years with Marco the decision was made to put all his talents to great use here in our pubs and the little Peach outpost he plans to create one day in Wiltshire.