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 Bigger Peach shows our efforts to improve communities, equality in the workplace and the future sustainability of our world.

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!

Ben & the team

Food and Drink

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.

Our Team

Ben Reed, General Manager

At 18, while studying Sport at Bedford Uni and playing rugby to a high level for Bedford Athletics, Ben needed to pay the bills so got a job behind the bar at The Embankment, and immediately realised hospitality was in his blood. 

He spent the next three years working tirelessly to learn as much as he could, progressing to Assistant Manager, and placing a bet with his Manager that he’d be running his own Peach Pub by 25. 

Everyone quickly recognised Ben’s tenacity and with Perfectly Peachy DNA, he spent the next few years helping to relaunch and open several pubs including The Duke of Wellington In Surrey, The Bear & Ragged Staff in Cumnor, Oxford and most recently our newly-refurbished Brookmans in Hatfield, before he took on the reins as General Manager at The One Elm – and at 24, he’s smashed his wager! He joins The Fishes with bags of Peachy experience, so pop in for a drink for some cheeky banter from one of the most dedicated managers you’ll meet. 

James Grassby, Head Chef

James was always going to be a chef.  Either that or join his Dad in the family carpentry business.  In the event, food won over wood and he became a rather good one, gaining his chef whites at Cambridge Regional College.  He first cooked at The Møller Centre, one of the country’s top conference and banqueting centres at Cambridge uni’s Churchill College, and then at the city’s Hotel Felix. Then he headed off on his travels, spending an inspiring year soaking up the foodie flavours of New Zealand before pitching up at the two Rosette Farmhouse Hotel in glorious Guernsey. Coworth Park was his next home, and James spent the following two years creating top-notch dishes for celebs, VIPs and royalty including the monarch on more than one occasion. Keen to broaden his culinary horizons further still, he spent a year at some great restaurants in Sydney, like Prime, a melting pot of pan Asian and French flavours. After a stint at Stoke Park country club and spa, James was ready for the next step. One day he plans to open his own place, and where better, as he says, than at Peach.

David Cumberlidge, POD Directordavid-cumberlidge

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.