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 from 9.30am serving breakfast, 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

Hooray for Winter – Winter is a wonderful time to eat hearty and comforting food. Our beef is British, grass-fed and dry-aged for unmatched flavour. All our chicken, eggs and pork are free-range. Our lamb is Cornish and most of our native fish is landed from coastal day-boats. We always serve the good stuff – cooked from scratch by real chefs.

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, pork and ice-cream. 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

sam

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.


Grace Tessier, Head Chef

From Wellington, New Zealand, Grace started baking at the age of 16 before moving into top-notch cafe’s and learning a broad range of cooking skills from various respected foodies in the city. 

After a few years, she realised that catering was her ticket to travel so, suitcase packed, found herself on her way to the UK, where her talents landed her a job at the well respected River Cottage in Plymouth, working for Hugh Fernley-Whittingstall and running a team of three on the larder section – not a bad start! 

 After a year of hard graft Grace then spent a year travelling, gaining inspiration as she went (particularly enjoying Moroccan flavours) before returning to the UK where she stumbled upon The Thatch, our sister pub in Thame. 

After just 6 months as Sous Chef, the Head Chef opportunity arose at The Fishes and we couldn’t think of a better person to run one of our busiest kitchens. 

Grace loves doing 18 thousand piece puzzles and cooking foods inspired her Mum who runs the office of The Bio-dynamic Gardening and Farming Association back home. So if you love healthy dishes, packed full of the tastiest ingredients of the season, get down to The Fishes quick smart.


Frazer Sutherland, Peach Partner

Frazer always wanted to be in hospitality since ‘year dot’. Dabbling in domestic science atschool only fuelled his passion and catering college sealed his fate. He loved working at The Summit in Sydney and cruising round the Caribbean. Back in London, he clubbed it at The Green Room, now Chinawhite, before moving to Harvey Nicks Fifth Floor. Heights must have suited Frazer because his next job was at The Oxo Tower, when the brasserie with the bird’s eye view of London was really flying. Since becoming a partner in  Peach in 2008, Frazer has established the Thatch as Thame’s no. 1 food destination.  He also runs The James Figg further up the High Street, voted Oxfordshire’s Best Traditional Pub in 2013.