Peach is a collection of really great pubs, mainly in market towns in the heart of England, and we’re super happy to now have a stunning restaurant in Maidenhead. Situated on our own island, we’re very fortunate to benefit from Maidenhead’s finest al fresco dining and drinking spot – even if we do say so ourselves. We serve good quality, fresh, honest food in relaxed, welcoming environments. Always with a kind word and a sense of fun. Today we have nineteen 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. 

Soak up the sun, atmosphere and beautiful riverside views whilst enjoying a bite to eat and a few Grand Gins or Cocktails from our Drinks List. Our menu is served throughout the day in our eatery. We are open every day, with lunch served from noon and fresh food available all day. 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 drink, a business lunch or a special dinner, we promise you a friendly welcome. All day long.

We look forward to seeing you soon!

Sharon, Phil & the team


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.

Sharon Concannon, General Manager

Introducing the wonderful Sharon. Born Galway, Ireland and bred in Hertfordshire at the age of 14, Sharon started working as a waitress in the beautiful Shendish Manor House in her home county, where her Dad was a Director. Coming from a family of caterers and being surrounded by keen foodies her whole life, Sharon says she didn’t actually choose catering – it chose her! Originally the dream was to be a vet, but after encouragement from Dad, as he could clearly see her potential, Sharon enrolled to study hospitality at college. After learning great leadership skills from her Dad and earning her stripes in the industry, it was time to move to London with The Gilbert Scott. Working in Marcus Waring’s new venture, under a female General Manager was a great inspiration to Sharon, learning that success doesn’t come without hard work. Keen to learn more about different food cultures, Sharon took a sabbatical in her early career, travelling to thirteen different countries in three months, with Vietnam standing out, mostly for overcoming her fears of trying weird and wonderful food. Next it was on to a couple of pub groups to gain experience in running a business and learning vitally that ‘the guest interests always come first,’ before we were lucky enough for Sharon to join us at Peach, as General Manager at The Old Mill in 2017, now, she’s taking on The Boathouse to make it the best for miles around. On her days off Sharon can be found catching up with friends and family, with a glass of wine, or two, well let’s just say when they all go out together they have more than a good time. The fun starts here!

Phil Hughes, Head Chef

Phil grew up near one of the many roundabouts in Milton Keynes, and although his family stuck to traditional British fare, meal times were an important part of the day, shared around the table, grandparents and all. Despite dreams of becoming the next David Beckham, Phil began to notice food during holidays in France as a child, which led to his first job back home as a dishwasher at a family run Italian. Here he developed his taste buds by eating any leftovers he could get his hands on. It was here that his culinary education began, as he discovered what sort of character was required to ‘stand the heat’ in a real kitchen – and he loved it! Phil’s career continued in hospitality, but curiosity pushed him to experience front of house, which helped him find his voice, shape his personality, and grow in confidence before heading back to the stainless-steel engine, the kitchen, where he knew he truly belonged. Along the way, Phil flirted with independents as well as large groups, opening The Beach House in St. Albans, holding the kitchen at The Birch in Milton Keynes and leading large brigades for PCDG. Phil’s now an experienced Peach Head Chef and has earned more than a few stripes working in many of our pubs before settling at The Boathouse, where you’ll be able to sample some of the delights of his creations. Not only is Phil a blooming amazing chef, but he’s an all-round decent chap, who along with food is completely besotted with his daughter Millie, who willingly help him with his food research on a weekly basis with experimental dinners at home or seeking out the next best places to eat. 

Bevy Berenger, POD Director

Reared in Australia, Bevy continues to be patriotic despite being on this side of the pond for the last 24 years and we quickly learned about his love for family the importance of his friendships and his healthy obsession with all things sporty and outdoor life.

Leaving Australia after several years as a bass player (complete with long hair) he decided to put music on hold and travel the world, falling into Hospitality in the early 90’s in a cocktail bar in Manchester to supplement the plan. Following a couple of years of rock and roll catering style, he studied hospitality at Surrey Uni.

During a hugely successful career, many of the industry heavyweights such as M&B (All Bar One & PCDG) and Whitbread (hub by Premier Inn) have been lucky enough to recruit his expertise and exciting new concepts always sparked his interest. But we were pleased to find out that he’d always kept an eye on Peach and our independent feel, individuality and pace of growth won him over in the end.

Bevy brings that calm Aussie charm you can’t help but relax into and he’s made a huge impact on his pubs and the teams he looks after, which after all, is what we’re all about. Join Bevy for a chat about surf, sun, sea!