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Niki was born into hospitality. In fact, her whole family is steeped in it, from her father who ran luxurious retreats in the Caribbean to his father before him who was a leading light at Bass and known across the beer and hotel industry. It was only natural that she followed in their footsteps, getting a degree in hotel management at Oxford Brookes before embarking on what she describes as a smorgasbord of jobs, from five star London hotels and the idyllic Sandy Lane hideaway on Barbados to opening her own gastropub The White Hart Inn. It won the Publican's best food pub three year's running. After a spell in the south of France, she turned her talents to helping us open some new pubs before taking the helm at this one. Niki's passionate about food and famous for her events. |
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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 Brum, Jez 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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I started out here at The One Elm way back when - it was my first ever Peach pub so I'm chuffed to be back! After some great times here, I headed off to The Fishes near Oxford, where I was head chef. In my fab three years there, we did some great things, like getting into the Michelin Pub Guide, picking up numerous awards and winning the hearts and minds of the Oxford crowd.
I’m a phenomenally hard worker and have really grown as a chef. I did take a quick break to travel round Europe but I’m glad to be back in the kitchen here at The One Elm, ready for a new challenge! |
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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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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. If you’re interested, check out our vacancies. |
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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 One Elm operates as energy efficiently as possible. |
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oneelm@peachpubs.com
