Brookmans at Brookmans Park
We got the opportunity to take over Brookmans in 2011, and are proud to have become a hub for the local area, activity centres round the island bar, where we’ll be happy to serve you a great cup of coffee, a decent pint of beer or a glass of chilled champagne. Take a seat at the bar facing the door if you want to see and be seen, or find a cosy corner and settle into one of our comfortable armchairs. The eatery is warm and welcoming with its British Racing Green leather upholstery and hand-made silk lampshades. On the walls hang historic posters from the Metroland era when Brookmans Park was built, part of the hugely-optimistic garden suburb movement.
the peach family
Brookmans is a Peach Pub. Our aim is to make our pubs great places, full of character, great individual places to eat, drink & sleep; a place for local people, businesses, families & tourists to meet and call their own. Every pub is unique, individually designed to suit their town or village, and respecting each pub’s history.
Peach is not a chain, it’s a group of like-minded enthusiasts. If you like one of our places, you’re almost bound to like the others. Click here to find them!
We will never be the biggest pub company; we’re out for perfection on a small scale, fuelled by passion for good food and drink and a keen interest in protecting the environment.
Our gastro pub in Hertfordshire is open every day from 8.30am for breakfast, with hot 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 pint, a business lunch or a special dinner, we promise you a friendly welcome. All day long.
We look forward to seeing you soon!
Terri’s a bit of a high flyer. Not only is she our youngest ever manager at Peach, she also had a stellar career at two other rather brilliant pub companies before bringing her many talents to ours. Terri started out at just 16 with Hall and Woodhouse, discovering her love for hospitality while transforming The Old Granary, a glorious waterside pub in Wareham. Juggling work with her studies, she came away from Birmingham Uni with a degree in English and Creative writing but was soon lured back by the buzz of a business she’d already grown to love. After four fabulous years in Dorset which saw her rise through the ranks, she set her sights on London and brought a touch of magic to some of Brunning & Price’s finest places. Her other passion is wine, and Terri took a trip to Margaret River to experience some amazing Australian wines, perfect training for her wine and spirits diploma. Back at Brunning & Price, she took on The Refectory in Milford, before heading to our sister pub The Richard Onslow in Cranleigh. Brilliant to see her at Brookmans.
David Howard, Head Chef
Cooking with his nan who made legendary roasts and rustled up fantastic cakes and scones without ever weighing a thing out, meant David knew from a young age he wanted to be a chef. So he went to West Herts College to become one, winning his whites as well as Best Student and Best Chef in his year. Working with the great Alistair Little in Soho and Ladbroke Grove was a real inspiration and soon he got a coveted place on a Compass chef development programme. David cooked his way around London, from Hamley’s to Roux Fine Dining at Tower 42, loving the variety and the chance to learn. Then it was time to broaden his culinary horizons and David went down under to work at the Ocean Beach House in Manley, Sydney where the seafood was out of this world. Back in England he landed his first head chef job at The White Hart in his home town of Old Hemel and beat 1400 other chefs in the company to win the Punch Shine Award for his fabulous food. The winning streak continued, with David earning one Rosette at The Royal Chace Hotel Enfield and then two at The Noke Thistle St Albans. Now he’s on a mission to make our food the best. And continue his nan’s tradition by teaching his two young daughters to cook.
Ian’s first footsteps into the world of hospitality were in Bristol, when he decided that he was better suited to working in pubs than studying environmental science at university. Cocktails, DJ’s and late nights in Revolution Vodka Bar were a social paradise where no two nights were ever the same. Ian thrived on the buzz of being behind the bar and before long he was running the place and others like it in Bristol and Newport as the fledgling group expanded. Great experience for his next move to the Slug & Lettuce in the beautiful city of Bath, where he learned about putting things onto the plate as well as in the glass. Henry J Beans was his next home, and Ian felt right at home at the American bar and grill, serving up good times in Bristol and London for over six years. When the time came for a change, Ian took the train to sunny Surrey and settled at The Black Swan in Ockham, a gorgeous country watering-hole in the Capital Pub Co stable. It was their first country pub venture and Ian made it a big success. His love of the country life led onto bigger and better things and Ian stepped up to be Brunning & Price’s operations manager, looking after a variety of lovely pubs across Surrey, Sussex and Kent. This little empire of pubs flourished under his tenure. As no doubt will ours, now he’s got his hands on them.
The Peach Foundation
The Peach Foundation is a grant giving organisation, we work with Local Heroes promoting and supporting projects that make a real difference to the communities we live and work in. Each menu includes a chosen dish which supports the Peach Foundation, for each dish sold, 25p will be donated. This raises approximately £1000 per year. Our focus is to support local individuals who are passionately promoting and living our values in one or more of these areas:
Food Provenance – happy animals/tasty fruit and vegetables
Healthy Eating – promoting better health in the community
Sports Education – promoting and/or providing local sports facilitates for all
Planetary Hero – saving our planet one small step at a time
To find out more, click here.