The Bear & Ragged Staff, Cumnor, 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 Bear & Ragged Staff in Cumnor is a world away from the Newbury & Swindon roads that stream past only a mile from its door. The heart of the pub is a glorious Tudor beauty. Ancient fireplaces, flagstone floors and mullioned windows with carved lintels, make the bar one of the finest anywhere. A comfortable eatery, conservatory and South-facing terrace provide spaces for every mood – and winding stairs lead to cosy bedrooms with old oak doorways & beamed ceilings.
The village pub, which underwent a complete refurbishment earlier in the year as well as launching an all-new menu of freshly prepared seasonal food, achieved the 1 Rosette accolade following a recent anonymous visit by an AA Hotel and Restaurant Inspector. Demonstrating great cooking across the entire meal, serving food prepared with care, understanding and skill alongside good quality ingredients, showing standout food in the local area.
We are open every day serving breakfast, lunch and dinner. 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 also have nine bedrooms for a peaceful nights sleep. Find out more here.
We are just off the A420 heading towards Abingdon/Cumnor/Wootton. Follow B4017 through the village, just past the shop. The pub will be on the right, just after the garage. There is a car park for guests and residents on a first come first served basis. On street parking is also available at the front of the pub. For things to do in the local surrounding areas click here.
Owain & the Team
Food and Drink
Summer’s here – time for beautiful British soft fruit, and the best green vegetables, tomatoes and salads. Cornish lamb and day-boat fish are plentiful and delicious now – and look out for native lobsters in our specials.
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.
Owain Llwyd Jones, General Manager
Owain’s first brush with hospitality came at 14, waiting on tables at a local country pub, partly to keep up with his big brother who’d already started work. Bags packed, and all set to read history at Aberystwyth uni, a chance comment from his dad about him having a buzz after work saw a change of heart – Owain headed off to Oxford Brookes to study Hospitality Management instead. A short spell at the Marriott in Cardiff later, Owain ran into Lee and so began a peachy odyssey – Fishes, Fleece, James Figg and the Old Mill. The Corner House in Cardiff was his next home for a change of scenery but it wasn’t long before the call came from Lee again and Owain came back to The Fishes. After a short wanderlust around some other lovely Oxfordshire pubs, he’s back again for a third time to take charge of this lovely inn. Welcome back Owain!
Ben Flynn, Head Chef
Brighton born Ben Flynn joined Peach as Head Chef at The Bear having heard he’d have a lot of input into the menus and specials – somethign he’s really passionate about. Following our beautiful refurbishment, we needed a Chef who could produce stunning plates food and put the pub on the map, and in Ben, we found our Head Chef. Having worked for many years at Pierre Victoire in Town and an 100% organic restaurant before that, we were confident Ben knew how to build a respected reputation, and his passion for fresh, top-quality food has ensured he’s kept the folk of Oxford very happy. You’ll not find a harder working Chef, but when we can persuade him to take a day off, you’ll find he photographing wildlife, romping in the countryside with his kids, or looking after his crazy pets (tarantulas, lizards and a python to name a few). We’re so glad Ben left his dreams of becoming a stunt man at the door, and chose to cook simply delicious food instead. Lucky us! If you love your classics cooked to perfection, your ingredients handled with the upmost care or are in search of a surprise that delights, pop in for breakfast, lunch or dinner soon.
David Cumberlidge, Partner
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.