The High Field Gastropub in Edgbaston
The High Field is at 22 Highfield Road, opposite Simpson’s and less than 5 minutes from Five Ways. As well as serving quality fresh food in our restaurant and a range of drinks in the bar, The High Field has a spacious garden and two sunny terraces. There is also public parking on-street and to the rear of our garden.
The High Field combines top quality pub food with modern brasserie dishes. We serve food all day. Drink quality draught beers, ale on hand pump plus a carefully chosen wine list with quality variety value. Rooms for meetings & private dining are available.
The Peach Family
Lee Cash opened the first Peach pub, The Rose & Crown in Warwick, in 2002. With business partner Hamish Stoddart and a growing team of talented managers and chefs, the Peach formula of serving the good stuff with warm, professional service has now proved successful in more than a dozen pubs. Peach and its people have won just about every industry award going – including a Best Employer in catering award 3 years running.
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 Edgbaston based gastro pub is open every day from 8am 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 drink, a business lunch or a special dinner, we promise you a friendly welcome. All day long.
We look forward to seeing you soon!
Sarah & the team
Sarah Robinson, General Manager
Arriving back in Edgbaston has been like coming home for Sarah. Growing up in Solihull she discovered her passion for food and making sure people had a great time whilst waiting on tables at her local pub The Peacock. Though it didn’t take long to get qualified in leisure marketing at Solihull College nor promoted to assistant manager after only a year. So at just 21 she found herself managing The Falcon at Hatton, a great Warwickshire gastropub and great experience for what was to come. That included opening Bank Birmingham in chic Brindley Place, just as the city’s food scene really started to take off, and a stint at Lovely Pubs running one of their loveliest The Crabmill at Henley in Arden. Soon it was time to run her own and Sarah headed south to take on two, The Hurdles in Droxford and The Bird in Hand in Lovedean in leafy Hampshire, turning both into fantastic foodie destinations. Now she’s happy to be home, and super-excited to be putting Edgbaston on the map.
Ian Meek, Head Chef
Ian hated his first job as a kitchen porter and wanted to leave hospitality for ever! We’re glad he didn’t because, years on, he’s rather good at it. That first fateful job was in a kitchen in Guildford where he grew up, and after that he went to Australia to work in a gastro pub in Sydney. Life was good here and Ian almost stayed, only returning to London to check he was sure. Soon he got lured to the Northbank with its fabulous riverside views and loved the fast-paced bistro kitchen where the menus changed daily. After a ski season in La Plagne and a sunny one in Corsica, Ian arrived back in Birmingham and cooked classic French food with the excellent Mark Nind at Hotel du Vin. Nind took him under his wing and Ian’s food went from good to better. When Jamie’s made their first foray into the city, Ian went with them and joined a 14-strong brigade turning out plate after plate of delicious fresh food. Some of those recipes – and all of that creative energy – came with him to The High Field, where everyone loves his food.
David Cumberlidge, POD Director
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.
Co-founder, Lee Cash
Lee Cash is a restaurateur to his bones. Trained and mentored by Robin Sheppard and Raymond Blanc, he started Peach at the age of 27 with a clear conviction that people would embrace a pub that served great quality food and drink at a sensible price in a fun and friendly atmosphere. Happily, he was right. Today he leads the business by finding new pubs and partners, inspiring and training our team and finding innovative ways to keep our business as fresh as our food. He is Peach personified.
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.