The Duke of Wellington in East Horsley, Surrey
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 Duke of Wellington is an ancient country pub with a striking appearance thanks to Lord Lovelace’s Victorian passion for decorative brickwork. It sits at the top of Ockham Road South by the green – ready to entertain friends and strangers alike with warm hospitality.
Our country pub in Surrey is open every day, with lunch served from noon and 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.
The Duke of Wellington is situated in East Horsley, on the A246 between Leatherhead and Guildford. Set back from the Guildford Road, we are just across the road from the prominent former gatehouse to Horsley Towers, with its mock-medieval turrets. You can find out how to find us here.
We look forward to seeing you soon!
Sian & the team
Food and Drink
Hooray for Winter – Winter is a wonderful time to eat hearty and comforting food. Our beef is British, grass-fed and dry-aged for unmatched flavour. All our chicken, eggs and pork are free-range. Our lamb is Cornish and most of our native fish is landed from coastal day-boats. We always serve the good stuff – cooked from scratch by real chefs.
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.
Hospitality, and making sure everyone is really well looked after, is in Sian’s genes. From helping her grandfather run the family B&B in the glorious Pembrokeshire countryside where she grew up to studying travel and tourism at Pembrokeshire College. She moved on to manage the two Rosette restaurant at The Maynard, a beautiful boutique hotel in the Peak District National Park and laying on fantastic foodie events. Her next home was The Ferry Inn, a fine watering-hole and then its lovely sister pub The Boar’s Head in Narbeth, offering good food and hospitality in equal measure. When it was time for a change, Sian went to Hampshire to become deputy at our own sister pub The Chequers in Eversley Cross, quickly helping this gorgeous village local make its mark. Now, she’s taking on The Duke to make it the best for miles around.
Nic Baba, Head Chef
Nic grew up in Cluj, a Romanian city big in art and bohemian cafés in the heart of Transylvania. His first calling was finance, where he excelled at college, but Nic’s heart was never quite in it so he headed off to the UK to perfect his English instead. Getting a job waiting on tables in Luis, a lovely little Italian restaurant in Kettering, he was soon lured into the kitchen, and loved it. Nic’s proud to say he started at the bottom and simply worked his way up. After getting his whites at Tresham College, he did the first of two stints at the Snooty Fox, a glorious pub tucked inside an ancient manor house in the tranquil village of Lowick. So good was his food it got him to the finals of the Northants Chef of the Year. He then returned to cooking classic Italian cuisine at Nonno Pino in Burton Latimer, before going off in search of the Snooty Fox once more. After a short spell at our brilliant sister pub, Brookmans in leafy Hertfordshire, Nic made it to equally lovely Eversley as number two in the kitchen before becoming number one. Expect good things.
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. 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 his next move was 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 for over six years before settling at The Black Swan in Ockham, a gorgeous country watering-hole in the Capital Pub Co stable. 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 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.