The Richard Onslow in Cranleigh Village
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.
Sitting right on the High Street in Cranleigh, The Richard Onslow is a busy pub with great food, 10 beautiful bedrooms and is conveniently located near to Guildford. We have worked hard to retain the period features in this historic building and we hope that our modern and unfussy approach to decor, service and food will give you the perfect place to celebrate, spend time with friends or simply unwind with a coffee.
We open at 7am and 7.30am at weekends to welcome you in for piping hot drinks from our professional barista coffee machine and the team are always on hand to make sure you start the day on the right track.
We look forward to seeing you soon!
Tom & the team
Food and Drink
Hooray for Spring – We always serve the good stuff. In Spring we enjoy the earliest and best asparagus, Yorkshire rhubarb and superb farmhouse cheeses. As the days lengthen and sunshine returns we can once again look forward to sitting outside with a glass of our favourite wine and a plate of something delicious.
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.
Tom is completely and utterly food fixated! And perhaps growing up in such a close nit foodie family in Brighton has something to do with that. Up to 15 of them would gather weekly at his Nan’s and have dinner together. This obviously not only inspired him to be a great cook but his brother too, as they obsessively exchange photos of their latest creations. Starting off his career on the slopes in Canada as a restaurant supervisor at 18, Tom’s sense of adventure allowed him to combine his passion for snow boarding with hospitality. He made sure he enjoyed every little bit of it before flying to France for a stint as a rep there. Everyone needs a bit of sun before home. Tom earned serious stripes when he worked his way up to General Manager at The Star, an 800 year old country Inn in Brighton, before hearing of Peach and moving to Cranleigh to join us as a Deputy. He’s now been running the pub as one of our most excellent General Managers since January 2018 where he’s developed a loyal and knowledgeable team. The pub has gone from strength to strength this year. Tom has an insatiable appetite for the business and when he’s not working he’s taking the team to London to seek out great pubs, tapas bars and restaurants, old and new, in order to keep inspired and ahead of the game. Under that warm friendly exterior is a industry expert, dedicated to perfection and he’s not bad on the drums either…
Hugh was born in Jamaica but grew up in the States in a family of foodies. His Dad was Head Chef at a hospital, which spiked his curiosity, and led him to do his catering internship in Estes Park in Colorado. Following his second passion, travel, Hugh found himself in the UK. He started his professional kitchen career at the RAC Country Club in Epsom which he thoroughly enjoyed, but eventually had to scratch that London itch, and made the move to the big smoke to be trained by the very best.
This is where his talent really became apparent. It was while working for Head Chef Daniel Woodhouse at Roux Fine Dining that the extraordinary world of food was opened up to Hugh, and his skill set flew through the roof. Daniel eventually moved to Boulters, Maidenhead, where in 2014 he finally managed to convince Hugh to join him and the two of them achieved an incredible two AA Rosettes in just one year.
It was July 2018 that Peach took over Boulters and where we had the privilege of meeting Hugh, who agreed to stay on as our Head Chef and we’re very lucky he did. It’s clear it’s not just his fabulous background that ensures his food is as good as it. Its Hugh’s endless passion, exceptional presentation and natural talent that makes us confident that wherever he’s cooking, its going to be outstanding.
We’re ecstatic that in March 2019, he agreed to take on the kitchen at The Richard Onslow, and we’re happy the residents of Cranleigh now get to sample his incredible creations – you lucky lot.
On top of all this, you’ll not meet a nicer guy and his chilled approach certainly shows in his team and his food, so if you get the chance to meet the man behind the menu, don’t miss that opportunity!
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. Since joining Peach in 2017 Ian’s little group of pubs has flourished. He also looks after sister pubs; The Boulter’s in on the river in Maidenhead, The Chequers in leafy Eversley and lovely village gastro pub The Duke of Wellington in Horsley.