ANDREW CLARK
SHEFFIELD-BORN ANDREW has worked for some of Britain’s finest restaurants, including: Claridges, the Canteen and Quovadis for Marco Pierre White, La Manoir in Oxford for Raymond Blanc, and Hotel du Vin in Winchester, where he was Head Chef for four years.

Andrew and Lucy recently spent three years in Australia, where he worked in some of Sydney’s top restaurants. They returned to England and Hotel du Vin in 2004, and started looking for their own project, which would reflect Andrew’s love of classic British cooking.

The cuisine he aims to achieve at The Peat Spade is classic English food, using the finest, freshest local ingredients to create a seasonal menu that highlights the very best of British produce.

LUCY TOWNSEND
ORIGINALLY FROM NORTH WALES, Lucy has higher qualifications in patisserie and has worked in some of the finest kitchens in London, including La Gavroche and the Criterion and Quovardis for Marco Pierre White.

She joined Andrew at Hotel du Vin, Winchester, and stayed for four years. When they both went to Australia, she took the role as Executive Pastry Chef for the Merivale Group, which comprises some of Sydney’s finest restaurants.

On her return to England she worked freelance whilst she and Andrew looked for and found the perfect country Inn. Lucy is retiring from kitchen life to work in the front of house. This will bring new challenges – especially changing the barrels.

OUR AIM AT THE PEAT SPADE is to create a quality ‘Rooming House’ with a reputation for superb, simple, classic English food, good beer (real ales) and a fine wine list.

We intend to extend a warm welcome to everyone, whether they be locals, business people, shooting parties, fly fishermen – or ladies who lunch.

The Peat Spade is the quintessential country Inn.

The bar and restaurant areas feature cane fly rods, mounted trout, reels, gilt framed mirrors, period shooting and fishing prints, old books and games.

A ‘locals bar’ has been created to encourage a village atmosphere.