I am ashamed to say I’ve never eaten at The Peach Tree, which is shameful given it is a Shrewsbury institution. It was revived by Turkish businessman Lee Ozturk last year, and it has been a bustling foodie spot ever since.
The first thing that struck me was the stunning ceiling strung with lights, with beams that date back to the 15th century. The warm interior, soft colours, and historic setting gave an instant welcoming atmosphere.
The Peach Tree has just launched a new menu, and there is plenty of mains to choose from, including surf & turf, beer & vodka battered fish, steak, burgers, and beetroot & butternut squash wellington.
Open Fish Pie
As a Coeliac, I was delighted to have so much to choose from. The chef later told me she intentionally avoids adding flour to sauces to create more gluten free choices. I opted for the Open Fish Pie, which was fresh salmon, cod and king prawns topped with crushed Jersey Royals and a rich buttery white wine sauce. The fish was silky smooth, and the whole dish was delightful. The white wine sauce was absolutely perfect – not too salty, but with a buttery sweetness that melted my taste buds.
Seabass
My partner chose the pan-fried seabass fillet, served with charred sweetcorn, cucumber, tomato, and basil salsa, and Jersey Royal crushed colcannon. He really enjoyed the contrasting textures – the crispy seabass skin against the fillet, and the crunchy tomatoes in the salsa with the colcannon. The combination of the seabass with the charred sweetcorn gave a sweet, smoky flavour.
The portions were very generous, and we were given a big bowl of vegetables to share.
We weren’t dining with kids, but I spied a very extensive choice on the children’s menu. Normally, you get three box standard options, but at The Peach Tree, there were around 10 to pick from.
Peach Melba Eton Mess & Cheesecake
For dessert, I went for the Peach Melba Eton Mess served in a very tall glass, which tested my inherent clumsiness! It wasn’t too heavy on meringue; it leaned more on the Peach Melba side of the title, but it was so enjoyable. It left my mouth tasting like I had been gorging on a bag of sweets, which is right where I like to be after a dessert.
My partner opted for the cheesecake, which was served with Bailey’s caramel sauce, Biscoff pieces, chantilly cream and an abundance of fresh fruit. A very generous portion, with the sauce and crumbling Biscoff adding a sweet decadence.
The staff at The Peach Tree are exemplary. You are made to feel like the most important person in the room from the moment you arrive until you leave.
There is an easy atmosphere, which I imagine encourages customers to return time and time again because they are guaranteed good service and great food.
Claire Pocock – ready to devour a fish dish
I sat down with the new head chef, Sarah Sweeting, at the end of her shift, who is just one week into the job. “You need to come back in a couple of months when I’ve really got going,” she laughed.
Sarah has spent the last four years cheffing in the Dordogne, mastering French cuisine. Originally from Birmingham, this is Sarah’s first chef job in the area. She says her extensive experience led to her getting multiple job offers in the town, but she chose The Peach Tree because of the beautiful setup.
Sarah adds, “The owner has given me free rein to do what I like – I can build the team I need and shape the menu the way I want it. I’m passionate about doing things right – from making sauces from scratch to supporting proper local suppliers, such as our veg man. I want The Peach Tree to have the best offering.
“With summer around the corner, I’ll be adding new dishes soon, such as more pasta and salad dishes, including a duck salad and fish cakes.
“It’s a challenge – this place is massive with two floors, a huge number of covers, and a really big kitchen. But I’m excited to see how things go.”
I was really impressed with the food, and I’m excited to see how the offering develops with Sarah’s attention to detail at the helm and a big vision for the future of The Peach Tree.
The Peach Tree is based at 20 Abbey Foregate, Shrewsbury SY2 6AE
For bookings and enquiries, visit: thepeachtree.info
Dining and Cooking