Frazer Sutherland, Partner

Frazer always wanted to be in hospitality since 'year dot'. Dabbling in domestic science at school only fuelled his passion and catering college sealed his fate. He loved working at The Summit in Sydney and cruising round the Caribbean. Back in London, he clubbed it at The Green Room, now Chinawhite, before moving to Harvey Nicks Fifth Floor. Heights must have suited Frazer because his next job was at The Oxo Tower, when the brasserie with the bird's eye view of London was really flying. The chance to run his own place, The Bell at Beachampton, was too good to miss as well, and Frazer did it with his customary zeal, making it a great village pub. No doubt that The Thatch will hit the heights with his talents here.

Evelin Rae, General Manager

Evelin hails from Tallinn in Estonia, and only came to England during a summer off from university to find out a bit more about life. She's certainly done that.

After getting to know Warwick and starting out as a waitress, she worked her way up and landed the job of restaurant manager at The Dashwood, a boutique hotel a stone's throw from Oxford. That's where she heard about Peach and in no time, she was at The Rose & Crown as assistant manager & two years on worked to become the general manager. Now Evelin is ready for a new challenge with Peach, here at The Thatch, she hopes that her love of great food will rub off on everyone that walks through the door.

Tom Upham, Head Chef

Tom reckons he stumbled into the world of cheffing and literally fell in love with food. Turns out it was a love affair that took him from being a kitchen porter in his local at the tender age of 14 to a pizza emporium Down Under by way of a vineyard. After working his way through catering college, he landed an apprenticeship as breakfast chef at the three rosette Arundell Arms on the edge of Dartmoor before heading off deeper into the lovely Devon countryside to the Hotel Endsleigh and the Dartmoor Inn in Lidford to broaden his experience. On his travels to Asia, Australia and the Americas he absorbed some fantastic culinary ideas which no doubt will be making an appearance here in Thame soon!

Lee Cash, Owner

Lee is co-founder of Peach and our number one foodie. His passion for food came from his mum, who always got great food on the table even though cash was in short supply. After catering college, a stint at Brian Turner’s restaurant in Walton Street endorsed his love of fine food and a vision was born. Lee set off on his travels around the world collecting ideas and inspiration and landed back at the Bath Spa Hotel. Precious time off saw Lee jumping on the next train to London to check out the latest hot-spots and he soon grabbed the chance to work for Raymond Blanc in his latest venture, le Petit Blanc. After five inspirational years with Raymond, Lee decided to go it alone.