Frazer Sutherland, General Manager

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, Deputy 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.

Ross Whitmill, Head Chef

Ross qualified as a chef about a dozen years ago, then set off round Britain working in top restaurants, resorts and hotels in Guernsey, Surrey, Manchester, Ireland and Birmingham (including Raymond Blanc's Petit Blanc) – before settling down at the Swan, where he has been an absolute star. He has forever got his head in a cookery book and he's always coming up with his own variations. In fact, his 'Banana Darling' pudding won him a place in the finals of the Pub Chef Excellence Awards in 2006. Ross launched the acclaimed Swan salford, near Milton Keynes, 3 years ago to rave reviews. As a new father Ross became keen to move closer to his in-laws in Oxfordshire and we are delighted he has joined our team.

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. Most recently Lee teamed up with Raymond again on the BBC1 series The Restaurant. The Thatch was the prize for the first series and Lee took over the running of it following Jeremy & Janes decision to move back to Devon following the birth of their first child in March 2008.