About the James Figg, Thame


Frazer Sutherland Peach PubsFrazer Sutherland, Managing Partner

Frazer always wanted to be in hospitality since “year dot”. Dabbling in domestic science at school saw his passion grow, 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, aka 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 the capital 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, turning it into a great village pub. No doubt that The James Figg will hit the heights with his talents on board.




Tom Goldsmith, LandlordTom Goldsmith at the James Figg, Thame.

Tom’s lived all his life near Thame. Home was in Long Crendon and his first job at the tender age of 18 was behind the bar of his local, the Mole & Chicken down the road in Easington. Nothing really inspired him to go to uni so behind the bar he stayed. After leaving to do a spot of travelling, he landed back at The Old Fisherman in Shabbington, spending his time between the bar and the kitchen.  A stint at the kitchen sink came next, in the lovely surroundings of The Angel in Long Crendon, and then what Tom describes as his all-sorts phase, tackling everything from fixing fruit machines to painting pubs. A cheeky pint in our sister pub The Thatch down the road ended in him working there, and the rest, as they say, is history.


Jack Bull, Head Chef

Jack Bull, Head ChefJack’s career began when, at the age of 14, he took a job as a kitchen porter in a local pub. He took to the kitchen like a duck to water, and a few years later he was working at a two  rosette hotel in Burton-on-Trent. In 2010, he won Staffordshire Young Chef of the year, while coming 4th in the national heats in the same year. He came to Peach two years ago, with a stint at The Fishes, followed by The Thatch. He has flourished at The James Figg – working within a small team, he says, has pushed him to think on his feet and be more creative. He has a passion for gastro food, which is evident from the fantastic feedback he is receiving from guests.


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