Chef Sam

Food has always been a central part of Sam Clover’s life. Growing up, Sam was surrounded by his mother’s cooking which sparked his love for food early on. His stepfather, a chef, also played a key role, making food an important part of his upbringing. Sam’s interest in cooking grew naturally. By 14, he started working in kitchens, first as a kitchen porter for his stepfather and later in local restaurants. He attended catering college in Colchester where he began to develop his skills, especially in pastry. After that, he worked in various kitchens, including the notorious Pied a Terre in Fitzrovia, learning from incredibly experienced chefs like Herbert Berger.

Over time, Sam’s cooking style evolved, focusing on creating rich, flavourful dishes using traditional techniques with a special interest in fermentation. His approach blends creativity with classic methods to produce unique flavours.

Sam is proud of the team he’s built, which includes Elliot and the restaurant’s success is as much about the people as the food.

The Peacock Inn menu includes classic, yet elevated, dishes like scotch eggs, pies and fish and chips with a creative twist. We also offer a tasting menu, which has become a favourite among guests. Sam’s commitment to using seasonal ingredients, working with local suppliers and offering good value has earned The Peacock Inn a Michelin Bib Gourmand.

Looking ahead, Sam plans to focus on sustainability with ideas such as growing more of their own produce. His goal is to keep improving the dining experience, making it even more memorable for guests while staying true to his roots of using fresh, local ingredients.