What does it take to run a restaurant for 25 years? Chef Jeffrey Paige and his wife Peaches have the answer.
In this episode of Beyond the Plate with Carol, I sit down with the couple behind Cotton in Manchester's Millyard. Jeffrey started washing dishes at 13 and was an executive chef by 21. He cooked for Julia Child, got featured on Good Morning America, wrote a cookbook that sold over 300,000 copies, and pioneered farm-to-table in New Hampshire back in 1991 — long before it was trendy.
Peaches runs the front of house and is the mastermind behind Cotton's award-winning cocktail program. Together, they've built one of Manchester's most beloved restaurants — and they just signed a new 10-year lease.
WE TALK ABOUT:
Jeffrey's journey from dishwasher at 13 to executive chef at 21
Cooking for Julia Child (multiple times!)
Getting on Good Morning America
Farm-to-table before it was a trend
The CIA and being named a Top 100 alumni
Peaches' cocktail philosophy and best martinis in NH
25 years of Cotton and what's next
The famous popcorn shrimp and buttermilk fried chicken
Why they've never eaten together at their own restaurant
CONNECT WITH COTTON:
🔗 Website: cottonfood.com
📍 Location: 75 Arms Street, Manchester NH (Millyard)
📘 Facebook: Cotton Restaurant- facebook.com/profile.php?id=100064358671810
📸 Instagram: @cottonrestaurant
