tel: 01728 688413

We are currently looking for a chef de partie to join our busy kitchen team at The Plough. The applicant must be experienced in a kitchen environment and keen to learn from our other chefs. For further information, please contact Oli or Alex on 01728688413 or send cvs to [email protected].

After a wet winter, it seems spring is finally here! Myself, Alex and our team of chefs have come up with a fantastic, fresh new menu using the best of seasonal produce, which we feel really celebrates this great time of year.

Easter is just a few weeks away and we are starting to fill up, especially for Easter Sunday, where we’ll be serving local sirloin of beef with all the trimmings. To book a table, ring 01728688413.

Oliver Burnside – Joint owner and head chef

Take a look at our upcoming events! Further details can be found on our social medias channels.

We are looking for an assistant restaurant manager to join our busy team. The applicant will need to have experience in the restaurant or catering trade, a passion for food, drink and great service and be willing to manage the front of house team and run the 100 cover restaurant when the owner is off site.

Competitive salary, plus tips, based on experience.

For more information, call Alex on 01728688413 or email cv to [email protected]

Oli recently did a demo at Jimmy’s Farm as part of their Sausage and Beer Festival! He cooked a pork salad and also a main of slow cooked belly of pork with a vegetable and pancetta fricasse and local black pudding,which is available on both our lunch and dinner menu now!

Serves 4

4 cloves garlic
Bunch of thyme
Half bottle red wine
4 pork bellies
Salt and pepper
1 parsnip
1 carrot
1/2 celeriac
1/2 butternut squash
A tablespoon of vegetable oil, for frying
100 g pancetta
1 pint chicken stock
1/2 pint single cream
Knob of butter
4 slices of black pudding
A handful of broad beans
A handful of peas
New potatoes, halved and cooked

The pork:
1. First, blitz two cloves of garlic (peeled), three quarters of the thyme and the red wine in a food processor. Place the pork belly, including the skin, in a deep oven tray and season. Then, pour over the wine mixture, ensuring half is covering the pork.

2. Cover the pan with kitchen foil and cook at 105°C / 220°F for 10 hours.

The fricasse:
1. Chop all of the root vegetables into cubes, roughly 1cm square. Next, chop two cloves of garlic and the remainder of the thyme very fine. Fry the pancetta until crisp and then add all of the root vegetables, garlic and thyme. Continue cooking for a few minutes, and then add the chicken stock before bringing to the boil. Add the cream to taste.

Finish the dish:
1. Remove the pork from the oven and heat the knob of butter in a frying pan. Place the pork bellies in the pan and crisp the outside until golden. Place back into the oven at 170°C / 340°F for about 10-15 minutes, adding the black pudding at the same time.

2. Finish your dish by adding the cooked new potatoes, broad beans and peas to the fricasse and heat for a few minutes. Place the fricasse in a bowl with the pork belly on top, then serve.

Local Thai flavoured crab cakes with a dressed vegetable slaw and wasabi creme fraiche

This delicious starter is on our specials boards now! See below for the recipe.

Thai Crab Cakes


Locally sourced food is important to us and this recipe has fast become a favourite for the winter season and is on our specials boards now! The recipe is also featured in the December issue of Places and Faces Magazine!

(All images taken by Adrian Rawlinson at Places and Faces Magazine).