theploughsleapshyde

It’s Friday. The weekend is here and we’ve got a busy one lined up with the launch of our tasting menu tomorrow night.

Our a la carte will of course run alongside. Pictured is our dry aged beef rump from .meats

Served classically with a slow roasted plum tomato and portobello mushroom, beef fat and Parmesan triple cooked chips and of course a stunning rich peppercorn sauce.

Pictured here is our lightly cured and tourched mackerel. We are as always gearing up for a busy weekend. This stunning starter runs on our a la carte menu and will be available all weekend. Definitely worth a try.

It’s Friday. The weekend is here and we’ve got a busy one lined up with the launch of our tasting menu tomorrow night.

Our a la carte will of course run alongside. Pictured is our dry aged beef rump from .meats

Served classically with a slow roasted plum tomato and portobello mushroom, beef fat and Parmesan triple cooked chips and of course a stunning rich peppercorn sauce.

The perfect spot to sit and chat to our amazing bar team. Why not pop in half an hour early for a few pre dinner cocktails… see you all soon.

You’ll find Donal here behind our bar serving up some really fantastic cocktails perfect for before or after dinner. Be sure to ask him questions - he know what he’s talking about and has designed an amazing menu for you all to enjoy.

One from our lunch menu. Our take on a classic ploughman’s lunch. House honey roasted ham, Montgomery cheddar, house pickles, grape chutney and of course our home made sourdough. On the lunch menu and available Wednesday through Saturday lunchtimes.

One from our lunch menu, our take on a ploughman’s. Perfect for lunch time. Aged Montgomery cheddar, house honey roasted ham, grape chutney, house pickles and of course our homemade sourdough.

Welcome to Wednesday. A new week is upon us. It’s cold and rainy but we are open and happy. A reminder to everyone that our lunch menu runs alongside our a la carte wednesday to saturday lunchtimes. So you can always enjoy the finer things alongside something lighter and easy going for lunch.

Pictured is our plum Bakewell that runs all week on the a la carte menu.

Provenance is at the heart of everything we are trying to achieve here at the plough. Carefully selected ingredients that are in line with the seasons. duck eggs are featured for our new duck egg dish.

The slow cooked egg is encased in feuille de brik pastry and deep fried. A wonderful contrast of soft and unctuous and crisp and light. Sauced table side with a light mushroom veloute.

Finely shredded leeks that are gently melted in butter and salt are at the base of our new crispy duck egg.

A new plate that arrives on the a la carte menu this week.

From this Saturday evening we will be launching a 5 course tasting menu that will feature some of the best dishes from our a la carte menu.

The main course on the tasting menu will be our pictured here. Pork tenderloin, braised cheek, carrots, piquillo jam and a pesto made using the carrot taps and various herbs from our own allotment. The dish is finished tableside with a stunning red wine jus.

From this Saturday evening we will be launching a 5 course tasting menu that will feature some of the best dishes from our a la carte menu.

Your tasting menu will begin with our Cotswold crunch sourdough bread to share and a saffron and taleggio arancini.

From this Saturday evening we will be launching a 5 course tasting menu that will feature some of the best dishes from our a la carte menu.

Pictured here is the Stonebass, soy aubergine, carrot, langoustine bisque.

We hope you will all enjoy this snap shot of what’s best on our current menu and can’t wait for you all to try. Bookings live.

We’ve this week launched a lunch menu which can be found on our website. A few of our favourites include the Prawns on sourdough, chicken Schnitzel and our cheese toastie with three mustard mayo.

The months Supper Club is being held on the 26th September and is a formal introduction to our new Head Chef, Joe Ellicott. Joe has a wealth of experience at the very top level having trained under Michel Roux Jr, and Phil Howard before spending time back where he was born and raised, Cornwall. This menu features some of Joes favourite flavours and nods to his Cornish roots.

What a great night it was at last nights supper club. Thanks to those that came and took part .foodteam a great evening for a great cause.

Our bread course has taken on another dimension with the house sourdough now being served alongside dukkah, whipped butter as well as mushroom parfait.

Today we had a chance to take the team through some new dishes landing on the menu over the coming weeks.