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Bedfordshire MK44 2EX Telephone No. 01234 376274 e-mail theplough@bolnhurst.com
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What the food critics say about us… | ||
Hardens London & UK restaurants 2008
"There is simply nothing negative to be said about this exquisite pub/restaurant" - typical of the enthusiastic commentary inspired by this "delightful" establishment; "'gastropub' doesn't do justice to it".
The ratings
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The 2008 Which? Good Food Guide
The Plough
“Standing well apart from its neighbours, the Plough is a beautiful and very old building. The place has been superbly restored both inside and out. Chef-proprietor Martin Lee has an impressive track record, though his style is not outlandish or flashy. Instead he makes his mark with attention to detail, sourcing raw materials (especially local), and sound culinary intelligence. Seared scallops with cauliflower purée and a caper and sultana dressing is a typical starter......The wine list lives up to the standard set by the cooking, with a broad and varied selection from around the world, carefully chosen to balance quality and price, with house selections from £12.95 and a page of 17 offerings by the glass." |
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The Telegraph and Telegraph online 29 March 2008
Punters come to dine rather than quaff pints at this Tudor tavern turned 21st-century pub restaurant. There is always a buzzy crowd: in winter, they like the cosy cocoonishness; in summer, it's the pretty, tree-shaded garden that attracts them. Cuisine Energetic English By Belinda Richardson |
Times Online
THE PLOUGH
Kimbolton Road, Bolnhurst, Bedfordshire Raymond Blanc-trained chef Martin Lee offers modern British food made from carefully sourced, high-quality ingredients including fish from Brixham and Plymouth (fish caught one day is available the next) and venison from the Denham Estate in Suffolk. The veg is from local growers and the bread is baked on site using the pub's own cultivated yeast. Dishes are hearty and include braised pork belly with black pudding mash, roast pumpkin tart. |
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The Good Pub Guide 2008
Stylish conversion of a fine old building; thriving atmosphere, charming staff, very good food and drinks (a lot of thought goes into both), and attractive garden. Helpful staff cope happily with the buzzing crowd that fills this very well run place. The ancient building was cleaverly and painstakingly restored some time ago after a fire, with fine old timbers set off nicely by the light and airy contemporary décor, and you can see into the smart stainless kitchen……The lovely tree-shaded garden looks on to a pond where you can still see the remains of the moat that used to surround the pub. Beautifully presented inventive food (from a well balanced changing menu) is prepared using thoughtfully sourced ingredients and served with complimentary home-made bread. Dishes work there way up from tasty canapes such as devils on horseback to starters such as crab risetto with chilli and lemon or beef carpaccio, and main courses which range from sausage and mash to spinach, mascarpone and black truffel lasagne or belly of pork with roast summer squash, pak choi, ginger and sesame; imaginative puddings and very good cheese platter.
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The Plough is the Regional Winner for South East in the Which? Good Food Guide Restaurant of the Year competition 2007
This award is very important to the team at The Plough as
members of the public were invited to nominate their favourite, independently
owned establishment – preferably one that offers regional dishes and/or uses
local produce. So this is a prize from our customers not just food
critics! Good Beer Guide
Relaxed and informal pub restaurant with a bar and large dining area offering high quality food. The bar has a modern fireplace and plenty of seating. Outside is a large drinking area alongside the car park. Real cider ia available in summer. |
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Tastes of Bedfordshire
The Plough has been awarded a Food Mark from The Taste of Bedfordshire, which is operated by The Bedfordshire County Council. It recognises that The Plough sources quality produce locally which is fresh, healthy and environmentally friendly. |
The Michelin Pub Guide |
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The Observer |
The AA Guide to Food & Drink
“Fresh from running two successful pubs in Cambridgeshire, the Lees took over the Plough in 2005. Martin Lee trained with Raymond Blanc, Paul Heathcote and Marc Veyrat, so he knows his way around the kitchen, and he and his team offer modern British food made with quality ingredients including fish from Devon and venison from Suffolk. The veg is from local growers and the bread is made on site using the pub's own cultivated yeast.” Bedfordshire on Sunday |
-- Exceptional
-- Good
-- Average
-- Poor
