Scott Thomas’s love of artisanal produce is seen throughout the Plough Hotel menu. His contemporary cooking and presentation style abounds with international influences, ensuring his dishes are as pleasing to the belly as they are to the eye. Built in the 1860s, this former pub has been renovated internally to bring it into the twenty-first century. There is plenty of natural light during the day; wooden floorboards, bentwood chairs and black leather banquettes add to the modern atmosphere.
Great thought has been put into the careful construction of the extensive menu. Thomas CAAB rump cap is cooked until it is lightly charred, and served with a tangy house-made bearnaise sauce. It is accompanied by chunky hand-cut chips and a rocket salad casually dressed with vinaigrette. Blue-eyed cod is very succulent, with a perfectly crispy skin. It is surrounded on the plate by a liberal amount of Israeli couscous, smoked red onion, crunchy lentil croquettes and a fennel salad showered with pomegranate molasses.
PSST! Plough Hotel has a first-rate selection of local boutique beers on tap or by the bottle, and even ciders are well represented.