The Plough isn't your average countryside pub. Sitting on a quiet lane in a quintessentially English village, The Plough was set to be sold off the developers when 120 members of the community came together to invest, and save, their local. After its purchase and renovation, the Yates family took over the kitchen and opened the pub's small, but proud, restaurant, Bowleys.
Head Chef Alex Yates is still very early on in his career but though only in his early twenties, he has already spent two years in the kitchens at The Goring Hotel in London, as well as having gained experience with Rick Stein and even once cooking for the Queen.
Bowleys menus have a traditional feel and adhere to classic, English fare with a fine dining twist. There are several options to choose between including a tasting menu, set lunch, a la carte, brunch and Sunday lunch. The tasting menu is the jewel in Bowleys crown and consists of five courses, with an optional sixth. While the menus change with the seasons, you might expect something akin to wild garlic risotto with pickled pear and kohlrabi to start, followed by smoked halibut with Riesling cream and fennel. Sirloin with black garlic, roscoff onion and brisket is a proper meaty main course, and those with a sweet tooth will enjoy the honey and Winterdale milk, lemon mousse and milk ice cream. It's also worth noting that there is a vegan menu available.
Highlights from the brunch menu include Lambert and Jackson smoked salmon, scrambled eggs and chives, alongside pancakes with maple, chocolate and bacon, topped with fruit. There's also a brunch cocktail selection featuring fun concoctions like the Fuzzy Navel with Absolut Vodka, Archers Peach Schnapps and orange juice. While, the Sunday Lunch menu offers crowd-pleasers like roasted corn-fed chicken and roast sirloin of beef with roasted potatoes, local vegetables and Yorkshire puddings.