Food & Beverage

Head Chef Karl’s passion and knowledge for food is apparent in his menus, with the majority of ingredients sourced from local suppliers.  The specials listed on the blackboard allows complete flexibility; dishes change regularly to benefit from the freshest seasonal produce, and ensure an interesting selection for even the most frequent diners.  During the summer months customers can dine al fresco.

The Plough is a fiercely independent free house and serves a good selection of well kept cask ales and real ales from the local breweries of Hook Norton, Pigs Brook and the Cotswold Brewing Company.  The wine list reflects Philip’s interest and knowledge being imaginative and well priced with something for everyone, there is also a good selection by the glass.

Sample menu 1

Starters
Fresh Yealm oysters served with a shallot & red wine vinegar dressing  

 Torbay brown crab salad - flaked hand-picked white & brown crab meat with tomatoes & shallots
 laid on vanilla apple slices & crisp Little Gem leaves

Chicken liver foie gras parfait coated in a black truffle & thyme butter accompanied by red
onion marmalade and brown toast 

Tart of rocket, White Ladies Goats cheese & sweet red onion served with an apple
and ginger chutney

Fried polenta & grilled flat mushroom served with a parmesan cream infused with
confit garlic & rosemary

Mains

Donnington beer battered cod served with peas & our own chips

 Gloucester Old Spot pork sausage ring served on a spring onion & bacon mash with a rich jus

 16oz grilled T-bone steak accompanied by tomatoes, sautéed mushrooms,
peas & chips Fillet always available

 Pan-seared Lyme Bay scallops served on a Gloucester Old Spot streaky bacon risotto accompanied by a pea puree & drizzled with a rich thickened jus

 Open lasagne of wild mushroom & artichoke hearts in a tomato ragout sauce

Locally grown asparagus with sautéed wild mushrooms, confit tomatoes & spring onions with White Ladies Goats cheese & topped with a soft poached free-range Aston farm egg

 The Ploughman’s – A selection of prime cold meats and Malvern cheeses accompanied by our
 own chutneys and pickles served with crusty bread
 

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Sample menu 2

Starters
Cream of carrot and cardamom soup topped with croutons 

Fresh oysters served with a shallot and red wine vinegar dressing  

 Pork liver pate accompanied by our grape and saffron chutney with warm  toast 

 Blini served with Donnington hot smoked salmon and prawns
accompanied by a dill mayonnaise

 Spaghetti carbonara with wild mushrooms and ham in a light cream sauce  

Mains
Plate of Game – pheasant, pigeon, goose venison and a venison sausage served with
a thyme and juniper jus 

Steak and wild mushroom suet pudding served with a rich jus topped with a oyster fritter  

Naturally smoked haddock served with a pommery wholegrain mustard cream  sauce and topped with a local free range poached egg  

Fillet of beef wrapped in bacon and topped with foie gras served on a crouton with
a rich Madeira jus drizzled with white truffle oil   

Slow roasted Lamb Henry accompanied rich rosemary and barley jus   

Whole grilled lemon sole accompanied by a shallot and lemon butter  

Penne pasta with red peppers, roasted red onion in a creamy goats cheese
and chive sauce

The Ploughman’s – selection of cold meats and cheese with our own pickles and chutneys served with crusty bread  

Desserts -

Lemon Posset

 Chocolate Velvet Tart with cointreeax

 Raspberry Syllabub

 Steamed Syrup Pudding cinnamon custard
 

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Sample Menu 3

Starters
Cream of ham and lentil soup topped with croutons  

 Chicken liver parfait accompanied by an onion marmalade and toast  

 Bowl of mussels steamed with Donnington ale, bacon and watercress  

 Sautéed wild mushrooms with a blue cheese salad  

 Simon Weavers award winning brie bread crumbed and served with a cranberry red wine and orange compote  
 

Mains
Donnington ale beer battered cod served with chips and peas  

 Gloucester Old Spot sausages served on parsley mash with onion gravy  

 Red leg partridge served with an elderberry jus scented with juniper  

 Whole plaice served with a shellfish beurre blanc and brown shrimps and chives  

 Pan-fried sirloin steak accompanied by a café de Paris butter served with
a miniature cottage pie and thyme jus

Plate of Duck – Confit duck leg, breast of duck and foie gras served with
a cranberry and thyme jus 

 Locally farmed Donnington brown trout with butter and lemon 

 Red onion and tomato tartlet accompanied by a rocket and goats cheese salad  

 The Ploughman’s – selection of cold meats and cheese with
our own pickles and chutneys served with crusty bread  

Desserts

Lemon Tart

 Baileys Crème Brule

 Raspberry cheesecake

 Aston Farm Egg Custard Tart
 

The Wine list
please click here