Food cooking and eating – stories and ideas from a passionate foodie

The website by-line does hit the mark here:

“Good food simply prepared well”

Visit the web-site, and you will see lots more, including the sample menus.  And you will wish your screen had scratch and sniff buttons.

First, we need to get back to the basics – before we go anywhere near the food!  What makes eating out a pleasure?  Ambiance? The team who serve you?  The style of greeting?  The décor?  Janie always says that the best decoration a restaurant can have is customers.  The Plough certainly have them.  And they also have people who work there who love what they do. The owners (the usual perfect set up of chef proprietor, and partner who is head of front of house) – Richard and Louisa set the tone and style.  Everyone was attentive on our two visits of the week.  They all know and love what they do.  And the food reflects that.

Meal one was after our long, dog-legged journey to get to our week long break.  So we were ready for the soup course (I broke my January fast with beer here – it was always planned!).  So, two pints of soup later, I was more than ready for my Moules, this time cooked in local cider (The fabulous Cornish Orchards – about 800 metres from the Plough).  Also, sweated leeks rather than shallots.  It was- considering this was my 3rd bowl of mussels in a week – just spot on.  Every mussel was fully open – like they should be – and sadly, sometimes aren’t.  Without asking, extra bread arrived for the essential mopping up of the unctuous liquor.  Janie commented how quiet I had become.  I go from garrulous to quiet gourmand when the food is this good….

Keeping it simple – J just wanted good old fashioned Steak dinner.  It was Sirloin – and medium here was just cooked through (like it is meant to be).

They know their suppliers well too, obviously.

P1010207 (3)

And now, the last night. We ate our way through most of the specials board… we shared a starter.  Scallops.  Just look at them.  None of these sea creatures died in vain.  Each would have been quite proud of the way they had been treated I feel.  J commented that they were perhaps the best she had ever tasted.  Shared?  OK – I muscled in (see what I sort of did then?) and had 3 of the 4. Jane was saving herself for the Smoked Haddock…and I followed fish with fish – OK – Gratinated Crab is not quite the same as Scallops – but I was certainly fished out by the end!  As was Janie – but just look at the food below…

And then silliness took over.  We were full – but had a fun dessert – Fangelico Affogato.  Translates as ‘flooded’.  Lovely local ice-cream, with a cold espresso to drown it in, and an Almond based liqueur to either drink with or pour over too.  (I originally wrote ‘purr’ – just a Freudian slip…).


We did photograph it – but too late – just emptiness and mess…sorry.  But we are not sorry to have found this gem of a place.  You cannot hide enthusiasm and being a food fan.  The team at the Plough don’t.  And neither will you.


The pudding just wouldn’t wait to be photographed…






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