Tom North and the team supply the restaurant with the most delicious bread baked twice-daily using yeast which they cultivate and nurture.
Stocks, sauces and dressings are made in the traditional way; a red wine sauce takes two days to make from roasting the bones to finishing in the pan. Pasta, fresh gnocchi, pastry and fantastic black pudding are all made at The Plough from the basic ingredients – the list is endless.
It is a labour of love from seed to maturity. Our suppliers are sincere like minded people and Tom and the team, dedicated to follow on the care of the produce they receive.
From our hearts we share the same passion and enthusiasm that aims is to deliver quality every day, every service to every customer. We have a clear conscience that the produce we serve has been well nurtured.