The Plough at Bolnhurst

A boon for Bedfordshire, Martin and Jayne Lee’s “lovely local gastropub” shows exactly how to combine the gregarious pleasures of a country boozer with the intelligence and culinary know-how of a serious-minded eatery. The kitchen is pitched up behind the bar and there’s no needless frippery when it comes to the food on the plate – although the results are “always excellent”. Expect dishes with bags of oomph and intensity, whatever the season: in autumn, for example, you might find Josper-roast pigeon breast with spiced beetroot purée and spiced golden beets ahead of roast monkfish with sautéed cavolo nero, bouillabaisse sauce and crisp garlic potatoes or slow-cooked Blythburgh pork belly with roasted red onions, cabbage roll and redcurrant chutney. Steaks and simply grilled fish please the die-hards, while puds might bring Amalfi lemon tart with Neal’s Yard crème fraîche. Also don’t miss the choice of three fascinating cheese selections (British, French, Italian) or the knowledgeably chosen worldwide wine list.  

Housed in a stunning 15th century building in the North Bedfordshire Wolds, The Plough was taken over by Martin, Jayne and Michael back in 2005. The kitchen team is made up of skilled professionals, who deliver seasonal menus with skills that they have mastered over many years.

The Furrow menu offers you the chance to enjoy two or three courses, from a seasonally curated menu. Begin with some snacks of Moorish chicken skewers, devils on horseback or Josper roast chorizo, and enjoy a Blood Orange Bellini from the bar. No drinking for you? Order the Wild Idol non-alcoholic sparkling rose hand-crafted with wine-making techniques, using Müller Thurgau and Merlot grapes, floral aromas, red fruit, zesty hints of gooseberry, rhubarb and grapefruit.

When it comes to starters you'll have a choice of Iberia bellota palleta ham with Josper grilled William's pear, walnuts, bevistan tomme and rocket, and hand dived Orkney scallops with roast crown prince squash Romeo sauce and marcona almonds. Your main meal could be a fillet of brill with slow roast fennel and red onion, black olive and red onion blouse, and pink fir apple potatoes, or the Jacob's Ladder slow cooked in beef stock and red wine with truffle, fried Brussel sprouts with olive oil and parmesan, and creamy mashed potatoes. A fantastic veggie option is the confit red onion and potato layers with ember roast celeriac and carrot, topped with a wild mushroom and truffle fricassee.

There are a whole bunch of desserts to choose from, and we want them all. Enjoy a tart black cherry soufflé with almond ice cream and Kirsch anglaise, a chocolate orange ganache with honeycomb ice cream and confit orange compote, or the caramelised pineapple tart with coconut ice cream and rum sauce. See? They all sound exceptional.