Support your locals

Now, more than ever, we need each other during these uncertain times. Below you will find few ways how to support your local businesses:

Leave Good Reviews

Great way to help is following your favourite place on social media and leaving great reviews online if you are financially unable to support a local business. With many restaurants and bars being forced to shut their doors, reaching out with positive words of encouragement through Facebook, Instagram and mainly Tripadvisor, is likely to give business owners the strength to continue what they do.

Shop Locally

Both online and offline. Pay a visit to your corner shop or nearby restaurant to continuously support local community.

Buy Gift Cards & Vouchers

It’s a great way to show your business owner how much you appreciate their work. It’s a true gesture of loyalty.

Order a Take Away

Once in a while consider taking a night off from cooking to help support local cafes, bars and restaurants. Avoid large chains and support your neighbours. Global fast food shops will be fine, but your local Fish & Chips shop might not survive…

Avoid Refund

In an ideal situation, try to avoid refunds and cancellation and consider to postpone the event or booking instead.

The British Entrepreneurs & Economy

Through supporting your local businesses, you are actually helping to support local entrepreneurs who once may not have had a chance of getting their company started. Through more people choosing the smaller, local option over the larger chain businesses it is allowing more entrepreneurs to get their foot in the door, thus making for a very healthy economy.

Continue supporting your favourite family-run restaurant, leave us a review so when we finally welcome you and reopen, everyone will know where to enjoy a delicious homemade meal in beautiful surroundings.


Victor, Diana & Mexican Surprise

Some time ago we have hosted Victor, head chef from Mexican restaurant in Kensington, London. It has only been a short while, but surely everyone agrees, that his visit has left our taste buds very content.

Victor has started his food journey in a small chain of Mexican restaurants in central London, working along with great chef Marco Cuervo. His strong work ethic and passion about the cuisine brought him from the basic kitchen position to a head chef role in no time. To get deeper understanding of the cuisine, Victor visited Mexico multiple times to search for unforgettable authentic flavours.

 Apart from his remarkably warm personality, we all benefited working hand in hand with such a passionate and knowledgeable chef. We have been able to satisfy so many customers with number of his delightful specials. All the dishes he prepared along with our own chefs were very well received.

On a personal note, I absolutely adore Mexican cuisine too. Although people tend to find it quite heavy, as mainly associated with beans & rice, Mexican food is incredibly fresh, vibrant, a little fiery but, most of all, flavoursome. It seems to me that this is still an undiscovered cuisine, but truthfully, you might find their key ingredients in your own kitchen: corn, avocados, fresh tomatoes, coriander, chillies, limes, beans or chocolate.

Remove sour cream, corn chips and liquid cheese sauce from the equation and you are about to enjoy pretty healthy cuisine. I found versatile Mexican food perfectly suitable for celiac (it’s almost entirely gluten free due to use of corn flour instead of wheat flour), protein-rich beans and chillies, tomatoes and courgettes, full of vitamin and minerals and perfect for vegetarians and vegans. Although, the cuisine is well known for their fantastic marinated meat, there is a phenomenal choice of vegetarian and vegan dishes as well. Courgette flowers, marinated cactus, huitlacoche (corn mushroom also called a “Mexican truffle”) and chayote’s are the only few superfoods to mention.

And here is the showstopper – a REAL tequila made with 100% blue agave, a plant that grows for over 10 years in the hot, Mexican sun. Why not try a “hot chocolate tequila toddy” on a cold, winter day or a refreshing watermelon margarita during summer garden party? Sounds good, doesn’t it?

My Mexican food adventure started while working for Thomasina Miers (winner of MasterChef 2005 and co-founder of “Wahaca. Mexican Market Eating”).  I have spent few years watching her develop unique flavours and bringing a large slice of genuine Mexico to the mainstream UK market, which was a truly unforgettable experience. Thomasina Miers was surely inspired by Mexican authority Diana Kennedy, who I have had a pleasure to meet. Today Mrs Kennedy turns 97 years old and, I’ve got a rather good feeling, that hearty Mexican food has a lot to do with it!

Our passion for this exciting Mexican food is constantly growing, therefore I occasionally encourage our chefs to prepare some Mexican inspired specials. It makes us all incredibly happy that the Fish Tacos from our winter menu became one of the best sellers.

This leads me to reveal our surprise – during upcoming summer months we will be delighted to introduce you to a Mexican inspired “Pulled Pork Tacos”, slow cooked and oozing with flavour. Looking forward for you all to try & enjoy!


*Victor and his wife are in the process of writing an e-book about vegan twist on Mexican cuisine, so fingers crossed for the project to be finished soon.

Food for thoughts

There is nothing better than a lazy Sunday, where your plans stretch to reading newspaper, board games, phone call to friends and family (highly adequate during current circumstances), or a possibility of going for a long country walk. Comfort food, simple pleasures. Food that cooks slowly in the order of the day.

Comfort food – home cooked meals associated with emotional comfort: childhood, tradition and positive feelings. In “Comfort food. Meanings and Memories” Michael Owen Jones and Lucy M. Long links comfort food to four key phrases: nostalgia, indulgence, convenience and physical satisfaction. This could mean absolutely anything to each one of us… It could be triple cheese pizza, chips smothered with beef gravy or mom’s chicken soup. The notion of “guilty pleasures” is never far away and such food can be utterly delicious

The phrase “comfort food” has always been in the back of our mind while designing the new menu or daily specials. We consider The Plough at Euxton as a very relaxed, unpretentious and comfortable environment, where everyone can feel like at home. Therefore, we aim to serve food that matches that description. Truly satisfying comfort food doesn’t just fill the stomach, it mainly delights your senses.

Since John and I took over The Plough two years ago, we have been able to delight you with some great dishes that made you feel like home.

 Here’s some of our bests comfort foods:

A delicious and creamy tomato and roasted red peppers soup with thyme croutons and truffle oil.
One of our specials last winter: homemade Thai yellow curry with chicken and crunchy vegetables.
Our famous rare beef Sunday roasts. Delicious….
Simple and delicious. Thyme mushrooms and roasted garlic on toast, generously covered with melted cheddar and Red Leicester cheese.
Our Father’s Day special: Daddy’s Breakfast in a giant Yorkshire pudding. And a pint 🙂
The best fish and the best chips you have ever had. Classic.
Comforting seasonal fruit crumble. Served warm to make you feel even better.


Being aware how to minimise wastage and re-using materials/goods/produce is undeniably crucial for the environment.  „Zero waste” needs our industry to play a key role in increasing local awarness. We believe that even small business like ours, can make a difference in the local community and help other food businesses become more environmentally responsible. These include local sourcing, ethical suppliers, food preservation (pickling, fermenting), correct storage, composting and more.

Following the idea that small steps makes big changes, The Plough is proudly using durable menus (lasts longer which minimise daily printing), glass recycling, correct storage („First In, First Out” method –  to minimise wastage by rotating food), sustainable straws upon request (otherwise no straw at all) as well as reusable food containers and delivery boxes, etc.

The online resources are full of recipes to make an amazing dinner for your family using leftovers from Sunday roast or any previous meal. In our kitchen we utilise as much as we can. Our Head Chef always finds her way to incorporate and utilise all fresh produce, i.e. „head to tail” policy (using the majority of fresh fish or meat), utilising edible leafs, stems and roots to make homemade stock which then become a base for our soups or gravy, and many more. Exeptionally helpful tip from our guest chef ( more on Victor’s Mexican specialties on our blog soon) is to use a lime & lemon peel and water solution to entirely remove heavy grease of our kitchen flat top. 

Following a brief reaserch few months back, I have also discovered a multiple use of coffee grounds. Instinctively, we’ve decided to recycle used coffee grounds and we are now using it as a great fertilizer (coffee contain several key nutrients required for plant growth; it also helps to  attract worms and decrease the concentrations of heavy metals in the soil), compost, natural cleaning scrub ( for kitchen equipment or fireplace) or as a natural exfoliator.

Coffee beans are actually really effective on the external body. The caffeine in coffee helps stimulate and promote healthy circulation (blood flow) which naturally helps reduce the appearance of cellulite, scars and eczema. To prepare a super – simple body scrub you’ll need to mix: ½ cup of used coffee grounds, ¼ cup of brown sugar, ¼ cup of carrier oil ( ideally almond oil) and 5-10 drops of your chosen aromatherapy essential oil ( e.g. grapefruit, lemongrass or juniper).  Et voilà!

Douglas McMaster, founder of Silo in Brighton, was the lonely pioneer on the zero-waste UK restaurant scene : “Zero waste works hand in hand with Minimalism and other lifestyle movements which can bring great relief on life’s anxious demands. (…) It will save you money, it’s likely to make you healthier because most zero waste purchases are whole, organic and bring back fundamental life trends (such as cooking) which are philosophically crucial to our existence”.

Let’s Be Part of the Solution, Not the Problem.

*More information about Zero Waste principals in the hospitality industry you might find on The Sustainable Restaurant Association at


A bit hesitant to start this new adventure but, as they say, a faint heart never won a fair lady.

As we just celebrated our second birthday here, at this truly picturesque country pub. And due to an unexpected pile of free time (temporary peace & quiet thanks to COVID-19 repercussion) I will briefly illustrate throughout my blog why we decided to take on this journey.

Our growing interest in the hospitality industry started 15 + 30 = many (years ago).  John was always a long-term consultant, assisting with new openings in number of mainstream restaurant chains around the UK. Whereas I was more of a curious one, trying to identify different types of customer service techniques in the industry in numerous ventures across USA and UK.

We were always very much about people interaction and, I might even risk the statement, this is something we are best at.We’re thoroughly enjoying interacting with you, getting to know you. Some of our customers and neighbours became our friends which we couldn’t be more grateful for. Hospitality industry is very specific – due to a high turnover you get to meet many wonderful people. Naturally, along the way, some of those friendships last for life.

When we took over The Plough in March 2018, we wanted it to be exactly the kind of place where we would like to enjoy our time off – a friendly, comfortable atmosphere, where everybody’s welcome. Seriously good cooking with fantastic, seasonal ingredients. A welcoming smile on arrival for those who join us, not only for locals. But for those who like to eat out, discover new flavours and be educated and amazed by our chefs’ imagination as much as we do.

There are times when we want to surprise or intrigue you with our menu or daily specials. There are times when we want to hug you and spread the love of our food like your Mum or Grandma did when you were a child. There are times when we want to celebrate something and make it the one & only experience. As Julius Caesar once said, “Experience is the teacher of all things”. Join us to discover the world through its taste and let the journey continue.

Quoting after Savoy Hotel’s motto: “We constantly strive for excellence, perfection and quality”, we have so many plans, ideas and dreams, to make The Plough at Euxton an amazing eatery and community hub. Therefore, we very much appreciate your support, kind words and frequent visits.

Looking forward to seeing all your beautiful faces soon and, in the meantime, watch this space as there is plenty more to follow…

A + J