Review on The Kingham Plough
The Kingham Plough is set in a beautiful 350 year old building opposite the village green in the quintessentially English village of Kingham, once voted England's favourite village by Country Life Magazine. The bar area with beams, exposed brickwork and open log fire leads into the much acclaimed restaurant, the first venture of chef proprietor Emily Watkins, who was former sous chef at Heston Blumenthal's Fat Duck.
Emily is a very keen advocate of local produce and there are daily deliveries from local fruit farms, small holdings and game estates, as well as foraged funghi and sea vegetables for her innovative modern British cuisine. Among the starters you might choose confit sea trout, heritage potato salad and pickled cucumber or slow cooked Hereford oxtail, carrot puree and horseradish cream. Follow on with Scottish langoustine, leek and Cornish shellfish chowder or locally shot pheasant breast, pressed Maris Pipers, bread sauce and Savoy cabbage. To round things off there are delicious puddings, poached plums, spice cake and mulled wine ice cream or how about chocolate and salted caramel terrine with pecan fudge ice cream and an excellent selection of locally cheeses served with celery, quince cheese, homemade oakcakes and hazelnut fruit bread. There is a well researched European wine list, many available by the glass together with locally produced drinks from fruit juices, scrumpy and ales. There are seven elegant bedrooms available if you would like to extend your stay.
The Kingham Plough is also featured in: Michelin Guide, Hardens, AA GuideRate this Restaurant
Gastro pub / Modern British
Emily Watkins and Tom Waller
Restaurant Opening Times
Lunch: 12.00 (11.30am Sun) though until
Dinner: 9.00pm (9.00pm Sun)
Accepted credit cards
Visa, Master Card