Ploughman's Lunch Reviews

Ploughman's lunch served on a plate with cheese, bread, salad, and fruit, placed on a stone wall with a scenic countryside view in the background

Ploughman’s Lunch Reviews

As I trample my way across the countryside, I like to sample Ploughman’s Lunches. Here are a few.

The image is a top-down view of a classic Ploughman’s lunch served on a wooden board at The Woolpack in Sopley. On the left side of the board, several slices of thick, tender ham are arranged neatly. To the left of the ham, a small white dish filled with dark, chunky chutney adds a tangy, sweet element to the meal. In the center of the board, a fresh and colorful mixed salad features vibrant greens, sliced red bell peppers, and juicy tomato wedges. Thin slices of crisp red and green apples are fanned out beside the salad, adding a refreshing crunch. Adjacent to the salad, a small dish contains a bright yellow mustard pickle relish for extra flavor. To the right of the salad, a few sticks of fresh celery and a cluster of small pickled onions offer a sharp, crunchy accompaniment. Two neatly wrapped butter pats sit beside them. The bottom of the board features a golden, crusty baguette, split open to reveal a soft, airy interior. To the right of the baguette, a thick wedge of mature cheddar cheese, pale and crumbly, waits to be paired with the bread and ham. Off to the side, a bowl of golden, crispy French fries adds an indulgent touch to the meal, making this a hearty and satisfying pub lunch. The wooden board and rustic table setting complete the traditional pub atmosphere, while personal items like glasses and condiments scattered in the background hint at a cozy, leisurely meal.
Flatlay of Ploughman’s lunch Wollpack Sopley

Is it all about the cheese?

Yes. And no. Well, cheese is important.

This is a thing of beauty.

I would probably give top marks if, when asking for a ploughman’s, I was given a cloth with a large lump of good cheese, some fresh rustic bread with some good local butter, an apple and a couple of pickles, and a stone jar of cider (or IPA beer). Then shown a meadow or a straw-filled barn with halcyon views and told to go over there.

However, in reality, that is not likely to happen.

It tends to be a sit-down lunch affair, often in a pub, sometimes in a cafe or Tea room.

What is that you have given me?

Occasionally you are served what can only be described as an insult. A poorly assembled (or deconstructed) sandwich of ingredients that barely qualify as food. Cheap plastic cheese, or a miserly portion. Rock hard, unspreadable butter with cheap supermarket bread. Pickled onions that try to dissolve your teeth or have the crunch of mushy peas. There are crimes committed.

We need standards. National standards, and I aim to set them.

So welcome to the good and the bad of ploughman’s lunches. 

This is not a serious site, the intention is to be a light-hearted look at a dish that I, and many others, enjoy a great deal. I want to help promote good quality food, local producers and seasonality.

I know others enjoy a ploughman’s because they have told me! 

Look out for Ploughman’s Lunch-related events on Roaming the Paths.

Got something to say?

Great – Contact me.

The image features a beautifully presented Ploughman’s Buffet spread, showcasing a variety of fresh, locally-sourced ingredients. Central to the platter is a thick wedge of rich, creamy cheddar cheese, accompanied by a couple of slices of succulent, pink-cured ham. There’s a golden-brown baguette, halved and crusty, invitingly ready to be filled or enjoyed alongside the accompaniments. Surrounding the main components are small jars and bowls filled with traditional Ploughman’s condiments and sides. A jar of tangy, bright yellow piccalilli sits next to a glossy jar of rich, dark chutney. A separate bowl contains crisp pickled onions, their golden-brown hue glistening. Another bowl houses a vibrant coleslaw with a creamy, pinkish dressing, enhanced by beetroot. Adding a splash of color and freshness to the plate is a neatly arranged salad, with a mix of leafy greens, cucumber slices, juicy red tomatoes, and vibrant yellow peppers. It’s topped with a scattering of fresh sprouts for an extra touch of texture and color. The arrangement sits on a wooden board, lending a rustic and inviting feel, and perfectly represents the essence of a traditional yet elevated Ploughman’s Buffet.
Delicious!

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