The Plough
The Plough 

Christmas 2017


The Plough – Christmas Month Menu
1st to 23rd December 2017 (except Sundays)

For Groups, Parties, Families or even just solo!
From 12 – 9pm  



Starters – Choose from:

Ardennes Pate, Toast and Garnish

Home made seasonal Vegetable Soup. (v)

Whitebait with Tartar Sauce


Mains – Choose from:

Locally sourced Turkey with Cranberry and Apple stuffing

Roast Pork with all the trimmings

Mushroom and Stilton Wellington (v)

Scampi, Chips and Peas


Desserts – Choose from:

Christmas Pudding with Brandy Sauce or Custard.

Apple Pie with Cream

Cheesecake of the day with Ice Cream 


Mince Pies


£17.95 per person (a non-refundable deposit of £5 per person is required on booking and menu choices must be confirmed at least 3 days prior to the function. 2 Courses £13.95.



The Plough – Christmas Day Menu
(Taking seats anytime between 12 – 2.00pm)
£49.95 per person, £25 per under 10y/o (a deposit of £10 per person is required on booking and menu choices must be confirmed by 10th December


Starter - A choice of:


Home-made Parsnip and Potato Soup (V)

Deep fried Brie with Cranberry Sauce (V)

Prawn  and Avocado Cocktail

Black Pudding, Crispy Bacon and Cranberry Stack




Main - A choice of:


Fresh Turkey with Sausage Meat, Cranberry and Apricot Stuffing,.

Roast English Lamb

Oven Roasted Ham with Redcurrant Sauce

Fresh poached Salmon on spinach with Hollandaise Sauce

Mushroom and Stilton Wellington. (V)




Dessert - A choice of:


Christmas Pudding with Brandy Sauce

Chocolate Yule Log with Cream

Fresh Fruit Salad

Home Made Baileys Irish Cream Cheesecake

(All desserts served with a choice of Cream, Ice Cream or Custard)




Selection of Cheese and Biscuits

Mince Pies



Tel: 01258 472484

Email :

Opening Times

Open for food - Monday to Friday 12 – 3pm and 6 - 9 pm. Saturday 12 - 9pm and Sunday 12 - 8pm.                              Happy Hour in the Bar 5 - 9pm every Monday. Allpints are £2.80 and 125ml Wine £2.80.

Forthcoming events

Live Music every Friday evening.






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