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DINE WITH US
Good food, Good company, No fuss.
BOOK YOUR TABLE
At The Plough, food is at the heart of what we do.
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Our kitchen is guided by the seasons, our local farmers and the surrounding countryside. We cook with the best produce we can find, taking a nose-to-tail approach to create dishes that are thoughtful and full of flavour.
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Our wine list has been put together with the same attention to detail, with something for every occasion — all accompanied by service that is attentive but never formal, just as we think it should be.
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Book using the calendar or give us a call on 01451 822602.
Come hungry, leave happy
local, seasonal ingredients
We’re incredibly lucky to have some of our produce grown and reared right here in Cold Aston.
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From locally reared lamb and Dexter beef to village-grown vegetables, Cacklebean eggs and seasonal partridge from the shoot across the road, our menus make the most of what’s right here on our doorstep.
Our village is more than our address. It’s part of our menu.
MEET OUR CHEF
Ian Neale
Local produce is in his bones. For Ian, cooking with what grows around him isn’t a trend — it’s simply how he grew up.
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Raised in the neighbouring Cotswold villages of Southrop and Eastleach, his earliest memories of food are of vegetables grown by his parents and grandparents, and an appreciation of the work, patience and reward behind truly fresh produce. Village pubs were part of life too, quietly shaping a love for the great British pub long before he stepped into a professional kitchen.
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Over a career spanning 30 years, Ian has cooked at The Swan at Southrop, The Albion in Clifton and Bibendum in London, before coming back to the Cotswolds to lead his own kitchens. Along the way came Michelin Guide recognition, Taste of the West Gold awards and a string of other accolades — but his approach to food has remained refreshingly simple: start with great ingredients and treat them with respect.
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Now Ian brings that experience to The Plough, with British nose-to-tail cooking, exceptional local produce at the heart of his menus.
