Experience Henley was recently invited to The Plough at Shiplake where I had the pleasure of meeting their new Head Chef, Ian Normington, and sampling some highlights from the new menu.

A visit to The Plough never disappoints. The food is consistently fabulous, and the warm, stylish decor creates a truly welcoming atmosphere. They also have an outstanding garden and outdoor kitchen, so we can’t wait for the warmer weather.

During my solo lunch, I was treated to a selection of snacks from the “While You Wait” section of the menu. The offerings included The Plough Focaccia served with Parmesan and Sea Salt Butters, along with a Buffalo Chicken dish featuring West Country Ogleshield cheese and celery. I also enjoyed the Smoked Salmon Cigar paired with horseradish cream.

It’s great to see exceptional British cheeses like Ogleshield used in the dishes on the menu, along with Baked Winslade Cheese and Old Winchester (think aged Old Amsterdam…but better) in the potato gratin. Something that Chef Ian is keen to champion.

All three snacks were superb. I could have easily devoured several plates of the Buffalo Chicken—succulent chicken thigh meat in a tangy, not-too-hot sauce, topped with a delightful bubble of Ogleshield cheese mousse. The breads, which are all made in-house, were really good; the focaccia was light and airy, with a perfect soft chew on the crust. The two homemade butters were equally impressive, with the Parmesan butter proving irresistibly addictive. The Smoked Salmon Cigar offered a refreshing, crisp bite where the horseradish complemented the super-fresh salmon perfectly. A great way to start the meal.

Also it’s worth mentioning that as I was driving (and it was lunchtime) I wanted something non alcoholic but didn’t want to go down the standard soft drink route. There are some fun and delicious drinks to be had, alcohol free doesn’t mean boring and there are some incredible no & low botanical options out there. I enjoyed The Plough’s non alcoholic take on a Dark & Stormy. It hit the brief and the mark.

After the rather good snacks, I plumped for the Chicken Liver Parfait with Rhubarb, Hazelnut & Brioche as I felt that the Glazed Pig’s Cheek starter may be a little heavy, though will definitely be back for that. The table of four nearby couldn’t stop praising the White Onion Soup, which is another indicator of the exceptional menu—making every choice a tough one.

I wasn’t disappointed despite wanting to try everything on the menu, as the parfait stood out as one of the best I’ve ever tasted. Its smooth texture, topped with a delicate sprinkle of sea salt, was so good, and the brioche was toasted to perfection, crisp on the outside yet soft and fluffy within.

I’m a sucker for a seafood dish, so I went with the Pan-Fried Cod served with Cullen Skink and Leeks, though I couldn’t help but be tempted by the traditional suet pudding of Oxtail paired with Rebellion Beer and a Cheese & Mustard Gratin which sounds absolutely divine. Meanwhile, the friends at the table next to me opted for The Plough Beef Burger with Raclette Cheese & Pastrami, along with the classic Fish & Chips. A handy tip: both the Burger and Fish & Chips are only £18.00 for lunch Weds – Fri, compared to their usual prices of £22 and £23 respectively.

Was there room for dessert? Just about. The Mille Feuille of Blood Orange, White Chocolate and Grand Marnier was recommended to me though I’m not a white chocolate or chocolate and orange gal, so I opted for the decadent Chocolate Ganache with Coffee Ice Cream and Milk Foam. It rocked! The dessert was rich and indulgent without being ‘too much’. The light, airy milk foam and smooth ice cream beautifully balanced the dense, luxurious medallion of chocolate and cream.

After a corker of a midweek lunch, Head Chef Ian Normington came for a quick chat, and he was absolutely charming. He shared stories about his time at The Ritz, experiences at a friend’s pub in Devon, and his journey from rising through the ranks at Cowarth Park to his current role at The Plough. His experience, skill, and passion for culinary tradition shine throughout the menu and every dish.

We highly recommend a visit to The Plough. Their new Spring menu launches on Wednesday, 19th March—so keep an eye on their social channels for sneak peeks of the new creations. Did someone mention wild garlic?

Experience Henley cardholders receive a 10% discount on their food bill. The card is definitely worth having for that alone. If you like the sound of this offer, why not download the app to check them all out and sign up for Henley’s own loyalty discount card – www.experiencehenleycard.co.uk