The restaurant offers a courtesy car pick up service for free, driven by a fine gentleman named Alan. This chauffeur driven service is available for guests located within 10 miles of the restaurant. “Let’s have a drink”

Our first vision of the restaurant is a well packed bar displaying premium whiskies and fine wines. The waiting area supplies three lush brown leather sofas to have a chat over a quiet drink. I noticed on the windowsill two awards “Finalist in the UK’s best soup 2007 and best cheese plate 2007”. Fantastic news as my guest and I both love cheese.

Décor                                                                                                                                                                                        The restaurant has high ceilings and attractive tables perfectly laid; pretty chairs with large cream bows tied on the backs - almost like a wedding in a fairytale story. The lighting is subtle, the artwork is tasteful and the gorgeous fresh flowers make an appealing start to a wonderful eating experience. The courtyard is well worth seeing in the summer, with heaters providing an al fresco experience. In an instant, we could tell the owner is also a landscaper.

Atmosphere                                                                                                                                                                              The Plough has been voted as one of the top ten restaurants in the UK for most romantic places to eat out, so please take a loved one. Every table was occupied on this Thursday evening and once seated you seem to take ownership of your table. We dined for over four hours. The music is subtle and all the guests were joyous. We were made to feel relaxed the moment we entered this beautiful restaurant.

Service                                                                                                                                                                                     The Assistant Manager is Thierry Rivalan a charismatic character who gives you lots of attention. He has a distinguished career working at the Elysee Palace, residence for the French president. Thierry controls the whole experience from the start to finish using all of his energy and professional experience. Franzi our smiling, friendly Floor Manager for the evening was also a delight. Franzi kept eye contact at all times, whilst keeping his delightful mannerisms and calm nature. Our napkins were folded whilst away from the table and wine was poured at the perfect moment each time. Impeccable service!

Food                                                                                                                                                                                           The dishes are prepared daily in-house making sure you get the best food delivered by the fifteen or so suppliers The Plough utilises. (That’s just the food not to mention the selection of wine on offer).

Starters. For starters my gorgeous guest selected peppered Goats Cheese, white asparagus severed on a puff pasty galette (round shape) with rocket and beetroot reduction £6.95. The crunchy asparagus complemented the strong goats cheese at every bite, triggering her taste buds.

I selected six fresh ice cold oysters with an onion type relish and freshly diced lime wedges. Wow! The flavours worked well together. (£12.00).

Rosewater sorbet was served in between the starter and main course. This was light and refreshed our mouths ready for the main meals. A special touch.

Mains. My guest loves beef so ordered the fillet of beef (cooked medium) with crispy mixed baby vegetables. The beef smelled delicious, cooked leaving a pink texture sliced with a crispy outer layer. “The beef melted in my mouth” were her words and “the potatoes are amazing”. (£34.50).

I am a seafood lover through-and-through so selected the special White Tiger giant prawns from Madagascar with Morel mushrooms and risotto with a side of caviar. (£31.75). I am not sure I have too many words for this dish but here it goes….the risotto was fluffy, the morel mushrooms gave great flavour and the monster prawns were amazing! The two-shelled beasts filled my plate and had a unique taste. If you tuck under the head of the prawn you will find amazing pink meat, which has the texture of cod – delicious.

Dessert. The Chef Grant recommended the Chocolate Assiette. This is a plate of four desserts to share.

Chocolate Fondant – Soft and fluffy sponge with a crunchy outside and a melting centre. This was simply perfect and the best we have ever tried…ever!! Chocolate Mouse - rich and creamy. Chocolate & Hazlenut Ice Cream - Creamy, Passionate, and Buttery texture. Chocolate Tart – Dark, rich chocolate, with sweet pastry and pomegranates.

4 Cheese board £11.50

Somehow we managed to eat a cheeseboard after the amazing, filling dessert. Although my guest is a chocolate lover, she enjoyed this cheese board more than the Chocolate Assiette. It was fantastic.

There is a list of 19 cheeses to choose from. We chose the following four:

Celtic Promise - made from cow’s milk, in Wales and washed with cider, this is a full-bodied cheese, creamy in texture and with marked nuttiness (Powerful)

Smoked Cumberland Cold - smoked from Cumberland this is matured smoked cheddar with a nutty flavour and crumbly texture.

Rachel - Unusually soft goat’s cheese from Somerset. Slightly sweet flavor, washed rind and a crumbly texture. (This was my least favorite but nice all the same).

Sharpham (Brie) - Rated one of the best Brie’s in the UK. Made in Devon, from unpasteurised full fat milk. (gooey and full-flavoured)

Theirry suggested a glass of port which complemented the delicious cheeseboard.

We finished our meal with tea and coffee served with two portions of homemade truffles chilled in the fridge, rich and powerful, one plain and one flaked coconut. When you are at school you are told when writing a story you should have a start, middle and end. We started an amazing meal, we were in the middle of bliss and we ended the best meal in Milton Keynes to date. FULL marks from MK Reviews. Good luck to Grant and the team and we look forward to seeing him achieve his first Michelin star (of many).

Grant will be our Chef of the Month for June. Watch this space!