|
Please note that we understand
this restaurant has a new Head Chef so our review is for
information and reference purposes only and this restaurant's
rating has been removed.
In
an instant my guest and I arrived at the plough, not a pub but
an elegant restaurant based in Wavendon. The entrance displaying
delightful shrubs, designer trees and the pebbled courtyard car
park catches your eye on arrival.
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
flavour, 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).
Click here to to a review of The Plough on
Sunday |
