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Here is a snippet of an award winning author and food bloggers dining experience at The Plough, to read the full blog please visit

The website by-line does hit the mark here:

“Good food simply prepared well”

Visit the web-site, and you will see lots more, including the sample menus. And you will wish your screen had scratch and sniff buttons.

First, we need to get back to the basics – before we go anywhere near the food! What makes eating out a pleasure? Ambiance? The team who serve you? The style of greeting? The décor? Janie always says that the best decoration a restaurant can have is customers. The Plough certainly have them. And they also have people who work there who love what they do. The owners (the usual perfect set up of chef proprietor, and partner who is head of front of house) – Richard and Louisa set the tone and style. Everyone was attentive on our two visits of the week. They all know and love what they do. And the food reflects that.

Meal one was after our long, dog-legged journey to get to our week long break. So we were ready for the soup course (I broke my January fast with beer here – it was always planned!). So, two pints of soup later, I was more than ready for my Moules, this time cooked in local cider (The fabulous Cornish Orchards – about 800 metres from the Plough). Also, sweated leeks rather than shallots. It was- considering this was my 3rd bowl of mussels in a week – just spot on. Every mussel was fully open – like they should be – and sadly, sometimes aren’t. Without asking, extra bread arrived for the essential mopping up of the unctuous liquor. Janie commented how quiet I had become. I go from garrulous to quiet gourmand when the food is this good….
Keeping it simple – J just wanted good old fashioned Steak dinner. It was Sirloin – and medium here was just cooked through (like it is meant to be).
They know their suppliers well too, obviously.

And now, the last night. We ate our way through most of the specials board… we shared a starter. Scallops. Just look at them. None of these sea creatures died in vain. Each would have been quite proud of the way they had been treated I feel. J commented that they were perhaps the best she had ever tasted. Shared? OK – I muscled in (see what I sort of did then?) and had 3 of the 4. Jane was saving herself for the Smoked Haddock…and I followed fish with fish – OK – Gratinated Crab is not quite the same as Scallops – but I was certainly fished out by the end! As was Janie – but just look at the food below…

You cannot hide enthusiasm and being a food fan. The team at the Plough don’t. And neither will you.

New allergen labelling

The Plough Duloe - New Allergen LabellingIf you have a food or drink allergy or intolerance, you may already know that new rules on allergen labelling were introduced in December 2014. These new regulations will mean that information about allergenic ingredients will be made clearer and more consistent for you, the consumer.

We want you to enjoy your meal and drinks at The Plough, Duloe so Richard, and his team, will continue to include additional information on the menu to help you see which dishes will best suit your diet. You will see the following symbols:

  • V denotes that a dish is suitable for vegetarians
  • GF denotes that the dish is gluten free
  • GF* denotes that the dish is available as gluten free but with some changes

We cannot include the detail of all the food and drink allergens directly on the menu (there simply wouldn’t be room), so if you have a specific food or drink allergy or intolerance, please speak to a member of our team before placing your order. We have produced detailed datasheets listing the ingredients of the products we serve and these are available at the bar – staff will be happy to provide this for you to refer to before ordering.

As we cook our food fresh from scratch, our kitchen uses ingredients that may contain the 14 notifiable allergens – cereals containing gluten, crustaceans, eggs, fish, peanuts, soya beans, milk, nuts, celery, mustard, sesame, sulphites, lupin and molluscs. Every effort is made to minimise the risk of cross-contamination of ingredients but this cannot be guaranteed. All fish dishes may contain bones.

These new rules on food allergen labelling will apply from 13 December 2014. To help consumers understand these changes, the Food Standards Agency has reissued its advice for food allergic consumers, after working in collaboration with Allergy UK, the Anaphylaxis Campaign, British Dietetic Association, British Retail Consortium, British Nutrition Foundation, Coeliac UK and the Food and Drink Federation. You can find information on line on: