The Plough

The story

The Plough Lechlade: A 17th-Century Inn Celebrated for Modern British Cooking

The chef and the kitchen

The Plough in Lechlade champions Modern British cooking within a sturdy 17th-century stone building. Chef Olly Oakley brings a sharp eye to classic pub fare, drawing on his regional experience to keep the menu engaging. He serves substantial plates like tagliatelle tossed with rabbit ragù or sourdough crumpets topped with smoked trout pâté. The kitchen treats seasonal produce with respect, keeping the flavor profile grounded in local tradition.

Standout dishes

Diners frequently split the double Gloucester soufflé because its dense richness demands sharing. The cheese dish arrives as a towering mound that pairs well with a quiet corner table. For heartier appetites, the steak comes alongside crispy fries slathered in confit garlic butter. A locally sourced ale battered haddock offers a straightforward alternative for fish lovers seeking comfort.

Room and atmosphere

Recognized as a Good Food Guide Local Gem, the pub draws a steady mix of locals and tourists alike. Flagstone floors and exposed wooden beams anchor the dining space, while log burners crackle through the colder months. The building sits just steps from Kelmscott Manor, explaining why visitors frequently wander in after touring William Morris’s former home. Eight upstairs bedrooms continue this heritage theme, featuring interiors decorated with authentic Morris patterns.