Chris & Caroline Ross
Chris & Caroline officially took over the lease of The Plough in February 2015, but had been involved in running it for some months before then. Their vision is to provide a friendly, welcoming environment for people to eat and drink good food at reasonable prices. They are very keen to be sensitive to people’s needs and will always try and assist wherever possible whether it be for a private party or an individual’s dietary requirements.
In the short time that they have been at the pub they have already established a good reputation with regulars and newcomers alike, as can be seen from their active Facebook following, their TripAdvisor reviews (including achieving a Certificate of Excellence in May 2016) and their nomination in the Bedfordshire Food & Drink Awards 2016 for Pub of the Year (in which they have reached the finals).
A review from Food & Drink Chilterns Guide 2016 :
The Plough Inn is a stunning destination pub tucked away in the little hamlet of Wingfield – on the edge of the Chiltern Hills – with gorgeous views across the countryside to neighbouring Toddington village.
Chris & Carline Ross and their team offer a genuinely warm welcome – you might arrive as a customer but you’ll leave as their friend and are sure to want to return. Although they are still in their first year of trading they are already receiving rave reviews on TripAdvisor for their attentive service, fabulous food and reasonable prices. Chris is a Master Cellarman and it shows in the wonderful array of real ale and wine available at The Plough. His passion for cooking also shines through in the quality and variety of the food. On weekday lunchtimes light bites and traditional, heart-warming dishes such as liver and bacon are very popular, while at weekends there is a great demand for Chris’s delicious fish dishes from the specials board, and for the menu’s international dishes, such as chicken satay. Portions are generous, but try to save room for pudding, as desserts are mostly homemade and range from old favourites such as bread and butter pudding to more recent classics like gluten-free brownies.
The pub is evolving all the time but also remains firmly rooted in its rich past. If you’re lucky you may even glimpse the silhouette of one of The Plough’s friendly resident spirits.
From a young age Marc Dimmock has known that all he wanted was to become a chef. He was inspired by watching Keith Floyd, and more recently Jamie Oliver, and has worked his way up from washing pots to the considerable honour of cooking for the cast of the James Bond film, Skyfall.
‘… loves creating memorable dishes that both look and taste good….’
Marc’s cooking boasts a mixture of classic French and modern British influences, and he loves creating memorable dishes that both look and taste good. He particularly enjoys working on the decorative intricacy of the sweets section and providing refined touches to dishes, such as a dusting of Cajun spice on sea bass. Marc uses reputable local suppliers and appreciates the availability of varied, quality ingredients throughout the year. However, he particularly enjoys the summer for the barbecue season and for the abundance of redcurrants, which he uses to bring colour to the plate.
(Food & Drink, Chiltern Guide 2016)