Latest news with #ThePlough
Sky News
12-06-2025
- Sky News
The award-winning restaurateur who doesn't believe in charging for service
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Richard Johns, chef-owner of The Plough in Wombleton, North Yorkshire. I have never believed in charging for service... We are certainly in the minority on this but do believe it is the customer's right to leave a service tip if they wish. The simplest tip to be a better cook is... to constantly taste your food, seasoning with salt and pepper. The one thing I hate that some customers do is... booking a table and not honouring the booking. This happens less nowadays, but it still rears its head every now and then. The most overrated single food item is… fermented foods. I fully understand its origins, but it seems to be just a restaurant food fashion here in the UK. The most annoying review I ever had was… from a person who had clearly never visited our restaurant, let alone dined with us! It happens sadly. My favourite cheap place to eat where I live is... Mannion's of Helmsley. They offer a cracking full-cooked breakfast, which is done with care and skill. A great Monday morning spot after a busy weekend. I have absolutely no issue with people ordering tap water... We often do the same when eating out. The only rare time sharing is unacceptable might be... when a table of five orders one dessert and five spoons. That can be a bit much. The best city in the world to eat in is... New York. A fantastic eating mecca. Something delicious for any budget, day or night. I've cut costs in my restaurant by... literally turning off/powering down any equipment that is not in use. Other than fridges. Even turning off the kettle at the wall is now the done thing. A few years ago, this would not even have been a thought. My cheap recipe is for creme brulee... This dessert has been an almost permanent staple on our menu for the past 20 years - a very popular choice. The idea here is to obtain a silky-smooth custard, using rich egg yolks only. Whole eggs can be used but the results are very different. If using fresh vanilla pods, reserve the pods for other uses, as they have bags of flavour. For the best results, you will need a gas blow torch. This is a very controlled way of caramelising sugar. The recipe makes six creme brulee... Ingredients: 500g double cream 2 x vanilla pods, seeds scraped (or two tsp of high-quality vanilla extract) 60g caster sugar 235g egg yolk (cartons of liquid egg yolk can be bought easily online) Extra caster sugar for brulee Method: Preheat oven to 90°C. Place all ingredients in a heavy-based saucepan, except the egg yolks. Bring to a simmer, whisking constantly. Remove from heat, cover and leave for 30 minutes for vanilla to infuse. Place pot back on a low heat and whisk in the egg yolks to combine and bring to a very gentle simmer. Do not boil, as you will have scrambled egg custard! Pass the custard through a fine sieve into a jug. Pour the custard into suitable ramekins, almost to the top. Place the ramekins into the oven and bake for approximately twenty minutes. Keep an eye on the custard, giving a ramekin a gentle shake after twenty minutes. You want the custard to have a gentle wobble in the centre. This will look almost undercooked but do not be deterred! Remove the ramekins from the oven and allow to cool. Place in the fridge for at least six hours to set. (Egg carries on cooking in the residual heat, hence removing from oven before fully set.) When ready to serve, remove ramekins from the fridge. Sprinkle a fine, even layer of caster sugar over each custard. Caramelise the sugar using a gas blow torch.
Evening Standard
01-05-2025
- Entertainment
- Evening Standard
Paul Mescal headlines National Theatre's bold new season as Stormzy debuts for ground-breaking collaboration
For the actor, the National Theatre season represents both a homecoming and a significant step forward in his already impressive career. Having trained at The Lir Academy in Dublin and earned early acclaim for stage work including The Plough and the Stars at the Lyric Hammersmith, the actor has long been regarded as one of Britain's most exciting theatrical talents.
Yahoo
22-04-2025
- Business
- Yahoo
3 North Yorkshire pubs shortlisted for best in the county at national awards
Three pubs across North Yorkshire have been nominated in the National Pub and Bar Awards for 2025. In total, 256 pubs and bars across England, Wales, Scotland and Northern Ireland are among those shortlisted for a prestigious County Winner title. The annual event, which returns later this summer, highlights an eclectic range of venues across the whole of the UK by naming 94 sites as the best in their respective counties. The awards look at a number of elements that affect the customer journey, including marketing, digital presence, design, service, style of offer and investment. In North Yorkshire alone, The Black Swan in Helmsley, The Black Swan in Ripon and The Plough in Wombleton have been revealed as the pubs battling to be crowned best in the county. The Plough, located in the village of Wombleton, has been praised by customers on Tripadvisor for its 'fabulous' atmosphere. Someone added: 'Very welcoming and beautiful and relaxed bar and restaurant. "We ordered the Sunday roasts. The roast pork was outstanding, and the recommended wine for pairing was perfect with it. "Can't wait to go back! Thank you.' Meanwhile, The Black Swan situated in Ripon has been hailed for being a 'proper' pub by visitors. This person wrote on Tripadvisor: 'Drinks are good and really cheap, dog friendly, which is a must for me and to there is always a good atmosphere. 'Sports fans are really well catered for with big TVS showing football, racing rugby.... I bet they'd even find the tiddlywinks World Cup if you asked nicely. 'Staff are spot on, really friendly, and the recent refit has transformed the place.' Tristan O'Hana, editor of Pub & Bar magazine, which runs the National Pub and Bar Awards, said: 'The aim of the National Pub & Bar Awards is simple. 'We want to showcase how brilliant these businesses are and how valuable pubs and bars are to the fabric of society across the whole of the UK. Have you been to any of these shortlisted pubs? (Image: Tripadvisor) 'It has never been harder in hospitality. Whether it's a countryside pub with rooms or a city centre bar showing live sport, these operations deserve widespread recognition and more customers – hopefully the National Pub & Bar Awards can help with both.' Recommended reading: Some of the best pubs in and around York for 'amazing' food according to readers 'Absolute priceless find' - the York pub crowned best in North Yorkshire What is the 'oldest' pub in York? See inside the former Civil War hospital In a change to previous years, the 94 County Winners will be announced live at the event held at Big Penny Social in London on June 24, as well as Highly Commended venues for each area. The awards night will also crown the Pub Group of the Year, Bar Group of the Year, The Tyrrells Tyrrellbly Good Taste Award and ultimately, the overall National Pub & Bar of the Year. On top of that, the 2025 event will launch the Top 10 Pubs & Bars in the UK list, which has been voted for by hundreds of operators from across the country.
Yahoo
13-04-2025
- Entertainment
- Yahoo
East Lancs pub joins hundreds nationally to smash world record
An East Lancashire pub has broken a Guinness World Record as part of a national attempt for most pints poured simultaneously. Fronted by Heineken 0.0 ambassador Gareth Bale, the record-making feat was achieved in ten seconds and involved the Whitaker Arms in Accrington. They were joined by 114 pubs and breweries across the UK, and Freckleton's The Plough, in the event which took place on April 7. In 10 seconds, pints of Heineken 0.0 and Heineken were simultaneously poured in perfect sync. The attempt was made possible through online video technology, and publicans and pub managers from Scotland to Surrey joined a mass video call to pour their pints together. All pubs now possess the title, which was earned under the watchful eyes of an official Guinness World Records adjudicator. Lawson Mountstevens, Managing Director of Star Pub at Heineken UK, said: 'Part of the ritual of going to the pub is watching your pint being freshly poured from the tap -the tilt of the glass, the smooth cascade, and the mouthwatering anticipation of the first sip. 'This draught experience is central to pub culture, and for non-alcoholic beer to become truly mainstream, it needs to be part of that experience. It needs to be poured from the tap like any other pint, not just another option in the fridge. 'That's why we're committed to getting 0.0 on draught in pubs everywhere, because everyone deserves a proper pint, with or without alcohol.' READ MORE: Runner aims to break record for fastest London Marathon run in traffic cone suit READ MORE: Accrington Royal Marine aiming for world record in rowing challenge 'The Big Pour' celebrates the installation of Heineken 0.0's 1,000th tap, making Heineken 0.0 the most widely available 0.0% beer on draught, with more installations than any other brand. It was orchestrated to support British pubs and to celebrate the fact that British pub goers now have more choice when it comes to alcohol and alcohol-free draught beer. All pubs involved now hold the Guinness World Record title for the most people pulling a pint online simultaneously.
Yahoo
06-04-2025
- Business
- Yahoo
Young chef wins gold at prestigious international chef competition
A young Oxfordshire chef recently won gold at one of the world's most prestigious chef competitions in the world. Lucas King of The Olive Tree Pub Company works at The Plough in North Street, Bicester. The 21-year-old competed at the International Salon Culinaire within the Hotel, Restaurant and Catering Show held at the Excel London on Tuesday, March 18. READ MORE: Road closure issued in Oxfordshire town for 'essential' works Going up against some of the country's best chefs in the junior restaurant starter plates section, he brought home an impressive gold for his efforts. Mr King has been part of the The Olive Tree Group for 18 months. "He has gone from strength to strength in the kitchen and is one of our future stars to watch," said Arran Hodges, who was one of five locals who took over The Plough when it was doomed to close in January 2024. The International Salon Culinaire is described as one of the most prestigious chef competitions in the world. READ MORE: Fight between men in Oxfordshire town centre leaves one with injury For more than a century the competitions have been a platform for chefs of all levels, from aspiring young chefs in training, to experienced professionals who have already established themselves in their culinary careers. It offers the industry a platform to highlight the 'fantastic' gastronomic skills that the hospitality industry has to offer. The competition will take place from March 30 until April 1 in 2026.
