Kingham Plough head chef digs deep! 

Liz Nicholls

Ashleigh Farrand, head chef of the Kingham Plough, recently appeared as a contestant in the BBC’s Great British Menu competing in the Southwest England heat of the competition 

Returning for its 20th anniversary, the theme for the hit BBC show Great British Menu is Great Britons. Each week the four regional finalist chefs will celebrate and take inspiration from historical figures who originally came from their region, through their dishes, and who have shaped the nation’s history. 

The first courses heat of the competition for the Southwest aired on Tuesday 4th February at 8pm on BBC Two (and iPlayer), with the main course and desserts heat held on Wednesday 5^th February. Ashleigh, one of four talented chefs competing, had the chance to impress the judges with her six-course menu over the two evenings. From each regional heat, one outstanding course will go through to appear on the menu at a magnificent historical banquet celebrating Great Britain and Northern Ireland to be held at Blenheim Palace later this year. 

Judges this year include Michelin-starred, previous two-time banquet winner, Tom Kerridge, comedian and food podcast broadcaster, Ed Gamble and new for this year, Scotland’s Michelin-starred Lorna McNee, a former champion of champions on Great British Menu. 

Ashleigh chose dishes inspired by iconic figures from the southwest including; Agatha Christie, Nell Gifford, co-founder of Cotswolds-based, Gifford’s Circus, Cheltenham born Gustav Holst and palaeontologist Mary Anning.  

“This year’s theme is incredibly exciting, and I found it very inspiring to bring Britain’s greatest historical figures to life through my dishes,” says Ashleigh. 

“I was excited to be able to champion the amazing ingredients and suppliers we are lucky to have here on our doorstep and a real honour to represent the southwest on such a prestigious platform.“ 

The Kingham Plough is one of the UK’s most renowned pubs with rooms. Owned and run by highly experienced hospitality operators, Matt and Katie Beamish, who together with Ashleigh, champion local artisan producers and sourcing the very best fresh, local, seasonal ingredients to create generous and flavourful modern British dishes, alongside pub classics on its regularly changing menus.  

Everything is made in-house, aside from the sourdough, which is made by Otis & Bell, in Stow-on-the-Wold. Vegetarian dishes form part of the à la carte menu. Gluten-free and vegan menu options are always available. 

The Kingham Plough also runs its own outside catering service, The Potted Goose, for private parties, events, weddings and dinners. Just like the Plough’s regular menu, the event catering menus of seasonal dishes and canapés also use delicious, locally sourced produce. 

The Kingham Plough is a 17^th century pub offering a collection of cosy, welcoming spaces in which to drink and dine, and upstairs  six beautifully refurbished guest rooms, with an additional two-bed self-catering cottage, Little Barn, located 300m from the pub. Outside, there’s a sun-drenched terrace and landscaped garden. 

Behind the bar, a list of expertly crafted seasonal cocktails, a well-kept selection of craft ales and traditional local beers by Hook Norton Brewery with regularly changing guest ales. On the carefully curated wine list, a selection of 16 wines by the glass and 61 by the bottle.  The Plough’s gin collection includes its house pour, WoodBros Gin, distilled in Oxford by brothers Ed and Charlie.