Kingham Plough head chef digs deep! 

Liz Nicholls

Kingham Plough

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 5th 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 17th 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. 

The Kingham Plough, The Green, Kingham, OX7 6YD. Call 01608 658 327 or visit thekinghamplough.co.uk 

King pin

Round & About

Kingham Plough

Liz Nicholls visits The Kingham Plough near Chipping Norton which has just been named as a Good Food Gastropub award winner

Our corner of the Cotswolds is prized for its heart-stoppingly beautiful views. But all the dishes arriving from the kitchen on a recent wintry evening could give those regal oak-framed landscapes and chocolate box villages a run for their money.

At one point during our meal, I was embarrassed to be caught snapping my starter on my phone, like the tourist I am. Not cool. But then I wanted to record for posterity (above) the prettiest slice of chicken liver parfait in Christendom. Encased in a pale marbled butter and herb jacket, it tasted even more sumptuous than it looked, fit for a queen, in fact. Accompanied by a cute mini brioche, quenelle of shallots which were sweetly pickled on red wine and glistening currants, this dish showed from the off that the team here really really dig their flavour combos.

So mesmerised was I by this that I didn’t get a look-in on my partner’s equally sexy salmon starter. But the mains carried the party on – my flat-iron steak was perfectly charred on the outside and pink within, dunked in perfect Béarnaise with delicious chips – perfect with a rich and fruity Malbec. Its sister dish was a tablet of beautifully cooked pearlescent hake on a bed of kale and tatty under a blanket of creamy sauce. To complete the trio of courses, I was elated with my deconstructed black forest gateau with tonka bean chantilly that tasted heavenly and sinful.

The Kingham Plough achieved stellar fame under chef patron and Great British Menu winner Emily Watkins so its new owners, Matt and Katie Beamish, had a tough act to follow. Luckily, not only is Matt possibly the most charismatic and enthusiastic foodie you might ever meet, but the old inn, which has rooms, is drop-dead gorgeous; a vision of classy muted F&B walls (which I was caught fondling. Again: not cool), vintage finds in cosy fireside nooks and stunning artworks (we had a Dali sketch next to us) which is all for sale.

I’m thrilled that the couple and of course the team, under head chef Jonny Pons, recently scooped a Good Food Gastropub award. Talented Jonny and co are spoilt for choice with local riches such as exceptional cuts from Paddock Farm and cured meat from Chippy’s Salt Pig. Their skill more than does these justice in this, Daylesford country. And, if our meal sounds too meaty for you, the vegetarian options are amazing, too, and check out the Christmas and NYE menu for pure food porn.

More info

Call 01608 658 327 or visit