Closure dates Summer 2017

We will be CLOSED Friday 28th July – Thursday 3rd August (inclusive)

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Valentine’s Day

Want to treat your loved one this Valentine’s Day? Despite our winter opening hours, we will be serving food from our Valentine’s Day menu from 5:30pm on Tuesday 14th February, especially for the occasion! Book now by calling 01629 534437.

Valentine’s Dinner Menu

3 Courses £25

– Cream of Mushroom & Tarragon Soup
– Sea Bass, Ginger & Lime Fishcake with Home Smoked Salmon, Salad, Sweet Chilli Dressing
– Tomato & Basil Bruschetta with Rocket Salad
– Baked Crottin Goats Cheese, Beetroot & Apple Chutney, Salad Leaves


– Breast of Corn fed Chicken, Mash Potato, Asparagus, Cep Mushroom & Red Wine Sauce
-Fillet of Sea Bass, Leek, New Potatoes, Vermouth Cream Sauce
– Roast Vegetable, Quinoa & Pecan Nut Crumble
-8oz Roast Loin of Lamb, Dauphinoise Potato, Green Beans, Lamb Jus


– Hot ‘Gooey’ Chocolate Pudding, Irish Cream Ice Cream
– Meringue with Fresh Fruits & Passion Fruit Sorbet
– Bakewell Tart with Vanilla Ice Cream
– Trio of Cheeses with Grapes, Chutney, Biscuits & Celery
– Rhubarb & Pear Steamed Sponge Pudding, Ginger Ice Cream


Coffee & Petit Fours £2.90

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Winter Opening Times

Please note that from 24th January we will be changing our serving hours for the winter season (returning to our normal hours as usual on Tuesday 11th April). The new hours for serving food will be as follows:
Monday: CLOSED
Tuesday: 12-2pm
Wednesday: 12-2pm and 5:30-9pm (open until 11pm)
Thursday: 12-2pm and 5:30-9pm (open until 11pm)
Friday: 12-9pm (open until 11 pm)
Saturday: 12-9pm (open until 11pm)
Sunday: 12-5:30pm (open until 6 pm)

Valentines Day, Tuesday 14th February: 12 noon – 9pm (open until 11pm)


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January 2017 Closure Dates

We will be closed from January 9th to January 23rd (inclusive) to give our staff a well earned break!

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New Year Opening Times

Happy New Year to all our customers.

Our opening times over the New Year are as follows:

New Year’s Eve – OPEN, Sunday times
New Years Day – OPEN, bookings only
Bank Holiday Monday, 2nd January – OPEN, Sunday times

Our Sunday opening times are: 12 noon – 10.30pm, Food served 12 noon – 6pm.

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Christmas 2016 and New Year Menus

Come and join us and dine in style during the festive season. We have special Christmas Lunch and Dinner Menus which will be served through December up to Christmas. For larger parties, traditional roast turkey with all the trimmings can be arranged by prior notice.

For something really special come in and enjoy our Christmas Day, Boxing Day and New Year’s Day menus. These are very popular so please book early to avoid disappointment. All pre-orders must be received by The Plough by the 18th December.

Download Christmas 2016 and New Year Menu Brochure (PDF)

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Update to August closure days

UPDATE: The Plough opening times. We will be closed in August from the 8th to the 11th and from the 15th to the 18th, opening for three days on the 12th, 13th and 14th.

We are sorry for any inconvenience this may cause. Regular opening times (closed as usual on Mondays) reconvene on August 19th. Thank you for your patience!

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Summer Closure Dates

We will be closed for a short break from Monday August 15th to Thursday August 18th, re-opening on Friday 19th August.

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Open Bank Holiday Monday

The Plough Inn will be open for food on bank holiday Monday 12-6pm. If you are visiting the area this weekend, 28-30 May, the Brackenfield Well Dressing are well worth a look. Pictures of past well dressings can be seen on Stretton Handley Primary School’s website.

Please Note: We will be closed on Tuesday 31st May.

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Valentines Eve Menu

We will be serving a special Valentines eve menu on Saturday 13th February, 2016

3 courses £25

– Cream of Sweet Potato & Butternut Squash Soup with Fresh Coriander (v) (g.f)

– Parma Ham Salad with Deep Fried Gruyere Beignets

– Home Smoked Organic Salmon, Breaded Monkfish, Tartar Sauce & Salad Leaves

– Fillet Steak, Fondant Potato & Roast Shallot, Wild Mushrooms & Spinach, Rich Red Wine Sauce (g.f)

– Fillet of Sea Bass, Roast Winter Vegetables, New Potatoes, Rosemary Cream Sauce (g.f)

– Breast of Cornfed Guinea Fowl with a Tarragon Mousse Stuffing, Dauphinoise Potato, Asparagus, Red Wine Sauce (g.f)

– Sweet Red Pointy Pepper filled with Cous Cous, Ratatouille and Tomato (v)

– ‘Gooey’ Hot Chocolate Pudding, Liquorice Ice Cream

– Frozen Passion Fruit & Mango Parfait with Viennese Fingers

– Mixed Berry Frangipan Flan with Custard, Cream or Ice Cream

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