The Plough Inn at Brackenfield is now run by Anthony Spencer and Laura Kay.
Anthony began his involvement in catering at an early age, helping in the family bakery and restaurant on the market place in Ashbourne.
Having completed his qualification in Hotel Management and having gained experience in both front of house and first class kitchens in the UK, Switzerland and Belgium, he joined the family business at Callow Hall, Ashbourne and for many years worked alongside his parents, David and Dorothy Spencer, to build the business and its reputation as one of the finest country house hotels in the area. The emphasis was always on consistency and quality. Baking, butchery, fish preparation and dessert production were all done in the Callow kitchen. Even homemade sausages and home smoked salmon were a feature on the menus.
Von Essen Hotels purchased Callow Hall in 2008, whereupon Anthony continued in the role of Head Chef until the beginning of May 2012.
Laura, having gained her City and Guilds chef qualifications, worked her way up the kitchen brigade ladder. A local lass from Mansfield, she has learned her craft in a number of notable establishments in the East Midlands. In recent years she has been Head Pastry Chef at Fischers, Baslow Hall, and Sous Chef and Head Pastry Chef at both Riber Hall (until Mr and Mrs Biggins’ retirement) and also at Callow Hall, Ashbourne.
Taking over at The Plough is a new challenge. Anthony and Laura will be endeavouring to bring their experience to the fore to provide good, honest hospitality.