The four friends sitting in the cosy bar at The Plough in Alvescot have taken on a huge project, not only to transform the recently closed inn, but to bring it back to life and make it a destination pub.
Dave & Caroline Ford and Danny & Gemma Lake, are fully invested and raring to go as the doors open later today, and with new head chef Luke Sushams on board and new menus freshly printed, it’s all systems go.
The two couples have been friends for years and have always talked about owning their own pub, so when Dave retired recently, the foursome decided to finally fulfill their dream.
‘we knew as soon as we walked into The Plough that we’d found what we were searching for. It was love at first sight’
“We have talked about this for years,” Caroline tells me “and looked at numerous sites, but we knew as soon as we walked into The Plough that we’d found what we were searching for. It was love at first sight.”
Given the keys by Wadworth in January, a fast but immaculate refurbishment has turned it back into a sleek, country pub worthy of the locals, and the feedback has already been hugely encouraging.
“The locals are so excited to have their village pub back because it’s the only one in the village, but that comes with a lot of responsibility and we want to make them proud and to serve the local community,” Gemma says.
‘The locals seem really delighted to have their pub back and we just want them to be able to enjoy it again’
Which means there is already a huge buzz about the pub reopening. “The community has been really amazing already and so supportive about what we’re doing,” Caroline adds.
There is a real sense of excitement and everyone just wants to get the doors open and to try the menus out. They seem really delighted to have their pub back and we just want them to be able to enjoy it again,”
And with a dining area for 65 covers, finding the right chef was paramount. “We wanted The Plough to be a gastro pub and a destination venue, so we cast the net far and wide. And then Luke came up and he had the same vision. So we now consider him the fifth member of the team,” Dave explains.
Given a free rein with the menus, the pub will offer lunch and dinner, Saturday brunch and a long Sunday roast service (until 5pm).
“So many families have kids activities on Sundays, and we wanted to make sure they could all still come and have a really good roast,” Gemma says.
‘I just want to keep it simple but serve some really good food’
Luke is using as many local suppliers as possible, and his new menus feature dishes such as blackened cod cheek with pickled radish and avocado puree for starters, a venison and roasted pepper ragu with pappardelle and parmesan or the braised beef and ale pie for mains, followed by a lemon meringue roulade with lemon curd and candied lemon twill.
“I just want to keep it simple but serve some really good food,” Luke tells me. “I think food should be emotive and I love the idea of families and friends sitting here enjoying what I’ve cooked. That is what makes me happy.”
So despite the previous tenants “leaving it in a bit of a mess” you’d scarcely recognise The Plough now, log fires burning as the enticing tables and newly upholstered chairs are readied for D-Day tonight.
Excited then? “We are so excited and cannot wait to get going,” they all say. “So this is it. So far it’s been such an adventure. We are all really proud of what the five of us have achieved in a really short space of time. And we’ve got lots of bookings already so we are hoping to be busy from day one. We are ready.”
‘We are all really proud of what we have achieved in a really short space of time’
“We’ve put a lot of love into The Plough and have worked really hard to get it where we wanted,” Caroline adds. “So now we just want people to come in and see the finished product and to celebrate the reopening with us, ”
“We’ve love working here already and are really looking forward to the social side of it, being part of the village and bringing people together,” Gemma says.
“And while we don’t have previous experience in hospitality, between us we have a huge range of transferable skills and aren’t afraid of hard work,” Caroline adds, the team then turning and heading back to work to make sure The Plough opens in style.
The Plough, Alvescot https://www.theploughinnalvescot.co.uk
