Job Vacancy at The Old Plow

“Would you like to join our busy team? A vacancy exists front of house for an energetic, enthusiastic and experienced waiting person either full or part time – more details on request so call now!”

Contact – info@theoldplow.co.uk or call on 01494488300 – Ask for Olivia or Malcolm

Snow! What Snow!?

“Snow? What snow! The fields are white but the roads are clear and we are operational as usual!” – Malcolm Cowan Chef Patron

Congratulations To Aubrey Allen Meat Supplier To The Old Plow

“Congratulations to Aurbrey Allen, butcher to Her Majesty the Queen; supplier to Heston at The Fat Duck in Bray and The Old Plow At Speen  for being voted “The Best Meat Supplier” for the third year in a row in the Restaurant Magazine’s Chefs Choice Awards 2012″ -  Malcolm Cowan Chef Patron

January Fish Dishes At The Old Plow

“Although January is not usually a reliable month for fresh fish and shellfish with adverse weather conditions preventing fishing boats from going out, we ARE getting in some great whole Devon soles and wild seabass from Brixham simply grilled and served with home made tartare sauce and fabulous mussels from the Riven Teign in East Devon, served as Moules Mariniere or with East Indies spices!” – Malcom Cowan Chef Patron

“Speen Buckinghamshire, in the heart of The Chiltern Hills, couldn’t be further from the sea and yet we serve fresh fish and shellfish to our customers only 24 hours after its been landed from the day boats in Brixham” - Malcolm Cowan Chef Patron

New Years Eve Gala Dinner Menu 2011

£75.00 PER PERSON INCLUSIVE OF CHAMPAGNE RECEPTION, CANAPES AND A FIVE COURSE DINNER WITH COFFEE

Christmas Party Menus and Quotes from Chef Malcolm Cowan

“This time of the year is fantastic for game and the conditions early in the year were ideal for breeding. Local partridge is plentiful in our area and at the moment we are getting our birds from Bradenham. The birds are a good size and we are simply roasting the whole bird and serving it with sage, onion and chestnut stuffing, venison sausage, game chips and pear preserve made from home grown pears and red wine sauce.” – Malcolm Cowan Cheft Patron

PARTY MENU FOR GROUPS OF 8 OR MORE CHOOSING IN ADVANCE

“Comfort food comes high on our list of priorities on these cold November days and our WINTER WARMERS MENU available lunch and dinner, contains an eclectic selection of wonderful dishes with the very best ingredients. My favourite at the moment is Cornish lamb and kidney hot pot with potato dumplings, baby chipolatas, carrots and peas.” – Malcolm Cowan chef patron

PARTY MENU FOR GROUPS OF 8 OR MORE CHOOSING IN ADVANCE

“Consider taking this one off the menu! Its our assiette of wonderful seafood containing our own home made gravadlax of salmon, Ross on Wye oaked smoked salmon, fresh Devon scallop, petite prawn cocktail, fresh mussels, tiger prawn and wonderful smoked eel from the Dutch Eel Company – a simple but well balanced array of flavours.” - Malcolm Cowan Cheft Patron