The Plough Inn

The story

The Plough Inn Charing | AA Two Rosettes Modern British Dining

The kitchen and its roots

The Plough Inn in Charing serves modern British cooking that draws heavily on Kent’s seasonal produce, with chef patron Richard preparing every plate from scratch on site. He bakes baguettes and brioche alongside a menu that shifts with the harvest, using classical techniques to execute straightforward, regional dishes. This commitment to fresh, local sourcing helped secure the establishment’s AA Two Rosettes recognition. Guests can expect precise execution whether they order the grilled rump steaks on Thursday nights or a plate of tripled cooked fish.

Signature plates and seasonal shifts

The menu balances familiar pub staples with more detailed preparations, such as organic harlequin squash gnocchi paired with Mexican oregano and pickled celeriac. A house favourite remains the signature beef burger, which arrives on a sesame seed brioche bun accompanied by rarebit, streaky bacon, and black garlic mayonnaise. Longer preparation times appear in the sixteen hour braised short rib beef, served with pomme puree and young cabbage. Every item is built around what local farms supply that week, keeping the modern British table grounded in the present harvest.

Timber beams and cellar selections

The dining room wraps around the central bar beneath dragon tie beams and an open log fire. Visitors often settle into the cosy nooks that once sheltered historical figures who moved through the grade II listed Wealden hall house during older eras. Beverage choices run parallel to the food philosophy, featuring Kentish ciders, beers from nearby independent breweries, and wines curated alongside Page & Sons in Ramsgate. Richard personally approves the twelve rums on tap, while Marianne rigorously taste tests the thirty gin options available. Non alcoholic alternatives round out the list, ensuring the entire experience matches the same deliberate standards applied to the kitchen.