The Plough (Hathersage)

It’s the small things that make a difference...

The eternal question – what makes a restaurant special? With chain eateries abound and every pub doing its own grub, it takes something special to tempt in diners whose tastebuds have been numbed by average food one too many times.
In my opinion, it’s the small things that make a difference. Service with a smile, a relaxed setting and an uncomplicated menu can win over the most dubious of visitors – and a recent trip to the Hope Valley brought with it all three.
The Plough Inn, Hathersage, is established as an essential stop on the foodie trail – yet one I hadn’t experienced – so it was with anticipation that my partner and I took to the Peaks.
To my delight, a wide smile and a fine glass of Rioja greeted us and as we took our seats two flavoursome nuggets of pear and duck terrine encased in a crisp pastry arrived at the table. If it’s the small things that count, this was certainly a good start and a fabulous appetiser, sweetening the palate for the rest of the meal.
The menu is split into sections of meat, fish and vegetarian dishes – all tempting, but the carnivore in us meant vegetables were strictly demoted to the side of our plates. Happily, all of the meat and fish is sourced as locally as possible, from just up the road in Hathersage to the game hailing from near Barnsley.
For starters, I opted for the seared scallops. After a trip to the lochs of Scotland, I have come to expect a lot from this fleshy seafood, and to The Plough’s credit, their texture and seasoning was second to none. Lightly fried and soaked in herbed butter, they were served with roasted cherry tomatoes and grilled potatoes, which offered the bite that the dish needed. Straightforward yet delicious.
To begin, my partner chose the pigeon. Despite being a dense meat, the dish was well balanced with a radish salad – proving to be light and fresh.
On to mains, and I indulged in the restaurant’s extremely popular venison haunch. Tender, served pink and splendidly succulent, this extra-special cut was sweetened by boozy figs roasted in port. A dense lump of puréed potato neutralised the rich flavours.
Similar praise came from across the table – an enormous rib eyed steak, devoid of fat and dripping in juices, arrived and was soon devoured; its smoky, chargrilled taste not overpowering the rest of the plate.
Desserts concluded a fantastic meal. After a list of options, I selected a trio of raspberry sorbet, chocolate ice cream and condensed milk ice cream, the latter of which comes highly recommended. The dish was both refreshing and indulgent.
The condensed milk ice cream also swayed us into choosing the chocolate and pecan tart. Delectable and brownie-like, it was a feast for the eyes – and tasted fabulous.

The Plough Inn Hathersage
Leadmill Bridge, Hathersage
Hope Valley S32 1BA
Tel: 01433 650319