What makes a good ploughmans lunch?
Most pubs, and pretty well every “restaurant” don’t have a clue what a ploughman’s lunch really is. In the days when horses were used regularly on farms the ploughmen didn’t have time for a long leisurely lunch. They scooped the filling from a cottage loaf then filled it with cheese chunks, chopped apple, branston or piccalilli and popped the “lid” back on. That’s why cottage loaves are the shape that they are.
Found this quote…”If it were anywhere else in the world, it would simply be a salad. In England however you get the Ploughman’s. A huge chunk of cheese, usually mature Cheddar, served with warm crusty bread, pickles, lettuce, grated carrot, cucumber, and not forgetting cress. A huge dollop of mayo, and don’t forget the butter thank you very much. Simply delicious, and totally high in calories even though it comes in the guise of a salad, and everyone thinks it is the healthy option. This appears on 90% of all pub menus, and is a true English icon.” However, I think a traditional ploughman’s lunch is just a loaf of fresh bread, a chunk of good cheese (any kind), and a bottle of ale. Served with either mustard pickle (which can be imported from England… I love the stuff) or gerkin pickles.
