A simple, hearty lunch of country bread and strong cheddar, washed down with a pint of ale, has been the choice of hungry workers for many hundreds of years, although the phrase ‘ploughman’s lunch’ was only given to the meal in the twentieth century. The rise of craft beer, coupled with modern trends towards casual sharing plates, mean the ploughman’s is due for a renaissance.
Offering a pleasing range of flavours and textures, there is a lot of flexibility about what components you choose – and what you wash it down with. A ploughman’s can be the quickest of meals to put together, but the simplicity of the meal means each component must be of excellent quality. This is not to say the ingredients need to be refined, but flavourful, well-crafted accompaniments, full of local character, are a must. Here, the focus is on Cornwall, with its speciality cheese and dairy, beers and fresh produce, it is the perfect location to explore a truly regional ploughman’s lunch.