Ploughmans - a Traditional British Lunch
The beauty of a Ploughman's lunch is its simplicity! A hearty Ploughmans with a warm pint at a good pub is a wonderful thing!
However, what makes up a Ploughman's seems to be open to a lot of interpretation, with Brie being served instead of Cheddar and things like slices of orange making an appearance. The horror of it!
So if you want to know exactly what is in Ploughman's lunch, or even what a Ploughman's is period - read on! This page looks at exactly what constitutes this fine English lunch, I hope you will enjoy!
The Illustrious History of the Ploughman's Lunch
The phrase "ploughman's lunch" sounds like it comes from a bygone age, you can just imagine a red cheeked jolly farmer stopping for lunch, unwrapping a simple lunch of bread, cheese and pickle under a shady oak. Certainly most people would believe that a Ploughman's lunch is simple peasant fare from way back when.
In 2006 a TV program aired on the BBC called Balderdash & Piffle, where the origins of certain words were looked at. Looking into the origins of "Ploughman's lunch" they found that In 1837 a book called "Memoirs of the Life of Sir Walter Scott" mentions a lunch of a ploughman, but evidence is not conclusive that it means the ploughman's lunch we know today. They then discovered that the Ploughman's lunch first became known as the dish popular today in 1960, it was invented as a marketing ploy by the English Cheese and the Milk Marketing Board to promote the sale of cheese in pubs! A more in depth article on the source of the ploughman's lunch can be found here: Ploughman's Lunch: Origins And Etymology
If the ploughman's lunch was invented as an advertising ploy, it has certainly become a successful one as the majority of pubs in the UK serve a ploughman's on their menus.
A Perfect Looking Ploughmans - Complete with a Pork Pie!
Cheddar Cheese - Essential to a Good Ploughman's
a little bit of Cheddar cheese history....
Cheddar is essential to a Ploughman's lunch, without cheddar you may as well send your plate back to the kitchen. Brie, Edam, Camembert - NO! Cheddar is quintessentially English, and nothing beats a crumbly, mature and strong tasting slice of Cheddar. Even if you don't like the mature Cheddar, even a mild or medium tasting slice is better than a slice of brie for a Ploughman's! Other cheese that can be served with a Ploughman's must be British - Cheshire cheese, Leiscester, Stilton....
Cheddar cheese originates from Cheddar village in Somerset, England. Cheddar village became the centre of dairy making since the 15th century, but there are records of cheese making in the area since 1170 AD. Cheddar Village is famous for Cheddar Gorge, a gorge cutting through the Mendip hills. There are two main caves at Cheddar Gorge that were historically used for cheese making, providing the ideal environment in which to make and mature the cheese, with a perfect constant temperature and humidity.
It is a complicated process making Cheddar and blends both artistic skill and scientific knowledge. I found this very good article about Authentic Cheddar explaining the process of making cheddar at the award winning Cheddar Gorge Cheese Company, the only cheese maker left in Cheddar parish.
The Best Bread for a Ploughman's Lunch
A Ploughman's lunch cannot be served up with thin pre-sliced packaged bread, no way! It can be white or wholewheat, but it must be crusty on the outside and soft in the middle! A traditional British bread is the Cottage loaf, seen opposite and a good recipe can be found here: Nigella Lawson's cottage loaf
A lot of pubs served a Ploughman's with baguette, which whilst not perfect is passable - it is indeed crusty and soft. But to serve supermarket sliced bread, ciabatta or any of that fancy European bread will simply not do!
With the bread you need a couple of pats of real butter.
An Essential Ingredient for a Ploughman's - Thick Cut Ham!
By now you are probably noticing a trend - everything must be local, thick cut and traditional. The same goes for the ham on the Ploughman's plate. Lovely thick ham from contented pigs, not wafer thin slices filled with water. If you put ham on your Ploughman's, you need mustard - and again this must be British! British pigs are not fed growth hormones and antibiotics are administered only by vets, so we have very high pig welfare standards - something to be proud of!
Here is some ham trivia for you! That rainbow sheen you sometimes see on a slice of ham does not mean that the meat is bad, some hams are cured using nitrates. When exposed to air and light the nitrate pigments undergo a chemical reaction and change colour.
Sometimes cold roast beef is served with Ploughmans, which is done well (like the ham) can be a really delicious addition to this great pub lunch.
A Ploughman's Needs a Tangy Pickle
A perfect accompaniment to cheese - Branston Pickle brings out and compliments the flavours of cheddar. Branston is a firm favourite brand of pickle in England, but if a home made chutney is even better!
Check out What to Do With Branston Pickle - 21 Ingenious Ideas to get some inspiration on when to use Branstons!
Not everyone is a fan of the pickled onion, they can be too vinegary and the onions too sharp for people's tastes. However, a ploughman's needs to be graced by a pickled onion or two. Like the chutney, the pickled onion compliments the creamy cheese - a match made in heaven!
A recipe for home made pickled onion is here: BBC Food Recipes
A Ploughmans Lunch Can Also Include...
Slices of apple, good quality salad, celery, gherkins, hard boiled egg, pork pie, scotch egg, a side of fat chips (fries)....
Here's an Elaborate Ploughman's Lunch...for "Gentlemen"!
And Lastly...What to Drink with Your Ploughman's Lunch? - Beer, lager or cider!
© 2011 LadyFlashman
Do You Like a Good Ploughman's Lunch?
anonymous on September 15, 2013:
Having lived in the country all my life I know what a real ploughman's lunch consisted of, they had usually half a loaf of bread with perhaps a lump of margarine in the middle, this was carved of with a penknife with cheese or cold meat, washed down with a bottle of cold tea, a far cry from today's so called ploughman's lunch.
robertzimmerman2 on October 25, 2012:
Sounds like what I eat from time to time. It's called "open the fridge and see what's there!"
Nathan from Ontario Canada on October 21, 2012:
They are a great lunch and I make if quite often.
moonlitta on September 03, 2012:
Probably I would;)
Arthur Russ from England on August 25, 2012:
Yes, being British I'm rather partial to a Ploughman's washed down with a pint on a nice hot summerâs day; although we don't seem to get many of those these days, this year has been a wash-out with nothing but rain day after day. Ah well, perhaps next summer will be more summery.
kevkev227 lm on July 12, 2012:
Love it, especially the cheddar and branston's...thanks for sharing :)
Mary Crowther from Havre de Grace on May 03, 2012:
A local restaurant features a Ploughman's Platter which is an assorment of cheeses. Now I know a bit about the history. Thanks so much for sharing!
reasonablerobby on February 20, 2012:
With a pint of Speckled Hen...bliss
blanckj on July 27, 2011:
My mother talks about them all the time and they look very tasty and hearty. It actually seems similar to what I feed my daughter for lunch sans the beer!
Wednesday-Elf from Savannah, Georgia on July 21, 2011:
I enjoyed a Pub Ploughman's lunch while on a visit to England in 1992. I remember the ham and cheddar cheese and the crusty bread.... mmmmm! Tried to play that fun Ploughman's Lunch game and got it WRONG every time... LOL. Fun trying though!
One comment on your recommended 'warm pint' the way you British love it .... afraid I'm American and I like my 'half-pint ale' Cold! :-) Terrific story -- and now I'm hungry.
jon4594 on July 21, 2011:
made me hungary lol, really good lens :p
Canela Ajena from Houston on July 18, 2011:
this was educational and well put together. tasty too
Jackie Block from SE Michigan on July 18, 2011:
This looks like a tasty and filling lunch. Thanks for sharing it.
serenity4me lm on July 17, 2011:
Very nicely done. I will have the cottage loaf, the cheddar and a glass of wine please. I did enjoy your lens, have a great night.
Richard from Surrey, United Kingdom on July 17, 2011:
Thank goodness I'm coming back to the UK next month, as I can't get most of the ingredients here for a Ploughman's lunch. Blessed!
Debbie from England on July 17, 2011:
I had one once accompanied by pickled walnuts.... yummy yum yum!!
DuaneJ on July 17, 2011:
The lunch looks good and so does this lens!