How to Make a Ploughman’s Lunch

A British Ploughman’s lunch is the classic pub favourite that is easy to put together and far better made at home. A filling meal based on good bread, cheese, and pickles, with a traditional beer or cider to wash it down. 

Ploughman’s lunch

The ploughman’s lunch is a British classic – always popular, easy to prepare and serve.

This hearty meal showcases the best British ingredients and is perfect for entertaining as all you need to do is buy the ingredients and arrange them to serve.

Whenever you go to a traditional pub, especially in the countryside, you are likely to find a ploughman’s lunch on the menu.

At its best, this is a great celebration of some of the stars of British food culture. But what is the real history behind this pub grub classic?   

I’ll tell you all about the ploughman’s lunch and its history, explain exactly how to assemble this British classic at home, and how to turn it into a feast. 

What is a ploughman’s lunch? 

At its simplest, the ploughman’s is a picnic lunch of bread, cheese and pickle, perhaps with some cold meat and apples. 

It’s based on a romantic notion that the ploughman’s wife sent her husband out to toil in the fields all day with his substantial lunch of home produce wrapped up in a spotted hanky.

It’s probably not that far from the truth. Bread was often home baked and cheese was cheap and the main source of protein for many, including Piers Plowman in Langland’s 14th century poem. 

The modern idea of the ploughman’s lunch as something you order in the pub, however, has its origins in the 1950s and 60s, after the end of wartime rationing.

A PR campaign by the milk marketing board rebranded an old meal and the ‘Ploughman’s Lunch’ was born.

The only trouble is, the pub ploughman’s can be wonderful or downright bad.

These days, I like to make my ploughman’s lunch at home, to enjoy at my table or take with me into the fields for a picnic. That way, I know it’s always going to be good.   

What makes a Ploughman’s lunch great? 

The best ploughman’s lunch is about simplicity and quality. Choose the best bread, the best cheese, the crispest apples and pickles and let the flavours shine through.

Generously served, fresh local ingredients are what it’s all about.    

What to serve in a Ploughman’s lunch

First, select good bread, cheese and some pickles for tang and crunch. Build your spread around these.

Bread – This is neither the time nor place for sliced white! It needs to be a substantial, hearty loaf, or at a pinch a freshly baked baguette. 

Cheese – A good strong cheddar is traditional, but the key is good quality and local. 

Pickles – Something to add some tang and crunch. Pickled onions are traditional, as well as some chutney. 

Bread & butter 

I like to use a rustic loaf, or sourdough. If you order a ploughman’s in a pub, the bread will often come served in wedges, rather than slices. Cut it thick so you can slather on the butter and pile it high with cheese and pickle!  

When making this for guests, I try to serve two or more types of bread. 

Choose a good quality farmhouse salted butter, rich and golden in colour. Serve it at room temperature so that it is easy to spread.  

Cheese for a ploughman’s lunch

The classic cheese, essential, for a ploughman’s lunch is cheddar, but I like to serve a selection of at least three or four classic cheeses.

Here I’ve got cheddar, a goat’s cheese and two blues – stilton and Shropshire blue. There are so many great British cheeses, so pick what you love. 

Pickles & chutney

These will add some tang and crunch.   

Serve some pickled onions or silver skin, gherkins and chutney. Ideally the chutney is homemade, like this plum chutney, or you could serve some onion marmalade. If you don’t have your own chutney, dark Branston pickle is a British classic that pairs beautifully. Alternatively, choose piccalilli for a little bit of heat. 

Ham & cold meats

A optional extra but very popular. Pick a farmhouse style ham, cut thick. Don’t forget the English mustard!  

You can get some amazing British charcuturie too, so add a platter of that for variation. 

Salad and fruit 

A pub ploughman’s will often come with a rather limp green salad. I’m pretty sure the ploughman never ate that!  

I like to serve some good quality tomatoes, tender celery stems for crunch and some sharp and sweet British apples or pears. They go so well with our cheeses. 

Beer or cider? 

All this eating is hard work – you need a refreshing glass of beer or (hard) cider to wash it all down! Or for a very British soft drink homemade elderflower cordial!

More treats

For an absolute feast for more people, try adding some of  these for  more variety: 

• pork pies
• paté
• Scotch eggs 
• hard boiled eggs – especially useful for vegetarians. 

How to serve a ploughman’s lunch 

Cut the bread into slices, or wedges. Arrange the cheese on a board, and the ham and meat (on another).  

Serve the pickles in bowls.    

Make sure everything is at room temperature.   

Hints & Tips 

• Concentrate on the core ingredients first (the bread, cheese and pickles) and build around them. 
• Quality, fresh and preferably local ingredients every time! The better the food, the simpler and better the meal. 
• Make sure you have covered something salty (cheese), tangy (pickles) and sweet (apples or pears).
• Make sure all the ingredients are at room temperature for the best flavour.