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You are here: Home / Recipes / Recipes by Course / Main Meal / How to Make a Ploughman’s Lunch

How to Make a Ploughman’s Lunch

Published on May 20, 2021 by Helen Best-Shaw 9 Comments
Last Updated on November 16, 2021

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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. 

A top down picture of a hearty ploughmans lunch with bread, ham cheese, apples, celery and garnishes.

Everything You Need To Know

  • Ploughman’s lunch
  • What is a ploughman’s lunch? 
  • What makes a Ploughman’s lunch great? 
  • What to serve in a Ploughman’s lunch
    • Bread & butter 
    • Cheese for a ploughman’s lunch
    • Pickles & chutney
    • Ham & cold meats
    • Salad and fruit 
    • Beer or cider? 
    • More treats
  • How to serve a ploughman’s lunch 
  • Hints & Tips 
  • More British Classics and Pub Food
  • Classic British Ploughman’s Lunch
    • Ingredients
    • Instructions
    • Notes

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.   

Close up of a slice of cheese on bread on a ploughmans lunch. Also on the plate are ham, garnishes, apples, celery, and more cheese.

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

Ploughmans lunch - a selection of cheeses on a board and some sliced ham on a marble platter. A bottle of cider lies next ot the cheese. Sliced bread in the top of the picture.

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. 

A good quality rustic loaf of bread, with some slices cut, sitting on a round breadboard. A small dish of butter sits next to the bread. Picture taken from above.

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

A selection of four cheeses - 2 blue, one plain and one goat's cheese, arranged on an olivewood board.

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

A top down picture of three small dishes holding pickled onions, chutney and pickled gherkins.

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

Slices of ham arranged on a marble platter. Picture from above, looking straight down.

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 

Two apples, some tomatoes on the vine, and some half sticks of celery, pictured from above.

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? 

A bottle of English vintage 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. 
Close up of a slice of cheese on bread on a ploughmans lunch. Also on the plate are ham, garnishes, apples, celery, and more cheese.

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.  

More British Classics and Pub Food

  • Hunters Chicken – a pub classic of bacon wrapped chicken, smothered in homemade BBQ sauce and topped with melted cheese!
  • Onion Marmalade – Serve with your Ploughman’s
  • Salad Cream – you will love this bought up to date retro classic!
  • Sandwich Spread – crispy crunchy vegetables in a tangy cream sauce
  • Parsley Sauce – this English classic is so nice when homemade
  • More Easy British Recipes – an authentic taste of England!
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Top down picture of a plate of delicious ploughmans lunch, with bread, cheese and ham.
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5 from 9 votes

Classic British 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. 
Servings: 4 people
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time0 mins
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Ingredients

Bread

  • 8 thick slices good quality bread

Cheese & Dairy

  • 100 g Cheddar
  • 100 g Stilton
  • 100 g Soft goats cheese
  • 100 g Blue cheese
  • 100 g Butter

Ham and Meats

  • 4 thick slices Ham
  • 100 g cured meats and charcuterie

Pickles & Chutney

  • 50 g Silver skin onions
  • 4 Pickled onions
  • 50 g Gherkins
  • 100 g Chutney

Salad & Fruit

  • 100 g Celery
  • 100 g Vine tomatoes
  • 4 Apples (or pears)

Optional Extras

  • 1 medium Pork Pie (cut into wedges)
  • 2 Scotch eggs (cut into wedges)
  • 4 Eggs (hard boiled)

To Drink

  • 1 litre Beer
  • 1 litre Cider
  • 1 litre Elderflower Cordial

Instructions

  • Select what you will be serving from the ingredients above, choosing one or two ingredients from each category.
  • Arrange on serving boards and patters and serve at room temperature.

Notes

  • 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.  
  • Nutrition is very approximate and will depend on what you serve and eat!  
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Classic British Ploughman's Lunch
Amount Per Serving
Calories 706 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Trans Fat 1g
Cholesterol 221mg74%
Sodium 1830mg80%
Potassium 647mg18%
Carbohydrates 78g26%
Fiber 11g46%
Sugar 25g28%
Protein 31g62%
Vitamin A 1974IU39%
Vitamin C 17mg21%
Calcium 468mg47%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: British, Traditional British
Keyword: Ploughmans Lunch
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Filed Under: British, Dairy, Main Meal, Recipes, Salad Ingredients: Bread, Cheese

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    Recipe Rating




  1. Carly Matthews.

    5 stars
    This is a wonderful idea, the kind of delicious picnic I love to take for wandering into the hills. Such a good combination of complimentary foods.

    Reply
  2. Gemma

    5 stars
    I love a good ploughman’s lunch, but it can be so hideously awful at a pub. I’ve been so disappointed before. You have made it look absolutely perfect, Helen.

    Reply
  3. Ronda Eagle

    5 stars
    This is one of my favorite ways to eat lunch. It’s so easy to nibble on this while I work or during conference calls.

    Reply
  4. Rebecca Dickinson

    5 stars
    I find a good Ploughman’s a quintessential part of British lunchtime and thoroughly enjoyable. The choice of ingredients is so important.

    Reply
  5. Bryan B

    5 stars
    Just reading this has made me hungry. Tasty cheese and complimentary additions, what could be better? For me it would be a good light ale to wash it down. Perfection.

    Reply
  6. Janine

    5 stars
    Good cheese is a must with a Ploughman’s. Love the combinations of wholesome ingredients for this delicious lunch.

    Reply
  7. Vanessa Duncan

    5 stars
    A hearty and well presented Ploughmans lunch is always lovely. I like to have tasty pickles with mine and a glass of milk.

    Reply
  8. Elaine Turner

    5 stars
    All the perfect ingredients for a perfect lunch. Ploughman’s make a great picnic too.

    Reply
  9. Marley Mason

    5 stars
    Delicious chunks of good cheese, and tasty bread. With all the extras, this is heaven on a plate for me.

    Reply

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