The Plough, based in the pretty suburb of Harborne (just outside Birmingham), has been recognised by The Times as one of the top 25 places for Sunday lunch in the UK. So we figured you may want to know about it!
Passionate about working with local suppliers (the locally handmade macaroons are to die for!) you'll be impressed with their menu of fresh home-cooked food.
We love the quirky ambience and ever-evolving style; using unique and hard to find pieces - just what we like to see at Rockett St George!
So what's the secret in cooking a flavour-packed roast beef? Head Chef Lukasz Piasecki has shared some of his tips with us:
CHOOSE WISELY. Ideally the beef will be dark in colour, have a layer of fat in order to prevent the joint from drying out during cooking and have small slivers of fat running through it - these combined make for a tasty piece of beef.
TIMING IS EVERYTHING. Prepare all your ingredients in advance and schedule cooking times... Leave enough time for a leisurely glass of red as you cook!
GIVE YOUR MEAT A BREAK! Once your meat is cooked, remove it from the oven, cover it with foil and set it aside to rest. Well-rested = juicy, tender and succulent.
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