I still remember the first time I gave out a really good rating on this blog. It was towards the end of 2013, when we were all a lot younger and more carefree, and my blog had been running for just over three months. I wasn’t drunk on the power (next to nobody read the blog in those days) but even so giving out a rating in the high 8s felt like a proper stake in the ground. This is my kind of thing, that rating was saying. Go here on my recommendation and I promise you won’t regret it.

Ten years on, unlike a lot of restaurant reviewers who think their pronouncements should be on tablets of stone – why do so many of them write like they’re on coke? – it still feels like a big thing to say. And a presumptuous one, too: for me, that trepidation about writing a rave review has never quite gone away. Nor has the euphoric relief when anybody visits a restaurant on the back of one of my reviews and tells me they didn’t hate it, let alone loved it. I know the blog’s free, so nobody can ask for a refund, but I can’t give anybody back the money they’ve wasted on a bad meal.

The recipient of that first rave rating, a rating that wasn’t beaten for two whole years, was a gorgeous pub called the Plowden Arms in Shiplake. Run by married couple Matt and Ruth Woodley, it was the most beautiful spot – snug in the winter, with a fantastic garden in a little corner of South Oxfordshire for the summer. The crockery was vintage before everyone jumped on the chintz and retro bandwagon, the menu revived classics from the pages of Mrs Beeton and there was 20s jazz playing all the time. I adored it, and I went there often – with friends, with my partner, with my family, with anybody I could persuade to head to Shiplake.

Just over three years later, the Woodleys left the pub. It reopened under new management, but it wasn’t the same. You looked at the menu and thought that food was just something the management thought it should offer, all function and no passion. It was the first in a long string of disappointments, of places that had the temerity to close despite my loving them. Since then there’s been Dolce Vita and Buon Appetito, and soon there will be the Lyndhurst, but that first one stung. I wish I’d gone more often. As Andy Bernard says in The Office – the funnier version – I wish there was a way to know you’re in the good old days before you’ve actually left them.

When it closed two years later, I wasn’t surprised. It sat vacant by the side of the road, and for a while it looked like it would just be the latest pub to turn into accommodation, the latest community to lose a hub and gain a handful of extra residents with nowhere to drink. It was empty throughout Covid, but then in summer 2021 there was an interesting development: the owners of nearby Orwells announced that they had saved it from near-certain demolition and were going to open it as The Plough in early 2022.

That news was welcomed beyond the narrow confines of Shiplake: Orwells has a lot of fans, and I’m sure they liked the idea of a more affordable, more casual venture from the same people. But then something strange happened in 2022. The Plough didn’t open early that year and at some point – I suspect we’ll never know exactly why – Orwells dropped out of the picture. But the Plough did open, just before Christmas 2022, owned instead by Canadian-born Jill Sikkert, her first hospitality business after a career in interior design. Last month she appointed a new chef, Charlotte Vincent, who has been on Great British Menu and got one of her previous venues into the prestigious Top 50 Gastropubs list four years ago.

All very impressive: who needs Orwells anyway? But I would be the first to admit that the revitalised Plough isn’t the kind of venue I would normally review. A lot of that’s down to accessibility: I know that the countryside around Reading has plenty of food pubs which ordinarily would interest people, like the Dew Drop Inn at Hurley, the Crown at Burchett’s Green or even the Wellington Arms at Baughurst. But as a non-driver who relies on public transport they don’t generally fit my catchment area, so you’re more likely to hear about restaurants near a train station, like Seasonality.

Besides, you don’t need me for those kind of places because they’re the province of the website Muddy Stilettos, which you may know. They love rural gastropubs, and they gush about them in their weirdly infantilised language where things are “yummy” or “scrumptious” and go in their “tummies”, where food and drink are summed up as “scoff and quaff”. Apparently if you like this kind of restaurant you also like twee: I even read one review which referred to something called a “Michelin twinkler”, presumably this is awarded when your scoff and quaff are particularly yummy and scrumptious. Goody gumdrops!

If I say more about Muddy Stilettos – especially that their annual awards are an exercise in epic grift where they get small businesses slogging away to promote their website while giving back nothing in return – I’ll probably get in trouble, so let’s move on. I found myself reviewing the Plough because a very good friend got me one of their vouchers for my birthday last year, so Zoë and I finally found an opportunity to get there on Good Friday, at the end of our holiday, literally days before it expired. So I suppose, technically, I only paid for part of my bill: I wonder if that gives me something in common with Muddy Stilettos?

The makeover the Plough has received is quite something. In its previous incarnation it looked like a pub, like a beloved local that also happened to serve food. Now it is a really gorgeous series of rooms – you can tell Sikkert has a background in interiors – that take advantage of the pub’s good bones, its bricks and beams and parquet floors, but create something much more luxe. That said, the chairs looked better suited to lounging than dining, but that’s probably just me being a bit old-fashioned.

We were seated in a room I remembered well, having eaten in it many times when it was the Plowden Arms, and yet it felt completely familiar and totally different all at once. Even though it was the end of March there was still a nip in the air and the fire was burning, and it felt properly comforting: I can’t wait for summer to come, but I’ll miss the smell of woodsmoke.

The menu is written in that way that was modish a few years back, listing ingredients but nothing else: sea trout pastrami, mussel, apple gremolata, that kind of thing. I know this annoys some people but it didn’t bother me – it was more detailed than other examples I’ve seen and, besides, a little element of surprise when you order dishes can add to the experience. Perhaps I’m just getting soft.

As is the fashion there were snacks, starters, mains and desserts – most of the snacks just over a fiver, the starters just over a tenner, the mains between twenty and twenty six pounds, desserts a tenner. You’ll have your own views about whether that’s steep, but I compared it to what things cost at London Street Brasserie these days and decided to judge it at the end, not the outset.

There’s also a no-choice set lunch menu, twenty-seven fifty for three courses, which didn’t overlap with the main menu. But in honesty I think if you’re going to only offer one option on a menu it has to be more interesting than the likes of swede and carrot soup, so I gave it a miss. The Plough could learn from the likes of Quality Chop House, whose set lunch costs about the same and seriously makes you consider swerving the à la carte. Besides, that voucher was burning a hole in my satchel – in for a penny, in for a pounding, as my fiancée likes to delicately put it.

We got some snacks while we made up our mind about everything else, and they were the first indicator that it wouldn’t all be plain sailing. Homemade focaccia/blue cheese butter was the first thing we tried. Now, I don’t object to minimalist wording provided there isn’t anything significant in the dish it neglects to mention, and so long as what you’re told will be there is actually present and correct.

So the menu really should have said homemade bread/garlic butter, because that, weirdly, is what I got. The picture below is one of the dullest ever to grace my blog, but I put it there for a reason, to demonstrate that this bread wasn’t springy or spongy or aerated. It wasn’t open-crumbed at all. It wasn’t permeated with olive oil, it didn’t have salt or rosemary or anything else to zhuzh it up. The reason it was none of those things is that it wasn’t focaccia.

It was, instead, perfectly serviceable bread. And as for the butter – well, we went from the blue cheese in this must be very subtle to there’s no blue cheese at all in this, is there? before ending up at isn’t this garlic butter? The menu wasn’t just economical with words, it was a little economical with the truth too.

The second snack was a lot more enjoyable. I’ll do away with the stripped down wording from here on in, but this was a clump of battered, fried enoki mushrooms, strewn with shoots, more mushrooms (pickled, I think, but my mind might be playing tricks) and a little Walnut Whip of mushroom ketchup. This was far more like it – wild mushrooms cropped up in a few places on the Plough’s menu, and the mushroom ketchup, lending gorgeous depth, was the star of the show.

But at the risk of nit picking again, the ratio of the enoki to batter was so out of kilter that I felt like I was eating a savoury churro that just happened to have a tiny bit of mushroom in the middle. That said, if it had been described as that on the menu I might still have ordered it. Anyway, it was only a fiver.

The starters proper were more successful, and started to give me an idea of what the kitchen could do. My pork terrine wasn’t bad – a slab of pork, bound up with jamon iberico and strewn with gubbins – cups of onion with thyme crumb nestling in them, and more of those little shoots. I would have preferred some acidity in the mix – a piccalilli, or some caperberries – and without them it was nice but a little well behaved for my liking. A tad too fridge-cold, clean and pristine where it needed to be gutsy.

This came with what was billed as sourdough bread – I wasn’t sure it was sourdough but if anything, it was more open-textured than the focaccia had been. This dish felt sanitised, but it would probably have been a hit with the Muddy Stilettos crowd – every time I read a review by them, the reviewer practically apologises for having three courses and makes a tired joke about undoing the top button of her trousers. I never feel like I have to apologise to you lot for ordering too much food: it’s one of the reasons I’m so fond of you all.

Zoë had chosen scallops, a couple of plump specimens in a puddle of dashi beurre blanc, topped with some kind of sea vegetable whose name I’m sure I used to know but have since forgotten. I wouldn’t have ordered this – I’m not sure beurre blanc is improved by cross-pollinating it with dashi – but Zoë really enjoyed it. Unfortunately I wasn’t allowed to try any, and when I asked her for a more detailed critique she said “I fucking loved it, I’d order it again, what more do you want from me?”.

This will please fans of her expletives, and I know there are a few of you out there, but probably isn’t of practical help. She did eventually tell me under cross-examination that the scallops were beautifully cooked, the contrasting textures managed just right, but that’s all I have for you.

At this point I was feeling slightly underwhelmed, but the Plough rescued things with two exemplary and very different main courses. Fish and chips – just described as “day boat fish”, so I have no idea what it was – was outstanding. A thick cylinder of pearlescent, just-cooked fish was hugged by brilliant, almost ethereal batter. I was allowed to try a bit and it was miles better than I’d been expecting, and weirdly it made me think of my dad. He has a bit of a habit of ordering fish and chips in fancy restaurants, so I’ve seen him try it at Rick Stein’s place in Padstow, at the Beehive in White Waltham and in my opinion, the Plough’s rendition was better than either of those.

The accompaniments were bang on too – excellent peas which were crushed rather than mushy, and a tartare sauce Zoë could tolerate, which meant that it wasn’t quite vinegary enough for me. Having it with fries, although that was clearly communicated on the menu, felt a little strange to me. They were very good fries but, in an inversion of how I feel every time I look in the mirror these days, I’d sooner they had been chunky rather than skinny.

If that covers the pub classics end of the menu, my choice was cheffier and one of the best plates of food I’ve eaten this year. Lamb rump was just stellar – thick and tender, accurately seasoned, the perfect shade of pink with just the most beautiful stripe of fat, the kind of thing I could eat all day. It came with a little of everything wonderful – more onion, this time smoked, chewy and delectable nubbins of Jerusalem artichoke, a sweet and glossy puree, a little jus and, by the looks of this picture, some extra virgin olive oil thrown in for good measure.

Oh, and I neglected to mention my other favourite part of this dish – described as hash browns, they were a couple of golden pyramids of pressed and fried potato that were worth the price of admission by themselves. I truly loved this dish, and it single-handedly justified the trip to Shiplake. A few forkfuls in and that dense non-focaccia and the slightly timid terrine were completely forgotten. All was forgiven: this dish was twenty-six pounds and, I reckon, worth every penny. Even looking down at the picture I can remember how happy it made me.

As it was a little light on the veg I’d ordered some green beans on the side with pickled chilli and soy sauce. They were well enough executed, the beans with a little bite, but I didn’t think they quite worked: the sauce didn’t adhere, so you ended up with a pool of the stuff at the bottom. I’ll go for the ubiquitous hispi cabbage next time.

We both wanted dessert, which is a good sign, and we both wanted the same dessert. So we had it, unrepentantly and without loosening any garments. Again, it was good but not perfect and again, it wasn’t quite as billed. It was allegedly a dark chocolate cheesecake but, for my money, it wasn’t in any way dark. And texturally I didn’t think it entirely worked – that huge layer of chocolate was a tad gelatinous, the base so heavy and thick that you couldn’t get a spoon through it without risking injury to passers-by.

And again, it was a pity because the minor details were all excellent, from the chocolate soil on top to the blobs of yuzu gel and – especially – the warming, boozy cherries. I finished it, because it’s rude not to, but I would have liked something slimmer and more refined. That is something I often say when I look in the mirror, come to think of it.

Replete and satisfied, we asked for our bill and prepared for the trip home. And it would be remiss of me not to mention at this point that – more than once on my visit to the Plough – Zoë had raved about the bathrooms. “Seriously, you have to go to the loo before we leave” she said. “I think they’re some of the best restaurant toilets I’ve ever seen.” So I did, and they were indeed very chic and the handwash smelled magnificent. But, just as with Zoë and those effing scallops, that’s all I can remember. I wish I’d taken a picture.

Our bill for all that food, a non-alcoholic cocktail called a tropical something or other which Zoë found too sweet (and at nine pounds, a little too rich) and a couple of bottles of sparkling mineral water – because I was on antibiotics – came to a hundred and thirty-eight pounds, including a 12.5% service charge. And it feels like an insult to shoehorn the service in here, between the loos and the conclusion, because it was faultless from start to finish. We had just the right level of attention, enthusiasm and smiles from the moment we were greeted to the point where we said goodbye and went out the front door. It made me think what a boon this place must be to genuine locals, although if you live in Shiplake I imagine you had enough to be smug about even before the Plough came along.

I’ve ummed and aahed since about what I made of the Plough, on balance. In the debit column, some of the dishes were underpowered or didn’t work, and the feng shui menu didn’t always reflect what turned up on the plate. I suppose I compare it in some ways to the robust, magical cooking of somewhere like the Bell at Waltham St Lawrence, and it doesn’t quite match that standard. But on the other hand, some of the dishes were exceptional, especially the mains, and the little touches with much of the food show an imagination which quite won me over. And then there’s the room, the welcome, that open fire and – yes, let’s mention them again – those bathrooms.

But the main thing I took from my trip to the Plough was a feeling of being in really capable hands, of a menu that could please almost anybody and managed to walk that very fine line where it was accessible and clever. That’s not an easy balance to strike, and many chefs or restaurants, despite their best intentions, end up falling clumsily on one side or the other. That the Plough has avoided that pitfall, and that the team have created somewhere so universal but sophisticated is a more skilful trick than you might think.

“This is the kind of place we could take your dad and stepmum” said Zoë in the car on the way back to Reading, and that’s as good a summary of its appeal as I can think of: it might mean more if you’d met them, but hopefully you get the drift. I think you could take anybody here for a meal – either for a special occasion or for no reason – and have a properly charming time.

This might not read like an out and out rave, I may not have talked about tummies or the fact that they might be awarded a Michelin twinkler at some point, but regular readers will know that this is me saying I was quietly impressed. This is my kind of thing. Hopefully, if you go here on my recommendation, you won’t regret it.

Nope, still feels presumptuous.

The Plough – 8.0
Plough Lane, Shiplake, RG9 4BX
0118 9403999

https://www.theploughshiplake.co.uk