@@jessicanippes1730 I think in a lot of countries the lunch meal is the more important meal, with a lighter evening option. Not so much inthe UK, apart from ona Sunday with a roast !!
In 1981 I was staying with a Scottish-Canadian family in Ontario. The missus convinced me to wake up in the middle of the night (her husband and sons thought i was nuts) to watch Chuck and Di tie the knot. My reward for keeping her company was her homemade scotch eggs. I was in heaven! I still have my souvenir Wedgewood jasperware plates commemorating the royal wedding. 😊
You hang onto those plates, they'll probably be worth something one day !! And what a great way to celerate a royal wedding, with Scotch eggs, that's brilliant !!!
Always Slice the Celery tastes so much Nicer,try the little lady with sliced celery she might change her mind,you need Mini gherkins too...your Ploughmans looked spot on,I always warm the scotch egg and pork pie...
Homemade is always best. It's wonderful that you support local food producers as do I. I make my own bread, pickles and chutneys and I live in Somerset where we have the very best Cheddar. A great meal.
Fantastic! You built the perfect Ploughman's. No matter what pub or restaurant you go to, nothing will beat this. Even down to the infamous egg, I agree with Greeno on his love of pickled eggs, but for a Ploughman's it is only right and proper to have a Scotch Egg. A little message to littlun Greeno, celery is good for you. It is nice and refreshing but at the same time it has zero fat and zero calories. Putting aside any allergens I may not be aware of, please try it.
The only thing I would change is the bread. I do love my Irish Soda Bread, but alas I know the Ploughman's is English not Irish. So that is a little off piste concoction from me - apologies.😝
Oh my goodness! Is that real or did you make a typo? I am completely taken back, blown away, thank you so much 🙂 Thanks also for the detailed and interesting comment. Soda bread could certainly work, any kind of rustic bread is good in my book. Once again thanks for the incredible, unbelievable generosity. Not often I am lost for words, but right now I am close!!
As someone who has worked in the restaurant business,I can tell you it would be impossible for the kitchen staff to go out to the market ,and buy artisan foods several times a week,you can do that once in a while,and have a superior lunch.The best a restaurant can do is buy the best products they can get from their suppliers.People are saying it’s laziness,that is not true,restaurant workers work very hard,it’s about time,and the ability to drop everything,go shopping ,come back prep everything and have it on the table by lunch.You can say they can order from the artisan producers,but most can only supply small amounts,and restaurants need large amounts.By the way I’m with your daughter on celery.
I have experience in the pub world, and I do appreciate where you are coming from. If the catering establishment is part of a chain then sure, mass ordering is the way they go. But in a stand alone establishment - find and work with local suppliers. What you need is unlikely to be unachievable for them. When I ran a pub we had a guy who brought us game meat to make game pies - a guy who gave us the most amazing eggs from chickens 100 yds from our door. Another guy made phenomenal pickles at home, like genius level. Every pickled item came from them. once those relationships are established they will be golden for the lifetime of the business :-)
@@GreenoEats I don’t really know about getting local suppliers to do that in NYC,I have only worked in individually owned restaurants,mostly top rated,but their suppliers were the big companies,I can’t see a small producer having enough to supply a NYC restaurant,we ordered 3 cases of eggs at a time 1,080 eggs,36 qts of milk at least twice a week,not to mention big cases of vegetables,a small local guy isn’t going to have enough to supply most restaurants in a place like NY,not to mention the guy trying to drive,and find a parking space,delivery trucks have permission to park,as they deliver.Maybe things are different in the UK,maybe restaurants need a lot less produce,so farmers,and fishermen can keep up with the demands,but not here.Its unfortunate,but that’s the way it is,most restaurants have a porter,whose job is to check in the deliveries,examine them,and if they pass,put them away,then after all is checked in he then becomes a prep guy,with one, or two others.The last restaurant I worked at before COVID forced my retirement,and of course age(75) sold 27-28 different oysters a day,from all around the coast of America,and sometimes from abroad,we had cases stacked to the ceiling in the walk-in.I do understand what you are saying,and if they can make that work,then of course it’s a better solution.
@@JanetBrown-px2jn I can imagine in a city based restaurant with high volumes that absolutely that couldn't be supported by smaller artisan producers. However, once you are out in the countryside, and dealing in lower volumes I reckon it should be achievable, at least for some dishes. Plus a great way to support your local producers, giving them a fair price, and cutting down on food miles 🙂
good video mouth watering cool ingredients very nice shall try it in the not so distant future if I can source all the ingredients at my local market / Butchers /and super market. If not I will have to travel to find the right ingredients. thank you for your time 👌👌🍗🍗😀😀🍰🍰
Markets are great aren’t they. Often not much more expensive than a supermarket but with better quality, fresher produce. Plus you feel your money is ending up in better hands 🙂
Any Ploughman's made at home from local ingredient's , will always slay one bought at any pub etc . Personally I applaud the inclusion of the Scotch Egg , my No1 picnic food .
Agree with you there. My mum used to run a pub, and any time she had to lay on a buffet for a party or a wake she would make her own Scotch eggs, marvellous they were too!
@@GreenoEats Mum's food always wins . I bet the littleone would say the same . I have still not managed to replicate the taste / texture of my Mum's wholemeal pastry . It lives on in my dreams
Honestly cannot remember the last time I had a decent ploughman’s not at home. I think I was on holiday in Wales in 1999 😂. That pork pie though…it LOOKED amazing so I can only imagine how good it tasted. Thanks again for another great review Greeno.
Ooh interesting - I like cold new potatoes chopped into a salad, but not had them hot on the side of one (shouldn't be that weird really, as you'd have salad garnigh on hot dishes !)
Astbury meadow garden centre in congleton have a perfect ploughman’s , you can see it in their website , bit far for you but if you r in and around the area it is a very good locally sourced ploughman’s
It’s done wow greeno you mastered the sound . Zero mouth noise excellent work dude and thank you for listening to positive feedback , well done greeno top man
That market looked excellent. Homeade foods made by people who love making it and make it well, is always a winner. Buying small and local is always the way to go. Good luck finding a better ploughman's now lol.
@@GreenoEats It was very enjoyable, I had a wonderful chicken leek and bacon pie from Piglets Pantry. Absolutely delicious, the let down was the chips which were like fries but a bit overcooked but I could always get the chips elsewhere next time
That magnificent ploughman’s lunch will mean that you will never again be able to tolerate the pathetic offerings you get offered in most pubs. Worth every penny!
Yes - as I discovered on my recent trip to the Ship Inn, they list on their menu one of their meat items as being from the local butcher, but seems like every other item comes from a catering delivery service !
Very nice indeed Mr.Greeno. The Mrs. Darlington products are good. My favourite is Gooseberry Jam. The Scotch egg looks very fresh. No grey around the yolk. That celery sounded so fresh. Indeed this is a lovely meal. Every 7/8 days I do a 'platter' which is mainly small leftover cheeses, the remaining cold sausage and a boiled egg then all the pickles, olives, bread, salad stuff, grated carrot. Tried a new item from Lidl today, cheese curd coated in milk chocolate with hazelnut bits. It was a three bite size, small but so delicious. Like the best cheesecake filling ever. Anyway I can't think of anywhere that serves a great ploughmans. Best to do your own . 👍
That chocolate covered curd is a really popular snack in Hungary and Romania, I’m not a huge fan but Mrs Greeno loves it. Never seen it with nuts in though, that makes it sound better. We love a platter style lunch here too… get some nice bread and crackers, empty the fridge of cold meat, cheese, salad and pickles and just go for it!
@@GreenoEats Indeed. That's a great meal. I have never eaten that curd before. The hazelnuts were in the chocolate coating. Sainsbury's used to do a hazelnut yoghurt which was my favourite in the late 80s but I never see it now. However, plain yogurt with honey and blueberries put together at home is great. Moussaka tonight here. Enjoy your day. It isn't raining here nor did it rain yesterday so hope the weather is good for you all. 👍
Oooooo that looks very tasty! There's a company called Stokes, they make all sorts of condiments, some of their sticky pickle would be wonderful with that, I recommend you try it, and their brown sauce. 😋😋😋😋
Unfortunately mate due to pubs being lazy and clientele wanting burgers etc Tex mex and the other stuff people seem to want. Can't beat going to the market and supporting the people who put their heart and soul into the stuff they produce. That's not snobby it's common sense.
Cannot beat a good ploughmans. I recently went to Ellington Abbey Antiques and Mrs Pumphreys tearoom (its really called that) near Richmond North Yorkshire on holiday. The ploughmans was amazing , wasn't cheap but top quality and so much. 3 cheeses, 3 types of bread, lots of butter, lots of sliced real ham, home made chutneys, salad, boiled eggs and crisps. Would return just for that again
The Anchor is already in my list, hoping to get down there at some point in the next 2-3 weeks. Never been to the Langton Arms, I will check it out! Thanks for the tips 🙂
Try the Holcombe Farm Shop and Kitchen. They produce their own Sausage Rolls, Scotch Eggs and Chutneys and indeed you can buy these to take home, beautifully presented. Only let down is the bread.
Awesome Greano, looked absolutely delicious and much better than the other offerings. Are cold chipolata sausages part of a plougmans? Not sure, but I do love them.
Yeah, a ploughman’s is definitely something I consider more of a summer dish. And there I am wearing a coat at the market, and eating indoors… and it’s July 🤣🤣🤣
Agreed - but no reason why a pub can't do the same. Aside from the bread I picked all of those items up in less than an hour and definitely no more than 200 metres apart.
Yes no excuse really even some villages lacking in amenities but no further than other local suppliers. If a couple of your ingredients short would still make a fab ploughman’s if the quality is similar. I think I have a couple of places in Kent I need to check on in the holidays.
I love me a good scotch egg, although I prefer when the yolk is still a little runny, but that's like finding a unicorn. As for the rest of it. It looked fabulous. Do you put salt on your celery? To me that's a must. A good pickled onion is thing of beauty.
It was on the table, but I didn’t need it, i had warmed the bread so the inside was soft, and the chutneys added enough moisture. I did toast some of the bread for breakfast next day, with lashings of proper salted butter, can confirm that was delicious!
Overall I would say the produce I had on my plate was no more than a fiver, which if you use the catering rule of three would mean a pub charging £15 for it to cover their costs and profits. I paid more than that at the Ship Inn and didn’t get this kind of quality. It was 👍
@@GreenoEats see i was a chef for a few years the costing is a bit more complicated ok if i have a special i price to sell 20 of what ever it is that governs the price . You then have to order the supplies some places have minimum orders which again means i have to make and sell a set amount . that's why there using the part bake baguette probably use the same with there soup of the day.TheY will stick to common cheeses so if you don't sell it can be used in other things. That's when the waiters are told to push the specials LOL.This was in the early 2000 they reckoned most restaurants only made about 5%-6% profit on food they made the big money on drinks. Sorry its long
A few questions regarding the Ploughman's( fun spell correct tried to correct that to manslaughter): How much would you say it worked out to per portion? If pubs and restaurants decided to source from them could the local suppliers keep up with demand on a sustainable basis? What would pubs and restaurants have to charge for it with their overheads nowadays and if the price was massively higher would it still be good value/ or even affordable for ppl ? Your version looked very nice btw with the exception of the celery.
Of course, we didn't eat all of what we bought in the meal, I reckon maybe about £5 a portion at the maximum. Using the rule of 3 that suggests a pub price for similar should be around £15. Well I paid that at the Ship Inn recently, and definitely didn't get this quality !!
Perfect ploughman’s - that’s subjective! Good luck! 😂 it’ll give you a price gauge for when you visit places 👍 Overall excellent job there - bread, cheese, ham, egg, pork pie, salad, pickled onions and chutney 👏 Fair price in establishments would be 3 x what it cost you to make 👍
Have you tried Philadephia with black pepper and celery, my dad loved it, he'd annoy my aunt, his sister by crunching it right behind her she'd complain to my grandma they were in their late 40's 😂
the market is the high end vs a supermarket items the cost is always how much you pay and how much of it you use, you are looking at the Ritz type ploughmans.. at the expensive end of it. then you made it
I think the salad and the cheese were comparable to what you might pay in a supermarket (unless you're buying value cheese) - and I don't think the pickles were expensive really - the pork pie, scotch egg, ham and coleslaw were at the premium end, but sometimes it is worth paying for the quality. Luckily I got the bread in the yellow sticker section, so made a good saving there!!
The 'Ploughman's' was always a con. It was brought in back in the 1960s to encourage more customers back to the pubs at lunchtimes. We were lucky, we had The Grapes in Withy Grove, Manchester. They used to do a magnificent pork pie, I believe from Handforths near the Cathedral. That with mustard, hmmm! 😋 They also did a great ham muffin, a meal in itself. I remember our local publican, his wife started putting out cheese and crackers on every table, free for the customers. A tramp came in and devoured the cheese from one table then moved on to another. The publican subtley said to him "Do you know my wife pays £1-3-6d a pound for that cheese?" The tramp said "Tell her it's worth it."
It may have questionable origins, but it's firmly established as a favourite these days, and as such should be respected by those serving it - so many substandard ones out there. Your story about the local pub reminds me of a place in Portsmouth called the Sirloin of Beef. We were students down there in the mid 90s, and one year lived a couple of streets away. There was one afternoon that they'd always put out pate, bread, cheese etc. Guess who showed up almost every week for a pint and a free feed ha ha !!
I love a good ploughmans. Theonly things I would add to (no subtractions) is a piece of decent stilton and some english mustard (only because of the pork pie). I want to say a boiled egg too but one was represented in the scotch egg but I still want a boiled egg lol. Dammit I want a ploughmans for tea now :(
I’m not a huge fan of blue cheese, although I don’t mind a firmer one. We have a local one called Dorset Blue Vinny which is supposed to be very good, but I haven’t tried it in probably 20 years ha ha! There was a bit of pork pie left which I did have with English mustard after filming, and it was a great combination 🙂
@@GreenoEats Pork and mustard is a fab combo, sausage sandwich with mustard is my fav. I have to be honest that with cheese there is not one i have met that I did not like and only one that I have ever seen that gives me the ick and even then that is not the cheeses fault but what lives in it lol
It takes more callories to digest celery than celery has in it making it ideal diet food . . The only thing id change out is the cucumber . Not a fan at all . Id have spring onion or pass . Even though there is pickled onion .. You did a good job . Till the next one take care . Bye from NZ👋🇳🇿🍻twa
Do you like caraway seeds in your loaf, me i love smell and taste of the them, i always need slightly salted butter on any slice of bread i have....do you think back in the day radishes would've been part of a ploughmans, i think you've maybe have already answered my question you can have any veg you want....Enjoyed the video Greeno.
I do quite like caraway in bread, and in some dishes generally (it's quite prevalent in Central European cookery). My dad would always have radish on a ploughman's, so you go for it!!
Still loving the wallpaper , little one is your perfect partner , would have to disagree with her on the celery , as long as it has outer strings removed .
Thanks Catherine. Normally I remove the outer stalks on the celery and reserve them for soups, stocks etc. The more tender stems in the middle generally don’t need peeling I find, and are a little sweeter 🙂
@@GreenoEats Totally agree , one of my favourite soups is celery and lentil . I use the outer stalks , but still remove the strings . personal preference .
That was an impressive market. Why do pubs etc. not do this ? They are lazy and just serve what is delivered to them rather than let a chef select but often they have little choice in this respect and if you had a 'local' that may also be the case.
You look at other countries. The chefs / owners of small eateries are found in the ocal markets, selecting the ingredients - and that day's menu will depend on what they find. Don't get that here !!
But unlike Ikea furniture this was actually good ha ha!! I stuck with the chutneys for the lunch, but when I had some more pork pie the following day I did use the English Mustard, that fiery tang goes so well on pork pie doesn't it!!
Bit late to the party.... But the perfect Ploughmans is always put together at home. Scotch egg could be better, needs to have a runny or at least Jammy yolk.. (ice cube trays and a freezer for the win there...Should have made the coleslaw yourself though... (tut tut lol)
I sometimes make my own coleslaw, but I can't get it as good as my Mum did. Her recipe was something along the lines of 100g sliced onion, 100g sliced cabbage, 100g grated carrot, 1.5kg mayo haha!!
@@GreenoEats 8.15k subs. Moving faster than Usain Bolt in his prime👍🏃🏿♂️ Gordan B... I go to the kitchen for two minutes and the subs are at 8.17k. Either the algorithm has woken up, or else Gary is all powerful, or else Mrs Greeno has offered signed photos of herself to every new subscriber😘 I'm betting 9k by morning😎
If a pub used quality ingredients like that for a ploughman's, they want to be sure enough customers will order on the same day. It all depends on footfall and what the local tastes are. Good food is not vac packed, frozen and full of preservatives so they can't be stocked for weeks on end like the cheaper supermarket / cash & carry stuff ...
That's true, but you'd like to think if they're putting a Ploughman's on the menu they're planning to sell enough. I have been involved in owning/running a couple of pubs in my time, so certainly understand the pressures of stocking the right stuff at the right time as you describe.
Actually as the bread was warmed the inside was nice and soft, so the chutney was sufficient. I did have some toasted the following day with lashings of proper salted butter, which was great !
Looks pretty perfect to me, but perhaps my opinion is irrelevant - for you, it is your idea of the perfect Ploughman's. So, to answer your question, Yes you have there your perfect Ploughman's......I'm on my way over :0)
If memory serves I think we spent in the region of £30 on everything we bought, but that was enough to make 3 full ploughman's lunches, with plenty of leftovers in the fridge for sarnies etc. in the following days!
most resturants, cafes, bars are supplied by the likes of bid foods, lazy "chefs" (people who heat frozen pre prepped food and plate it) ask any of them to cook something from scratch see how they do.
Ah Mr Greeno, before we set off on your journey to the " perfect Ploughman's Lunch " You seem to be missing the major point of " eating out." Obviously, the cooking and or prepping of said meal. We can always make our own & it will always be better. In keeping with tradition the white crusty would be my bread of choice,served with a local butter. Being an old f**t😢💨carved not sliced ham. The cheese is important, your two, on looks and your expressions, said. Good 🧀🧈Scotch Egg & Pork Pie both standard homemade available in most markets good fayre. The assorted salad items, again standard ( apart from the tomatoes, nice) The local mix of the pickles seemed OK. Celery, now a long held feeling about celery. Can't stand the strings that catch and dangle, so have to peel mine. Coleslaw from the butcher 🤔🤔😱not for me thanks. So a bar has been set, and it's quite high. But good luck with the challenge. See you soon Allan&Family
The eating out will continue - I have a hitlist of another 4 or 5 venues locally to check out now... Carved ham may have been a slight improvement, although the flavour and texture of this ham from the butcher far surpassed anything I got on my previous pub ploughmans. As for celery, I find that it's normally only the outer stems which are stringy, so I tend to remove them and save that for soups, sauces, stocks etc. and eat the more tender stems inside. A bar has indeed been set, let's see if any of the other places I visit can reach it :-)
Can we not have so many references to Little'un on the reviews. I understand that you don't want your daughter's name to be public but the term Little'un irritates me to a ridiculous level to the point I have to switch off. This is in no way a criticism of your dear daughter, only a simple issue with the way you refer to her.
That's just our nickname for her, as she is the little one of the family. As you say the reason I call her that on the videos is so as not to share her real name. Sorry it annoys you, but I can't really change her nickname after ten years :-)
Cannot beat a good ploughmans. I recently went to Ellington Abbey Antiques and Mrs Pumphreys tearoom (its really called that) near Richmond North Yorkshire on holiday. The ploughmans was amazing , wasn't cheap but top quality and so much. 3 cheeses, 3 types of bread, lots of butter, lots of sliced real ham, home made chutneys, salad, boiled eggs and crisps. Would return just for that again
Hi folks - so it's time for another ploughman's - showing the pubs and restaurants of Dorset how it should be done!!
Don't forget to let me know if you can recommend a great place for a ploughmans you know about !!
I would say this looks like a german " Abendbrot" to me. Most older germans dont eat warm for dinner.
@@jessicanippes1730 I think in a lot of countries the lunch meal is the more important meal, with a lighter evening option. Not so much inthe UK, apart from ona Sunday with a roast !!
That scotch egg looked yummy mate best item on the plate although I like brown sauce with mine weird eh?
@@robsmith6281 brown sauce on a scotch egg huh - never tried that but I can see how it would work !!
In 1981 I was staying with a Scottish-Canadian family in Ontario. The missus convinced me to wake up in the middle of the night (her husband and sons thought i was nuts) to watch Chuck and Di tie the knot. My reward for keeping her company was her homemade scotch eggs. I was in heaven! I still have my souvenir Wedgewood jasperware plates commemorating the royal wedding. 😊
You hang onto those plates, they'll probably be worth something one day !! And what a great way to celerate a royal wedding, with Scotch eggs, that's brilliant !!!
Fresh food from the market excellent supporting local producers
Yes, that's important too - not just that the food was good, but we're putting money in the pockets of the right people !!
Looks absolutely delicious 😊😋😋😋.
You're not wrong there !!
Always Slice the Celery tastes so much Nicer,try the little lady with sliced celery she might change her mind,you need Mini gherkins too...your Ploughmans looked spot on,I always warm the scotch egg and pork pie...
I'll give that sliced celery thing a go!
Homemade is always best. It's wonderful that you support local food producers as do I. I make my own bread, pickles and chutneys and I live in Somerset where we have the very best Cheddar. A great meal.
It was tasty that’s for sure!
Beautiful food nicely presented
Got to feed the eyes before you feed the stomach!
It is so beautiful Greeno. Thanks for sharing.
You're not wrong - cracking plate of food !
Mmmmm brilliant Greeno.Ill be there in 2 hours.Keep me a plate mate..Keep up the good work.Love your channel.
Hi Dave - apologies, YT apparently blocked your comment for reasons nobody can explain!! Glad you liked the look of my plate - it was banging !!
A really nice plate of good wholesome food s there . Very nice ⭐️😜❤️
It really was scrumptious!
Fantastic! You built the perfect Ploughman's. No matter what pub or restaurant you go to, nothing will beat this. Even down to the infamous egg, I agree with Greeno on his love of pickled eggs, but for a Ploughman's it is only right and proper to have a Scotch Egg.
A little message to littlun Greeno, celery is good for you. It is nice and refreshing but at the same time it has zero fat and zero calories. Putting aside any allergens I may not be aware of, please try it.
The only thing I would change is the bread. I do love my Irish Soda Bread, but alas I know the Ploughman's is English not Irish. So that is a little off piste concoction from me - apologies.😝
Oh my goodness! Is that real or did you make a typo? I am completely taken back, blown away, thank you so much 🙂
Thanks also for the detailed and interesting comment. Soda bread could certainly work, any kind of rustic bread is good in my book.
Once again thanks for the incredible, unbelievable generosity. Not often I am lost for words, but right now I am close!!
Freshly bought in the morning eaten at lunchtime brilliant.
@@747jono yep, none of this product sat in distribution centres and pumped with preservatives etc… and all the better for it!
An open market, fantastic. Ploughmans looked lovely. Thanks for sharing your vlog xx
I do love a market like that. I am off to France for a couple of weeks during the summer, can’t wait to mooch around those markets too!
@@GreenoEats Enjoy your time in France
@@susannah1184 oh I intend to - all that great wine and cheese 🙂
Pork pie and scotch egg takes this to new level! Real ham👍
A masterpiece isn't it ! Hang it in the Louvre :-)
As someone who has worked in the restaurant business,I can tell you it would be impossible for the kitchen staff to go out to the market ,and buy artisan foods several times a week,you can do that once in a while,and have a superior lunch.The best a restaurant can do is buy the best products they can get from their suppliers.People are saying it’s laziness,that is not true,restaurant workers work very hard,it’s about time,and the ability to drop everything,go shopping ,come back prep everything and have it on the table by lunch.You can say they can order from the artisan producers,but most can only supply small amounts,and restaurants need large amounts.By the way I’m with your daughter on celery.
I have experience in the pub world, and I do appreciate where you are coming from. If the catering establishment is part of a chain then sure, mass ordering is the way they go. But in a stand alone establishment - find and work with local suppliers. What you need is unlikely to be unachievable for them. When I ran a pub we had a guy who brought us game meat to make game pies - a guy who gave us the most amazing eggs from chickens 100 yds from our door. Another guy made phenomenal pickles at home, like genius level. Every pickled item came from them. once those relationships are established they will be golden for the lifetime of the business :-)
@@GreenoEats I don’t really know about getting local suppliers to do that in NYC,I have only worked in individually owned restaurants,mostly top rated,but their suppliers were the big companies,I can’t see a small producer having enough to supply a NYC restaurant,we ordered 3 cases of eggs at a time 1,080 eggs,36 qts of milk at least twice a week,not to mention big cases of vegetables,a small local guy isn’t going to have enough to supply most restaurants in a place like NY,not to mention the guy trying to drive,and find a parking space,delivery trucks have permission to park,as they deliver.Maybe things are different in the UK,maybe restaurants need a lot less produce,so farmers,and fishermen can keep up with the demands,but not here.Its unfortunate,but that’s the way it is,most restaurants have a porter,whose job is to check in the deliveries,examine them,and if they pass,put them away,then after all is checked in he then becomes a prep guy,with one, or two others.The last restaurant I worked at before COVID forced my retirement,and of course age(75) sold 27-28 different oysters a day,from all around the coast of America,and sometimes from abroad,we had cases stacked to the ceiling in the walk-in.I do understand what you are saying,and if they can make that work,then of course it’s a better solution.
@@JanetBrown-px2jn I can imagine in a city based restaurant with high volumes that absolutely that couldn't be supported by smaller artisan producers. However, once you are out in the countryside, and dealing in lower volumes I reckon it should be achievable, at least for some dishes. Plus a great way to support your local producers, giving them a fair price, and cutting down on food miles 🙂
That looked lovely and fresh x
It really was good - all bought in the morning, and eaten at lunchtime, can't get much fresher !
good video mouth watering cool ingredients very nice shall try it in the not so distant future if I can source all the ingredients at my local market / Butchers /and super market. If not I will have to travel to find the right ingredients. thank you for your time 👌👌🍗🍗😀😀🍰🍰
Glad you enjoyed the video - and I wish you luck on creating your own perfect ploughman's - let me know how it is when you do it :-)
Cracking job Greeno. Makes you doubly realise how bad that bad one was recently! Proud Ploughman!
It was really a pleasure to eat !
That looked lovely
It really was 🙂 Thanks for watching!
I love a market but there are not many around my area anymore. Good to see you supporting them 👍, looked a lovely lunch
Markets are great aren’t they. Often not much more expensive than a supermarket but with better quality, fresher produce. Plus you feel your money is ending up in better hands 🙂
Any Ploughman's made at home from local ingredient's , will always slay one bought at any pub etc . Personally I applaud the inclusion of the Scotch Egg , my No1 picnic food .
Agree with you there. My mum used to run a pub, and any time she had to lay on a buffet for a party or a wake she would make her own Scotch eggs, marvellous they were too!
@@GreenoEats Mum's food always wins . I bet the littleone would say the same . I have still not managed to replicate the taste / texture of my Mum's wholemeal pastry . It lives on in my dreams
Top marks as you assembled it yourself.
And beautifully assembled it was too ha ha !
@@GreenoEats Yes and I agree.
Honestly cannot remember the last time I had a decent ploughman’s not at home. I think I was on holiday in Wales in 1999 😂. That pork pie though…it LOOKED amazing so I can only imagine how good it tasted. Thanks again for another great review Greeno.
The pork pie was pretty special - I ony bought a small one as it was just for the lunch, but next time I will be buying a bigger one !!
Bread looks delicious
The rye and spelt bread was particularly good, I'll be buying that again !!
It all starts with REALLY GOOD bread! 😊
Yes indeed - that rye and spelt one was absolutely perfect - plenty of flavour!
The only thing missing was some lovely new potatoes (Jerseys if poss) smothered in butter. I like something hot with a cold dish like that!
Ooh interesting - I like cold new potatoes chopped into a salad, but not had them hot on the side of one (shouldn't be that weird really, as you'd have salad garnigh on hot dishes !)
@@GreenoEats Or garnish even, lol?
@@Deadman1957TEB that would be it ha ha !!
Havent had a Ploughmans Lunch in years! Love the bread Greeno have this in Australia 🇦🇺 love Scotch eggs and Pork pies 🥧 yummy 😋 ❤🎉
This was a proper lunch that's for sure!
Looked and smells gorgeous. Unfortunately it went cold which is a shame. 🤣😂🤣
It’s early so my brain isn’t fully kicked in, but you’ve lost me there 🤣
That looked delicious x
It really was Joanne!
Astbury meadow garden centre in congleton have a perfect ploughman’s , you can see it in their website , bit far for you but if you r in and around the area it is a very good locally sourced ploughman’s
Congleton, that’s Cheshire right? It is a bit far for me, but you never know… I did go to Wigan for a pie barm, and Stoke for Staffordshire Oatcakes!
It’s done wow greeno you mastered the sound . Zero mouth noise excellent work dude and thank you for listening to positive feedback , well done greeno top man
Thanks 🙂 Took a bit of time on the edit, apple, celery and pickled onions are all very crunchy ha ha!!
That market looked excellent. Homeade foods made by people who love making it and make it well, is always a winner. Buying small and local is always the way to go. Good luck finding a better ploughman's now lol.
I have a few to try, so hopefully will find something that comes close!!
That looks a quality ploughman's greeno. I do love a ploughman's down here in Cornwall using local produce.
I bet you get some good produce down there to make it with too right?
Fantastic feast, better than anything you've reviewed and no random sausage either!
Yep, a high bar has been set - will anything match it?? How was the cricket in Southampton?
@@GreenoEats It was very enjoyable, I had a wonderful chicken leek and bacon pie from Piglets Pantry. Absolutely delicious, the let down was the chips which were like fries but a bit overcooked but I could always get the chips elsewhere next time
@@The-KimP Glad you enjoyed it 🙂
That magnificent ploughman’s lunch will mean that you will never again be able to tolerate the pathetic offerings you get offered in most pubs. Worth every penny!
Well I am hoping that somewhere will match or surpass it - you never know !
Scotch Egg is a deffo yes. In respect to pubs etc. following suit, they go on about supporting local but sometimes only on the odd item.
Yes - as I discovered on my recent trip to the Ship Inn, they list on their menu one of their meat items as being from the local butcher, but seems like every other item comes from a catering delivery service !
You want to try the Haybarn cafe at Kneesall in Newark Notts. Mixed ploughman’s is fantastic!
I’ll look that up! Not been to Notts in a long time, but you never know!
@@GreenoEats it’s great! 👍
@@telharris4700 I just looked on their Facebook page - that ploughmans looks a pretty good effort in fairness!!!
Very nice indeed Mr.Greeno. The Mrs. Darlington products are good. My favourite is Gooseberry Jam. The Scotch egg looks very fresh. No grey around the yolk. That celery sounded so fresh. Indeed this is a lovely meal. Every 7/8 days I do a 'platter' which is mainly small leftover cheeses, the remaining cold sausage and a boiled egg then all the pickles, olives, bread, salad stuff, grated carrot. Tried a new item from Lidl today, cheese curd coated in milk chocolate with hazelnut bits. It was a three bite size, small but so delicious. Like the best cheesecake filling ever. Anyway I can't think of anywhere that serves a great ploughmans. Best to do your own . 👍
That chocolate covered curd is a really popular snack in Hungary and Romania, I’m not a huge fan but Mrs Greeno loves it. Never seen it with nuts in though, that makes it sound better. We love a platter style lunch here too… get some nice bread and crackers, empty the fridge of cold meat, cheese, salad and pickles and just go for it!
@@GreenoEats Indeed. That's a great meal. I have never eaten that curd before. The hazelnuts were in the chocolate coating. Sainsbury's used to do a hazelnut yoghurt which was my favourite in the late 80s but I never see it now. However, plain yogurt with honey and blueberries put together at home is great. Moussaka tonight here. Enjoy your day. It isn't raining here nor did it rain yesterday so hope the weather is good for you all. 👍
That looked lovely, you can't beat fresh produce. The only negative for me is i too am not a lover of Celery either.
Celery is the "marmite" of my ploughman's it seems!!
Oooooo that looks very tasty! There's a company called Stokes, they make all sorts of condiments, some of their sticky pickle would be wonderful with that, I recommend you try it, and their brown sauce. 😋😋😋😋
Yes, I have tried the Stokes brand - very tasty indeed
Deano and Gary recommended your channel....im not disappointed. Nice one! Might need a pint with that!
They're both great lads and absolute gentlemen 🙂 Welcome to the channel, I am glad you're enjoying the content this far!!
Aw, thoses pies at 1:20 ❤❤❤❤❤ your plate looks really good, the scoth egg I would love to try and all the pickled stuff...yummyumm😊
Oh yes, good job they were behind glass otherwise I might not have been able to control myself !!
@@GreenoEatsme neither LOL 😂 The apple pie ❤
@@jessicanippes1730 it's a motto of mine - there are very few things that cannot be improved by encasing them in pastry !!
Agreed! 😋
Unfortunately mate due to pubs being lazy and clientele wanting burgers etc Tex mex and the other stuff people seem to want.
Can't beat going to the market and supporting the people who put their heart and soul into the stuff they produce.
That's not snobby it's common sense.
@@747jono can’t argue with that!
Please make me one Greeno it looked wonderful! X
Maybe I should set up a Ploughman's business ha ha
Cannot beat a good ploughmans. I recently went to Ellington Abbey Antiques and Mrs Pumphreys tearoom (its really called that) near Richmond North Yorkshire on holiday. The ploughmans was amazing , wasn't cheap but top quality and so much. 3 cheeses, 3 types of bread, lots of butter, lots of sliced real ham, home made chutneys, salad, boiled eggs and crisps. Would return just for that again
It still sounds phenomenal 🙂
Great review
Thank you!
Looks healthy 👍
Actually it’s probably fairly well balanced (apart from the pork pie and scotch egg I guess 😂)
@@GreenoEats yes true it looks 😋 though 👍
Hope you’re well Sarah
@@theabandonedhunter3604 hi no too bad
Yes I think you found the perfect one ,if you you want a job doing well do it yourself as the saying goes
Aside from a pint and some sunshine I think it was pretty much spot on!
you should try the anchor inn at Seatown on the Dorset coast. or the the Langton arms at Tarrant Monkton. the best two ploughman's ever
The Anchor is already in my list, hoping to get down there at some point in the next 2-3 weeks. Never been to the Langton Arms, I will check it out! Thanks for the tips 🙂
Now there's a lunch we'll done
A veritable feast wasn’t it!
Try the Holcombe Farm Shop and Kitchen. They produce their own Sausage Rolls, Scotch Eggs and Chutneys and indeed you can buy these to take home, beautifully presented. Only let down is the bread.
that's only about an hour and a half away from me - so it's going on the list for next time I am up that way - thanks for the tip !!
Best ploughmans is too be found in the Themes Head pub near Cirencester.
Isthat right? I will have to check it out if I am in that part of the world, thanks :-)
@@GreenoEats just dont have the cheddar. Its too mild. Have the ham.
Awesome Greano, looked absolutely delicious and much better than the other offerings.
Are cold chipolata sausages part of a plougmans? Not sure, but I do love them.
I guess anything can be part of a ploughmans, I had hot sausage at the Ship Inn!
Looks really nice for a great British summer day…. except we haven’t had many yet.
Yeah, a ploughman’s is definitely something I consider more of a summer dish. And there I am wearing a coat at the market, and eating indoors… and it’s July 🤣🤣🤣
The full Monty ploughman’s style. Nothing missing and if a pub gets to 80% in quality and ingredients then it will be doing well.
Agreed - but no reason why a pub can't do the same. Aside from the bread I picked all of those items up in less than an hour and definitely no more than 200 metres apart.
Yes no excuse really even some villages lacking in amenities but no further than other local suppliers. If a couple of your ingredients short would still make a fab ploughman’s if the quality is similar. I think I have a couple of places in Kent I need to check on in the holidays.
@@richardjennings3049 I hope you find some good ones!!
Sarah Darlington products awesome family run business in Crewe Cheshire excellent jam ,pickles marmalade mustard etc.Lovely stuff
It's not a brand I was familiar with, but by goodness the ones I bought were delicious !!
If you want a job done properly… 😊
Ha ha, true that !!
Oliver Hardy says this a lot!!!
@@leorudham62 I hope you’re not suggesting a resemblance 😂
(81) Pretty bloody unlikely to find a Ploughman's Lunch here in America. One of the things I miss from when I was living in New Zealand.
I spy a business opportunity!
Proper ploughmans, that 😊
Wasn't bad was it. I reckon I should set up a ploughman's pop up during the summer, would make a killing 🙂
I love me a good scotch egg, although I prefer when the yolk is still a little runny, but that's like finding a unicorn. As for the rest of it. It looked fabulous. Do you put salt on your celery? To me that's a must. A good pickled onion is thing of beauty.
100% agree on salt on celery, it’s transformative!
You forgot the butter for the bread 😋😋🏴🇬🇧
It was on the table, but I didn’t need it, i had warmed the bread so the inside was soft, and the chutneys added enough moisture. I did toast some of the bread for breakfast next day, with lashings of proper salted butter, can confirm that was delicious!
the cost there's probably no profit for them doing that on a larger scale glad you enjoyed it
Overall I would say the produce I had on my plate was no more than a fiver, which if you use the catering rule of three would mean a pub charging £15 for it to cover their costs and profits. I paid more than that at the Ship Inn and didn’t get this kind of quality. It was 👍
@@GreenoEats see i was a chef for a few years the costing is a bit more complicated ok if i have a special i price to sell 20 of what ever it is that governs the price . You then have to order the supplies some places have minimum orders which again means i have to make and sell a set amount . that's why there using the part bake baguette probably use the same with there soup of the day.TheY will stick to common cheeses so if you don't sell it can be used in other things. That's when the waiters are told to push the specials LOL.This was in the early 2000 they reckoned most restaurants only made about 5%-6% profit on food they made the big money on drinks. Sorry its long
@@MrKEVINCAMPBELL maybe long, but informative and interesting pal!! 🙂
A few questions regarding the Ploughman's( fun spell correct tried to correct that to manslaughter): How much would you say it worked out to per portion? If pubs and restaurants decided to source from them could the local suppliers keep up with demand on a sustainable basis? What would pubs and restaurants have to charge for it with their overheads nowadays and if the price was massively higher would it still be good value/ or even affordable for ppl ? Your version looked very nice btw with the exception of the celery.
Of course, we didn't eat all of what we bought in the meal, I reckon maybe about £5 a portion at the maximum. Using the rule of 3 that suggests a pub price for similar should be around £15. Well I paid that at the Ship Inn recently, and definitely didn't get this quality !!
@@GreenoEats Fair enough :)
Looks a quality Ploughman’s to me Greeno!! How much is it my friend? Do you do Takeaways? 😂 Top video again pal, all the best….. Smithy
It was a corker wasn’t it pal! Maybe I should set up at a food festival, Greeno’s Ploughman’s Platters, this time next year we’ll be millionaires!
@@GreenoEats she was a beauty Greeno! I think that’s a great shout! 😀
Perfect ploughman’s - that’s subjective! Good luck! 😂 it’ll give you a price gauge for when you visit places 👍
Overall excellent job there - bread, cheese, ham, egg, pork pie, salad, pickled onions and chutney 👏
Fair price in establishments would be 3 x what it cost you to make 👍
It wasn’t bad was it 🙂
Whats the name of the butcher you used??
Curtis’ Butchers in Wareham, Dorset. Proper traditional butcher. Not cheap, but always impeccable quality.
Have you tried Philadephia with black pepper and celery, my dad loved it, he'd annoy my aunt, his sister by crunching it right behind her she'd complain to my grandma they were in their late 40's 😂
Ha ha, that’s funny 🙂 I do love cream cheese mixed with cheddar and celery in a sandwich, now that’s blooming delicious!
That actually sounds great Greeno, might have to give that a go
@@ianmurphy9955 one of my absolute favourite sandwiches, let me know what you think if you do try it!
the market is the high end vs a supermarket items
the cost is always how much you pay and how much of it you use,
you are looking at the Ritz type ploughmans.. at the expensive end of it. then you made it
I think the salad and the cheese were comparable to what you might pay in a supermarket (unless you're buying value cheese) - and I don't think the pickles were expensive really - the pork pie, scotch egg, ham and coleslaw were at the premium end, but sometimes it is worth paying for the quality. Luckily I got the bread in the yellow sticker section, so made a good saving there!!
The 'Ploughman's' was always a con. It was brought in back in the 1960s to encourage more customers back to the pubs at lunchtimes. We were lucky, we had The Grapes in Withy Grove, Manchester. They used to do a magnificent pork pie, I believe from Handforths near the Cathedral. That with mustard, hmmm! 😋 They also did a great ham muffin, a meal in itself.
I remember our local publican, his wife started putting out cheese and crackers on every table, free for the customers. A tramp came in and devoured the cheese from one table then moved on to another. The publican subtley said to him "Do you know my wife pays £1-3-6d a pound for that cheese?" The tramp said "Tell her it's worth it."
It may have questionable origins, but it's firmly established as a favourite these days, and as such should be respected by those serving it - so many substandard ones out there.
Your story about the local pub reminds me of a place in Portsmouth called the Sirloin of Beef. We were students down there in the mid 90s, and one year lived a couple of streets away. There was one afternoon that they'd always put out pate, bread, cheese etc. Guess who showed up almost every week for a pint and a free feed ha ha !!
I love a good ploughmans. Theonly things I would add to (no subtractions) is a piece of decent stilton and some english mustard (only because of the pork pie). I want to say a boiled egg too but one was represented in the scotch egg but I still want a boiled egg lol. Dammit I want a ploughmans for tea now :(
I’m not a huge fan of blue cheese, although I don’t mind a firmer one. We have a local one called Dorset Blue Vinny which is supposed to be very good, but I haven’t tried it in probably 20 years ha ha! There was a bit of pork pie left which I did have with English mustard after filming, and it was a great combination 🙂
@@GreenoEats Pork and mustard is a fab combo, sausage sandwich with mustard is my fav. I have to be honest that with cheese there is not one i have met that I did not like and only one that I have ever seen that gives me the ick and even then that is not the cheeses fault but what lives in it lol
It takes more callories to digest celery than celery has in it making it ideal diet food . .
The only thing id change out is the cucumber . Not a fan at all .
Id have spring onion or pass . Even though there is pickled onion ..
You did a good job .
Till the next one take care .
Bye from NZ👋🇳🇿🍻twa
I do like a spring onion, a little sweeter than your regular onion - appreciate he kind words as always :-)
Do you like caraway seeds in your loaf, me i love smell and taste of the them, i always need slightly salted butter on any slice of bread i have....do you think back in the day radishes would've been part of a ploughmans, i think you've maybe have already answered my question you can have any veg you want....Enjoyed the video Greeno.
I do quite like caraway in bread, and in some dishes generally (it's quite prevalent in Central European cookery). My dad would always have radish on a ploughman's, so you go for it!!
Thanks
A Ploughman's is: Cheese, Ham, Branston pickle and Brown loaf. Nothing else.
Nothing else at all ? That's just a sandwich ! Needs some apple, tomato, celery surely ?
@@GreenoEats in Ireland, its an open sandwich.
Still loving the wallpaper , little one is your perfect partner , would have to disagree with her on the celery , as long as it has outer strings removed .
Thanks Catherine. Normally I remove the outer stalks on the celery and reserve them for soups, stocks etc. The more tender stems in the middle generally don’t need peeling I find, and are a little sweeter 🙂
@@GreenoEats Totally agree , one of my favourite soups is celery and lentil . I use the outer stalks , but still remove the strings . personal preference .
Greeno you should of made one òf these instead of going to Tobys Carvery!😂
True, I could happily eat a Ploughman's most days!
No home made butter ? think that would be the icing on the cake....
That's true, I could have made some!!
That was an impressive market. Why do pubs etc. not do this ? They are lazy and just serve what is delivered to them rather than let a chef select but often they have little choice in this respect and if you had a 'local' that may also be the case.
You look at other countries. The chefs / owners of small eateries are found in the ocal markets, selecting the ingredients - and that day's menu will depend on what they find. Don't get that here !!
Self assembly like IKEA furniture.
No English Mustard?
But unlike Ikea furniture this was actually good ha ha!! I stuck with the chutneys for the lunch, but when I had some more pork pie the following day I did use the English Mustard, that fiery tang goes so well on pork pie doesn't it!!
had to google the ploughman's thing to get it 🙂 seems it's a Brittish thing.
I think it is a British thing, but a very good thing!!
Bit late to the party.... But the perfect Ploughmans is always put together at home. Scotch egg could be better, needs to have a runny or at least Jammy yolk.. (ice cube trays and a freezer for the win there...Should have made the coleslaw yourself though... (tut tut lol)
I sometimes make my own coleslaw, but I can't get it as good as my Mum did. Her recipe was something along the lines of 100g sliced onion, 100g sliced cabbage, 100g grated carrot, 1.5kg mayo haha!!
Within a fly's scrotum of 8k subs. Fly Greeno, fly.
And above and beyond it by the time I saw this comment :-)
@@GreenoEats 8.15k subs. Moving faster than Usain Bolt in his prime👍🏃🏿♂️ Gordan B... I go to the kitchen for two minutes and the subs are at 8.17k. Either the algorithm has woken up, or else Gary is all powerful, or else Mrs Greeno has offered signed photos of herself to every new subscriber😘 I'm betting 9k by morning😎
@@MikePaton-Williams-yv9qo maybe it's all 3 !! Or the fact I promised never to have an only fans channel if everyone subscribed to my YT !!
@@GreenoEats 😂🤣🥲
You're missing a hot sausage 🌭😅
Ha ha!!!
100% with Little'un, I'll eat most things but celery is vile 🤮
It’s one of those things isn’t it, like sprouts and marmite…. Nobody ever says celery is just ok 😂
If a pub used quality ingredients like that for a ploughman's, they want to be sure enough customers will order on the same day. It all depends on footfall and what the local tastes are.
Good food is not vac packed, frozen and full of preservatives so they can't be stocked for weeks on end like the cheaper supermarket / cash & carry stuff ...
That's true, but you'd like to think if they're putting a Ploughman's on the menu they're planning to sell enough. I have been involved in owning/running a couple of pubs in my time, so certainly understand the pressures of stocking the right stuff at the right time as you describe.
Need a ton of butter on that bread. Chutney on bread alone must be dry as hell, and that coleslaw needs to be 90% less mayo and more veg 🤷
Actually as the bread was warmed the inside was nice and soft, so the chutney was sufficient. I did have some toasted the following day with lashings of proper salted butter, which was great !
Most of pubs and restaurants by cash and carry on bulk that's why they are cheaper??
Well this wasn’t that cheap, and with so many great suppliers locally a few tweaks could have made it so much better!
No boiled egg and spring onion
There was a boiled egg in the scotch egg 😃
@@GreenoEats not the same
Coleslaw on a ploughman’s ?…..absolute psychopath
Ha ha!
Looks superb apart from the celery. Cannot abide the stuff. Red onion would be better for me. No beetroot?
Oh I love a bit of celery! And I don't really like raw onion haha - I will accept though that some beetroot wouldn't have been a bad idea!
Looks pretty perfect to me, but perhaps my opinion is irrelevant - for you, it is your idea of the perfect Ploughman's. So, to answer your question, Yes you have there your perfect Ploughman's......I'm on my way over :0)
All opinions are valid and welcomed (especially if they agree with me ha ha!!)
Out of interest, how much did your lovely ploughman's cost you to make at home yourself?
If memory serves I think we spent in the region of £30 on everything we bought, but that was enough to make 3 full ploughman's lunches, with plenty of leftovers in the fridge for sarnies etc. in the following days!
Watched until the microphone was picking up the eating noises. Sorry
I thought I caught most of that in the edit - those DJI mics are pretty sensitive!
@@GreenoEats they do seem it, was great up till then. Hope the ploughman's was really tasty
@@Oakey22 it certainly was :-)
most resturants, cafes, bars are supplied by the likes of bid foods, lazy "chefs" (people who heat frozen pre prepped food and plate it) ask any of them to cook something from scratch see how they do.
Yes, I imagine a lot of the "chefs" out there would struggle if asked to knock up some basic sauces etc.
No plowwomen?
OK, it's a Ploughpersonofnonspecificgender's Lunch :-)
Ah Mr Greeno, before we set off on your journey to the " perfect Ploughman's Lunch " You seem to be missing the major point of " eating out." Obviously, the cooking and or prepping of said meal. We can always make our own & it will always be better. In keeping with tradition the white crusty would be my bread of choice,served with a local butter. Being an old f**t😢💨carved not sliced ham. The cheese is important, your two, on looks and your expressions, said. Good 🧀🧈Scotch Egg & Pork Pie both standard homemade available in most markets good fayre. The assorted salad items, again standard ( apart from the tomatoes, nice) The local mix of the pickles seemed OK. Celery, now a long held feeling about celery. Can't stand the strings that catch and dangle, so have to peel mine. Coleslaw from the butcher 🤔🤔😱not for me thanks. So a bar has been set, and it's quite high. But good luck with the challenge. See you soon Allan&Family
The eating out will continue - I have a hitlist of another 4 or 5 venues locally to check out now... Carved ham may have been a slight improvement, although the flavour and texture of this ham from the butcher far surpassed anything I got on my previous pub ploughmans. As for celery, I find that it's normally only the outer stems which are stringy, so I tend to remove them and save that for soups, sauces, stocks etc. and eat the more tender stems inside. A bar has indeed been set, let's see if any of the other places I visit can reach it :-)
Can we not have so many references to Little'un on the reviews. I understand that you don't want your daughter's name to be public but the term Little'un irritates me to a ridiculous level to the point I have to switch off. This is in no way a criticism of your dear daughter, only a simple issue with the way you refer to her.
It's a 'term of endearment'.
My father used to call me 'squirrel nutkin'. Is that okay?
That's just our nickname for her, as she is the little one of the family. As you say the reason I call her that on the videos is so as not to share her real name. Sorry it annoys you, but I can't really change her nickname after ten years :-)
Of course you can't change it. I'm just being a moaning minnie xx
@@karenscott6595 ha ha - it's fair enough, if something winds you up, it winds you up 🙂
Not have a good ploughman's in a long time interesting to follow your search! 😄🥬🥒🥕
It should be a fairly simple thing for a pub to get right. It’s just assembling good quality ingredients, don’t even have to cook anything! 🙂
Cannot beat a good ploughmans. I recently went to Ellington Abbey Antiques and Mrs Pumphreys tearoom (its really called that) near Richmond North Yorkshire on holiday. The ploughmans was amazing , wasn't cheap but top quality and so much. 3 cheeses, 3 types of bread, lots of butter, lots of sliced real ham, home made chutneys, salad, boiled eggs and crisps. Would return just for that again
That sounds phenomenal!