It was three years ago, when this blog was in its infancy, I first wrote about The Plough. This was before the awards and the accolades, when the number of my twitter followers was lower than my sexual partners. It was the first place I ever gave a perfect ten to, but nobody read the blog, so frankly who cares. As the blog has grown I’ve continued to go The Plough and I’ve felt a tinge of guilt that one of the best places in Birmingham amassed a total of 600 views, whilst now a write-up of a shite brunch and subsequent fallout with a tv licence pilfering ‘comedian’ gets many multiples of that within 24 hours of posting.
So now I’m going to abuse my readership by jumping back on that Plough to churn up the ground once more. It’s still the best pub in Birmingham. The city continues to grow in its brilliance, with many excellent pubs coming since, and this little spot in Harborne continues to adapt and knock spots off them. I could bang on about the drinks, including a cocktail program curated by Rob Wood, a stellar whisky collection, and the damm right naughty wine list, but you’re here for the food. And quite rightly so.
A recent dinner proved they are much more than just pizza and burgers. Garlic bread sits in the small plates section, arriving dotted with mozzarella and ‘nduja, each cancelling the others more verdant qualities in all the right ways. It has now overtaken pork scratchings as my favourite partner to a pint. A tangle of pulled beef brisket with sweet potato is the dish I go to to find comfort. I break the yolk of the fried egg and load on to thickly sliced toasted bread. The meat is tender without being mush, and I suspect there is spice involved – maybe Worcestershire sauce – in the cooking of the hash. It’s rich, and it requires the apple chutney to cut through it all, but it’s also bloody lovely.
A fairly recent addition has been the Cubanos – toasted sandwiches to you and I. We have the chicken, smokey with paprika, with bacon and Swiss cheese. Much like the rest of the menu here, its unfussy in concept and massive in portion. It shares a plate with fries that we can’t get excited over, and a perky salad that we do thanks to the clever additions of black bean, feta, and avocado along with the usual suspects. Have this (or the pork, it’s equally good) and ask for all salad and no fries. This was not my suggestion if they say no.
I simply can’t go 38 months and not rave about the above pizza with ‘nduja and mascarpone. This has been on for about a year and is the dish we always order – the perfect balance of heat and cooling. The above picture is not from the recent dinner, but two weeks prior. Don’t @ me, whatever that means.
Looking back at what I wrote back then, it’s clear The Plough have mastered consistency – they still have staff that react to the smallest of gestures and yet know when to leave you alone. They still keep beer in impeccable condition and still only use the finest of ingredients. In short,they are still the best pub in Birmingham. Nowhere else comes close.
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