Plough

Boca Grande at The Plough, Harborne

So I was sat in a pub recently not far from where I live, when someone I vaguely know from 6am house parties said to me ‘you need to stop dressing like you’re in The Plough, you live in Moseley now’. I look down at what I’m wearing; slip on loafers, no socks, Prince of Wales check grey shorts, a button-down Oxford shirt with sweater over the top. He’s right: I couldn’t be anymore Harborne unless I had two cars to drive, a labradoodle, and a relative in the Conservative party. Like Tuberculosis i guess living there is one of those things you never fully shake off. I had three glorious years living in Harborne, of which approximately two of those were spent in The Plough. Mondays for pizza, Tuesday burgers, the weekends were Connect 4 either in the extension or out in the garden. Do not take me on at Connect 4, I will destroy your constitution and break your soul. And I’ll enjoy every second of it.

On this occasion I’ve taken the long stroll back to Harborne for dinner with Rob of Foodie Boys. Us boys have to stick together in this game. The females dominate in this city, eating the males alive, akin to the Black Widow. Just like those spiders most have a nasty bite and hairy backs. We’re here for the tacos which form the Boca Grande takeover this summer. I have a lot of time for tacos, they’re like the bastard siblings of the burrito before they got fat on carbs and started dressing modestly.

Those tacos are very good, an improvement on the same product they served only on Wednesdays last year. The shell is soft, the fillings piled high. Chicken is as hot as the menu warns, with a ginger slaw that lingers long after the Almost Death sauce has killed my taste buds and done a runner. The delicate flavour of cod is not lost amongst its garnish of jalapeño, lime and ginger, whilst the prawn taco has a inherent sweetness allowed to shine with spring onion and a little chilli.

In my eyes the pick of the bunch is the pork, slow cooked to the point that it retains just enough bite to remind you its meat that we’re eating. Its smoky and rich, needing the acidity of the apple to cut through it. I like it even more with Pip’s hot sauce, but then that sentence can be applied to anything. A beef and bean chilli made from brisket works because of a chimichurri full of bright acidity. From the sides the guacamole is fresh with acidity and heat, but it is the sweetcorn that takes full honours with garlic, lime and butter. I go back for more until the bottom of the pot is visible. It goes with the chicken particularly well.

Service is the standard level of The Plough brilliance; I cant think of another pub anywhere which does it better. They never miss a beat: drinks arrive quickly followed by tacos, empty plates are removed, more tacos come, repeat process. It seems so simple, yet so many get it wrong. Boca Grande is just another example of The Plough’s brilliance, one that taps into a trend that fits perfectly with the Summer, further cementing their position as Birmingham’s best pub.

Want to see my ego get even bigger? Vote for me here in category 17.

Transport provided by the ever wonderful A2B Radio Cars

The Plough, Harborne

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.

Transport was provided by A2B Radio Cars. Download the app here http://www.a2bradiocars.com

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