Ploughman's lunch

Ploughman's Lunch

The Ploughman's Lunch is a traditional British dish that typically includes cold, simple, and hearty ingredients. It is often served in pubs and is considered a classic example of British pub food.

History

The term "Ploughman's Lunch" is believed to have originated in the 1950s, although the meal itself is likely much older. The name refers to the type of lunch that a ploughman (a farmer or farm worker) might have eaten in the fields during the lunch break. The Cheese Bureau promoted it in the 1960s as a way to increase the sales of cheese.

Components

A typical Ploughman's Lunch includes:

• Cheese: A generous portion of cheese is a key component. The type of cheese can vary, but Cheddar is a common choice.
• Bread: Thick slices of crusty bread, such as a baguette or a bloomer, are usually included.
• Pickles: Pickled onions, Branston Pickle, and pickled gherkins are common.
• Cold Meats: Some variations include slices of ham or other cold meats.
• Apple: A sliced apple or other fresh fruits may be included.
• Ale: The meal is often accompanied by a pint of traditional British ale.

Variations

While the components listed above are typical, there are many variations of the Ploughman's Lunch. Some versions might include boiled eggs, pâté, salad or coleslaw. The meal is flexible and can be adapted to personal taste or dietary requirements.

Cultural Significance

The Ploughman's Lunch is more than just a meal; it is a symbol of British rural life and traditions. It represents the country's agricultural heritage and the simplicity of the food that sustained its hard-working farmers. Today, it is a popular choice in pubs across the country and is enjoyed by locals and tourists alike.

See Also

• British cuisine
• Pub food
• List of British dishes

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  A traditional Ploughman's lunch with cheese, bread, and pickles.

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  "Pflügender Bauer bei der Rast" by Otto Strützel, depicting a farmer resting with his plough.

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  A Ploughman's lunch served in Elsecar, featuring local produce.