The Plough is a substantial pleasant red brick building, completely at ease with its surroundings, offering a warm welcome within easy distance of the Milton Keynes conurbation and run by a team led from the front by proprietor and Head Chef Grant Hawthorne, who take genuine pride in what they do. The range of cuisine covers a real enthusiasm for La Francais and amply demonstrates that their food is something to be taken seriously in the first instance, before the elements of pleasure and satisfaction are allowed to roam free. A poached pear with a honeyed white wine reduction and pistachio ice cream ticks all the boxes at lunchtime, before going back to the glass box office for the afternoon - well, with a bit of luck it's better than that; either way The Plough can compete successfully. The usual two or three course option is given and you will have change out of two tenners.

Those who might be tempted to be a bit snooty about cultural opportunities in the area should think again - as they have done at The Plough where a successful pre-theatre menu is offered from 5.30 to 7pm. Four choices per course, say goats' cheese, wild rocket, pine nuts, pumpkin seeds and herb crouton, followed by rump of Oxford beef, triple-cooked chips and Bèarnaise sauce, then a lemon posset served with red wine coulis and mandarin sorbet. And so what if you are not going to the theatre?

The menu du jour is the occasion for a more leisurely and relaxed approach, with starters of flash grilled tuna medallions, samphire and roasted almonds, or chicken and duck liver parfait served with a mixed berry compote and homemade brioche. The intervention of a sorbet emphasises the pace, before making the tough choice between perhaps the English 'rose' veal served with dauphinoise potatoes, vegetable panache and red wine jus, or an assiette of grilled salmon and creamed mash with salmon and cucumber cannelloni and salmon soufflè.A 6 course signature menu is served at dinner only for a minimum of two persons with white asparagus and truffle oil, the local 'Parma-style' ham with artichoke hearts, a sweet basil sorbet, main course of marinated tuna, samphire and galangal foam, a trio of British cheese and melon preserves before a triumphal completion of chocolate studded Cape Malva pudding and vanilla ice cream.

Malva pudding with vanilla pod ice cream or roasted strawberries with spices and balsamic give the finishing touch - or do they? Just wait till you see the cheese selection and believe me, if you have a hankering after that wonderful transformation of one of life's staples into a delicacy beyond compare, reserves of space that you never dreamed you possess will appear to accommodate your longing.

At other times when a sense of indulgence is in the air The Plough has the perfect answer - the seven course menu degustation at £75 each, or £125 with 'flight of wines' which sounds like an aerial booze run across the Channel, but I'm sure you know what they really mean. This is no exercise in gluttony, rather a carefully balanced presentation of beautiful food that is interlinked both in itself and with its wines should you decided to go the extra mile. The ideal solution to a special party occasion.

And talking of wine, which we not infrequently are, that supreme compliment to any master chef, the wine list, comes through with flying colours, starting with an excellent selection by the glass, as well as some stunning numbers in the higher range.Whatever the circumstances The Plough is a place to be enjoyed, relished even. They achieved recognition in their first year, as The Foodie Square Guide, awarded them the title of Buckinghamshire Restaurant of the Year 2008, nominated and voted for by their readers. Since then their progress has continued unabated, with two of the UK Best Dishes, 2 local restaurant Awards and 2 AA Rosettes.

They are celebrating their second birthday, 16th July, 2009 with a special wedding venue package for couples about to be married - no charge for the hire of the venue. When you think about the rates that some venues charge this has to be an offer worth considering surely? Their Website will expand on what is available year round.

My final word? Always trust a chef who values his suppliers, people like Best Butchers in Brickhill and Windmill Dairy in Bedfordshire. Bon appetit!

http://www.restaurant-guide.com/plough-wavendon-the.htm