This whitewashed 15th-century country inn six miles north of Bedford has fresh, country-style decor coupled with original features such as thick walls, low beams and great open fires. The impressive choice of real ales and inspired wine list are matched by a delicious menu prepared by Raymond Blanc-trained Martin Lee and his team of skilled chefs. The menu is driven by the freshest local and regional produce and specialist foods gathered from all corners. The result is an ever-changing choice of unique dishes, which have gained The Plough an AA Rosette. Start with diver-caught Orkney scallops, grilled leeks, carrot purée and almonds; or pan-fried wood pigeon, pickled beetroot carpaccio, toasted hazelnuts and watercress; follow up with roast John Dory fillet with aubergine purée, courgette, crispy garlic and anchovy potato; or a selection of steaks cooked in the Josper oven. Orange and Grand Marnier nougat glacé with blood orange compôte makes a tempting dessert but do leave room for the cheeseboard, with its fantastic choice of British, Italian and French varieties.