A New Chapter for Richard and Lindsey Johns
Twenty years after opening their first restaurant together, Richard and Lindsey Johns have embarked on a new adventure in North Yorkshire. The Plough, located in the picturesque village of Wombleton, sits between the Howardian Hills and North Yorkshire Moors, offering a unique dining experience steeped in history.
A Taste of History
The Plough’s dining room, dating back to 1498, was once a place where monks served their brews through a small window. Today, it retains many original features, including low ceilings, exposed wooden beams, and stonework, creating an authentic atmosphere for diners.
Accolades and Recognition
Just three months after opening, The Plough earned a spot in the esteemed Estrella Top 50 UK gastropubs and is listed in the 2024 Good Food Guide. This quick recognition speaks volumes about the quality of their offering.
A Conversation with Richard and Lindsey
The Beginning of a Culinary Partnership
Q: When did you two first meet, and were you both in the hospitality industry at the time?
Lindsey: We met at a local gym! I was in the police at the time, and Richard was working in hospitality.
Q: Was Artisan your first joint venture?
Richard: Yes, we opened Artisan in 2004. I convinced Lindsey to leave her stable career in the police force, which has been a gain for the hospitality industry.
The Journey to The Plough
Richard and Lindsey shared their experiences running Artisan, Rascills, and The Hovingham Inn, each presenting unique challenges and opportunities.
Q: When did the opportunity to take over The Plough first come up?
Lindsey: It was a long journey. We first pursued The Plough in 2018, but the deal fell through. After two more attempts, we finally secured it in mid-2023.
The Plough Experience
The Bar Area
Richard: We’ve maintained the bar’s traditional feel while adding modern touches. We’ve created a snug area with a log burner and a library of cookbooks. We’ve also introduced locally sourced coffee and takeaway options.
Lindsey: We’ve retained pub traditions like the dartboard and monthly quiz nights, and we support the local football club.
The Menu
Richard: Our menu reflects our 20 years of experience, focusing on classic dishes presented with a modern twist. We source local produce and even encourage customers to bring surplus fruits and vegetables from their gardens.
Q: Are there 2-3 dishes you are particularly loving right now?
Richard: Our chateaubriand sharing steak and Sunday roast pork with crackling are extremely popular.
Looking to the Future
Q: What are your hopes for 2025 for The Plough?
Lindsey: We aim to build a strong, robust business and establish The Plough as a serious dining option for locals and tourists alike. We want it to be known as a place to relax and enjoy, whether at the bar or indulging in fine food and wine.
For more information, visit The Plough’s website.
