It’s another Bank Holiday weekend.
Our kitchen is open all day from 12-9pm on Saturday, Sunday and Monday so there’s plenty of opportunity to dine with us.
Walk-ins are always welcome but we’d recommend booking if you can.
Booking link in bio but if you’d rather speak to us then you can do so on 01797 229289 and we’ll find a way to have you join us.
📷 @becabjones
Tibbs Farm asparagus + gribiche sauce.
Some space available for dinner tonight, as well as lunch, dinner and in-between this Saturday and Sunday.
Book via the link in our bio.
I’m so glad to have had the chance to build something at the Plough and the Union for the last two years alongside some great professionals that I’m happy to now call friends.
@chef_lloydwilliams you’re an absolute powerhouse, thanks for everything you’ve taught me. In a world of ego and imitation it’s a rare thing to find someone genuinely humble and legitimately original.
@rajhsiva thanks for all the chances, all the faith and an enormous amount of patience. It’s gone pretty well hasn’t it? You’ll have to put up with me on the other side of the bar in future.
I’m incredibly proud of everything both teams have and continue to achieve. Optimism seems radical in the industry at the moment and I’ve been very lucky to work with such a passionate and bullish bunch. Right now there’s talent everywhere I look and I can’t wait to see what the future holds for all of you.
It’s been a blast, looking forward to the next chapter. Watch this space x
An impromptu tasting of some new season produce with Harry, co-founder of Shrub. Hosted by our friends at @bayte_stleonards@todolicitrusfundacio@nutbournetomato@jerseyroyals@baddafordcollective@fluxfermentation@lainesorganicfarm
We’re proud to be working with Shrub to put some of the best produce available onto our plates as the seasons dictate. You’ll find all of these fantastic producers and growers across our menus here and at @theploughrye
Ps. @zuck please can you let Shrub out of Instagram so that we can tag them and give them the recognition they deserve.
Venison stuffed vine leaves, nutbourne beef tomato, garlic tahini yoghurt
We’ve just tried it. We love it. On the menu from lunch today.
@nutbournetomato
We’re delighted to be taking part in the @goodfoodguideuk Restaurant Month, which is running from 13th January to 13th February and celebrates “brilliant-value special menus and offers at some of the best restaurants around the country”.
Our feasting menu lets you leave the choosing to us. It’s a generous sharing experience of our favourite dishes from our full daily offering and is available at a great value to order at all times. As always, service charge is never added to your bill.
All those who dine with us will find a QR code on the menu that will entitle you to 6 months free access to The Good Food Guide as well as the full list of all participating restaurants, including our very own listing in their “100 Best Pubs 2025” @theploughrye (no. 20).
Book a table via the link in our bio, or just pop in.
Happy Christmas from us at The Union Rye.
We wish you a day full of good food, great company and plenty of cheer!
See you when we are back on Saturday 27th!
Wild sea bass, leeks, celeriac and jerusalem artichoke sauce.
Served with Kentish potatoes and sprout tops as part of our Christmas party feasting set menu. View the full menu on our pinned post.
Book via the link in our bio. We have plenty of space this week before it gets really busy next week - but don’t let that put you off, just give us a call!
@becabjones
Duck breast on our feasting menu.
It’s not too late to book your Christmas celebration with us. We can take groups of up to 9 downstairs and private parties up to around 20 upstairs.
Book via the link in our bio or give us a call or email for larger parties.
🎥 @becabjones
Our Red Envelopes are back!
Every time you dine with us at The Plough or The Union Rye from Monday 1st December to Wednesday 31st December you’ll receive a sealed red envelope at the end of your visit - our thank you to you for choosing to dine with us.
Bring this back still sealed when you dine with us on a weekday between 5th January and 31st March 2026 and, when you are ready for your bill, you can open it. Inside will be a voucher guaranteeing a minimum of 25% off your food, but if you’re lucky it could be 50% or one of the many “Golden” 100% vouchers we have hidden in our envelopes!
You can use your red envelope at either The Plough or The Union Rye… a fantastic reason to try both if you haven’t already.
Book your table for December via the link in our bio.
Some behind the scenes from our Guest Chef Series with @peterdantanus a couple of weeks ago.
Thanks for joining us, Pete! Keep your eyes peeled for our next Guest Chef evening in the new year.
