The Plough Inn
We took over the lease of The Plough Inn 6 months ago and want to create dishes you wouldn’t usually eat at home with top quality ingredients. We believe in young, passionate and hard-working people. Sam grew up in Wrexham and had his first job at the age of 13 as a KP. He has an innate skill, great flair and produces truly exceptional dishes.
Who or what inspires you?
My first inspiration is my mum and family, they taught me to work hard and never take things for granted. I have worked with a lot of hard working chefs over the years who have left their mark on me as they have pushed me to achieve greater heights.
How would you describe your approach to food?
I always think about the customer when making my dishes. I want to give them an experience that they would not have at home and give them a reason to go out. My passion is in creating dishes using local, top quality and seasonal ingredients. We often get whole beasts in and I butcher them myself. I also love cooking seafood and fresh fish and love to let the produce quality speak for itself.
What is the best advice you’ve ever been given?
Work hard and strive for success. Take criticism as advice and never give up.