Pub plate of three cheeses (a hard, a blue, a soft), crusty bread, butter, Branston pickle, pickled onions, pork pie, an apple. Eaten cold with cask ale.

While bread-cheese-pickle lunches have been farmworker's fare for centuries, the formal ploughman's lunch as a named pub dish was a 1950s invention of the English Country Cheese Council, who promoted it to drive cheese sales after the end of WWII rationing in 1954. By the 1960s every pub in the country had it on the menu, and London's Victorian pubs adopted it as the signature cold lunch option. The modern London ploughman's leans heavily into artisan British cheeses (Stichelton, Cornish Yarg, Stilton, Westcombe Cheddar) and small-producer pickles; pubs like The French House and Andrew Edmunds keep the format alive.

6 editor picks for Ploughman's lunch in London, ranked by editorial score. All London signature dishes · Ploughman's lunch across every city.