Steakhouse|English Steakhouse|Restaurant|Surrey Steakhouse|Steakhouse near Guildford|Steakhouse near Dorking|Steak restaurant


Open Tuesday to Saturday from 7pm onwards
The Plough Inn’s English Steakhouse is open from Tuesday to Saturday* from 7pm onwards. The steakhouse features the very finest dry aged steaks from a local farm.

	Celebrating the very best in English ingredients, the steakhouse offers premium, unhurried dining. Several choice steak cuts are available, including fillet, Porterhouse and ribeye, as well as catch of the day. View our menu online now Our steaks are sourced from Lydlings Farm, renowned for its fine grass-fed Aberdeen Angus cattle. The beef is hung for 21 days where the process of ‘dry aging’ occurs, resulting in a tender, more concentrated taste. More about dry aging and Lydlings Farm below. A carefully chosen wine list brings together classic wines from France as well as bold examples from Australia, Argentina and beyond. Enjoy chilled champagne or an English sparkling wine if you’d like some bubbles to lift a special occasion.

The English Steakhouse also offers a fine single malt whisky bar. Respected single malts such as Talisker, Glenmorangie and Glenfiddich are complemented by exceptionally fine examples of rarer single malt whiskies from each of Scotland’s whisky producing regions. Don’t worry if you’re driving either. We can order you a taxi to take you home, or, with five well-appointed and comfortable rooms, you’re just a few steps away from a peaceful night’s sleep. Whilst we’ll always happy to book you a room on the night of your meal, however, it is best if you can book early to avoid disappointment. If you’d like to book at table at the English Steakhouse simply call us on 01306 711793 and we’ll be happy to assist you.
			Single Malts Bar

		Lydlings Farm Lydlings Farm is an award winning livestock farm set in the Surrey Hills and run by the Stovold family. It is famed for its ‘Rosemead’ herd of over 500 Aberdeen Angus cattle. These cattle are from pure Aberdeen Angus stock, and are grass fed and traditionally managed. The beef produced by the Stovolds is second to none. Our steaks have come from just a few miles away, are from a grass fed Aberdeen Angus herd bred for beef (not dairy). In short, the steaks at the English steakhouse are of the highest provenance – an example of the very finest beef that England has to offer.


The dry aging process Dry aging is when the beef is hung in a special chilled environment for a prolongued period of time to improve its flavour. Over time moisture evaporates from the muscle and results in a concentration of flavour. Also, the natural enzymes in the meat begin to break down the muscle’s connective tissue, resulting in an increase in tenderness. Our steaks are dry aged for a minimum on 21 days – often longer. The dry-aging process doesn’t come cheap. Chilling the beef at very low temperatures for so long is expensive, and a considerable amount of moisture evaporates from the beef which means that the butcher has less weight to sell. However, he flavour of dry-aged steaks is incomparable to a regular steak. The tenderness and concentrated taste makes for truly excellent eating, and we hope you’ll agree the extra expense is worth it! *Tuesday to Saturday inclusive. Mondays and selected holiday days closed.


	The Plough Inn Coldharbour, Surrey RH5 6HD, UK 01306 711 793



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