THE LOCATION

Nestled in the picturesque village of Trottiscliffe, Bowley’s restaurant at The Plough is rapidly gaining a reputation as the ‘go-to’ for foodies in the area.

THE LOWDOWN

Head Chef Alex Yates, aged 25, trained at Westminster Kingsway College and honed his skills at The Goring Hotel under chef Shay Cooper, experiencing Michelin-standard cooking.

General Manager Grace Yates, aged 23, has a passion for food, wine and cocktails while also having a passion for creating memorable experiences for guests.

The two together could never have realised the significance of cooking for 8 strangers at 18 and 19 years old, and what would lead them to their day to day reality of running a restaurant and kitchen together.

The Yates family’s connection to food and drink spans generations, with Alex’s father, David Yates, having a background in running bars across London and sourcing wines as a Wine Merchant for Balls Brothers of London.

In 2020, the Yates family took over Bowley’s at The Plough, as a  community-owned and family-run restaurant in Trottiscliffe. Despite challenges during lockdown, they transformed the venue into an inviting space with a 22-cover restaurant, offering carefully crafted dishes.

EAT

Whether you’re looking for a light snack on our bar menu or a cozy ambiance in our welcoming pub, come on in. Enjoy our open fire, draft beer, and Kentish cocktails.

Alternatively, treat yourself to our exquisite five-course tasting menu paired with fine wines in our dining room. Bowleys at The Plough welcomes you from 11 am, Tuesday through Sunday.

Lunch runs from midday throughout the week and for dinner there is a mouthwatering five-course tasting menu from 6:30pm (includes Vegan options). Choose from John Dory, Spring Lamb Rack  or Dorset Crab with a Bouillabaisse & Dill , to name a few of the fabulous options. Well if I must!