Ploughman’s slate

Posted On January 29, 2009

It was at B-Bar and called a ploughman’s slate because it came on a slate.  The term “ploughman’s lunch” was first mentioned in 1837 in John Lockhart’s “Memoirs of the Life of Sir Walter Scott,” but its modern use derives from the English Country Cheese Council’s marketing started in 1960.  It is basically bread, cheese and pickles, though many extras can be added.

Two of us had the slate between us.  There was Shropshire blue, smoked cheddar and Somerset brie.  With it were olives, pickles, piccalilli, tomato, chutney, balsamic and oil dip and two big chunks of bread.  (Piccalilli is a pickle containing cauliflower and marrow, and coloured bright yellow by turmeric). Ploughmen never had it this good.