The Plough subtly holds on to its heritage, reclaimed blackened beams and cast-iron chimney, yet overlaying this is a modern touch - stripped boards, hewn-wood bar and crisp white walls. Food is equally sophisticated. Chef-patron Martin Lee runs a tight ship, baking bread in-house using his own cultivated yeast and buying meat and game from renowned suppliers. Local produce is keenly sought and carefully prepared on menus which also pay due homage to the seasons. Come to dine rather than pop in for a swift pint - the wine list is impressive, though the well-kept Potton Village Bike bitter also slips down a treat."