The Kingham Plough was opened in 2007, by husband and wife team Emily Watkins and Miles Lampson, and is located in a village near Chipping Norton.

Their aim was to create a dining pub in the Cotswolds that they themselves would like to visit, with excellent modern British food and comfortable rooms set within a warm and relaxed environment.

For Emily and Miles, who have a family of their own, it was paramount that the pub be child and dog friendly, while maintaining an exceptional dining experience.

The Kingham Plough was just the place to realise their vision. Emily is the head chef.

Dark Chocolate and Cherry Arctic Roll 

Flourless Sponge: 
45g melted dark chocolate
5 egg yolks
10g cocoa powder
3 egg whites
85g caster sugar

Cherry ice-cream
650g fresh cherry fruit puree 
225g caster sugar
125ml double cream

To make the sponge, pre-heat the oven to 190C / Gas mark 5 / 375F / Fan 170C.
Line a large flat baking tray with baking parchment.
Whisk the yolks and sugar to make a sabayon (pale and volumised).
Sift the cocoa into the yolks and sugar.
Add the chocolate. 
Whisk the egg whites until they form peaks.
Take a large spoon of the whites and mix into the chocolate base. 
Fold the whisked egg whites into the other ingredients.
Pour onto the baking tray and bake for six minutes. Leave to cool.

To make the ice cream, bring the sugar and cream to a simmer and stir until the sugar has dissolved.
Pour into the cherry puree. Churn in an ice cream maker or freeze in a bowl, stirring every half hour (or you can freeze in ice cubes and then place in a food processor to blend into an ice cream).

To make the arctic roll, place a roll of clingfilm on a chopping board.
Carefully turn the chocolate sponge onto the cling film.
Place the ice cream onto the sponge.
Use the cling film to help roll the sponge and ice cream into a log.
Tie the cling film at the ends. Place back in the freezer until needed.
To serve cut the log into portions and dust it with a little cocoa powder. 
Serve with a few fresh cherries.