OUR STORY
Head Chef Alex Yates trained at Westminster Kingsway College before refining his craft at The Goring Hotel under Chef Shay Cooper, where he gained invaluable experience in Michelin-starred cooking. His passion for food was sparked at an early age, growing up invested in his father experience, whose ambition for the food industry, alongside the support of his family, instilled in him a deep respect for quality ingredients and culinary excellence.
Grace Yates, General Manager and in-house Sommelier, curates a warm, seamless dining experience both on the floor and behind the wine list. Grace has spent time not only running front-of-house but also working closely with local vineyards, deepening her understanding of regional wines and forging meaningful producer partnerships.
Grace plays a key role in making Bowleys drinks offering sustainable. She works closely with independent vineyards, distillers, and soft drink producers to source ethically made, locally beverages—ensuring our drinks list reflects the same care and values as our food.
The journey of Bowleys began when Alex and Grace, then just 19 and 18, unknowingly set the course for their future by cooking for eight strangers. What started as a shared love for food and hospitality has since grown into a thriving, community-focused restaurant. With just 22 covers, Bowley’s blends family tradition with a fresh, modern approach—where husband and wife now work side by side, leading a passionate young team. Much of the produce is harvested daily from The Nursery, just metres from the kitchen, bringing vibrant, seasonal flavour straight to every plate.
The Bowley legacy adds a rich historical layer to the story of Bowleys at The Plough. In the mid-1800s, William Bowley Jnr and his business partner Henry Bristow revived a failing brewery in Bristol, founding what became the Bristol United Brewery. This passion for brewing passed down through generations—from William’s son Alfred, to grandson Philip Bowley, who later managed Gardner’s Ash Ales & Stout. The Bowley line continued through Jane Yates, born in the brewery house at Ash and known for having “beer in her blood.” Her son, David Yates, brought the family’s expertise into the modern hospitality world, managing London bars and working as a Wine Merchant with Balls Brothers.
In 2020, the Yates family brought the Bowley legacy full circle by taking on The Plough in Trottiscliffe, transforming it into a community-owned, family-run restaurant and bar. Despite launching during the challenges of the pandemic, they’ve built a vibrant, welcoming space rooted in local produce and seasonal cooking.
Today, Chef Alex Yates leads a talented kitchen team, while Grace Yates manages front-of-house, curating a warm and refined dining experience. With just 22 covers, Bowleys blends the tradition of family craftsmanship with a fresh, modern vision for food, drink, and community.
Much of the produce used in the kitchen is grown just a few steps away at The Nursery, where the team harvests vegetables, herbs, and edible flowers daily—bringing seasonal, homegrown ingredients straight to the plate.
