Traditional country fare.

A Ploughmans.  Originating from what a ploughman,or other farm worker, may have taken to the field to help sustain body and soul durring a long days work in the field.

Wikipedia - Ploughman's Lunch 

The form we see now get is far removed from this simple food. It is thought to have comprised a peice of bread, a lump of cheese or ham - or maybe a bit of sausage, and apple or onion and a flaggon of small beer of cider for refreshment.

There would have been a great many varyations, possibly a cold baked potato instead of bread, cider or beer dependant on location and it may well have been poor stuff compaired to todays creations. However that is the suspected origin.

I would probably give top marks all round if ,when asking for a ploughmans, I was given a paper parcel with a lump of rustic bread (hopefully with some good local butter) a lump of good cheese, and apple and a stone jar of cider - and be ponted towards a mead with halcyon views and toldto go away.  However, in reality that is not likely to happen.

With unfortunate regularity the ploughmans that is offered is little more than a limp pile of leaves, a slimy onion (pickled in what might be batery acid), some pickle that is strong enough to remove paint, the worst manufatured bread (see chorleywood process) possible mith a margarine spread and a cheese that is barely ripened beyond stiff milk.

However, there are exceptions, and these should be celbrated.

So welcome to the Good and the bad of ploughman's lunches.