Drinking Ale is an acquired taste. That is real Ale not the (horribly) sweet watery stuff sold as craft beer but proper decent English Bitter.
Once you get a taste for this libation then and only then can you appreciate the wonderful simplicity of a Ploughman’s Lunch the English equivalent of an Irooni workman’s Dizzi.
The Ploughman’s in modern times, made even fancier since the age of Yuppy with the addition of Scotch Eggs or cold cuts, pickled onions or Branston pickle or caramelised onions or chutney, and/or celery sticks, started as a marketing gimmick in the 50’s by the Cheese Bureau - I kid you not, it was a real governmental body in the postwar British socialist Nirvana - to whip up demand for cheese once food rationing came to and end. The Ploughman’s was based on the original workman meal consisting of bread, freshly cut raw onion rings, and a couple of generous slices of English cheese washed down with beer.
With Pubs gone all “Gourmet”, you’d be lucky to find any Pub in London to serve you a decent Ploughman’s as nowadays it is all what most English used to call ‘foreign muck’ such as Kofte, Falafel or fancy versions of the Greek Salad (whose name in Greek is literally Rural Salad - the genuine version also one of the best simple foods is made with beefy tomatoes, cucumbers, fresh onions, bit of green pepper for garnish, with lots of virgin olive oil finished off with a sprinkling of oregano on the feta cheese placed atop) and other arty farty higher margin dishes. Neither would you be served the Bitter at the right (British cellar) temperature as nowadays it is served too cold masking its flavours.