Field and Fork

“Our bistro has the ethos of chef-prepared food, celebrating local suppliers and some truly great staff. Our spirit is to deliver quality food from happy staff, both front and back of house, while educating staff in service and cuisine. By using suppliers local to us, we are doing what we can to reduce our carbon footprint – as much as possible is local and our menus change as and when to reflect this.”

Maple-glazed peppered slow-roasted pork belly with smoked eel, carrot coleslaw, crackling, and ginger jus; local crab-stuffed homegrown courgette flowers with crab bisque and herbs; and asparagus parfait with crispy pekin bantam egg (from Field and Fork hens) and Cheddar crisp.

Most of the staff at Field and Fork have been there for the duration of its ten-year history to date, which is so, so unusual, even in a big-hearted restaurant in a relatively small town like this. To have retained so many staff in this industry and in this climate, the company must be treating them incredibly well. And it shows in the quality of the service, the knowledge, the kindness, and the warmth of the welcome. We also love their newest menu, the £12, three-course set lunch, created to take advantage of any bargains available from their suppliers and to utilize waste and surplus ingredients. Sustainable thinking that has the well-being and happiness of customers at its heart. Wonderful.