Welcome to Field & Fork

31st March 2015

Easter brings out in us a craving for traditional flavours and ingredients, the likes of lamb, Simnel cake and chocolate finding favour with most lovers of custom; comforting dishes such as a roast leg or shoulder of lamb, possibly locally-sourced – think Southdowns – also on the menu. Those true apostles to the beleaguered Jesus less Judas are celebrated on the Simnel cake by eleven rounds of almond paste, marzipan, and said to be named after Lambert Simnel (ca. 1477 – 1525), a pretender to the throne of England. He became, instead, a kitchen worker after his failed attempt; quite the switch but nevertheless a noble craft in its own right.

Found on the menu is a delightful spring-like Crispy shoulder of lamb, pea purée, spring vegetables and salsa verde to add a twirl to your Easter step; that traditional ingredient, almond, finding favour in the Chocolate and almond torte, roasted banana and butterscotch Sauce or give yourself a double helping of chocolate with Chestnut and chocolate parfait, maple glazed chestnuts, Guinness ice cream below:

guiness icecream and parfait

Have a look at the menus on the Restaurant page and phone to book a table in the light, bright, spring-like Conservatory or other parts of the restaurant.

Make a date too to celebrate Field & Fork’s Guildhall restaurant opening with a First Anniversary Dinner with Sam, his chefs, including head chef Scott and front-of-house staff, Justine (below) and Naz who have been much-appreciated staff members chez Sam for a number of years.

Field & Fork’s 1st Anniversary Dinner on Tuesday, April 21.

Justine laying up

Sam and his team will serve complimentary canapés and drinks before a Set Menu of dishes which have pleased many since opening – plus some new ones. Whatever you do, don’t miss this culinary celebration which includes seasonal treats such as scallops with asparagus, your taste buds zinging too via that signature dish of short rib of beef.

There’s a vegetarian menu too to tempt; see the menu below. We’ll offer a bespoke wine list as well with some our favorite vintages for you to buy.

1st Anniversary Menu

Maple glazed slow roasted pork belly with smoked eel, carrot coleslaw, ginger jus and crackling

Caramelized beetroot tart with Roquefort and walnuts (v)

Sautéed scallops with English asparagus, tomato and garlic

English asparagus, egg and herb salad and truffle Hollandaise (v)

Peppered short rib of beef, sweet and sour red cabbage, fondant potato, spring vegetables, braising juices and horseradish

Spring vegetable tagine with feta, pomegranate and coriander(v)

Cheese savories and chutney

Grand selection of Field and Fork desserts

Tea, coffee and truffles

Spaces are limited so early booking is recommended. 01243 789915

£55.00 per person

Full payment taken on booking (if vegetarian, please request when booking)