Welcome to Field & Fork

EATING SAM’S FORK

November 11, 2014 @ Field & Fork
It’s good to be back blogging after a busy spring and summer also involving opening our own restaurant by Priory Park and North Street, a quiet space with a lovely conservatory – and staff – on Guildhall Street. We’re delighted our diners from our Pallant House and the Chichester Festival Theatre days join us here and also welcome newcomers, a real pleasure to cook for them too.

Inspired by the family’s mini Spanish sabbatical this autumn but with some disappointment with mediocre paella offerings, I’ve come up with my own black rice with chorizo and shrimp dish with roasted hake and shellfish sauce made with shrimp heads. This dish is now on the market menu as well as local pheasants which are taken on a rustic Italian journey with Jerusalem artichokes and homemade chestnut and sage gnocchi as well as Parmesan and a rich ragu sauce.
Closer to home is a homemade cider and cox apple jelly dish with handmade cinnamon doughnuts and Calvados ice cream, the dessert joining the above dishes and others on our market menu. Give them a whirl while they’re on, autumn a rich seam of seasonal produce including the game which now will also feature on our Game Dinner menu on Tuesday, November 18, details of the six course menu on the homepage. Have a look at the new dishes and what else is happening in the kitchen below:

Sam with the kitchen’s homemade breads
Sam with the kitchen’s homemade breads

Black Rice with Shrimp, Chorizo and Hake

Pheasant with Jerusalem Artichokes, sage gnocchi in two stages