By now, many of you may wish for a zone where the word ‘Referendum’ or ‘Brexit,’ either pre or post June 23rd, is not seen nor heard but instead you read the words ‘English asparagus,’ ‘wild, line-caught turbot’ and ‘Old Sussex cheddar’ with nary a political connotation. No need to read between the lines when coming across Field and Fork Kiev or the Majoma tuna from Spain. We care – a lot – but we transmit our own passions and policies via culinary pleasures.
The kitchen’s dishes – see the Market or A La Carte menus – also include cured Majoma tuna (Spanish salted, air-dried tuna similar to smoked salmon and cured ham) with almonds, artichokes and Manchego;
our take on Chicken Kiev with black garlic and sage butter with crushed potatoes and a glossy red wine sauce;
butter-roasted local hake fillet with aromatic dahl, clams and pretty, delicate wild asparagus;
a cast iron eared dish of fregola (a type of Sardinian tiny balls of pasta) with squid, chorizo and salted pumpkin seeds.
To celebrate or soften the blow whichever Ref… (sorry about the intrusion of the R word) outcome you’d prefer to witness, choose a toasted rose water marshmallow with lemon curd, meringue and strawberry salad or dark chocolate torte, hibiscus jelly, hazelnuts and passion fruit sorbet.
Eat in the cool of the restaurant, our pretty conservatory or at the few outside tables beyond from Tuesday to Saturday for lunch, pre-theatre or dinner. You’re welcome!
Other F & F happenings (as well as the 70+ weddings at the Barn near Chichester) include November’s Champagne Dinner with introductions to the soft fruit, palate length fizz by Joseph Perrier, a small, family-owned Champagne house. Details post the summer rush at the restaurant, the barn and at the Quirky Venues including those Funtington yurts where we supply al fresco very casual but fulsome long table dining to happy retro upmarket campers.
See you soon, Sam and Team